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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, and dairy free chocolate chips, and are the best chocolate chip cookies on the internet.

front facing shot of vegan gluten free chocolate chip cookies on a cooling tray with parchment paper

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!

side shot of stack of vegan gluten free chocolate chip cookies on a cooling rack with jar of milk

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 fast, 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 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!

You can have these delicious cookies ready to bake in less than 10 minutes. They’re dangerously tasty with simple ingredients.

If you prefer cookies with extra protein, here are a few other dairy free gluten free chocolate chip cookies I have on my blog. These Superfood Protein Breakfast Cookies are one of my most popular recipes, and all my friends request them weekly from me!

My Protein Peanut Butter Cookies are also a huge hit! My favourite protein to use is PEScience Gourmet Vanilla protein powder, it’s the best for baking! You can use code “BAILEY’ at checkout to save money on all their products!

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

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 are in the recipe card below):

  • vegan butter – even with vegan butter these taste like the real thing! Dairy-free cookie recipes are so much more simple to achieve now with incredible vegan butter options.
  • brown sugar – I would not recommend using white sugar in place of the brown sugar. The brown sugar gives it the perfect texture.
  • vanilla extract
  • 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. Almond flour adds so much moisture to create a softer cookie, and you don’t need to worry about xanthan gum.
  • baking powder
  • baking soda
  • salt
  • dark chocolate chips – I love using Enjoy life vegan chocolate chips.

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

overhead shot of egg free chocolate chip cookie dough with dark chocolate chips

HOW TO MAKE VEGAN CHOCOLATE CHIP COOKIE RECIPE

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Add in the vanilla and almond milk and continue to mix until well combined.
  4. 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.
  5. 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).
  6. 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.
  7. 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!
overhead shot of cookie dough on baking sheet ready for the oven

SUBSTITUTIONS FOR THE VEGAN ALMOND FLOUR CHOCOLATE CHIP COOKIES

Coconut oil OR vegan butter: The fat you use in these cookies must be solid at room temperature, not liquid. I have used refined coconut oil, which has no coconut flavour or aroma.

I have also used Earth Balance vegan butter. Both worked amazing, however I slightly preferred the vegan butter.

You can use either, however it MUST be solid when you use it in the recipe, but should not be very cold. When solid coconut oil is cold, it crumbles and won’t combine properly with the other ingredients.

You could probably also use ghee in this recipe if you didn’t mind if they weren’t vegan. And of course, regular butter will also work in this gluten free vegan cookie recipe!

Try adding peanut butter or almond butter and reduce some of the coconut oil for vegan peanut butter chocolate chip cookies.

Non-dairy milk: I like unsweetened almond milk best since it has some fat and is not too watery. But it’s such a small amount of milk that any nondairy milk would work just fine.

Brown sugar: You can also use coconut sugar, or a sugar free substitute like Golden Lakanto Sweetener. I have a 20% discount code using BASICSWITHBAILS if you decide you want to try the Lakanto monk fruit sweetener, however brown sugar works amazing as well!

Try adding oatmeal to your next batch to make vegan oatmeal chocolate chip cookies, or add unsweetened cocoa powder for gluten free double chocolate chip cookies!

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

HOW TO STORE THESE GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

Gluten-free vegan chocolate chip cookies can be stored to maintain their freshness and taste. Here are some tips on how to store them properly:

  1. Cooling: Allow the freshly baked cookies to cool completely on a wire rack before storing them. This step is important to prevent moisture buildup inside the storage container, which can make the cookies soggy.

  2. Airtight Container: Place the cooled cookies in an airtight container. Choose a container that is large enough to hold the cookies without them touching or getting crushed. This helps maintain their shape and texture.

  3. Layering and Separation: If you have multiple layers of cookies, consider placing a sheet of parchment paper, wax paper or plastic wrap between the layers to prevent sticking. This helps maintain their appearance and makes them easier to separate when you want to enjoy them.

  4. Room Temperature: If you plan to consume the cookies within a few days, storing them at room temperature is acceptable. Keep the container in a cool, dry place away from direct sunlight and heat sources. Ensure the container remains tightly sealed to maintain freshness.

  5. Refrigeration: For longer storage periods, you can refrigerate gluten-free vegan chocolate chip cookies. Refrigeration helps to extend their shelf life and keep them from becoming stale. Place the cookies in an airtight container and refrigerate. Before serving, allow the cookies to come to room temperature to regain their desired texture.

CAN I FREEZE THESE AS COOKIE DOUGH BALLS?

  1. Freeze the Raw Cookie Dough: Place the baking sheet with the cookie dough balls in the freezer. Allow them to freeze for about 1-2 hours or until they are firm.

  2. Transfer to a Freezer Bag or Container: Once the dough balls are frozen, remove them from the baking sheet and transfer them to a freezer-safe bag or container. If using a bag, squeeze out any excess air before sealing. If using a container, make sure it is airtight.

  3. Label and Date: It’s a good practice to label the bag or container with the type of cookie dough and the date of freezing. This helps you keep track of the contents and ensures you use them within the recommended time.

  4. Freezing Time: The cookie dough balls can be frozen for up to three months. Be sure to use them before this timeframe for the best quality.

  5. Baking Instructions: When you’re ready to bake the cookies, preheat your oven according to the recipe instructions. Place the desired number of frozen dough balls onto a baking sheet lined with parchment paper or a silicone mat. Bake them for a slightly longer time than the original recipe suggests, as frozen dough will need more time to cook through.

OTHER COOKIE FLAVOURS YOU COULD TEST OUT

If you’re nearing the fall months you could try substituting some ingredients and making vegan pumpkin chocolate chip cookies. Typically you can substitute oils for pumpkin if it’s a small enough amount, without jeopardizing a moist texture!

It’s much easier to keep a recipe moist when using almond flour due to the higher fat content. Vegan almond flour chocolate chip cookies are the perfect kind of cookies to play around with if you wanted to try a new pumpkin recipe!

Another delicious option would be vegan gluten free chocolate cookies or gluten free quinoa chocolate chip cookies. I’m a chocolate fein, so anything double chocolate, count me in!

These homemade cookies are such a great recipe, so no real reason to play around with the recipe!

Other Delicious Gluten Free Recipes You May Want To Try!

Yield: 9 cookies

Healthy Gluten Free Vegan Chocolate Chip Cookies

Healthy Gluten Free Vegan Chocolate Chip Cookies

Gluten Free Dairy 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 almond flour and gluten free oat flour to keep them gluten free. They are also made with vegan butter, almond milk, and dairy free chocolate chips to keep them a vegan gf cookie!

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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Add in the vanilla and almond milk and continue to mix until well combined.
  4. 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.
  5. Add in the chocolate chips and mix by hand with a spatula.
  6. 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.
  7. 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:

9

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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 RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

bailey

About Bailey

I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…

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51 Comments

  1. 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. 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!

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

    1. Hi Bekah, yes absolutely you can!

  3. Brenda Hill says:

    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!!

  4. 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.

  5. Angélica says:

    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!

  6. 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 🙂