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I'm SUPER excited to share these gluten free vegan chocolate chip cookies with you because they are going to blow your mind.
Imagine a chocolate chips cookies which are chewy and delicious, but completely gluten free, dairy free and egg free.
And what's more, you'd never know these easy vegan gluten free chocolate chip cookies are free from so many ingredients!
There are no quirky ingredients either - just basic storecupboard staples thrown together to make this quick and easy cookie dough.
They're super easy to make, coeliac-friendly and delicious more-ish. But warning: once you start eating them you may not be able to stop!
Gluten free and vegan baking
A lot of people have multiple food intolerances so I want to make sure my recipes can be accessible to everyone and sometimes a straight 'swap' for vegan substitutes doesn't work.
I'd rather give you a tried-and-tested vegan recipe than try to guess at how an egg replacer would work if I haven't tried it myself.
So I really hope you'll enjoy the labour of love that is this gluten free vegan choc chip cookies recipe as much as I enjoyed creating - and tasting - it!
And if you're not vegan, dairy free or egg free I urge you to try them anyway - or give my classic gluten free chocolate chip cookies recipe a go instead.
There's a full printable recipe card down below, but here are some more details on the ingredients you'll need for my gluten free vegan chocolate chip cookies recipe:
- Dairy Free Margarine - I used the Vitalife Dairy Free Spread in this cookie recipe but any dairy free spread, margarine or vegan butter should work. Of course, if you can have dairy you could use butter, but I found the margarine produced a really nice texture.
- Sugar - This recipe uses a combination of both caster sugar and light brown sugar. This gives it a lovely, syrupy taste and texture without being too overwhelmingly sweet or sickly.
- Plain Gluten Free Flour - I always use the FREEE Plain Gluten Free Flour in my bakes and it's readily available in UK supermarkets. Any plain gluten free flour blend should work though, such as the Asda flour, Schär mix or Juvela mixes. US readers can use an All Purpose gluten free flour blend.
- Raising Agents - I use a combination of baking powder and bicarb as the raising agents in this gluten free vegan chocolate chip cookies recipe.
- Xanthan Gum - I always use xanthan gum in my gluten free baking as it helps to replicate some of the texture and stretchiness of the gluten. If you'd rather not add it that's fine, but you may find the dough doesn't handle as well or the cookies become slightly more crumbly. A little goes a long way - and if your gluten free flour blend already contains it, you can omit the extra in this recipe.
- Almond Milk - The almond milk in this recipe simple helps to bind the mixture, but any dairy free milk such as soy, coconut or gluten free oat milk should work as well.
- Vegan Chocolate - For these cookies I used the Dr Oetker Extra Dark Baking Chocolate which is gluten free and also vegan, and chopped it up into chunks. I love dark chocolate to balance the flavours but feel free to use vegan milk or white chocolate if you prefer. You can use vegan chocolate chips or chopped chocolate, either works.
The full quantities for all the ingredients can be found in the printable recipe card below.
How to make gluten free vegan chocolate chip cookies
Making these gluten free vegan choc chip cookies honestly couldn't be any easier.
I feel a lot of vegan baking recipes can be over-complicated but these cookies just use basic ingredients with no fancy steps.
All you need to do is combine all of the ingredients and mix them together to form a cookie dough.
The most important step is to scoop the dough into balls and then chill - do not skip this step.
If you do, your cookies will most likely spread and morph into one giant cookie monster.
A great tasting cookie monster nonetheless - but still, not quite what we are aiming for!
Don't skip the chilling!
Chilling the vegan cookie dough in the freezer will help speed things along but you could always make the dough balls before and leave them in the fridge overnight.
Either way, you want them to be nice and cold when they hit that oven so they don't spread as much and create that lovely soft centre.
And when they do come out of the oven, try to resist the temptation to tuck in immediately!
As well as the chocolate being molten hot, they'll also be very soft, so you'll need to let them cool on the tray for a bit until you can move them.
They do firm up as they cool so give them at least half an hour if you can bear it before trying to pick them up and eat them.
My gluten free vegan chocolate chip cookie recipe
This easy gluten free vegan chocolate chip cookies recipe makes 12 good-sized cookies, or you could make smaller ones if you like.
If you choose to make smaller cookies, make sure you adjust the cooking times accordingly otherwise they will be over-baked.
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
- 125g dairy free margarine or spread
- 75g caster sugar
- 75g light brown sugar
- 1 tsp vanilla extract
- 200g plain gluten free flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp xanthan gum
- 1-2 tbsp almond milk
- 150g vegan dark chocolate chips (or chopped chocolate)
- Melt the margarine/vegan spread in the microwave in 10-second bursts (be careful as it can burn quickly!).
- Add the brown sugar, caster sugar and vanilla extract to a large mixing bowl. Pour in the melted margarine.
- In a separate bowl add the gluten free flour, baking powder, bicarbonate of soda and xanthan gum. Stir well so it's mixed together then add to the sugar/margarine in the mixing bowl.
- Add the almond milk and beat with a wooden spoon until it forms a thick, slightly sticky dough. Add the chocolate chips/chunks and mix again until the chocolate is evenly distributed throughout the mix.
- Line a baking tray with baking paper. Use an ice-cream scoop to scoop the cookie dough into small mounds on the tray, placed so they are not touching. Pop the tray in the freezer for at least 30 minutes to chill - DO NOT SKIP THIS STEP!
- Once the dough has chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4. Remove the cookie dough from the freezer and spread the balls out over several lined baking trays - they are fine to freeze close together but for baking you need AT LEAST 2-3 inches between each cookie. While they're cold and more solid, you can use your hands to gently shape them into more ball shapes, but be careful not to handle them too much or you'll need to chill them again.
- Bake the cookies for 12 minutes until golden around the edges and then remove from the oven and allow to cool completely before moving from the tray - be careful as they will be very soft when they first come out of the oven but will firm up as they cool.
- You can easily make this cookie dough in advance up until step 5, and then keep the dough in the freezer, taking out to bake a cookie whenever you like! The dough will also keep in the fridge for up to 3 days before baking.
- This recipe produces a cookie which is still soft and chewy in the middle - if you prefer your cookies a little firmer you can bake for a few minutes longer.
Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 4gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 1mgSodium: 46mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 2g
Need some more gluten free cookies inspiration?
If you want to have a go at some of the other gluten free cookie recipes on the blog, why not give some of these a try?
They’re perfect for creating delicious treats whenever you need them!
- Giant double chocolate cookies
- Oat and raisin cookies
- Eton mess cookie recipe
- Gluten free Mini Egg cookies
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Gluten Free Vegan Chocolate Chip Cookies recipe?
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