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.

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 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.

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!

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! 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.
• 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 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!

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.

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!

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!

FAQS

CAN I MAKE A DOUBLE BATCH OF THESE 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 STORE THESE COOKIES FOR THE NEXT DAY?

Yes! These cookies are just as delicious the next day. Store them in an airtight container to keep them fresh. You can also freeze the whole batch or just a few for later, and they’ll still taste amazing.

HOW DOES THE TEXTURE DIFFER FROM REGULAR COOKIES?

Though gluten-free baking can sometimes have a different texture, this recipe aims to get as close to regular cookies as possible. They’re soft, chewy, and just as indulgent!

Other Delicious Gluten Free Recipes You May Want To Try!

• Gluten Free Vegan Homemade Bounty Bars
• Healthy Banana Bread Cookies
• Edible Cottage Cheese Cookie Dough
• Gluten-Free Hot Chocolate Cookies
• Vegan Gluten Free Cinnamon Toast Crunch Cereal
• Homemade Snickers Bars
• Sugar-Free Sugar Cookies
• Gluten Free Vegan Peanut Butter Cookies
• Easy Chocolate Marshmallow Squares With Rice Krispies
• Gluten-Free Christmas M&M Cookies
• Gluten-Free Oreo Cake Balls
• Easy Christmas Sugar Cookie Fudge
• Brownie Crinkle Cookies

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