Vegan Gluten Free Chocolate Chip Cookies (Small Batch, No Chill)
These vegan gluten free chocolate chip cookies are a small-batch recipe made with oat flour, almond flour, and vegan butter — soft, chewy, and ready in 25 minutes with no dough chilling required.
If you’ve ever made a vegan AND gluten-free cookie that everyone could tell was vegan and gluten-free — you know the disappointment. These are the opposite of that.
These vegan gluten free chocolate chip cookies are a small-batch recipe (yields 9 cookies) made with oat flour, almond flour, vegan butter, brown sugar, and dairy-free chocolate chips. They’re soft and chewy in the middle, slightly crisp at the edges, and undetectably gluten-free or vegan. No flax egg, no chia egg, no chilling the dough, and no waiting an hour to eat a cookie.
I’ve been making this exact recipe for years (originally published in 2020). Over 70 readers have left comments and 50+ have rated it 5 stars — including two professional chefs who said this is the only gluten-free vegan cookie recipe they trust. The very first time I made these for my dad — who isn’t vegan and isn’t gluten-free — he told me they were the best cookies I’d ever made.
If you love allergen-friendly desserts, you may also like my Gluten Free Caramel Shortbread Bars, my Gluten Free Vegan Peanut Butter Cookies, or my Gluten-Free Hot Chocolate Cookies.
Why You’ll Love These Vegan Gluten Free Chocolate Chip Cookies
- Small batch — yields 9 cookies, perfect when you want fresh cookies without committing to 24
- One bowl, no chilling — dough to oven in 15 minutes
- Undetectably vegan and gluten-free — even non-vegan, non-GF eaters love them
- Soft chewy centres, crisp edges — the texture you actually want from a cookie
- No flax egg or chia egg required — just real ingredients
- Lower in sugar than traditional cookies — with healthy fats from almond flour
- Customizable — works with coconut oil, coconut sugar, monk fruit (readers have tested all three successfully)
Ingredients for Vegan Gluten Free Chocolate Chip Cookies
You’ll need these ingredients to make these cookies (exact measurements are in the recipe card at the bottom):
- Vegan butter — softened to room temperature. Earth Balance, Miyoko’s, or Country Crock Plant Butter all work. Real butter works too if you’re not vegan.
- Brown sugar — gives the cookies their chewy texture. Don’t swap for white sugar (texture won’t be the same). Coconut sugar works as a 1:1 swap if you want it less sweet.
- Vanilla extract — pure, not imitation.
- Unsweetened almond milk — or any plant milk (oat, soy, and coconut all work).
- Oat flour — make your own by blending certified gluten-free rolled oats in a blender for 30–60 seconds until fine and powdery. Measure the oats BEFORE blending.
- Almond flour — this is the secret to soft, moist cookies. Don’t swap for coconut flour (way too absorbent — your cookies will be dry).
- Baking powder + baking soda — both are needed for the right rise and texture.
- Salt — balances the sweetness.
- Dairy-free chocolate chips — Enjoy Life and Pascha are reliable vegan options. Kirkland (Costco) semi-sweet chips are also accidentally vegan.
How to Make Vegan Gluten Free Chocolate Chip Cookies
- Preheat the oven. Set to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugar. In a stand mixer with paddle attachment (or large bowl with hand mixer), cream the vegan butter and brown sugar on high for 1 minute until fluffy.
- Add wet ingredients. Add the vanilla extract and almond milk. Mix until well combined.
- Add the flours. With the mixer on low-medium, slowly add the oat flour and almond flour. Scrape down the sides of the bowl.
- Add leaveners and salt. Add the baking powder, baking soda, and salt. Mix briefly until combined.
- Fold in chocolate chips. Switch to a spatula and gently fold in the chocolate chips by hand.
- Scoop and shape. Using a cookie scoop or heaping tablespoon, scoop 9 cookies onto the prepared baking sheet, spaced about 2 inches apart. These cookies don’t spread much, so flatten them slightly with your palm.
- Bake. Bake for 10–12 minutes, until the edges are slightly golden. The centres will look soft — that’s correct. They firm up as they cool.
- Cool on the pan. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. This is critical — they’re delicate when warm.
Tips for the Best Vegan Gluten Free Chocolate Chip Cookies
- Blend the oats fully into a fine flour. This is the #1 reason cookies turn out gritty. If your oat flour still feels coarse, blend longer. Measure the oats BEFORE blending (1 ¾ cups oats yields about 1 ½ cups oat flour).
- Use room temperature vegan butter. Cold butter won’t cream properly and your cookies won’t have the right texture. Take it out 30 minutes before baking.
- Don’t skip the almond flour. It’s not interchangeable with coconut flour, oat flour, or all-purpose GF flour — it’s what gives these cookies their moisture.
- Flatten the dough slightly before baking. These cookies don’t spread on their own, so whatever shape you put on the tray is what you’ll get out of the oven.
