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.
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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.
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
- 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.
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.
Disclosure: This post contains affiliate links.
Recipe
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!
Ingredients
- â…” 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 â…› 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
Instructions
-
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.
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Repeat step 5 with remaining dough.
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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.Â
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.
Monica
I made these gluten free cookies with banana for my 2 year old grandson. They are absolutely delicious and they are chewy!! My 2 year old grandson was so happy to finally be able to eat a soft, chewy, gluten free chocolate chip cookie. His allergies to gluten are actually life threatening, so thank you…thank you…so much!
Kelly Roenicke
Yay! I’m glad these were a hit! Thanks for letting me know! :)
Juliane
Really nice cookies! Mine turned out a little more on the soft side but they are very Tasty and don’t seem gluten free at all. I used a homemade flour mix (Minimalistbaker’s recipe) and since I used coconut oil (25% less as recommend) my mixture was more crumbly and I decided to add a sip of cashew milk, maybe that’s why they are softer?
Also I used xylit and coconut sugar to make it less of a fructose bomb and a bit of rice syrup. To make it cacao free I used carob chocolate pieces.
Will def make them again!
Robin
Just perfection! Amazing recipe that I’ll make forever. Just chewy enough and slightly soft; they look picture-perfect, too. Baking time was spot on. Thank you!
Kelly Roenicke
So glad you enjoyed these! :)
Melissa Nesheim
The cookies were firm, lovely, and easy to make. I substituted extra light olive oil for Baking, instead of the buttery spread and the cookies still were not wet and oily like i’ve had happen with other recipes. Both of my kids said these cookies were “perfect”.
Kelly Roenicke
I’m so glad to hear that! Thank you for sharing!
Robin Byas
So is one cookie 1 serving?
I’m baking them now and trying to calculate on my food app how many cookies are 1 serving..
Thanks.
The raw dough tastes great. I’m sure the final product will be delicious.
Kelly Roenicke
Yes, nutrition facts are for one cookie.
Stephanie
I’ve tried a number of chocolate chip cookie recipes and most turn out too flat and oily. These were so easy to make, my son was able to do most of it and they turned out delicious! Definitely bookmarked this recipe to make again. Thank you for this recipe in addition to many others I’ve used from your site.
Cassy
Your recipe was very easy to follow. I had to do a few substitutes because of not being able to find the best buttery spread. Other than that They baked well and tasted delicious. I loved the texture and flavor. It was way better than anything bought at the store for sure and I had no kind of reaction to it which means win for me! Thank you for the amazing recipe:) I have hope now again for baked treats
Kelly Roenicke
Yay, I am so happy to hear this! THanks for letting me know!
Robin
Can you somehow lower the sugar?
Kelsey
BEST VEGAN GF NUT-FREE COOKIES EVER!!! And I realize there may not be many in that category, so I’ll just say best GF cookies ever. the texture of these was so chewy and similar to wheat but with a crispy edge. you wouldn’t know they are not made with eggs or butter! We used banana and it gave the cookies a really fun, almost Hawaiian (slightly) taste. Made some plain and with chocolate chunks. Unreal flavor. I have to say I have made so many things from cooking blogs in the past but Ive never felt compelled to leave a comment until now. Thank you for this recipe!!!
Barbz
These cookies are T H E • B E S T!! I absolutely love them, thanks so much :) its people like you that make my life easier….on this new journey of food intolerance.
Kelly Roenicke
Yay! I am so glad that you love them! Thank you for letting me know!
Joanne Kneller Spence
We really like these. Do you have any suggestions for replacing the sugar with coconut sugar, honey or maple syrup? I’m never sure on substitution amounts.
Jodi
I have commented before, after making these for a friend with Celiac. They got rave reviews from her! I made them again, a half batch, with regular all-purpose flour, for me, since I’m not gluten-free, “just to see”, and they came out great that way too, although I actually preferred them with the gluten-free flour (I used Pamela’s 1-to-1). That batch I scooped and froze before baking (I thought that would deter me from eating so many, but I still ate them all in two days — and BONUS, the dough was fantastic even just in little frozen mounds!) I made them again yesterday, this time using Trader Joe’s white whole wheat flour, and again froze them, and baked four this morning, and they were just as good as the gluten-free. I have TONS of vegan chocolate chip cookie recipes on my Pinterest board to try, but honestly, I don’t think I even need to look further. This recipe is “the Holy Grail”! THANK YOU.
Stephanie
These cookies are delicious! Thank you so much for the recipe. Do they need to be stored in an airtight container on the counter, or in the refrigerator? Also, how long can baked cookies be stored in the freezer?
Katie
This may sound weird but I’m trying to get these higher in calories–can the banana/applesauce be subbed for more Earth balance or oil?
Jodi
I’m not a gluten-free person, but one of my best friends is, so I wanted to make cookies for her birthday. I have no real experience with gluten-free baking and was filled with trepidation. I made one half-batch a few days ago “just to see”, and another half this evening. (Halved, it the recipe made about 15 of varying sizes, not including dough that never got baked because I ate it by the “pinch”). I made some using a smaller cookie scoop and some with a slightly larger scoop. I followed the recipe to a T, measuring ingredients using a food scale. I used Pamela’s 1-for-1 gluten-free flour, because it was the only kind that came in a smaller bag at my local supermarket. I’m THRILLED to report that not only does the dough taste fantastic by itself, but the cookies are perfect when baked. If I hadn’t made them myself, I would never have guessed they were gluten-free. (Oh, and I added walnuts because my friend doesn’t have a nut allergy.) I posted a photo on your recipe on Pinterest!
Liz W
Outstanding cookies! I made these for a friend whose son has severe allergies and they were incredible. I’m vegan as well, and these are the best vegan cookies I’ve made yet. I used mashed banana, Melt buttery spread, Bob’s GF flour, and Enjoy Life chocolate chunks. I actually cut both the sugars in half and they were perfect. My kids (5 and 2) were sorely disappointed to be giving most of the cookies away! 😆 Thanks for a great recipe! Ps- my friend cried because she’s never found a recipe for homemade allergy-friendly cookies that taste “real,” and her son was over the moon.
Jo
Can I replace the buttery spread with vegetable oil? Thank you!
Kelly Roenicke
Usually oil in cookies will result in a dry, oily cookie. You could try using palm shortening though!
Dana
Ok I’ve tried about 10 different vegan/gf chocolate cookie recipes and THIS IS IT!!! I FOUND THE PERFECT CHOCOLATE CHIP RECIPE!! THANK YOU AND BLESS UR SOUL
Kelly Roenicke
Yay! I’m so happy you like these! Thank you for letting me know!
Dayna
My son is allergic to rice. What gf flour would you recommend that doesn’t contain rice?
Kelly Roenicke
You could try this: https://savorthebest.com/ancient-grains-gluten-free-flour-blend/
Helena
I baked these for a friend who has a lot of allergies & they turned out really good!
If you didn’t tell anyone that they were gluten, dairy & egg free you wouldn’t be able to pick it!
The cookies definitely don’t seem cooked when you take them out, but they do firm up, so don’t be alarmed!
Thanks for the great recipe!