These Gluten Free Vegan Chocolate Chip Cookies only require 8 simple ingredients and bake up soft and chewy with a crisp edge! No one will ever know they are completely vegan and gluten-free.
Chocolate chip cookies are my all-time favorite dessert. Which is why I already have two recipes on my site! I have Vegan Chocolate Cookies for those who love a classic chocolate chip cookie, and Coconut Oil Chocolate Chip Cookies that are super thick and chewy.
So, it only feels right to share a Gluten-Free Vegan Chocolate Chip Cookies recipe for all of my gluten-free readers and friends! This recipe is easy to make, and the cookies bake up chewy and packed with chocolate chips and a hefty dose of vanilla. Everyone will love them whether they eat gluten-free or not!
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Why You'll Love This Recipe
- This recipe only requires 8 basic ingredients.
- And it is easy to make, so it's perfect for beginner bakers!
- These Chocolate Chip Cookies are vegan and gluten-free, so anyone can enjoy them.
- They bake up soft and chewy with a crisp edge.
- And most importantly, they are absolutely delicious!
Ingredients
King Arthur Measure for Measure Flour: I always recommend King Arthur Flour and that includes their gluten-free flours! I used their gluten-free measure for measure flour for this and all of my other gluten-free cookie recipes like my Vegan Gluten Free Chocolate Crinkle Cookies or Vegan Gluten-Free Peanut Butter Cookies.
Non-Dairy Butter: I love Country Crock Plant Butter Sticks. Do not substitute coconut oil!
Brown Sugar: Brown sugar gives these cookies a warm background flavor.
Vegan Chocolate Chips: I used dark chocolate chips from Trader Joe's in my gluten free vegan chocolate chip cookies, but any chocolate chips will work!
Instructions
Step 1. In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and brown sugar on medium speed until light and fluffy.
Step 2. Then, add the non-dairy milk and vanilla and mix on low until combined.
Step 3. Add the King Arthur Gluten-Free Measure for Measure flour, baking soda and salt and mix on low until well combined.
Then, add the chocolate chips and stir to distribute.
Cover the bowl and let the gluten-free vegan chocolate chip cookie dough sit at room temperature for 20 minutes.
Step 4. Uncover the bowl and stir the dough once more.
Then, use a three-tablespoon cookie scoop to scoop balls of dough onto a parchment-lined baking sheet, leaving at least 3 inches of space between each dough ball.
Top with a few additional chocolate chips and flaky sea salt if desired.
Then, bake the cookies in a 350°F oven for 13-15 minutes, or until the edges are set and start to brown.
Recipe FAQs
I recommend freezing any cookies you don't eat the same day they are baked. Gluten-free baked goods degrade quickly, so freezing is the best way to keep them fresh!
Xanthan gum is added to gluten-free cookies to provide structure and chew. Typically, you don't add it as a single ingredient because it is included in many gluten-free flour blends.
My favorite flour blend for gluten-free baking is King Arthur Measure for Measure Flour. It tastes great and is easy to find.
Yes, gluten-free cookies take slightly longer to brown than their wheat flour counterparts. Not too much longer, though. I find, on average, gluten-free cookies take about 2 minutes longer.
Expert Recipe Tips
Don't skip the 20-minute resting time! Gluten-free flours do not absorb liquid as readily as wheat flour, so this resting time is important for soft and chewy gluten-free vegan chocolate chip cookies!
Be sure to leave enough space between the cookie dough balls on the baking sheet. I like to bake 8 cookies per tray.
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📖 Recipe
Gluten Free Vegan Chocolate Chip Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Rubber Spatula
- 1 3 Tablespoon Cookie Scoop
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 8 tablespoon Vegan Butter see note!
- 1 Cup Light Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 1 ½ teaspoon Vanilla Extract
- 1 ¾ Cup King Arthur Gluten-Free Measure for Measure Flour see note!
- ½ teaspoon Baking Soda
- ¼ tsp Kosher Salt
- ¾ Cup Vegan Chocolate Chips plus more for topping
- Flaky Sea Salt optional
Instructions
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and brown sugar on medium speed until light and fluffy.8 tablespoon Vegan Butter, 1 Cup Light Brown Sugar, tightly packed
- Add non-dairy milk and vanilla and mix on low until combined. Then, add King Arthur Gluten-Free Measure for Measure flour, baking soda, and salt and mix until well combined.3 tablespoon Non-Dairy Milk, 1 ½ teaspoon Vanilla Extract, 1 ¾ Cup King Arthur Gluten-Free Measure for Measure Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add chocolate chips and stir to distribute. Then, cover the bowl with plastic wrap and allow it to rest at room temperature for 20 minutes.¾ Cup Vegan Chocolate Chips
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- Remove the plastic from the bowl and stir the dough once more with a spatula. Then, use a 3-tablespoon cookie scoop to scoop cookie dough balls onto a parchment lined baking sheet, leaving at least 3 inches of space between each cookie. I like to bake 8 per tray.
- Top each cookie with a few additional chocolate chips and a sprinkle of flaky sea salt if desired.Flaky Sea Salt
- Bake the cookies in a 350*F oven for 13-15 minutes, turning the pan halfway through baking. The cookies should be just starting to brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling. Repeat with the remaining dough.
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