- Don’t overbake. Pull them when the edges are just golden and the centres still look soft. They’ll firm up on the pan. Overbaking is what makes gluten-free cookies dry and crumbly.
Storage & Freezing
Counter: store baked cookies in an airtight container at room temperature for up to 4 days.
Refrigerator: for longer storage, keep in an airtight container in the fridge for up to 1 week.
Freezer (baked cookies): freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or microwave for 15 seconds.
Freezer (raw dough): scoop dough balls onto a baking sheet and freeze for 1–2 hours until firm. Transfer to a freezer bag, label, and freeze for up to 3 months. Bake from frozen — just add 2–3 extra minutes to the bake time.
Frequently Asked Questions
Can I make these without almond flour? Almond flour is essential to the texture — it’s what makes these cookies soft and moist instead of dry. Coconut flour is NOT a 1:1 substitute (way too absorbent — your cookies will be dry and crumbly). If you have a nut allergy, sunflower seed flour can work as a substitute, but the texture will be slightly different.
Can I use coconut oil instead of vegan butter? Yes — readers have successfully swapped solid coconut oil 1:1 for vegan butter. Make sure the coconut oil is solid (not melted) and at room temperature so it creams properly with the sugar. Refined coconut oil is best for a neutral flavour.
Can I use regular butter and eggs if I’m not vegan? Yes — real butter works as a 1:1 swap for vegan butter. No need to add eggs, since this recipe doesn’t use any (the almond milk + oat flour + almond flour combo binds everything without needing an egg or flax replacement).
Why didn’t my cookies flatten in the oven? These cookies are designed to hold their shape and not spread much. If yours stayed in tall balls, flatten them with your palm or the back of a spoon BEFORE baking. Cold vegan butter can also cause this — make sure it’s at room temperature when you start.
Can I substitute honey or maple syrup for the brown sugar? No — liquid sweeteners add too much moisture and the cookies won’t bake properly. Use coconut sugar or monk fruit sweetener as a 1:1 swap if you want a different dry sweetener. Readers have successfully tested both.
Can I double the recipe? Yes — simply double all ingredients. Use a large mixing bowl to accommodate the extra dough. One reader doubled the recipe and pressed it into a sheet pan, then cut into bars, which she said worked beautifully.
Vegan Gluten Free Chocolate Chip Cookies (Small Batch, No Chill)
Ingredients
- ⅓ cup vegan butter
- ½ cup brown sugar
- 1 tsp vanilla extract
- ⅛ cup almond milk
- 1 ½ cups gluten-free quick oats blended into a fine flour
- ½ cup almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ 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. Flatten the dough slightly with your palm — these cookies don't spread. I yielded 9 cookies and spaced them a good width apart (approx 2 inches). Bake for 10-12 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
Nutrition
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.
Other Delicious Allergen-Friendly Desserts You’ll Love
- Healthy Banana Bread Cookies (Vegan & Gluten Free)
- Gluten Free Vegan Homemade Bounty Bars
- Brownie Crinkle Cookies
- Gluten Free Chocolate Mug Cake
- Homemade Snickers Chocolate Bars
- Vegan Starbucks Copycat Lemon Loaf
If you tried these vegan gluten free chocolate chip cookies, I’d love to hear how they went! Leave a comment and star rating below — and tag me on Instagram @basicswithbails or save it for later on Pinterest using #basicswithbails.
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…
LOVE these cookies!!!! I have been looking for a recipe like this ever since I started eating a vegan diet. No one would ever know that these were a healthy version. I think I may try replacing some of the butter with peanut butter next time or maybe replace the chips with craisins and add some orange zest. The possibilities are endless, but they are absolutely delicious as is!
Hi Sharon,
So glad you love the cookies! Those substitutions sound delicious, you’ll have to let me know how they turn out!
Thanks so much for the review 🙂
I was wondering if I could substitute coconut flour for the almond flour since we have a nut allergy in my family? Thoughts? Thanks!
Hi Justina,
No you cannot. Coconut flour is VERY absorbent, so your cookies will come out dry if you do so. I would recommend oat flour!
These cookies are DELICIOUS!! Chocolate chip cookies are my favorite but are not very healthy.. I was so excited to try this recipe and will definitely be making these often! I’ve been trying to keep up with my calorie intake. Would you happen to know many calories are in each cookie?
Hi Maria,
Thank you so much for the 5 star review! I actually have never figured out the calorie content to these cookies I’m sorry!
These are THE BEST gluten-free & vegan cookies. This is the only cookie recipe I use now! Thank you for creating such an amazing recipe for all of us gluten-free and vegan friends!
Hi Meghan,
You are so welcome! I’m so glad you like them! Thank you so much for the 5 star review I truly appreciate it!!
My daughter wanted to make chocolate chip cookies. We’re trying to follow a more plant based diet, so I thought we should give these a try.
OH. MY. GOODNESS.
These are fantastic. I subbed monkfruit sugar and used earth balance. This will be a go-to recipe from now on. 😋
(Sode note: My husband and I are both professional chefs and are always happy to find healthy recipes that actually work well and taste this good!)
