Gluten-free vegan chocolate chip cookies

Truly the best gluten-free vegan chocolate chip cookies. This recipe is quick and easy to put together (20 minutes!!) with no chilling time. The result is crispy edges, soft and chewy inside, and the perfect cookie-to-chocolate chip ratio. It may be hard to believe that it’s gluten-free and vegan. You will get about 25 cookies.

I wanted to bring something sweet to the book club.

I have one friend who is vegan and one who is gluten-free, so I tested this chocolate chip cookie recipe many times until I felt it was perfect. They worked very well! I’ve been making chocolate chip cookies since I was in middle school, and even though I’m neither girlfriend nor vegan, I love the texture and flavor of these cookies.

When I share something on SS that I haven’t blogged about yet, I always ask, “Should I blog about this?” And we received overwhelming support. So I did that again last week, but I accidentally used baking powder instead of baking soda. A rookie mistake. So this week, I picked up where I left off last week (hence the bowl change midway through the post) and the results were perfect, and I now have chocolate chip cookies at my disposal. It’s a win-win.

There are worse things in life, right?

To make these gluten-free vegan chocolate chip cookies, you’ll need:

Flax powder – When mixed with water, it becomes a vegan alternative to eggs. Vegan Butter – I like the brand Miyoko’s (not sponsored). Dark brown sugar – adds sweetness and gives cookies a chewy texture. Light Brown Sugar – Provides moisture, chewy texture, and mild caramel-like flavor. Pure Vanilla Extract – Adds warmth and enhances all the other flavors in this recipe. Gluten-free flour – I use Bob’s Red Mill gluten-free 1-to-1 flour (not sponsored). Isn’t it GF? Use regular all-purpose flour. Cornstarch – Gives cookies softness and crispy edges by absorbing moisture. Baking soda – acts as a leavening agent and works with brown sugar to create a light and fluffy texture. Good quality salt – Use pink Himalayan salt or sea salt. Vegan Chocolate Chips – I use allergen-free semi-sweet chocolate chips from Nestlé (not sponsored).

Make flax eggs:

Measure out 1 tablespoon of ground flaxseed in a small bowl and mix with 2 1/2 tablespoons of water. It’s called a “flax egg” and is a great egg substitute for vegan baking. Let’s put this aside for a while.

Make the cookie dough:

In the bowl of a stand mixer fitted with the paddle attachment, measure and add 1/2 cup (4 oz) very soft vegan butter, 3/4 cup dark brown sugar, and 1/2 cup light brown sugar.

Mix on medium speed for 2 minutes until light and fluffy.

Then add the flaxseed eggs.

Then add 2 teaspoons of pure vanilla extract.

Stir over medium-low heat until combined, scraping down the sides and bottom of the bowl.

Next, measure out 1 1/2 cups gluten-free flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.

Mix on medium-low speed until incorporated. Scrape down the sides and bottom of the bowl and mix again.

Finally add 1 cup of vegan chocolate chips.

Stir over low heat until combined.

Measure out each cookie using a 2-tablespoon spoon and place 8 tablespoons into each prepared pan.

Slide the pan onto the middle rack of the preheated oven and bake for 10 minutes. Rotate the pan halfway through baking to ensure even baking.

How to make perfectly round cookies:

Once baked, remove immediately and use a large mouth glass to place and rotate on top of each cookie. While the cookies are still quite warm, sink a few extra chocolate chips into the top of the cookies to give them a nice look.

Let the cookies cool on the tin for 5 minutes.

Transfer to a wire rack to complete cooling. Repeat with remaining cookie dough.

Once cookies are completely cool, store in an airtight container for up to 1 week.

If only it lasts a long time 😉

How to freeze cookies:

Divide the “raw” dough using a 2-tablespoon spoon, freeze it as is, and place it closed on a lined baking sheet. Place in the freezer and freeze until solid. Transfer to a freezer-safe container or bag and store for up to 2 months. Bake the required amount of cookies according to the recipe instructions. No need to thaw before baking. However, you may need to adjust the baking time by adding 2-5 minutes.

Click here for more cookie recipes.

enjoy! If you try this gluten-free vegan chocolate chip cookie recipe, please let me know! Take a photo and tag me on Twitter or Instagram!