• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Desserts » Delectable Gluten Free Vegan Chocolate Chip Cookies.

Delectable Gluten Free Vegan Chocolate Chip Cookies.

Apr 8, 2019 · Modified: Feb 17, 2022 by Kelly Roenicke · 75 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
crisp and chewy chocolate chip cookies

Everyone needs a foolproof recipe for amazing gluten free vegan chocolate chip cookies. These are simple to make and delicious – your family will love them!

easy gluten free vegan chocolate chip cookies

Classic chocolate chip cookies…is there a more delicious homemade dessert? 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.

It takes awhile to get the hang of baking without the ingredients you’re used to.  But as far as this recipe goes, these cookies are practically foolproof. I’ve made this recipe for years, and it’s very hard to mess it up.

I 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 came up with this cookie recipe that bakes and freezes beautifully.

These chocolate chip cookies are free of dairy, eggs, nuts, and gluten, and the texture is the perfect mixture of crispy and chewy. Everyone loves these – they’re just right for a bake sale or party.

Jump to:
  • Allergy Friendly Chocolate Chips
  • Ingredients
  • Step by Step Instructions
  • Oil or Buttery Spread
  • Substitutions
  • Tips for Success
  • Storage
  • Freezing
  • More Gluten Free Vegan Cookie Recipes
  • Recipe
gluten free egg free chocolate chip cookies

Allergy Friendly 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. 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.

dairy free chocolate chips

Ingredients

  • vegan buttery spread
  • sugar
  • light brown sugar
  • maple syrup
  • mashed banana or applesauce
  • vanilla extract
  • gluten free flour blend
  • baking soda
  • baking powder
  • salt
  • dairy free chocolate chips

Step by Step Instructions

  1. Cream the vegan buttery spread and sugars. Add the mashed banana, maple syrup, and vanilla extract and mix together.
vegan chocolate chip cookie dough

2. Add the dry ingredients and mix on low speed.

gluten free vegan chocolate chip cookie dough

3. Stir in the dairy free chocolate chips.

vegan gluten free cookie dough

4. Spoon the dough onto the cookie sheet, leaving an inch between cookies.

cookie dough before baking (1)

5. Bake at 350 degrees F for 10 minutes. Allow the cookies to cool on the cookie sheet before moving them.

chocolate chip cookies after baking

Watch the video below to see how easy it is to make these!

Oil or 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.

Substitutions

  • You can use oat flour in this recipe, but the texture of these cookies will be more delicate. See my recipe for oat flour chocolate chip cookies.
  • You can use banana or applesauce – either will work well as an egg replacer. A flax seed egg would also work well.
  • You can use coconut sugar in place of the white sugar and brown sugar, but the color of the cookies will be darker, and the flavor will be slightly different.
  • If you aren’t gluten free, you can use regular all purpose flour or whole wheat flour.

Tips for Success

  • Line the cookie sheets with parchment paper so that the cookies don’t stick to the pan.
  • Allow the cookies to cool on the cookie sheets before moving.
  • Gluten free flour blends can absorb moisture differently. This dough should look and feel like traditional cookie dough. If your dough is too wet or too dry, try adding a little more flour or liquid until the dough is the right consistency.

Storage

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.

Freezing

Yes, you can freeze this dough!

This recipe makes about 30 cookies. If you’d like to freeze this dough, simply drop rounded tablespoons of the dough onto a cookie sheet lined with waxed paper.

Place the sheet in the freezer for a couple of hours until the dough is frozen, then put the frozen cookie dough balls into a freezer bag for storage. The cookie dough can be frozen for up to 3 months.

More Gluten Free Vegan Cookie Recipes

  • Molasses Cookies
  • Double Chocolate Brownie Cookies
  • Sweet Potato Oatmeal Cookies
  • Classic Sugar Cookie Cut Outs

You can also take a look at this collection of gluten free vegan cookie recipes.

dairy free vegan chocolate chip cookies on a white tray

Disclosure: This post contains affiliate links. 

Recipe

gluten free vegan chocolate chip cookies
4.93 from 27 votes
Print

Delectable Gluten Free Vegan Chocolate Chip Cookies.

You have to try this easy recipe for chewy, amazing, gluten free vegan chocolate chip cookies. This is a classic recipe that never goes out of style!

Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Keyword chewy, easy
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 cookies
Calories 141 kcal
Author Kelly Roenicke

Ingredients

  • ⅔ cup vegan buttery spread
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 ½ Tablespoons maple syrup
  • ¼ cup mashed banana or unsweetened applesauce
  • 1 ½ teaspoons vanilla extract
  • 2 ⅛ cups gluten free flour blend I've used Namaste, Living Now Foods, and Enjoy Life successfully
  • ¾ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups dairy free chocolate chips
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

  2. 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.

  3. Add the flour, baking soda, baking powder, and salt. Mix until combined.
  4. Stir in the dairy free chocolate chips.

  5. Drop rounded tablespoons of the dough on the cookie sheet, leaving about an inch between each cookie. Bake at 350 degrees F for 10 minutes. They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.