Hi Amy,
Thank you so so so much for this kind review!! I’m flattered that you three are loving them so much!! 🙂
Oat flour substitution please.
Hi Hedy,
I think your best bet would be 1:1 all purpose gluten free flour!
Do you measure the oat flou after you blend or before?
Hi Kim,
Before you blend!! Hope you enjoy them! 🙂
I am eating my granddaughter’ cookies (again) and she has sent me the recipe so I can make them too. These are delicious and almost guilt-free. They baking soda adds a wonderful “tug” in the bite; brilliant; they don’t fall apart at all. Better than regular in my book.
Hi Paula,
Thank you SO much for this review! So glad you love them!!! 🙂
What is the calorie count on these?
Hi Marissa,
Thank you so much for the 5 star review! I’m sorry but I’ve actually have never done the calculation myself! I think you could put all the ingredients into My Fitness Pal and find the count though!
Omg just made these and they taste like the brand Dad’s oatmeal chocolate chip cookies!! But better, 10/10
Hi Chelsea!
Thank you so much for the 5 star review and kind words! SO glad you liked them!! 🙂
These are very delicious cookies. My whole family love them.
Thank you SO much for the 5 star review! I’m so happy to hear that! 🙂
Love this recipe, I just tried it and it tastes so delicious but I feel I didn’t add enough butter kindly, could you tell how much you used on gram ? And I also replaced the almond flour with whole wheat flour is it okay ?
Hi Sara,
I actually do not bake in grams! So you may need to convert it and play around with that! As for the whole wheat flour, that may be why the dough/cookies came out a bit dry. Almond flour is a high fat flour, and therefore contains a lot of moisture! I would not recommend substituting one-to-one, but you may be able to play around with the recipe if you prefer whole wheat flour! 🙂
Mine didn’t turn out like this at all. It may have had something to do with the flour. ( I can’t have oats) . I played with it some and they weren’t bad
Hi Tina,
What kind of flour did you use to substitute for the oats?
I used just regular lando lakes butter from a tub and bobs redmill oat flour and these still hit the S P O T I was looking for that I’ve been craving since getting rid of eggs and gluten. THANK YOU. I’m gonna keep tweaking the recipe over here as the prepackaged oat flour does come off a little dry so maybe some more fat or a different type of fat 🧐 I love playing with recipes and this one has much room to grow.
Thank you for the base to play with!
Hi Ali!
Thank you so much for the 5 star review and I’m glad you liked them! Can’t wait to hear what kind of modifications you come up with! 🙂
Absolutely delicious! I added walnuts also we simply devoured them up. I shared with neighbors they loved him to Yum Yum Yum
Hi Trudy!
Thank you so so much for the 5 star review and I’m SO happy you loved them!!
these are so good! making my second batch!
Thank you so much for the 5 star review Karen! So glad you like them!! 🙂
I’ve always had issues with gf cookie recipes but these are so good!! The absolute best gf and vegan cookies I’ve ever made and/or tasted ever! Thank you!!!!
Well this just made my day reading this! SO glad you loved them and thank you so much for the 5 star review Kaylee!! 🙂
My cookies did not flatten after the 13 minutes baked time. What happened? I literally had to use a spatula and flatten it out myself. Please respond. My email is raquel1985@yahoo.com. I baked it for another 10 minutes for crispier cookies. I love the ingredients.
Hi! I’m so sorry for the delayed response. Did you follow the recipe exactly as is or make substitutions? If you made substitutions I may be able to tell why this happened 🙂
Hi I was wondering if it is possible tu substitute the sugar for honey or maple syrup
Hi Isobel!
I would not recommend that as the maple syrup and honey holds extra moisture. If you wanted to substitute it, I would recommend coconut sugar or maple sugar if you’d prefer! 🙂
Can I use regular oats?
Hi Liz,
Yes you absolutely can! 🙂
Thank you so much for this recipe! These are a HUGE hit not only in my house, but I made a batch and brought them into work and everyone raved about them. I used 1/4 cup brown sugar and a 1/4 cup monk fruit. So good!!!
I also made a batch with just all monkfruit which was also delicious. This will be my go to recipe from now on! So easy
Hi Erika,
I’m so happy to hear that!! And I love the modifications! Thanks so much for the 5 star review! 🙂
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!!
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!
If I want to double this recipe In a single batch, can I simply double all the ingredients?
Hi Bekah, yes absolutely you can!
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!!
Hi Brenda, first off thank you so so much for this 5 star review and comment! It helps my business so much!! I’m soooo happy to hear you loved them as much as I do!!
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.
Hi Jordan, thank you SO much for this comment!! Nobody usually can tell they’re allergen friendly!! Happy baking!!
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!
Hi Angelica, thank you so much for this comment!! Glad to hear you’re loving them!! I often double the recipe too because they’re just that good!!
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 🙂
Hi Ray, love these substitutions!! So glad to hear your fiance is loving them!!