These vegan gluten free chocolate chip cookies are soft and chewy and so good no one will ever guess they’re gluten free. Super easy to make.
The recipes on this blog have not been particularly focused towards gluten-free, but my mother is gluten intolerant so whenever she comes to visit, I usually do some gluten-free baking for her.
So I’m always dabbling a little in the waters of gluten-free baking.
And I do love it 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 we have a winner.
These cookies are all that and more. They are pretty much like the best vegan gluten-free chocolate chip cookies ever!
And I’m not the only one who thinks so. These have been taste tested and enthusiastically approved by some very much non-vegan and non-gluten-free peeps too!
Which makes me super happy.
This recipe is adapted from our recipe for regular vegan chocolate chip cookies. That recipe was a big hit so we didn’t have to change too many things when switching it for gluten-free.
How To Make Vegan Gluten Free Chocolate Chip Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter and sugar to the bowl of a stand mixer and cream them together.
- Prepare your flax egg by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of hot water from the kettle. Leave it for a minute to become gloopy.
- Add the flax egg, soy milk and vanilla extract and mix in.
- Add gluten-free all purpose flour, baking soda, salt and cornstarch and mix with a spoon into a thick cookie dough.
- Add a mix of vegan chocolate chips and chocolate chunks and mix it into the cookie dough.
- Roll into balls and place evenly onto a parchment lined tray, aim for around 20 balls.
- Place into the oven and bake for 12 minutes. The cookies will be lightly browned on the top but still very soft when they come out.
- As soon as they come out the oven, press some more vegan chocolate chips directly into the tops of the cookies.
- Let them cool and firm up on the tray.
- Your cookies are ready to serve.
Ingredient Notes
I tried these with coconut oil instead of vegan butter and it did work, but seemed a little oily. The overall taste and texture result with vegan butter was better. You can always make your own homemade vegan butter as well and use that, it works great in baking.
A gluten-free all purpose baking blend is the ideal flour to use for these cookies. I have not tested this recipe with a single type of flour like almond flour or chickpea flour or anything like that. My recommendation is to use a blend, they work so well it’s ridiculous.
Storing and Freezing
Keep them covered at room temperature and enjoy within 3-4 days or keep them stored in the fridge for up to a week.
They are also freezer friendly so if you want to freeze them you can go ahead!
More Vegan Gluten Free Baking
- Gluten-Free Chocolate Cupcakes
- Vegan Gluten Free Chocolate Cake
- Vegan Gluten Free Carrot Cake
- Vegan Gluten Free Vanilla Cupcakes
- Vegan Gluten Free Brownies
- Easy Gluten Free Chocolate Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Gluten Free Chocolate Chip Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- 1 cup White Granulated Sugar (200g)
- 1 Flax Egg 1 Tablespoon Ground Flaxseed Meal with 3 Tablespoons Hot Water
- 2 Tablespoons Soy Milk or other non-dairy milk
- 1 Tablespoon Vanilla Extract
- 2 cups Gluten Free All Purpose Flour Baking Blend (272g)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 teaspoons Cornstarch
- ½ cup Vegan Chocolate Chips (88g) plus more to press into the tops when they come out the oven
- ½ cup Vegan Chocolate Chunks (88g) Chopped chocolate
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Add the vegan butter and sugar to the bowl of a stand mixer and cream them together.
- Prepare a flax egg by adding 1 Tablespoon of ground flaxseed meal to a bowl and then adding 3 Tablespoons of hot water from the kettle and letting it become gloopy.
- Add the flax egg, soy milk and vanilla extract and mix in.
- Add the gluten free all purpose flour, baking soda, salt and cornstarch and mix it with a spoon into a cookie dough.
- Add the chocolate chips and chocolate chunks and mix them in.
- Roll into balls and place onto the parchment lined baking tray. Aim for 20 balls.
- Bake in the oven for 12 minutes until lightly golden on top.
- Remove from the oven and press some chocolate chips right into the tops of the warm cookies.
- Leave the cookies on the tray to cool and firm up.
Notes
- You can use all vegan chocolate chips or all chocolate chunks (just chop your favorite vegan chocolate into chunks) if you like, but I like using a mix of the two.
- If you’d like your cookies a bit crunchier then feel free to bake them for up to 15 minutes. Just keep a close eye on them so that they don’t burn.
- Store them in an airtight container at room temperature and enjoy within 3-4 days or keep them stored in the fridge for up to a week. They are also freezer friendly for up to 3 months.
Hi, Alison. I want to make 10 cookies not 20. Can I use half ingredients in your recipe? And when I make 10 scones, Is it different bake time, temperature, and so on?
And can I use almond flour or oat flour instead of all-purpose flour?
And when I use almond flour or oat flour, is it different bake time, temperature and so on..?