  6. Repeat step 5 with remaining dough.

  7. 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 degrees for 11-13 minutes.

Recipe Notes

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. 

If you are not gluten free, you can use regular all-purpose flour or whole wheat flour.

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.

Nutrition Facts
Delectable Gluten Free Vegan Chocolate Chip Cookies.
Amount per Serving
Calories
141
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
1
mg
0
%
Sodium
 
135
mg
6
%
Potassium
 
20
mg
1
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
1
g
2
%
Vitamin A
 
210
IU
4
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
25
mg
3
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe originally published in March 2014. The photos and text have been updated. 

Related

« Allergy Friendly Tagalong Cookies.
Super Vitamin C Smoothie. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Holiday Cookies, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Blueberry Oatmeal Smoothie. - January 29, 2023
  • Warm Quinoa Salad with Lentils and Roasted Veggies. - January 20, 2023
  • Healthier Chewy Chocolate Chip Cookies. - January 14, 2023

Reader Interactions

Comments

  1. GS

    June 08, 2019 at 10:34 pm

    5 stars
    My husband said they were the best gluten-free, vegan cookies I have ever made. I used Bob’s Red Mill one-to-one flour, Earth Balance vegan/soy free spread, mashed bananas, and Enjoy Life chocolate chips. They turned out perfect. THANK YOU!

    Reply
    • Kelly Roenicke

      June 26, 2019 at 3:30 pm

      I’m so happy to hear that! Thank you for sharing.

      Reply
      • Jan Vernor-Howard

        February 19, 2022 at 7:33 pm

        5 stars
        Hello Kelly!
        You are right, these are foolproof and delicious! I appreciate all the time and energy you spend to make sure your recipes work!

        Reply
        • Kelly Roenicke

          February 19, 2022 at 8:41 pm

          So glad you enjoyed these! Thank you for letting me know!

          Reply
  2. Diane

    May 11, 2019 at 1:52 pm

    5 stars
    My new favorite chocolate chip cookie recipe! I didn’t tell my husband it was a new recipe and asked him if these tasted better or the same as usual and he said they were better. I agree!

    Reply
    • Munira

      October 24, 2021 at 3:43 pm

      Hi can i use pear sauce or mashed pears instead of apple/banana?

      Reply
      • Kelly Roenicke

        November 23, 2021 at 9:49 pm

        Yes, pear sauce should work fine!

        Reply
  3. Savannah

    April 08, 2019 at 2:48 pm

    These are delicious! I actually only used 1/3 cup coconut oil and I still found them a tad oily. Overall though, they were amazing! Thank you!

    Reply
    • Kelly Roenicke

      April 11, 2019 at 6:18 pm

      If you want to substitute oil, next time try using 25% less than the amount of vegan buttery spread. That should fix it!

      Reply
  4. Wendi

    January 28, 2019 at 9:10 pm

    Can you freeze these cookies after you have baked them? I need to make a lot of cookies in advance for a party.

    Could I make large cookies with this recipe- like 3″ cookies? Any idea how much batter for that and how long to bake it?

    Thanks for your help!

    Reply
  5. Anika

    November 26, 2018 at 9:26 pm

    5 stars
    These are amazing! They don’t taste gluten free at all. I used Enjoy Life chocolate chunks and Bob’s Red Mill 1-to-1 Flour. My non-gf, non-vegan family loved them as well!

    Reply
  6. Sue

    November 25, 2018 at 6:34 pm

    5 stars
    Just made these chocolate chip cookies and I could just cry. I found out 3 months ago that after 66 years I am allergic to gluten, dairy, eggs, beef and pork. Needless to say, I am on a frustrating journey to find food I can eat safely. These chocolate chips cookies are the best cookie I have found to satisfy my sweet tooth. They taste just like the “normal” chocolate chip cookies I used to make. Thank you for such a delicious recipe. I am anxious to try more of your recipes!

    Reply
    • Kelly Roenicke

      November 26, 2018 at 12:12 pm

      Oh, I’m so happy that you enjoyed these! Thank you for letting me know! Your comment made my day! :)

      Reply
  7. Holly

    October 23, 2018 at 8:08 pm

    5 stars
    Just made these cookies and they are amazing. Thank you! Now everyone in my family can enjoy! Great crunchy texture outside and soft inside.

    Reply
  8. Betty

    October 03, 2018 at 7:18 pm

    5 stars
    Is there anything I can use instead of Baking Powder? Thanks in Advance!

    Reply
    • Kelly Roenicke

      October 06, 2018 at 10:14 am

      Not that I know if, you need a leavening agent. Can you not have baking powder?

      Reply
  9. Nali

    September 17, 2018 at 8:12 am

    5 stars
    These worked out great! All I did differently was I used applesauce as an egg replacement, and coconut sugar. ❤️❤️

    Reply
  10. Beth E.

    May 18, 2018 at 8:55 pm

    Just made these — they were perfect! Just what I was looking for!

