The Best Vegan Chocolate Chip Cookies (gluten-free)
Soft, chewy and slightly crispy, these are the best vegan, gluten-free & refined sugar-free chocolate chip cookies you will ever eat!
Table of Contents
If you’re still in search of the best chocolate chip cookie recipe, you’re in the right place. For me, a chocolate chip cookie should be soft and chewy, yet have a little bit of crispiness to it. The cookies shouldn’t be completely flat, but they shouldn’t be thick, they should be somewhere in the middle. They should also have the perfect ratio of chocolate chips. And most importantly, I should be able to thoroughly enjoy them and not feel guilty eating them. Alas, this cookie recipe fulfills all of those requirements! These truly are the best vegan and gluten free chocolate chip cookies you’ll ever eat.
We love a wholesome cookie recipe, and that’s exactly what this recipe is.
These cookies are made without any dairy, eggs, gluten or refined sugars – making them vegan, gluten-free, grain-free and refined sugar-free. I’m in cookie heaven!
It really doesn’t get any easier than this recipe. There is no chilling required. No electric mixers or stand mixers needed. All you need is one bowl, a baking sheet and the ingredients. So, what are you waiting for? Get baking!
Why Are These The Best Chocolate Chip Cookies?
- The perfect texture – super soft, chewy and slightly crispy. Not too thin, and not too thick.
- Made with wholesome ingredients – these chocolate chip cookies are vegan, dairy-free, gluten-free, grain-free and refined sugar-free. They’re made with simple ingredients you likely already have in your pantry.
- Easy to make – all you need is one bowl. No chilling required. No electric mixers or stand mixers needed.
Ingredients Needed
- Almond Flour – one of the gluten-free flours. Almond flour provides the soft texture. Use blanched almond flour.
- Oat Flour – the other gluten-free flour. I make my own oat flour by blending up rolled oats until a flour forms.
- Coconut Sugar – the natural sweetener in this recipe. Coconut sugar adds a bit of crispiness to the cookies.
- Vegan Butter – see my notes below regarding the temperature of the butter.
- Flaxseed Meal – to create a flax egg to help bind the cookies together.
- Vegan Chocolate Chips – what’s a chocolate chip cookie without them? My favorite chocolate chips to use are from Hu Kitchen since they’re vegan and refined sugar-free. Use my discount code: booboo to save money.
- Vanilla Extract – a necessity, of course!
- Baking Powder and Baking Soda – this recipes uses both baking powder and baking soda to achieve that flat yet plump texture in the cookies.
- Salt – plus some more flakey sea salt to sprinkle on top.
Stay Connected Get recipes via email:
How To Make The Best Chocolate Chip Cookies Ever
- Mix together all of the wet ingredients with a whisk until combined. Fold in the dry ingredients and chocolate chips. Mix until a dough forms.
- Scoop the dough out using a cookie scoop and place onto a lined baking sheet.
- Bake at 350ºF for 12-15 minutes (mine are usually perfect at the 13 minute mark). Once they’re done baking, let them cool on the baking sheet for 5 minutes. This is a crucial step since the cookies are made with almond flour, they need to set properly.
- Transfer the cookies to a wire rack to cool for another 5 minutes. Then, dig in!
Thick or Thin Cookies?
If the vegan butter is melted and hot when you add it to the mixture, the cookies will come out flat and thin. If the vegan butter is softened at room temperature when you add it to the mixture, the cookies will be thick and more full. So, adjust accordingly depending on preference.
Frequently Asked Questions
Does the cookie dough need to be chilled?
No. However, if you prefer thick and full cookies, then I’d recommend chilling the cookie dough for about 30 minutes.
Why are my cookies coming out flat?
If the vegan butter is too hot when you mix it into the batter, then the cookies will be flat (not a problem if you like flat cookies!). For a fuller cookie, ensure the vegan butter is softened to room temperature. Already mixed in the melted vegan butter? No problem! Simply pop the mixture into the fridge for 30 minutes to chill before scooping and baking.
Where do I get oat flour?
You can easily make your own oat flour by blending rolled/quick oats in a blender until a fine flour forms. You can also buy oat flour at the grocery store. Use certified gluten-free oats/oat flour as necessary.
How long will they last?
They will last for about 2-3 days at room temperature stored in an air tight container. That is if you don’t eat them all before then!
More Delicious Cookie Recipes
All vegan, gluten-free and refined sugar-free.
- Banana Bread Oatmeal Cookies
- Easy 3 Ingredient Peanut Butter Cookies
- Healthy Peanut Butter Blossoms
- Healthier Nutter Butter Cookies
- Homemade Thin Mints
The Best Vegan Chocolate Chip Cookies (gluten-free)
Ingredients
Wet Ingredients
- ½ cup coconut sugar
- ⅓ cup vegan butter, * softened or melted, see notes
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour, blanched
- ½ cup oat flour, **
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Make the flax egg by whisking together the flaxseed and water in a large bowl. Let it gel for 5 minutes.1 tablespoon ground flaxseed, 3 tablespoons water
- Add the rest of the wet ingredients to the bowl with the flax egg. Whisk until combined.½ cup coconut sugar, ⅓ cup vegan butter, 1 teaspoon vanilla extract
- Add the dry ingredients to the bowl and mix until a dough forms.1 cup almond flour, ½ cup oat flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup vegan chocolate chips, ½ teaspoon salt
- Use a cookie scoop to scoop out the dough (about 2-3 tablespoon sized balls) and place on the baking sheet (they will spread out so don't place them too close to each other).
- Bake for 12-15 minutes, or until golden brown (mine are usually perfect at the 13 minute mark). Cool for 5 minutes, then transfer to wire racks to cool completely.
- Sprinkle with flakey sea salt (if desired). Enjoy!
Equipment
Video
Notes
- * if melting the butter, the cookies will come out flat and thin. If using softened butter, the cookies will come out thick and full. So, adjust accordingly depending on preference. I usually like to melt the butter and then place the cookie dough in the fridge for 25 minutes to get a fuller cookie.
- ** I make my own oat flour by blending rolled oats or quick oats in a blender until a fine flour forms. You can also buy oat flour at the grocery store. Use certified gluten-free oats/oat flour if necessary.
- I use Hu Kitchen Chocolate Chips since they’re vegan and refined sugar-free. Use my discount code: BOOBOO to save money.
My favorite cookies ever! made them last night – so simple and easy!
Yay, so glad you love these cookies!