Name: Vegan Gluten Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 9
Cuisine: American
Ingredients: 1/3 cup vegan butter; 1/2 cup brown sugar; 1 tsp vanilla extract; 1/8 cup almond milk; 1 1/2 cups blended gluten free oats, blend gf oats in blender to create fine flour; 1/2 cup almond flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup chocolate chips

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Vegan Gluten Free Chocolate Chip Cookies, an easy recipe that yields healthy, soft and chewy cookies packed with melty chocolate chips! These dairy and egg free cookies are made with vegan butter, almond milk, dairy free chocolate chips, and are the best chocolate chip cookies on the internet.

VEGAN GLUTEN FREE CHOCOLATE CHIP COOKIES

If you’ve tried my Soft and Chewy Chocolate Chip Cookie recipe and fell in love with them, YOU NEED THESE in your life. Out of all vegan cookie recipes I’ve ever tried, these vegan gluten free chocolate chip cookies are the best recipe.

I absolutely LOVE when I can make something vegan and gluten-free that is totally undetectable. If no one can tell that it’s either vegan or gluten-free (let alone both) then I know I have a winner!

The perfect vegan gluten free holiday cookie, I might add! When it’s that time of the year, you need a good cookie recipe stash!

These vegan oat chocolate chip cookies are all that and more. They are pretty much like the best vegan gluten-free chocolate chip cookies ever!

These cookies have been taste tested by my entire family, as well as some of my non-vegan and non-gluten free friends. They passed with FLYING colours, and even had better reviews than the unhealthy version of chocolate chip cookies I make, which makes me SO happy.

The first time I ever made these for my dad he had no idea they were vegan. In fact, he told me they were the best cookies I’d ever made.

These vegan gluten free chocolate chip cookies are made with simple, whole ingredients like gluten free oat flour, almond flour, and coconut oil. They are lower in sugar and packed with healthy fats.

Let’s just say the next time you make these, you won’t want to stop after just one cookie.

side shot of vegan gluten free cookies with melted chocolate and a glass of milk

WHY THESE ARE THE BEST VEGAN GLUTEN FREE CHOCOLATE CHIP COOKIES EVER

This recipe only requires one bowl
There is no need to chill the dough
Chewy center with crispy edges
Nobody will even know they’re vegan cookies
They only take a couple of minutes to throw together
All the dry ingredients and wet ingredients can be found at any grocery store
They taste like classic chocolate chip cookies
One of the best vegan recipes, ever
After your first batch I can guarantee you will be making a second batch immediately
I’m confident they could hold their own in a competition with all of the white flour, refined sugar, butter-laden cookies out there. The almond flour vegan cookie is a real winner!

overhead shot of gluten free oat flour cookies on parchment paper with chocolate chips spilt

SIMPLE INGREDIENTS FOR THESE GLUTEN-FREE COOKIES

You will need the following ingredients listed below to make these dairy-free chocolate chip cookies (the exact measurements, nutritional information and full recipe are in the printable recipe card below):

vegan butter – even with vegan butter these taste like the real thing!
brown sugar – I would not recommend using white sugar in place of the brown sugar. The brown sugar gives it the perfect texture.
pure vanilla extract
unsweetened almond milk – you could substitute this for any plant milk such as coconut milk or soy milk.
gluten free oats – I love using Bob’s red mill quick oats but any quick or rolled oats will work! I have not tested this with a gluten-free flour blend, brown rice flour, whole wheat flour, or potato starch.
almond flour – the secret ingredient to moist cookies. In order to ensure these are the best gluten-free chocolate chip cookies I don’t recommend swapping the almond flour with all purpose flour or coconut flour.
baking powder
baking soda
salt
dark chocolate chips – I love using Enjoy life vegan chocolate chips.
optional – maple syrup, gf flour blend, olive oil, vegetable oil, white chocolate chips, etc.

FUN FACT – there is no need for a flax egg, chia egg, or any type of egg replacer in this recipe.

HOW TO MAKE VEGAN GLUTEN FREE CHOCOLATE CHIP COOKIES RECIPE

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a stand mixer with paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter and brown sugar together on high for 1 minute.

Add in the vanilla extract and almond milk and continue to mix until well combined.

While continuing to blend on low-medium speed, add in the oat flour and almond flour slowly. Then add in the baking powder, baking soda, and salt. Make sure you are scraping down the sides of the bowl. Add in the chocolate chips and mix by hand with a spatula.

Using a tablespoon or cookie scoop, scoop heaping tablespoons of dough. I yielded 9 vegan and gluten free cookies and spaced them a good width apart (approximately 2 inches).

overhead shot of cookie dough on baking sheet ready for the oven

Bake for 10-12 minutes, or until edges are slightly golden brown. Remove gluten free chocolate chip cookies from oven and allow them to cool on cookie sheet for 10 minutes, as this will allow them to firm up. The bake time may differ slightly depending on your oven, so watch them closely for the crisp edges.