Hi Soo, if you want to make 10 cookies, then halve the recipe. Same temp and bake time etc. It has to be a gluten free all purpose blend in this recipe, I don’t think it will work with oat flour or almond flour though you are free to experiment. All the best! 🙂
These cookies are delicious and look good too. I made some of the vegan butter first to use in the recipe and I’m sure that helped. I got 22 large, plump, slightly crisp shell with soft centre cookies, all in my tiny caravan oven. ????
Fantastic! So happy to hear that! Thanks a million Kay!
I just made these for about the 5th time, my son loves them, we all do.
My son went Vegan, Gluten Free about 2 years due to health problems.
I have tried many different websites for recipes of all kinds, some not too bad others so so.
Then I found yours, I was looking for a good peanut sauce, now I use so many of your recipes every week, especially your sauces, butters, bolognaise etc.
And your delicious Chocolate cake. Keep up the good work
Thanks so much Debbie! xoxo
Personally I find they aren’t sweet enough for a cookie, the only sweetness I am tasting is from the chocolate. Not sure why considering there is vanilla in it!
Still good for gluten free!
Hi Annie, that is so weird! There is a cup of sugar in these cookies which provides plenty of sweetness, so I’m not sure what happened there! 🙂
This is a great recipe. It turned out super moist and chewy. I love my regular chocolate chip cookies but this one is almost the same maybe even better. Ours need to be vegan, gluten free, nut free and soy free. My substitutions are below.
I have used vegan butter, gluten free flour and egg replacer instead of flax seed. I also added 2 tbsp of Rice Milk because the dough seems too crumbly. I used Enjoy Life Chocolate Chips Semi Sweet. I also adjusted and added 2 more minutes because I placed the tray in the middle of my oven.
Thank you for this great recipe! My allergic kid and the rest of the family highly approved!
Awesome! So glad you enjoyed them. Thanks for sharing Nicole! 🙂
These are absolutely amazing… I have been using your recipes for a while now and I always find them awesome and easy. Important tip: always read the content guys, great insights right there xx
So much love from Aussie ❤️❤️
Thanks so much Torii! xoxo
AMAZING cookies and they freeze well too:) thank you
Awesome! Thanks Sandee. 🙂
Hey! I haven’t tried these out yet but I’m planning to. When you say they freeze well do you mean the cookie dough or the already baked cookies ? I want to freeze the cookie dough to bake a week later, what do you think ? Thanks :))
Either or! So if you want to freeze the cookie dough, then I would roll them into balls as usual and then freeze them that way, you can bake directly from frozen but allow an extra few mins cooking time. 🙂
Is it really only 2 Tbsp of soy milk? The batter is not combing or sticking together at all. I notice that your non-gluten-free chocolate chip cookie call for 1/4 cup of milk. Please advise on the proper liquid ratio to use. Thank you.
If you need a little more soy milk then use it so that you get the right cookie dough consistency. This was exactly right when we made but there can be slight differences that result from the brand of vegan butter that you use (and this cannot be consistent since there are so many varieties across the world), which is why we have a note about it saying the amount of soy milk used may differ slightly.
Wonderful recipe! My kids loved them!
Awesome! Thanks Yanic! 🙂
The cookies turned out amazing! I followed the recipe almost exactly but subbing flax egg for applesauce and used Bob’s Red Mill 1-1 flour. The only difference was that my cookies didn’t flatten but were puffy (still delicious), do you know what caused this?
Hi Melissa, so glad you enjoyed them! If the dough is too cold when the cookies go into the oven that can cause them to not spread enough. If you cream the vegan butter and sugar together for a longer time that should allow them to flatten more. Alternatively you can flatten slightly with a fork before they bake. All the best! 🙂
I love these cookies so much, I’d say I make a batch every week! They are so simple and perfect!
Wonderful! So happy to hear that. Thanks for the awesome review. 🙂
Just baked these using Bob’s Red Mill 1-1 GF flour and instead of 200g of white sugar I used 100g white and 100g light brown as I ran out of white.
Tastes and looks amazing!
Wonderful! Thanks so much for sharing Tara and the great review! 🙂
Absolutely to die for.
Delightful and simple and ever so delectable.
Thanks Anna! xo
How much cornstarch are we using?
Oh my goodness, thank you for pointing that out! Quite a major omission there leaving it out of the ingredients list altogether! It’s 2 tsp of cornstarch and I’ve updated the recipe. 🙂
So, I can’t WAIT to try this…. I don’t have white sugar any more, is it ok to use another type of sugar, perhaps muscavado or coconut sugar? Also, would it be ok to make my own gluten free flour blend, like maybe a rice flour, almond flour and mais flour mix? I’ll let you know how they turn out! Although everything else I try from your recipes always turns out fabulous so I don’t see why these wouldn’t:)) xxx
Hi Kathryn, I’m pretty sure either coconut sugar or muscavado sugar would work great. 🙂 You could definitely experiment with your own blend, Minimalist Baker have a recipe for making your own blend, so that could be an awesome thing to do! All the best! 🙂