These vegan gluten-free chocolate chip cookies are chocolatey, chewy, and super easy to make with just a handful of simple ingredients.
These vegan cookies taste just like the chocolate chip cookies you know and love—except everyone can eat them because they’re completely vegan and gluten-free!
How cool is that?
The prep is super easy to. To make them, all you need to do is mix together the simple cookie dough, refrigerate them, and then pop them in the oven to bake.
These vegan gluten-free chocolate chip cookies are:
- a tasty dessert
And if you're anything like me and can't help but eat half the cookie dough before they're baked, go check out this edible vegan cookie dough too!
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you're here. It's packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Vegan Gluten-Free Chocolate Chip Cookies
- Combine the gluten-free flour, baking soda, salt, and sugar in a bowl.
- Stir in the plant-based milk, sunflower oil, and vanilla extract.
- Add the chocolate chips.
- Wrap the dough in cling wrap and refrigerate for 2 hours.
- Roll into balls and place on a baking sheet.
- Bake. Cool. Eat.
Scroll down for the full recipe with measurements and detailed instructions.
Tips, Tricks, and Variations
Chill the Dough
Don’t forget to chill the dough! This is super important because chilling the dough will make it so the dough holds together better when you form it into little balls to bake.
If you skip this step, your dough will be too soft, and your cookies will spread out too much in the oven, which may result in one giant cookie.
Although - one giant cookie doesn't sound that bad...
Add Peanut Butter Cups
Instead of adding chocolate chips (or in addition to them), you can add crushed up peanut butter cups. Just use a wooden spoon to crush them up, and then add them to the dough when you add in the chocolate chips. Such a fun twist!
To keep it vegan, be sure to buy vegan-friendly peanut butter cups. Or you can make your own!
Make Dark Chocolate, Toffee & Sea Salt Cookies
This is another totally delicious variation. Just add in some dark chocolate chunks and crushed toffee pieces to the dough instead of regular chocolate chips.
Right after you take the cookies out of the oven, sprinkle a small amount of sea salt flakes over the top of the cookies.
What is the best gluten-free flour to use for baking cookies?
Almond flour, rice flour, and coconut flour would be great choices for this cookie recipe.
Almond flour is usually a little more coarse and will make denser baked goods, which is great for cookies! If you want a lighter texture, then just look for finer-grained almond flour.
Rice flour has a neutral flavor and is finer grained. This will change up the texture of your cookies, but there won’t be any strong flavor from the flour itself.
Coconut flour is another great option—but only if you like your cookies to have a bit of that coconut flavor. This flour creates a denser texture and absorbs more liquid, meaning your cookies will turn out softer.
You can also simply use a gluten free baking flour mix, such as this one from Bob's Red Mill. It works as a 1:1 substitute for all purpose flour in most recipes.
Do gluten-free cookies take longer to bake?
Yes. Gluten-free cookies take a little longer to bake because they are a bit denser, so they brown faster, take longer to cook through, and bake at a slightly lower temperature.
But just follow the direction in the recipe, and they’ll turn out great!
How do you keep gluten-free cookies from crumbling?
If your cookies are crumbling, make them smaller. If they are smaller, they will hold together better.
If you love these gluten-free chocolate chip cookies, be sure to check out these other delicious vegan cookie recipes.
- Vegan Dark Chocolate Chip Cookies
- Vegan Peanut Butter Cookies
- Vegan Sugar Cookies
- Vegan Shortbread Cookies
Vegan Gluten-Free Chocolate Chip Cookies
- 1 cup gluten free baking flour
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup sugar
- ½ cup chocolate chips
- 4 tbsp Almond Milk or other plant based milk
- 2 tbsp sunflower oil or other neutral oil
- ¼ tsp vanilla extract
- Combine all dry ingredients in a bowl, then stir in wet ingredients. Mix with a wooden spoon to form a dough.
- Wrap dough in plastic wrap and refrigerate for about 2 hours.
- Once dough is chilled, pre heat oven 325F / 162C. Prepare a baking tray with parchment paper. Form dough balls and place on baking tray, leaving enough space between cookies for them to spread.
- Bake for 10 minutes. Remove and let cook down completely. The cookies will firm up during cool down.
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