These are the BEST EVER soft, chewy and crinkly gluten free and vegan chocolate chip cookies. They're loaded with two kinds of chocolate and chilled before baking for the under-baked, delicious cookie perfection.
Why we love this vegan chocolate chip cookie recipe
- You won't believe they're vegan! Seriously, they taste just like grandma's classic chocolate chip cookie you know and love.
- They're gluten free. Perfect for all dietary requirements, but we've also included instructions for using regular flour if you're not gluten free.
- The dough is freezer-friendly: you can make the dough, freeze and bake whenever you want to. The perfect make-ahead treat!
- If you love a chewy, soft, slightly under-baked and super chocolatey cookie, this is DEFINITELY for you.
I can't wait for you to try these perfect vegan chocolate chip cookies!
Ingredients
Here are the key ingredients you'll need to make these vegan chocolate chip cookies:
Ingredient Notes
- Melted vegan butter: our two favorite easy-to-find brands are Earth Balance (the soy free variety) and Country Crock (we typically use the avocado or olive oil variety).
- Brown sugar: light or dark brown sugar both work.
- Cane sugar: we love using this organic cane sugar, which has a larger grain and gives these cookies a delicious, slightly crunchy crust!
- Flax "eggs": ground flax meal + water create a gelatinous substance that functions as a binder to replace regular eggs. Read more here.
- Gluten free all purpose flour: we use this blend from Bob's Red Mill! If you prefer a slightly drier cookie, feel free to add an additional 2 tbsp to this recipe.
- Chocolate chips and dark chocolate chunks: we use equal amounts of each for a variety of texture and extra chocolatey cookies. You can use just one or the other if preferred. Lots of chocolate = super decadent vegan chocolate chip cookies!
Instructions
Make the flax "egg": Stir together flax meal and water and let sit to thicken for 15 minutes.
Cream butter and sugars: Melt the vegan butter. To prevent a mess in the microwave, we suggest doing so in a small saucepan over low heat on the stove. Once melted, add to a stand mixer fitted with a paddle attachment, add both types of sugar and beat on medium speed for 2-3 minutes, until it forms a thick paste.
Mix dry ingredients: In a separate bowl, whisk together gluten free flour, oat flour, baking soda and salt.
Add flax "egg" and vanilla to butter mixture and mix until combined.
Incorporate dry ingredients: Add dry mixture to wet ingredients in a few batches until fully incorporated. Fold in both types of chocolate.
Portion and freeze dough: Using a large cookie dough scoop (2-3tbsp), scoop out dough and arrange on a parchment-paper lined baking sheet. Freeze for 30 minutes.
Bake: Bake 5-6 cookies at a time (they spread quite a bit) for 12 minutes. (If baking smaller cookies, bake for 9-10 minutes). Let cool for 10 minutes before enjoying!
Expert Tips
- Not gluten free? No problem! Substitute the gluten free all purpose flour and the oat flour with 1 ½ cups regular all purpose flour.
- Don't skip the chilling. If you do, these cookies will spread a TON and they will be super thin.
- The dough is going to be softer and more runny than you're probably used to. Don't panic! It should look like this (see photos above).
- For a less doughy, slightly drier cookie, add an extra 2 tbsp of gluten free flour to the recipe.
- Pro tip: want those beautiful crinkly edges? Right after the cookies come out of the oven, place a large circular cookie cutter around the cookie and swirl it in a circular motion. This creates perfect crinkly edges (and makes the cookie into a perfect circle! I use this trick for photography). Learned this tip from Cloudy Kitchen on Instagram!
FAQ's
Store leftover cookies in a sealed container at room temperature for up to a week (although you'll probably eat them all before then!).
You can also store these cookies in the freezer for up to 6 months. They honestly taste amazing straight from the freezer (kind of like cookie dough!) or you can reheat each cookie for about 30 seconds in the microwave.
Yes! Freeze the dough into pre-portioned balls on a sheet pan. Once frozen, transfer to a container or bag and freeze for up to 6 months.
You can bake the frozen dough straight from the freezer – they may just need an extra minute or two in the oven.
More vegan cookie recipes:
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook!
Print
Best Vegan Chocolate Chip Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 1 dozen 1x
- Diet: Vegan
Description
These are the BEST EVER soft and chewy vegan and gluten free chocolate chip cookies. They're loaded with two kinds of chocolate and chilled before baking for the under-baked, delicious cookie perfection. (Adaptation for non-gluten free regular cookies in the notes section!)
Ingredients
- ½ cup (1 stick) vegan butter, melted
- ½ cup brown sugar
- ½ cup cane sugar
- 1 ½ tbsp ground flax meal + 3 tbsp water
- 1 tsp vanilla extract
- 1 cup gluten free all purpose flour*
- ½ cup oat flour*
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup chocolate chips
- ¾ cup chocolate chunks
- Optional: flaky salt for topping
Instructions
- Preheat oven to 375˚F.
- Stir together flax meal and water and let sit to thicken for 15 minutes.
- Melt vegan butter. (To prevent a mess in the microwave, we suggest doing so in a small saucepan over low heat on the stove.) Once melted, add to a stand mixer fitted with a paddle attachment, add both types of sugar and beat on medium speed for 2-3 minutes.
- In a separate bowl, whisk together gluten free flour, oat flour, baking soda and salt.
- Add flax "egg" and vanilla to butter mixture and mix until combined.
- Add dry mixture to wet ingredients in a few batches until fully incorporated. Fold in both types of chocolate.
- Using a large cookie dough scoop (2-3tbsp), scoop out dough and arrange on a parchment-paper lined baking sheet.
- Freeze for 30 minutes. Don't skip this step, otherwise the dough will spread a lot in the oven.
- Bake 5-6 cookies at a time (they spread quite a bit) for 12 minutes. (If baking smaller cookies, bake for 9-10 minutes).
- Optional: Immediately after removing from the oven, use the inside curved part of fork to press the edges of the cookie in to create crinkly, crispy edges. Sprinkle with flaky salt (optional).
- Let cookies cool for 10 minutes, then enjoy!
Notes
*For regular gluten-containing version, substitute gluten free all purpose flour AND oat flour with 1 ½ cups regular all purpose flour. You do not need oat flour if making with regular flour.
For a less doughy, slightly drier cookie, add an extra 2 tbsp of gluten free flour to the recipe.
Don't skip the chilling. If you do, these cookies will spread a TON and they will be super thin.
Storage: Store leftover cookies in a sealed container at room temperature for up to a week. You can also store these cookies in the freezer for up to 6 months. They honestly taste amazing straight from the freezer (kind of like cookie dough!) or you can reheat each cookie for about 30 seconds in the microwave.
You can also freeze the dough and bake at a later date. Freeze the dough into pre-portioned balls on a sheet pan. Once frozen, transfer to a container or bag and freeze for up to 6 months.You can bake the frozen dough straight from the freezer – they may just need an extra minute or two in the oven.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: vegan gluten free chocolate chip cookies
Bianca
Always hard to find a great gluten-free/vegan cookie recipe that tastes like the real deal, but these are delicious! The tip on portioning and freezing the dough was key - thank you!!
★★★★★