Go Back
Vegan gluten free chocolate chip cookies on parchment paper

Get the Recipe: Vegan Gluten Free Chocolate Chip Cookies

These Vegan Gluten Free Chocolate Chip Cookies are soft, chewy, and loaded with dark chocolate chips! They are made without gluten or dairy, but these cookies are crave worthy. These are the best Vegan gluten free cookies!
5 from 15 votes



  • 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.