Vegan Gluten Free Chocolate Chip Cookies Recipe

If you’re on the hunt for a cookie that’s both indulgent and fits your dietary needs, you’ve got to try this Vegan Gluten Free Chocolate Chip Cookies Recipe. I promise, these cookies manage to be soft, chewy, and loaded with chocolate chips all while being 100% plant-based and gluten-free. Whether you’re baking for yourself, family, or friends with allergies or lifestyle choices, this recipe is a total winner. Read on—I’ll share all my tips to help you nail these cookies every single time!

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Ingredients & Why They Work

Each ingredient here plays a role to bring that classic chocolate chip cookie experience with a vegan and gluten-free twist. I’ve learned it’s worth investing in a reliable gluten-free flour blend and good vegan butter to really lift the whole cookie game.

• Vegan butter: I swear by Miyoko’s for its creamy texture and buttery flavor, which mimics traditional butter so well—just make sure it’s softened to room temp for easy mixing.
• Brown sugar: Adds moistness and that caramel-y undertone; light packing keeps it from being overly dense.
• Vanilla extract: Real vanilla amps up the sweetness and rounds out the flavor beautifully.
• Non-dairy milk: Soy milk works great here, but almond or oat milk can do the trick too—just stick to unsweetened varieties to balance sweetness.
• Gluten free flour mix: Better Batter is my current fave because it bakes up soft without that chalky grit that some blends leave behind; plus, xanthan gum in it helps hold everything together.
• Baking soda: Gives cookies that slight lift and helps with browning.
• Salt: Essential for balancing sweetness and enhancing the chocolate chips.
• Vegan chocolate chips: Don’t skimp here—the quality of your chocolate chips can make or break this recipe, and I like to sprinkle a little coarse sea salt on top for a flavor pop.

Make It Your Way

I like to customize this Vegan Gluten Free Chocolate Chip Cookies Recipe depending on the season or mood. Honestly, the cookie dough itself is so good, I sometimes sneak a little extra chocolate chip or swap in different mix-ins just for fun. Feel free to get creative—you’re the boss of your cookie jar!

• Add nuts: I often toss in toasted pecans or chopped walnuts to give some crunch and warmth, especially in fall and winter.
• Different chips: Try vegan white chocolate chips or even chunks for gooey pockets instead of small chips.
• Spices: A pinch of cinnamon or cardamom adds a lovely cozy note that pairs perfectly with the chocolate.

Step-by-Step: How I Make Vegan Gluten Free Chocolate Chip Cookies Recipe

Step 1: Cream the butter and sugar to get that fluffy base

Start by preheating your oven to 350°F (175°C) and lining your baking sheets. Then, using a stand or hand mixer, beat the softened vegan butter with the brown sugar until the mixture is creamy and smooth—usually around 2 minutes. This step is key because well-creamed butter and sugar trap air and help your cookies rise just right. Don’t rush it; you want the mixture lighter in color and fluffy in texture.

Step 2: Add the wet ingredients and get ready to fold in the dry

Mix in the vanilla extract and non-dairy milk, scraping down the sides of the bowl as needed to keep everything incorporated. This keeps the dough moist and ensures even flavor. Once combined, pause and set up to add the dry ingredients.

Step 3: Carefully combine the flour, baking soda, and salt

Sprinkle the gluten free flour, baking soda, and salt over the mixture, then mix on low speed just until combined. Be gentle here—overmixing gluten-free dough can make cookies tough. The dough will be soft and a tad sticky. Fold in those vegan chocolate chips by hand or briefly with your mixer on low speed.

Step 4: Scoop, space out, and bake to perfection

Scoop 1-2 tablespoon-sized balls of dough onto your prepared pans, leaving about two inches between each cookie for spreading. Pop them in the oven and bake for 9 to 12 minutes until the edges are barely golden. They might look soft and underdone—that’s perfect! They’ll firm up as they cool for the soft, chewy texture I love.

Step 5: Cool and optionally salt for that final flavor punch

Let the cookies cool right on the pan for at least 5 minutes before transferring to a rack to cool completely. If you want, sprinkle a little coarse sea salt on top while they’re warm—it adds an incredible contrast that keeps people coming back for more.

How to Serve Vegan Gluten Free Chocolate Chip Cookies Recipe

Garnishes

I’m a big fan of finishing these cookies with a light sprinkle of flaky sea salt right after they come out of the oven—it really makes the chocolate shine. If you want to get fancy, a dusting of powdered sugar adds a pretty touch for gifting or special occasions.

Side Dishes

These cookies pair wonderfully with a cold glass of almond or oat milk, or maybe a warm cup of coffee or chai tea. For a dessert platter, I love serving them alongside fresh berries and a scoop of vegan vanilla ice cream.

Creative Ways to Present

For parties or gifts, I like stacking these cookies tied with a rustic twine ribbon and a sprig of fresh mint or rosemary for a festive touch. You can also sandwich a little vegan nut butter or dairy-free cream between two cookies for a decadent treat.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. If they start to lose their softness, a quick zap in the microwave for 10-15 seconds brings them back to life wonderfully.

Freezing

These cookies freeze beautifully. I freeze the unbaked cookie dough balls on a tray first, then transfer them to a freezer-safe bag. When you want fresh cookies, bake straight from frozen—just add a couple extra minutes to the bake time.

Reheating

To warm up baked cookies, I usually pop them in a 300°F oven for about 5 minutes or use the microwave in short bursts. This keeps them soft and melty without drying them out.

FAQs

Final Thoughts

Honestly, this Vegan Gluten Free Chocolate Chip Cookies Recipe has become my go-to when I want something comforting yet mindful of dietary needs. I love sharing them at gatherings because everyone assumes they’re “regular” cookies, which always makes me smile. Give it a try—you’ll feel proud pulling these warm, fragrant cookies out of the oven, and I bet they’ll become a favorite in your kitchen too!

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