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.
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.
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!
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).
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!
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!
- 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
Vegan Gluten Free Chocolate Chip Cookies
Ingredients
- ⅓ cup vegan butter
- ½ cup brown sugar
- 1 tsp vanilla extract
- ⅛ cup almond milk
- 1 ½ cups blended gluten free oats blend gf oats in blender to create 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. 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
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.
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…
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!
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!!
Absolutely delicious! I added walnuts also we simply devoured them up. I shared with neighbors they loved him to Yum Yum Yum
these are so good! making my second batch!
Thank you so much for the 5 star review Karen! So glad you like them!! 🙂
these are so good! making my second batch!
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!!!
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!! 🙂
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!!!!
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
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 🙂
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 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! 🙂
Hi I was wondering if it is possible tu substitute the sugar for honey or maple syrup
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! 🙂
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
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!
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!!
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!!