Transfer to a wire rack to serve and store in an airtight container for up to 4 days! ENJOY your small batch gluten free chocolate chip cookies!

side shot of soft and chewy chocolate chip cookie recipe with melted chocolate chips on parchment paper

FAQS

CAN I MAKE A DOUBLE BATCH OF THESE VEGAN GLUTEN FREE CHOCOLATE CHIP COOKIES?

Absolutely! Just double all the ingredients to make a double batch. Make sure to use a large mixing bowl to accommodate the extra dough.

HOW DO I GET THAT PERFECT CHEWY TEXTURE IN GLUTEN-FREE COOKIES?

To achieve that chewy texture, make sure not to overbake. Keep an eye on the baking time—pull the cookies out when the edges are set but the centers are still slightly soft. This will help create that soft center and chewy goodness.

CAN I FREEZE THESE AS COOKIE DOUGH BALLS?

To freeze the raw cookie dough, place the dough balls on a baking sheet and freeze for 1–2 hours until firm. Transfer them to an airtight freezer-safe bag or container, label with the date, and freeze for up to 3 months.

When ready to bake, place the frozen dough on a lined baking sheet and bake as directed, adding a few extra minutes to the bake time.

Other Delicious Gluten Free Recipes You May Want To Try!

Yield: 9 cookies

Vegan Gluten Free Chocolate Chip Cookies

Vegan Gluten Free Chocolate Chip Cookies, an easy recipe that yields healthy, soft and chewy cookies packed with melty chocolate chips! These dairy and egg free cookies are made with vegan butter, almond milk, dairy free chocolate chips, and are the best chocolate chip cookies on the internet.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1/3 cup vegan butter
1/2 cup brown sugar
1 tsp vanilla extract
1/8 cup almond milk
1 1/2 cups blended gluten free oats, blend gf oats in blender to create fine flour
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a stand mixer with paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter and brown sugar together on high for 1 minute.
Add in the vanilla and almond milk and continue to mix until well combined.
While continuing to blend on low-medium speed, add in the oat flour and almond flour slowly. Then add in the baking powder, baking soda, and salt. Make sure you are scraping down the sides of the bowl.
Add in the chocolate chips and mix by hand with a spatula.
Using a tablespoon, scoop heaping tablespoons of dough. I yielded 9 cookies and spaced them a good width apart (approx 2 inches). Bake for 10-13 minutes, or until edges are slightly browned. Remove cookies from oven and allow to cool for 10 minutes, as this will allow them to firm up.
Store in an airtight container for up to 4 days! ENJOY!

Notes

Can replace coconut oil for the butter.

Can replace coconut sugar for the brown sugar.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Calories: 302Total Fat: 14gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 0mgSodium: 232mgCarbohydrates: 41gFiber: 4gSugar: 16gProtein: 6g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

IF YOU TRIED THESE VEGAN COOKIES PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS THICKER COOKIE RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

51 Comments

Shelly says:

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So I recently had to remove gluten, dairy, soy & extra sugar from my diet (hashimoto’s) and I’m having to re learn how to cook at 38 years old. It’s been challenging, but I came across your recipe and decided to give it a try. I’m glad I did! I followed your recipe exactly and they are so tasty! They died not turn out smooth looking like yours, but I may have needed to pulse my oats longer. I also made them small so Now I can treat myself with a cookie when I’m craving something sweet. Thank you so much for sharing!!

1. admin says:
  
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  Hi Shelly,
  
  Thank you so much for the 5 star review and that makes me SO happy to hear!! But yes, blending your oats till they are a fine flour is an important step if you want to achieve a smooth, fluffier cookie!! That sounds like a very hard transition, so I’m glad I could be of help for your cravings!
Bekah says:

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If I want to double this recipe In a single batch, can I simply double all the ingredients?

1. admin says:
  
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  Hi Bekah, yes absolutely you can!
Brenda Hill says:

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OMG!!! I have to be honest I was not expecting these to be so good. I never leave website reviews and these blew me out of the water! I made them and brought them to work and all my coworkers were asking for the recipe. Thank you!!

Jordan says:

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Omg I made these with cashew butter, coconut sugar, oat milk and the rest of the ingredients, they turned out amazing! My brother couldn’t even tell they were healthier cookies! 10/10 definitely going to make again.

Angélica says:

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I made these cookies today and they are so so good!!! Followed the recipe as written. I actually doubled it, so glad I did. I may use my Vitamix instead of my Cuisinart to blend up the oats but so so good!

Ray says:

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These are great. My fiancé (a man who doesn’t intentionally cut out gluten or dairy) is obsessed with these and has been asking for more ASAP!
If anyone else is curious… I subbed coconut oil for vegan butter and it worked fine for me. I made sure the coconut oil was softened to about the same texture as butter. I also used coconut sugar instead of brown!
thanks for the recipe 🙂