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!

Vegan Gluten Free Chocolate Chip Cookies stacked on a parchment lined baking sheet.

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"This recipe is so yummy and easy to make!! Definitely recommend for the gluten free girlies! - Eve"

These Vegan Gluten Free Chocolate Chip Cookies melt in your mouth. They are easy to make and you only need one bowl. They're my favorite cookie recipe.

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 are 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 Cold Brew Cocoa to go with them.

They are soft and chewy like my Spicy 4 Ingredient Peanut Butter Cookies. Some gluten-free cookies that are soft and chewy on the inside and crunchy on the outside are my Vegan Gingersnap Cookies.

Another dessert recipe to try is my Vegan Homemade Payday Bars.

Jump to:

❤️ Why You'll Love Them
🧾 Ingredients
🔪 Instructions
🥡 Storage
❄️ Can I Freeze Them?
💭 Tips
🍪 Other Vegan Desserts
🎥 Video
📋 Recipe
💬 Comments

❤️ Why You'll Love Them

They have the perfect texture. They are soft and chewy.
It's an easy recipe made with simple ingredients. They taste like classic chocolate chip cookies but are gluten-free.

🧾 Ingredients

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 that have white sugar 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 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 gluten-free flour blend. 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. I like to use sea salt.
Vegan chocolate chips: I used semi-sweet chocolate chips, but you could use dark chocolate baking chunks as well.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Wet ingredients in a bowl and after mixing.

Step 1: Add the wet ingredients: vegan butter, sugar, brown sugar, vanilla extract, and soy milk to a large mixing bowl.

Step 2: Using a stand mixer, hand mixer, or dough blender, mix the dough until combined.

Dry ingredients added to wet ingredients while being mixed and after.

Step 3: Add the dry ingredients: gluten-free baking flour, baking soda, and salt.

Step 4: Mix until totally combined.

Raw cookie dough in bowl. Dough formed into balls on a parchment lined baking sheet.

Step 5: Fold in chocolate chips. Place in the fridge to chill for 2 hours to overnight. This helps the cookies to be thicker.

Step 6: Using a cookie scoop or large spoon, scoop out 1-2 tablespoonfuls of chocolate chip cookie dough and roll into balls. Place cookie dough on a parchment-paper lined cookie 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 rack.

Step 8: Once they are cool, you can place them in an airtight container.

Chocolate Chip Cookies on parchment paper.

🥡 Storage

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. Add an extra couple of minutes to the bake time.

💭 Tips

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 crystallizes.