Chewy Vegan Gluten-Free Chocolate Chip Cookies
These vegan and gluten-free chocolate chip cookies are perfectly soft, chewy, and filled with melty chocolate—easy to make and impossible to resist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil or vegan butter, softened
- ½ cup brown sugar
- ¼ cup cane sugar (or coconut sugar)
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 2 teaspoons vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix flaxseed and water in a small bowl. Let sit for 5 minutes to form a flax egg.
- In a medium bowl, whisk flour, baking soda, and salt.
- In a large bowl, beat coconut oil (or vegan butter) with both sugars until creamy.
- Stir in the flax egg and vanilla extract.
- Gradually mix in the dry ingredients to form a dough.
- Fold in chocolate chips.
- Scoop tablespoons of dough onto baking sheet, spaced 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool on tray for 5 minutes, then transfer to wire rack.
Notes
For a lower sugar version, use monk fruit sweetener, erythritol, or allulose instead of brown and cane sugar. Avoid honey or maple syrup as they affect the structure.
Tools needed: mixing bowls, measuring cups, whisk or mixer, baking sheet with parchment, and optionally a cookie scoop.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg