Vegan Gluten Free Chocolate Chip Cookies
These Vegan Gluten Free Chocolate Chip Cookies are soft, chewy and loaded with dark chocolate chips! They are incredibly velvety and smooth. These chocolate chip cookies are both Vegan and gluten free. Perfect for any occasion!
Why You’ll Love This Recipe
- These are the best Vegan gluten free chocolate chip cookies!
- They are not dry and do not crumble.
- These cookies are made with healthy ingredients.
- Since the cookies are Vegan, the dough is safe to eat!
- They taste indulgent and rich, but they are allergy friendly.
- They are made without oatmeal, without butter, without applesauce, without milk, and without powdered sugar.
- These cookies are Paleo, grain free, gluten free, dairy free and Vegan.
Ingredients & Substitutions
The flax eggs are the binder in these cookies. I do not recommend another egg replacement. If you’re looking for chocolate chip cookies with eggs, check out these Paleo Chocolate Chip Cookies!
Almond flour and coconut flour work together to create the perfect texture. I do not recommend substituting other flours.
Coconut sugar can be replaced by loosely packed brown sugar.
Use room temperature Vegan butter in place of coconut oil if needed.
Any creamy nut butter works! Use nut butter that is made with only nuts and salt. Almond butter, cashew butter, and peanut butter all work well. I recommend almond butter since it is the most mild tasting.
For both gluten free and Vegan chocolate chip cookies, I use Enjoy Life dark chocolate chips. Feel free to use your favorite brand!
How to Make
First, make flax egg. Combine ground flaxseed and water in bowl. Allow this to sit for 15 minutes.
In a mixing bowl, combine dry ingredients.
Then, add in flax egg and wet ingredients. Stir to combine.
Fold in chocolate chips. Place mixing bowl in fridge for 1 hour to chill.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Use ice cream scoop to scoop balls of dough. Place 2 inches apart on baking pan.
Bake 11 to 13 minutes or until the middle of cookies is set.
Remove from oven. Allow cookies to cool for 5 minutes on pan. Finally, carefully transfer to a cooling rack to finish cooling.
Expert Tips & Tricks
Allow flax egg to gel up for full 15 minutes. It should have a similar texture to an egg white.
Use creamy nut butter made with only nuts and salt. Added sugars, oils, or other ingredients will alter the texture of these cookies.
Room temperature coconut oil works best. It should be soft but not melted.
The refrigeration step is NOT mandatory! It really helps the dough bind together.
Use a cookie scoop or ice cream scoop for evenly sized cookies. This makes the baking process easier too.
Bake until cookies are just set in the middle. They will firm up a little bit while cooling on the pan.
How to Serve & Store
Serve cookies once almost completely cooled. Since they are both Vegan and gluten free, these cookies are more fragile than normal.
Store cookies covered at room temperature for up to 3 days for a soft cookie.
For a firmer cookie, place in fridge for up tp 5 days.
Frequently Asked Questions
These cookies are made without any animal products and without dairy.
I always use Enjoy Life dark chocolate chips, which are Vegan. They melt well and taste great.
Yes, these cookies can be frozen.
Yes, refrigerating the dough allows the dough to firm up and bind together.
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If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more Vegan recipes, check out this Vegan Recipes page.
Get the Recipe: Vegan Gluten Free Chocolate Chip Cookies
- First, make flax egg. Combine ground flaxseed and water in a small bowl. Mix to combine. Let this sit for 15 minutes to gel together.
- In a mixing bowl, combine almond flour, coconut flour, coconut sugar, and baking soda. Stir to combine.
- Then, add in flax egg, coconut oil, nut butter and vanilla extract. Stir to combine.
- Fold in dark chocolate chips.
- Place mixing bowl in the fridge to chill for an hour.
- After an hour, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Use cookie scoop to form balls of dough. Place at least 2 inches apart on baking sheet.
- Bake for 11 to 13 minutes or until the middles of cookies are set.
- Remove from oven. Allow cookies to cool on pan for 5 minutes then transfer carefully to a cooling rack to finish cooling. Garnish with sea salt if desired.
- I have not tested this recipe with a chia egg or other egg replacement. I have only tried it with a flax egg.
- Use a creamy nut butter that contains only nuts! Any added sugars, oils, or preservatives will negatively affect the texture.
- Use room temperature coconut oil. It should be softened but not melted.
- Refrigerating the dough is not an optional step. It helps the cookies hold together before baking.
- Bake until set in the middle and edges are slightly golden. Do not over bake!
- These cookies don’t spread a lot while baking. If you desire a flatter and crispier cookie, press down on the balls of dough slightly before baking.
- These cookies are best stored in the fridge for up to 5 days.
- They are soft at room temperature.
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