Made in one bowl, these Vegan Gluten Free Chocolate Chip Cookies are sweet, soft and chewy. You'd never know they are vegan and gluten free!
These Vegan Gluten Free Chocolate Chip Cookies melt in your mouth. They are easy to make and you only need one bowl.
You can use a stand mixer, hand mixer, or pastry cutter to mix them. They could even be mixed by hand if you don't have any of the listed tools.
Both the dough and the cookies can be frozen. There's no hard to find ingredients; just ingredients you'd expect to find in a vegan gluten free cookie!
Make a Cacao Tea Recipe or some Cacao Cold Brew to go with them.
They are soft and chewy like my Spicy 4 Ingredient Peanut Butter Cookies. Another dessert recipe to try is my Vegan Homemade Payday Bars.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Vegan butter: I used Earth Balance. You could use your favorite vegan butter. You could also use coconut oil; see my Tips section for the differences in texture and flavor.
- Granulated sugar: You may want to check brands that are vegan. Wholesome makes vegan organic cane sugar. There are other brands as well.
- Dark brown sugar: Wholesome also makes vegan organic dark brown sugar.
- Vanilla extract: Enhances flavors.
- Soy milk: I used soy milk because that's what I had on hand. You could use also use almond milk, oat milk or any dairy-free milk.
- Gluten free 1:1 baking flour: I used Bob's Red Mill. You could use your favorite. As long as it is a 1:1 baking flour, it should produce good results.
- Baking soda: Allows the cookies to rise and become soft and fluffy.
- Salt: Enhances sweetness and balances flavors.
- Chocolate chips: I used semi-sweet vegan chocolate chips, but you could use dark chocolate baking chunks as well.
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Step 1: Combine the wet ingredients: vegan butter, sugar, brown sugar, vanilla extract, and soy milk in a large mixing bowl. Using a stand mixer, hand mixer or a dough blender, mix the dough until combined.
Step 2: Add the dry ingredients: gluten free baking flour, baking soda, and salt. Mix until totally combined.
Step 3: Fold in chocolate chips. Place in the fridge to chill for 2 hours to overnight. This helps the cookies to be thicker.
Step 4: Preheat oven. Once the oven is hot, line a baking sheet with parchment paper.
Step 5: Using a scoop or large spoon, scoop out 1-2 tablespoonfuls of cookie dough and roll into balls.
Step 6: Place cookie dough on parchment lined baking sheet 2" apart. Bake until golden brown on the edges.
Step 7: Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire baking rack.
Step 8: Once they are cool, you can place them in an airtight container.
You can store these vegan chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the fridge for a week.
❄️ Can I Freeze Them?
Yes, you can freeze either the baked cookies or the cookie dough and they'll last for several months. If you're freezing the baked cookies, make sure to cool them completely before placing them in a freezer safe container.
If you are freezing the cookie dough, I recommend rolling the dough into balls first. When you're ready to bake them, place the frozen cookie dough balls onto a parchment lined baking sheet. Bake in the oven for an extra minute.
- For a successful recipe, I suggest measuring ingredients on a kitchen scale. It gives more accurate results.
- If you don't have a kitchen scale and want to try the recipe without one, make sure to scoop flour into a measuring cup and level it off with a knife. Don't shake it down or pack it into the measuring cup.
- If you prefer to use coconut oil over vegan butter, here are a few differences to note: the cookies spread more, the dough is harder to work with after being refrigerated (it is drier), and the cookies have a slight coconut flavor. Also note that I used solidified coconut oil when measuring.
- Before baking place cookie dough in the fridge for 2 hours to overnight. This keeps the cookies nice and thick.
- Allow the cookies to cool so that they firm up and the sugar crystalizes.
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Vegan Gluten Free Chocolate Chip Cookies
- Hand mixer, stand mixer or dough blender
- Kitchen scale
- ½ cup vegan butter (1 stick) softened to room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons soy milk or other non-dairy milk
- 1 ¾ cup gluten free 1:1 baking flour - I used Bob's Red Mill
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- In a large bowl, combine vegan butter, sugar, brown sugar, vanilla extract, and soy milk. Using a dough blender, hand mixer, or stand mixer, mix the ingredients until well incorporated.
- Add gluten free baking flour, baking soda, and salt. Mix well.
- Fold in chocolate chips. Place in the fridge for 2 hours to overnight.
- Preheat oven to 350°.
- Once the oven is hot, line a baking sheet with parchment paper.
- Scoop out 1-2 tablespoonfuls of dough using a scoop or large spoon. Roll into balls and place 2" apart on the parchment lined cookie sheet.
- Bake at 350° for 8-11 minutes, or until golden brown on the edges.
- Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. They'll firm up as they cool.
- Once they are cool, place them in an airtight container at room temperature or in the fridge.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Another delicious recipe!
Willow Moon says