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    Home » Cookies

    Vegan Gluten Free Chocolate Chip Cookies

    Published: Apr 9, 2019 Updated: Dec 13, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Gluten Free Chocolate Chip Cookies

    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.

    Vegan gluten free chocolate chip cookies in a stack.

    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. 

    Vegan gluten free chocolate chip cookies in a black bowl.

    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.
    Two photo collage showing vegan butter and sugar added to stand mixer and creamed 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.
    Two photo collage showing flax egg and vanilla extract added to stand mixer and mixed in.
    • Add gluten-free all purpose flour, baking soda, salt and cornstarch and mix with a spoon into a thick cookie dough.
    Cookie dough in a white bowl with a wooden spoon.
    • Add a mix of vegan chocolate chips and chocolate chunks and mix it into the cookie dough.  
    Two photo collage showing chocolate chips added to cookie dough and mixed in.
    • 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. 
    Two photo collage showing cookie dough rolled into balls on a parchment lined tray and then baked.
    • Your cookies are ready to serve.
    Vegan gluten free chocolate chip cookies in a black bowl.

    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.

    Vegan gluten free chocolate chip cookies in a stack.

    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! 

    Vegan gluten free chocolate chip cookies in a stack.

    More Vegan Gluten Free Baking

    1. Gluten-Free Chocolate Cupcakes
    2. Vegan Gluten Free Chocolate Cake
    3. Vegan Gluten Free Carrot Cake
    4. Vegan Gluten Free Vanilla Cupcakes
    5. Vegan Gluten Free Brownies
    6. Easy Gluten Free Chocolate Cake
    Stack of vegan gluten free chocolate chip cookies with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Gluten free chocolate chip cookie leaning against a stack of cookies.

    Vegan Gluten Free Chocolate Chip Cookies

    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.
    4.75 from 16 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 165kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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.
    2. 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. 
    3. 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. 

    Nutrition

    Serving: 1Cookie | Calories: 165kcal | Carbohydrates: 21.8g | Protein: 2.1g | Fat: 7.9g | Saturated Fat: 3.8g | Sodium: 143mg | Fiber: 1.7g | Sugar: 11.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mandy says

      June 30, 2022 at 2:55 pm

      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?

      Reply
      • Alison Andrews says

        July 03, 2022 at 11:26 am

        Hi Mandy, no it’s not supposed to be super wet at all. Are you using a gluten free flour blend?

        Reply
        • Mandy says

          July 03, 2022 at 8:46 pm

          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

          Reply
          • Alison Andrews says

            July 04, 2022 at 11:15 am

            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.

    2. Mandy says

      June 16, 2022 at 1:49 pm

      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?

      Reply
      • Alison Andrews says

        June 17, 2022 at 10:35 am

        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.

        Reply
    3. Cindy says

      January 27, 2022 at 12:32 pm

      Any recommendations for the better gluten free flour?

      Reply
      • Alison Andrews says

        January 27, 2022 at 12:33 pm

        We have used a few different brands with good results but one of our favorite brands is Bob’s Red Mill.

        Reply
    4. Nikki says

      October 20, 2021 at 1:51 pm

      Hi Alison,

      How much cocoa would I need to make these chocolate cookies?

      Thank you.

      Reply
      • Alison Andrews says

        October 20, 2021 at 2:59 pm

        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.

        Reply
    5. Jo says

      April 10, 2021 at 6:30 pm

      Hi, wondering if I could make these and freeze the balls, then just remove and bake as needed? Many thanks!

      Reply
      • Alison Andrews says

        April 12, 2021 at 11:48 am

        Hi Jo, yes you can do that! 🙂

        Reply
    6. Camila says

      April 09, 2021 at 11:00 am

      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! ????

      Reply
      • Alison Andrews says

        April 09, 2021 at 11:38 am

        Hi Camila, yes a hand mixer will work just fine! All the best and hope you enjoy them! 🙂

        Reply
        • Camila says

          April 09, 2021 at 3:44 pm

          Thank you so much! I’m just getting ready to make them!

          Reply
    7. Vivian says

      November 19, 2020 at 2:21 pm

      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!

      Reply
    8. Carolyn Kemp says

      October 24, 2020 at 4:52 pm

      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?????

      Reply
      • Alison Andrews says

        October 26, 2020 at 10:18 am

        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.

        Reply
    9. A says

      August 21, 2020 at 7:32 am

      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?

      Reply
      • Alison Andrews says

        August 21, 2020 at 9:16 am

        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.

        Reply
      • Lauren says

        November 29, 2021 at 8:16 am

        They didn’t work out like hers because you changed her recipe !!!

        Reply
    10. Sylvia says

      August 20, 2020 at 1:24 am

      Hi looking for a substitute for flax egg. Any advice?

      Reply
      • Alison Andrews says

        August 20, 2020 at 9:30 am

        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.

        Reply
      • Tania says

        January 09, 2021 at 4:59 pm

        a chia (seed) egg…totally suitable for this recipe.

        Reply
    11. Bella says

      June 30, 2020 at 5:33 pm

      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…:)5 stars

      Reply
      • Alison Andrews says

        July 01, 2020 at 10:32 am

        Awesome! Thanks Bella!

        Reply
    12. sydney says

      May 17, 2020 at 2:40 pm

      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!4 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:39 am

        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.

        Reply
    13. Katie says

      May 17, 2020 at 1:56 pm

      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?4 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:40 am

        Yes you can definitely use half/half or all brown sugar, there will be subtle changes but you might prefer them.

        Reply
    14. Kanisha says

      May 17, 2020 at 9:44 am

      Hi ! Can I use organic brown sugar instead of white sugar?

      Thank you 🙂

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:43 am

        Sure! There will be a change in texture but it should still work fine.

        Reply
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