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.
Hello again, I am determined to get this recipe right lol! I find the dough very wet which makes it difficult to roll into balls as it’s sticky. Is that usual?
Hi Mandy, no it’s not supposed to be super wet at all. Are you using a gluten free flour blend?
Hi Alison. I have had trouble sourcing the Bobs blend as I’m in the Uk but I have found a good blend with very similar ingredients so not sure what I’m doing wrong
Hi Mandy, then I’m really not sure. If you’re not weighing the flour then I recommend weighing it out as well, it should be a cookie dough consistency, not a wet batter at all. If it’s still wet then I would assume it’s the flour blend, and just add more of it until you get a cookie dough consistency. It’a also fine to scoop with a cookie scoop (if you can’t roll into balls) and bake them and just see how they turn out.
Hi there, I made these again today. I have made a few times with no problem but for some reason the dough balls didn’t spread in the oven. They seemed to get a crust on top really quickly and came out small but high and very cracked on top. The only thing I did differently was that I chilled them before baking. Could that be why?
Hi Mandy, yes chilling them before baking will definitely stop them spreading. You could bake a couple of minutes extra and then also flatten them with a fork as soon as they come out of the oven.
Any recommendations for the better gluten free flour?
We have used a few different brands with good results but one of our favorite brands is Bob’s Red Mill.
Hi Alison,
How much cocoa would I need to make these chocolate cookies?
Thank you.
Hi Nikki, I really recommend you try our vegan chocolate cookies rather than adapting this recipe. They are PERFECT and can also be made gluten-free, just switch the flour for gluten-free all purpose flour.
Hi, wondering if I could make these and freeze the balls, then just remove and bake as needed? Many thanks!
Hi Jo, yes you can do that! 🙂
Hello Alison! I’ve made various of your recipes including your Strawberry Cupcakes, and your Peanut Butter Cookies, so I am very excited to finally try out your Chocolate Chip Cookies! Just one question: Can I use a hand mixer instead of a stand mixer? Thank you! ????
Hi Camila, yes a hand mixer will work just fine! All the best and hope you enjoy them! 🙂
Thank you so much! I’m just getting ready to make them!
Hello I just tried this recipe. <3 . I used 80grams of brown sugar only and added 1tbsp of coconut mousse (not the oil) I also had to flatten the balls before baking. Thank you!
Hi Alison, after making your peanut butter cookies , which were absolutely delicious ????, I was disappointed with the results of the choc chip version. They had a lovely texture, but I just couldn’t get past the taste of the flax seed powder?????
Hi Carolyn, it’s very odd that you had any taste from the flax at all! Sorry to hear it wasn’t a success this time.
Hi Alison, I followed your recipe to a T except for halving the amount of sugar as we do not like it too sweet. However the cookies did not turn out like yours, they did not flatten out. Any idea why?
Less sugar can definitely cause this as the sugar melts and that also contributes to the spread. It would be better to flatten the cookies with a fork before baking. Otherwise you can also flatten them with a fork after they have baked if you do it as soon as they come out the oven and are still warm and soft.
They didn’t work out like hers because you changed her recipe !!!
Hi looking for a substitute for flax egg. Any advice?
I’m not sure there is a good sub for this recipe. You could try leaving it out and adding extra non-dairy milk at the end to compensate.
a chia (seed) egg…totally suitable for this recipe.
Wow! They came out great and were so easy to make. Thanks for this great recipe! Now we will try not to eat all of them in one go…:)
Awesome! Thanks Bella!
Hi! Thanks for posting this recipe. I made it last night and the texture of the cookie was very muffin-ish. Could this be a sign my flour was dense and i used too much? I don’t have a scale so i couldn’t weigh it. thanks!
Hi Sydney, it could be that, I’m not sure! But it shouldn’t have that texture. If you make them again use the spoon and level method to measure your flour, so don’t scoop it, just spoon it into the measuring cup (don’t pack it down) and then simply level off the top with a knife, that will give you the most accurate measurement.
The texture of these was spot on however I think I would like them better with brown sugar or 1/2 white 1/2 brown. Would it still work?
Yes you can definitely use half/half or all brown sugar, there will be subtle changes but you might prefer them.
Hi ! Can I use organic brown sugar instead of white sugar?
Thank you 🙂
Sure! There will be a change in texture but it should still work fine.