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!
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.
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.
- vegan buttery spread
- light brown sugar
- maple syrup
- mashed banana or applesauce
- vanilla extract
- gluten free flour blend
- baking soda
- baking powder
- dairy free chocolate chips
Step by Step Instructions
- Cream the vegan buttery spread and sugars. Add the mashed banana, maple syrup, and vanilla extract and mix together.
2. Add the dry ingredients and mix on low speed.
3. Stir in the dairy free chocolate chips.
4. Spoon the dough onto the cookie sheet, leaving an inch between cookies.
5. Bake at 350 degrees F for 10 minutes. Allow the cookies to cool on the cookie sheet before moving them.
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.
- 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.
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.
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.
Disclosure: This post contains affiliate links.
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!
- 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
Preheat the oven to 350 degrees F. 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, 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.
Repeat step 5 with remaining dough.
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.
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.
Recipe originally published in March 2014. The photos and text have been updated.