The best soft and chewy vegan and gluten-free chocolate chip cookies that are easy to make! Made with almond flour and oat flour for the perfect chewy texture. This recipe is dairy-free, egg-free, and gluten-free. Bakery-style giant chocolate chip cookies. These are crowd-pleasers!
I’ve been on the hunt for the best vegan chocolate chip cookies that are also gluten-free. These vegan chocolate chip cookies are even popular among non-vegans! I’ve made these dozens of times for friends and family and everyone has been shocked when they sink their teeth into these. They taste like chewy, bakery-style chocolate chip cookies, without the typical flour, butter, and eggs.
The best part about these cookies? Besides the taste (duh). They come together in one bowl, don’t require any chilling time (we love that) and are basically foolproof.
What you’ll need to make the vegan chocolate chip cookies:
These cookies don’t require too many ingredients and I bet you already have them in your pantry. Here’s what you need to make them:
- Coconut sugar: I like to sweeten these cookies with coconut sugar for that delicious, almost caramel-like flavor. If you only have cane sugar, that works too!
- Avocado oil: you’ll need some avocado oil to keep the cookies moist. You could also use coconut oil.
- Flaxseed meal: we’re replacing the egg in this vegan cookie recipe by using flaxseed and a little bit of water!
- Flours: we’re using a mix of almond flour and oat flour to keep these cookies gluten-free with the best texture – the perfect balance of crisp on the outside and chewy on the inside.
- Baking staples: you’ll also need vanilla extract, baking soda, and salt.
- Chocolate chips or chunks: I used a combination of Enjoylife Dark Chocolate Chips and a Hu Kitchen Chocolate bar in these cookies, but you can use whatever chocolate you like! Hu Kitchen Chocolate is one personal favorite when I want to use a chocolate bar. Plus, I always have a stash on hand for snacking on when my sweet tooth strikes!
How to make vegan chocolate chip cookies:
Did I mention this recipe requires just one bowl? This vegan chocolate chip cookie recipe couldn’t be easier to make and takes just under 30 minutes:
- Prep your cookie sheet. Line a large baking sheet with parchment paper so that the cookies don’t stick. Hello, easy clean-up!
- Mix the wet ingredients. Whisk together the coconut sugar, vanilla, and flaxseed meal and water until smooth. Then whisk in the avocado oil or coconut oil.
- Add the dry ingredients. Stir in the almond flour, oat flour, baking soda, and salt until well combined. Then fold in your chocolate chips or chunks.
- Scoop & bake. Use a medium cookie scoop or your hands to form cookies with about 2 tablespoons of dough. Place them on your baking tray and bake! For larger cookies, I like to use 3 tablespoons of dough.
- Secret baking tip: For extra chewy cookies that have a flatter profile (like large bakery-style cookies), you’ll want to use the “drop method”. Pull the cookies out of the oven two minutes before they’re done baking. Take the cookie sheet and drop it on the counter to let the air out of the cookies. You’ll see them fall in real time! I like to repeat this twice. Then, return the cookie sheet to the oven and finish baking for the remaining two minutes.
- Cool & enjoy. Let the cookies cool on the baking sheet for at least 10 minutes so that they don’t break apart. If you can wait that long!
More vegan desserts you’ll love:
Flourless Chickpea Peanut Butter Chocolate Chip Cookies
I hope you love these gluten-free & vegan chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Ready for more? Follow along on Pinterest & Instagram!
Vegan Chocolate Chip Cookies (gluten-free)
Ingredients
Wet Ingredients
- ⅔ cup coconut sugar
- ½ tsp vanilla extract
- 1 tbs flaxseed meal
- 3 tbs water
- ⅓ cup avocado or coconut oil
Dry Ingredients
- 1 cup fine blanched almond flour
- 1 cup gluten-free oat flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips plus more for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the coconut sugar, vanilla, flaxseed meal and water until well combined and wet. Next, whisk in the avocado oil or melted coconut oil until completely smooth.
- Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix with a wooden spoon until well combined. Fold in chocolate chips.
- Use a medium cookie dough scoop to grab cookie dough, or use your hands to grab about 2 tablespoons of dough and roll into a ball. If you want larger cookies, use 3 tablespoons of dough. Place cookie dough 2 inches apart on the baking sheet to prevent cookies from baking into each other. Bake for 10-12 minutes.
- For extra chewy cookies, flatter cookies (like large bakery-style cookies), you'll want to use the "drop method". Pull the cookies out of the oven two minutes before they're done baking. Take the cookie sheet and drop it on the counter to let the air out of the cookies. You'll see them fall in real time! I like to repeat this twice. Then, return the cookie sheet to the oven and finish baking for the remaining two minutes.
- Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan. You should get approximately 10-12 cookies.
