A delectable recipe for gluten free vegan chocolate chip cookies. These are simple to make and delicious – your family will love them!
Recipe originally published in March 2014. The photos and text have been updated.
Classic chocolate chip cookies…is there a more delicious homemade treat? Thankfully, it’s easy to make delicious gluten free vegan chocolate chip cookies. Even if you’re new to baking without dairy, eggs, or gluten, you can master these scrumptious cookies.
Some of my first gluten free baking experiences were less than appetizing. I remember some brownies that were both raw and burnt, some sunken gluten free cakes, and some crumbly cookies. Can you relate?
It takes awhile to get the hang of baking without the ingredients you’re used to. But as far as this recipe goes, these gluten free vegan chocolate chip cookies are practically fool proof. I’ve made this recipe for years, and it’s very hard to mess it up.
When I was new to gluten free baking, I spotted some frozen gluten free chocolate chip cookies at the grocery store one day. I bought a box and took them home, and was so happy because they were just soooo good. And I could just bake one or two and they were delicious, and there wasn’t a big mess.
Ever since then, I have wanted to come up with a chocolate chip cookie recipe that was not only delicious, but would also freeze well. Because the ability to just pop a couple frozen cookies in the oven and satisfy that craving is so convenient.
After some thinking and baking, and tinkering and more baking, I’ve got a gluten free vegan chocolate chip cookie recipe that bakes and freezes beautifully.
These chocolate chip cookies are free of dairy, eggs, and gluten, and they are the perfect mixture of crispy and chewy. Everyone loves these cookies – they’re just right for a bake sale or party.
This recipe makes about 30 cookies. If you prefer to freeze these, simply drop rounded tablespoons of the dough onto a cookie sheet lined with waxed paper. Then place the sheet in the freezer for a couple of hours until they were frozen, then put the frozen cookie balls into a freezer bag for storage.
Making the cookie dough is easy. You’ll just beat the vegan buttery spread and sugars, and then add your other ingredients until a thick dough forms.
Where can you find dairy free chocolate chips?
Enjoy Life Foods and PASCHA Chocolate both make chocolate chips that are vegan and allergy friendly, and easily found in health food stores or online.
These cookies are loaded with dairy free chocolate chips. Pro tip: Keep a few aside and press the into each cookie dough ball before baking so that there are lots of chips on top of each cookie.
Can I use oil in this recipe rather than vegan buttery spread?
I don’t recommend using oil in this recipe. If you decide to try it, use about 25% less than the amount of butter, otherwise the cookies will be too oily. Read more about substituting oil for butter here.
How can I keep gluten free cookies from drying out?
Store these gluten free vegan chocolate chip cookies in an airtight container. You can add a piece of bread to help these cookies stay moist.
Once the chocolate chips are added, form the cookie dough into balls and place on the cookie sheet. You can freeze the cookies at this point, or go ahead and bake them. Be sure to line the cookie sheet with parchment paper – it makes gluten free baking so much easier. Parchment paper helps the cookies bake evenly without sticking to the cookie sheet.
Could this gluten free cookie dough be frozen?
Yes, you can freeze this dough! Place scoops of dough on a baking sheet and place in the freezer until frozen. Put the balls of dough in a freezer bag and store for up to three months in the freezer.
These gluten free vegan chocolate chip cookies are:
- perfect for a bake sale or school party
- wonderful for freezing ahead of time
- nut free, dairy free, and so delicious
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Delectable Gluten Free Vegan Chocolate Chip Cookies.
Super easy recipe for gluten free vegan chocolate chip cookies. A classic recipe that never goes out of style!
- 2/3 cup vegan buttery spread
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 Tablespoons maple syrup
- 1/4 cup mashed banana or unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 2 1/8 cups gluten free flour blend I've used Namaste, King Arthur, and Enjoy Life successfully
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups dairy free chocolate chips
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream the buttery spread and sugars in a large bowl. Add the mashed banana, maple syrup, and vanilla extract and mix on medium speed until combined.
Add the flour, baking soda, baking powder, and salt. Mix until combined.
Stir in the dairy free chocolate chips.
Drop rounded tablespoons of the dough on the cookie sheet. Bake at 350 degrees for 10 minutes. They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.
If you are going to freeze the dough, just drop rounded tablespoons of dough on the cookie sheet and stick it in the freezer for a couple of hours. Once firm, put the dough balls in a freezer bag and store in the freezer until it's time to bake them. When you want to bake them, bake at 350 for 11-13 minutes.
Different store bought gluten free flour blends could change the consistency of the batter. This should be thick like "normal" cookie dough. If for some reason you have a thin, cake-like batter, then add a little more gluten free flour blend until the dough is thicker.
You can also use my homemade gluten free flour blend in this recipe.
This cookie dough can be frozen. Place balls of cookie dough on a baking sheet and freeze until firm. Then store in a freezer bag for up to three months. Bake as directed - the cookies may take a couple more minutes of baking time from frozen.
Nutrition facts are for one cookie.