These Vegan Gluten Free Chocolate Chip Cookies are so soft and gooey studded with melty chocolate chips, they are absolutely be your favorite. They are completely vegan, egg free, no dairy and gluten free.
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Why you will love this recipe
- Tasty Rich Flavors: These are the best Vegan Gluten Free Chocolate Chip Cookies ever. You’ll absolutely love the texture of this cookie; they’re soft, chewy, and has that melt-in-your-mouth chocolatey sweetness from the melted vegan chocolate chips, sugars, and has a hint of vanilla, giving you some delicious vegan chocolate chip cookies to enjoy.
- Gluten-Free, Vegan, and Eggless: These chocolate chip cookies offer the classic taste and texture that’s sure to please all. Every ingredient in this vegan gluten free chocolate chip recipe is egg-free, dairy-free and vegan. This cookie recipe will be absolutely irresistible to your family, friends, and co-workers; it’s that delicious.
- One Bowl: These homemade vegan gluten-free chocolate chip cookies only need one bowl, about one hour from start to finish, that includes the chilling time for the dough. Cleanups very quick and easy with only a few items to clean.
More vegan gluten free cookie recipes you will love.
- Vegan Oatmeal Raisin Cookies
- Banana Peanut Butter Oatmeal Cookies
- Pumpkin Oatmeal Cookies
- Almond Butter Energy Balls
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Vegan Gluten Free Chocolate Chip Cookies.
- Flour: I like King Arthur 1:1 gluten free flour best. You can also use organic unbleached all purpose flour for this recipe if you don't need it to be gluten free.
- Melted Butter: For this recipe I used Miyokos butter and it needs to be melted (not softened) and then cooled.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Vegan Chocolate Chips: I like Enjoy Life brand or Tollhouse vegan chocolate chips. You can use mini chips, regular size or even chocolate chunks if you desire.
- Cornstarch:This helps the texture of the cookie keeping tender, soft and chewy.
- Vegan Yogurt: This is our egg replace, it gives this Vegan Gluten-Free Chocolate Chip Cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
Variations
- Adjust Size: These vegan and gluten free chocolate chip cookies are a regular bakery size cookie. But if you’ve got a mini scooper available feel free to make smaller mini cookies. I’d start the baking timer at 7 minutes and adjust the time from there.
- Pre- Freeze/Ready to Bake: Short on time? Freeze some of these gluten free vegan cookies with chocolate chips as dough balls in advance, then you can quickly bake some new fresh cookies up. Using a scooper, place pre-scooped dough balls on a baking sheet lined with parchment paper. Freeze until frozen, store them in a freezer bag up to 3 months. Whenever you’d like some freshly baked cookies, thaw how many you’d like to bake on the counter for about 30 minutes or in the fridge overnight. Bake according to the recipe directions.
- Nut Crunch: Feel free to add any of your favorite nuts to this gluten free vegan chocolate chip cookies recipe to give it a crunch. Pecans, walnuts, almonds, or whatever nuts you would like to add, I would chop the nuts up before adding them to the mixture.
How to make these Vegan Gluten Free Chocolate Chip Cookies
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Step 2: Next add the gluten free flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Step 3: Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
Step 4: Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12-14 minutes.
Step 5: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Let the Cookies Cool: Letting these Vegan Gluten Free Chocolate Chip Cookies cool before eating them is definitely hard, but it will allow the cookies to finish cooking and get set up before you grab a bite.
- Kitchen Scale: If you have a kitchen scale please use it, you’ll get more accurately measured measurement for this cookie recipe. If not scoop the flour, sugar and butter. Do not pack it down into the measuring cup, also do not shake it down into the cup. We don’t want to end up with to much of any ingredients. The only ingredient you will pack down is the brown sugar.
- Double or Triple: These are the best gluten free vegan chocolate chip cookies. It’s a good idea to double or triple this recipe to ensure you don’t run out of these delicious cookies.
- Storage: Store these cookies in a sealed container on the counter for about 1 week or freeze some pre- rolled cookie dough balls in an airtight freezer container or bag. They will last up to 3 months frozen. Before baking, let them thaw slightly beforehand.
Recipe FAQs
What makes cookies not vegan?
The list of all the ingredients used and you also reading the ingredients list of items you’ve bought will be the deciding factor of if the cookie is vegan. A semi list of ingredients to avoid are, eggs, butter, milk, honey and all animal-derived products. If you substitute anything be sure it’s a vegan item.
What makes chocolate chips not vegan?
To be a vegan chocolate chip the ingredients need to be dairy free. If the chocolate chip contains any dairy or dairy products then it will not be vegan. Be sure to read the list of ingredients on the package.
Can you make cookies with no eggs?
This vegan gluten free chocolate chip cookies recipe is eggless. There are many recipes that do not have eggs in them. Just be sure to follow the recipe and grab one that is eggless.
More Vegan Gluten Free Cookie Recipes
Vegan Gluten Free Chocolate Chip Cookies
These Vegan Gluten Free Chocolate Chip Cookies are so soft and gooey studded with melty chocolate chips, they are absolutely be your favorite. They are completely vegan, egg free, no dairy and gluten free.
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Ingredients
- ¾ cup vegan butter melted and cooled (170 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (85 grams)
- 2 cups gluten free flour (I like Kind Arthur 1:1 flour - 250 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 cup vegan chocolate chips add a little more for it to be extra chocolaty
- flaky sea salt (optional topping after baked)
Instructions
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the gluten free flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
- Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12-14 minutes.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Video
Notes
Butter: I like to use Miyokos.
Yogurt: I like the So Delicious brand.
Chocolate: I like Enjoy Life, Pascha, Toll House plant based and Endangered Species chocolate bars.
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one. Butter gets measured before melting it.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the cup of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing fresh: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Storing the dough: Store the cookies in a sealed container at room temperature for 3 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works). You can also freeze the dough by scooping them out into cookie balls and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about an hour or in the fridge overnight, then bake according to directions.
Nutrition
Calories: 312kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 181mg | Potassium: 22mg | Fiber: 3g | Sugar: 26g | Calcium: 55mg | Iron: 2mg
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