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vegan gluten free cookie with a bite taken out and salt on top
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4.50 stars (42 ratings)

Vegan Gluten Free Chocolate Chip Cookies

These are the best vegan gluten free chocolate chip cookies ever! With crispy edges and perfectly soft middles, no one will guess they're gluten free. Egg, dairy and nut free as well with NO dough chilling required!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 168kcal
Author: Nora Taylor

Ingredients

  • 1/2 cup vegan butter, softened to room temperature I prefer Miyoko's
  • 1 1/4 cups brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 1/4 cup non-dairy milk I used soy
  • 1 3/4 cups gluten free flour mix* I used Better Batter
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
  • In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and brown sugar together until creamy, about 2 minutes.
  • Add the vanilla and non-dairy milk and mix to combine, scraping the sides as needed.
  • Stop the mixer and add the flour, then sprinkle the baking soda and salt on top of the flour.
  • Turn the mixer on low speed, and mix until just combined. Mix in the chocolate chips until incorporated.
  • Scoop about 1-2 tablespoons of dough using a cookie scoop or spoon, roll into balls and place on the prepared pans about 2 inches apart.
  • Bake for 9-12 minutes, until barely golden brown on the edges. They will appear soft, but will firm up as they cool. Sprinkle with a little coarse sea salt, if desired.
  • Let the cookies cool for 5 minutes on the pan, then transfer to a cooling rack to cool completely. Enjoy!

Notes

  1. Vegan butter - I prefer Miyoko's brand for taste and quality, but other brands work as well. Use the stick type butter instead of the container.
  2. Sugar - Brown sugar works best, but you can use coconut sugar if desired.
  3. Gluten free flour - Recently I discovered Better Batter, which I am enjoying more than any other brand I've tried. It has almost no sandy, gritty texture in baked goods. I recommend a quality mix that includes xantham gum.

Nutrition

Calories: 168kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 126mg | Potassium: 25mg | Fiber: 2g | Sugar: 18g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg