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Vegan Gluten Free Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Delicious vegan and gluten free chocolate chip cookies featuring soft, chewy texture with dairy-free butter and non-dairy milk, perfect for a tasty allergen-friendly treat.


Ingredients

Scale

Main Ingredients

  • 1/2 cup vegan butter, softened to room temperature
  • 1 1/4 cups brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 1/4 cup non-dairy milk (soy milk recommended)
  • 1 3/4 cups gluten free flour mix (Better Batter preferred)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan chocolate chips


Instructions

  1. Preheat oven: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
  2. Mix butter and sugar: In a stand mixer bowl with paddle attachment or using a handheld mixer, beat the softened vegan butter and brown sugar together until creamy, about 2 minutes.
  3. Add vanilla and milk: Add the vanilla extract and non-dairy milk to the mixture and blend until combined, scraping down the sides as needed.
  4. Add dry ingredients: Stop the mixer, add the gluten free flour, then sprinkle baking soda and salt on top of the flour.
  5. Combine dough: Turn mixer on low and mix until just combined. Stir in vegan chocolate chips until evenly distributed.
  6. Form cookies: Scoop 1-2 tablespoons of dough, roll into balls, and place on prepared baking sheets about 2 inches apart.
  7. Bake cookies: Bake for 12 minutes or until edges are barely golden. The cookies will look soft but will firm up as they cool. Optionally, sprinkle with coarse sea salt.
  8. Cool cookies: Let the cookies cool for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Enjoy!

Notes

  • Use stick-type vegan butter like Miyoko’s for best flavor and texture.
  • Brown sugar provides optimal sweetness, but coconut sugar can be substituted.
  • Choose a quality gluten free flour blend containing xanthan gum to improve texture and prevent grittiness.
  • Non-dairy milk such as soy milk works best to keep dough moist and cohesive.
  • Cookies appear soft when hot but harden as they cool; avoid overbaking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 100 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg