Vegan Gluten Free Chocolate Chip Cookies Recipe

If you’re on the hunt for a cookie that’s both delicious and fits your dietary needs, I have just the thing for you. This Vegan Gluten Free Chocolate Chip Cookies Recipe hits all the right notes—crispy on the edges, chewy in the middle, and packed with melty chocolate chips. Trust me, these cookies are fan-freaking-tastic and perfect for sharing (or not!). Plus, they come together super easily, so you’ll be munching on these beauties before you know it.

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Ingredients & Why They Work

Each ingredient in this Vegan Gluten Free Chocolate Chip Cookies Recipe has a job, and together they create magic. Choosing high-quality, compatible ingredients makes all the difference for flavor and texture.

• Vegan Butter: I love Miyoko’s because it has a rich, buttery flavor that holds up well in baking. Stick-style butter works best over tub versions.
• Brown Sugar: Provides that classic sweetness and moisture, making the cookies chewy and flavorful.
• Pure Vanilla Extract: Adds warmth and depth to the cookie’s flavor profile.
• Non-Dairy Milk: Soy milk is my go-to because of its creaminess, but almond or oat milk works just fine too.
• Gluten-Free Flour Mix: Better Batter is my favorite because it bakes up smooth without that gritty sensation some blends give.
• Baking Soda: Helps the cookies rise and achieve that perfect texture.
• Salt: Balances the sweetness and enhances all the other flavors.
• Vegan Chocolate Chips: I like Enjoy Life brand, but as long as they’re dairy-free and gluten-free, any will do.

Tweak to Your Taste

I’m all about making recipes my own, and you should be too! This Vegan Gluten Free Chocolate Chip Cookies Recipe is a fantastic base for all sorts of tasty tweaks.

• Add Nuts: I sometimes toss in chopped walnuts or pecans for a little crunch—it’s a game changer.
• Swap Sugars: Coconut sugar works great if you want a less sweet, caramel-like hint.
• Chocolate Varieties: Try mixing dark and white vegan chocolate chips for an extra fun twist.
• Seasonal Spices: Cinnamon or a pinch of chili powder adds a subtle warmth, especially around the holidays.

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

Step 1: Prep for Success

First things first: preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats. Trust me, this prevents any sticky cookie sadness later on. While the oven warms up, get your vegan butter softened to room temperature—this makes creaming a breeze.

Step 2: Cream the Butter and Sugar

Using a stand mixer with the paddle attachment, or a handheld mixer, beat the softened butter and brown sugar together until the mixture is creamy and smooth—about 2 minutes. It’s tempting to rush this step, but don’t! Proper creaming helps your cookies get that wonderful texture.

Step 3: Add Vanilla and Milk

Pour in the vanilla extract and your non-dairy milk, then mix just long enough to bring everything together. Don’t forget to scrape down the sides so every bit of sweetness makes it into your dough.

Step 4: Add Dry Ingredients

Now stop the mixer and sprinkle the gluten-free flour, baking soda, and salt over the wet mixture. Turn your mixer on low speed and mix just until combined—overmixing can make cookies tough, and nobody wants that.

Step 5: Mix in Chocolate Chips

Gently fold in the vegan chocolate chips until they’re evenly distributed. This part is the best because you get to see all those little treasures ready to melt in every bite.

Step 6: Scoop and Bake

Scoop 1-2 tablespoons of dough for each cookie and roll into balls. Place them about 2 inches apart on your baking sheets. Bake for 9–12 minutes, watching carefully—the edges should just start turning golden. Don’t worry if the centers look soft; they’ll firm up as they cool.

For an extra touch, sprinkle a little coarse sea salt on top right after baking. It makes the chocolate pop and adds a fancy touch.

Let them rest on the pan for 5 minutes before moving to a wire rack to cool completely. If you sneak a warm one, I won’t judge—you deserve it!

How to Serve Vegan Gluten Free Chocolate Chip Cookies Recipe

Garnishes

I love sprinkling a tiny bit of flaky sea salt on top right out of the oven—it contrasts beautifully against the sweet, melty chocolate. If you want to get fancy, a little dusting of powdered sugar or cocoa powder works too.

Side Dishes

These cookies pair perfectly with a cold glass of almond milk or a warm cup of chamomile tea. For a fun party twist, serve them alongside a bowl of dairy-free vanilla ice cream for a quick cookie sandwich.

Creative Ways to Present

For birthdays or cozy get-togethers, I like stacking these cookies with parchment paper in between and wrapping the stack in twine for a rustic look. You can even melt some vegan chocolate and drizzle it over the top for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Store your leftover cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days. I usually keep a batch in the office for afternoon pick-me-ups, and they disappear fast!

Freezing

If you want to save some for later, these cookies freeze wonderfully. Just layer them between sheets of parchment in a freezer-safe container or bag. When you’re craving one, thaw at room temperature or pop them in the oven for a few minutes.

Reheating

To bring back that freshly-baked vibe, I reheat frozen or stored cookies in a 300°F oven for about 5 minutes. This melts the chocolate chips nicely, and the edges get gently crisped, reminding me of the first bite.

FAQs

Final Thoughts

This Vegan Gluten Free Chocolate Chip Cookies Recipe has become my go-to for satisfying cookie cravings while staying true to my dietary lifestyle. They’re reliable, easy to make, and loved by everyone who tries them—even the gluten-eaters in my family! Give it a try, tweak it to your liking, and enjoy the kind of cookie that feels like a warm hug in every bite. I promise, once you make these, you’ll be reaching for this recipe again and again.

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