Go Back
Gluten free chocolate chip cookie leaning against a stack of cookies.
Print Recipe
4.79 from 19 votes

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.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 20
Calories: 165kcal

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

  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