    Reply
    • Kelly Roenicke

      May 20, 2018 at 8:00 am

      I’m so glad you like these! Thanks for letting me know!

      Reply
  11. Darryl

    April 26, 2018 at 4:39 pm

    5 stars
    I’m sorry this recipe gets all 5 Stars! I pressed the wrong button with three stars this is by far a 5-star recipe! I can’t begin to tell you how good it feels to serve something like this to friends and family knowing that it’s safe for everyone at the table.

    Reply
    • Kelly Roenicke

      May 02, 2018 at 8:17 am

      Thank you!

      Reply
  12. Roger

    April 26, 2018 at 4:28 pm

    5 stars
    Wonderful chocolate chip cookie recipe!

    Reply
  13. Katie

    April 26, 2018 at 4:27 pm

    5 stars
    Delicious recipe!

    Reply
  14. Anna

    May 27, 2014 at 5:50 pm

    So, I made this yesterday and I’m not sure what went “wrong”. They came out more like a soft and crumbly shortbread. Not the semi hard cookies as chocolate chip cookies normally are.
    Once I added the baking power and baking soda I was wondering if they are supposed to rise and enough they did.
    I used banana instead of applesauce, earth balance buttery spread, and for the flour I used Bob Red Mills GF all purpose flour.
    I’ll try again with applesauce but I’m not believing the banana is the cause for the soft crumbly result.
    Any ideas??? I know it might sound a silly question but is the baking power and soda really needed??

    BTW, they tasted great anyway, my 3yo girl and my 17mo boy were crazy about and there’s only a few left today (and a lot of crumbles in the carpet

    Reply
    • theprettybee

      May 27, 2014 at 8:35 pm

      I’m sorry they were crumbly! I wonder if it is the difference in GF blends? I think I used Trader Joe’s flour when I made these last time. Yes, the baking soda and powder is necessary (at least for me), because otherwise they would be very flat. You could try it without, but I don’t know for sure what would happen. If your batter seems dry, maybe add a bit more applesauce (or banana), or even a little non dairy milk so that it seems moist enough. If the batter is to dry, that could result in crumbliness. Every GF blend is a little bit different. These were not a hard cookie…but mine were not crumbly when I made them. I hope that helps!

      Reply
      • Anna

        May 27, 2014 at 8:54 pm

        That’s what I’m thinking, that the “problem” here is the flour blend. The cookie dough was very nice and moist, not dry, not liquidy, looked perfect.
        I’ll have to try again with another blend. Which one do you normally use, apart from Trader Joes??

        Reply
        • MommyBaker

          October 18, 2014 at 7:38 pm

          The applesauce is needed for the acid reaction with the baking soda. It will make all the difference!

          Commonly with my own GF baked good, which I always use Bob’s in, I add some raw apple cider vinegar to insure the needed chemical reactions take place.

          Reply
      • Genet Harris

        September 12, 2019 at 12:01 pm

        Bob’s All Purpose flour contains mostly “bean” flour like garbanzo and fava. It’s very different than the rice based flours ! That is probably your problem !

        Reply
  15. Anna

    May 22, 2014 at 1:12 pm

    Same question here, can I substitute the applesauce for mashed bananas??
    Also, which gluten free blend do you use?? I have Bob red mills. Just wondering if any blend would possibly work well.
    Thanks!!!!

    Reply
    • Kelly

      May 22, 2014 at 1:41 pm

      Bob’s Red Mill should work fine here! I think I used Trader Joe’s blend on this recipe, but I use Bob’s sometimes. I think the banana would be ok here, I personally like banana and chocolate together. Let me know if it works out!

      Reply
  16. vegetarianmamma

    April 22, 2014 at 7:50 am

    Simply yummy! Thanks for linking it up~ Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Can’t wait to see what you link up this week! The party link up is open!

    Cindy

    Reply
  17. vegetarianmamma

    April 03, 2014 at 4:17 pm

    Great recipe! I’d love to have you share it at the #glutenfreefridays link up (live now) I know my readers would enjoy your recipe! :) Hope to see you there! Cindy

    Reply
    • Kelly

      April 03, 2014 at 9:28 pm

      Thanks, Cindy! Will do.

      Reply
  18. Natalie @ Tastes Lovely

    March 31, 2014 at 10:54 am

    This is amazing Kelly! Can’t believe these are vegan and gluten free! I don’t know how you do it : )

    Reply
    • Kelly

      March 31, 2014 at 10:05 pm

      Thanks, Natalie! Lots of trial and error! :)

      Reply
  19. whatjessicabakednext

    March 31, 2014 at 10:43 am

    Wow, these look amazing! Love the fact they’re GF as well as vegan!

    Reply
    • Kelly

      March 31, 2014 at 10:05 pm

      Thank you so much, Jessica!

      Reply
Newer Comments »

Trackbacks

  1. Easy Substitutions for Vegan and Wheat Free Baking. - The Pretty Bee says:
    May 15, 2014 at 9:28 am

    […] Easy Gluten Free and Vegan Chocolate Chip Cookies […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy