Classic Vegan Gluten-Free Chocolate Chip Cookies

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Bowl of flaky salt next to and sprinkled on chocolate chip cookies next to a glass of dairy-free milk

We’re no strangers to chocolate chip cookies (exhibits A, B, C, D, and E), but we were missing a more classic version of this timeless treat. Not anymore! Meet decadent vegan and gluten-free chocolate chip cookies with chewy, tender centers and crispy edges

Made in 1 bowl with just 8 ingredients and a quick chill time, these buttery, caramelly cookies will satisfy your cookie craving in no time! Let us show you how it’s done!

Flaxseed meal, salt, vanilla, baking powder, water, vegan butter, chocolate chips, brown sugar, and gluten-free flour blend

These cookies begin with the wet ingredients: flax egg for binding, brown sugar and vegan butter for crisp, caramelized edges, and vanilla extract for classic cookie flavor. Creaming the vegan butter and brown sugar with a mixer breaks down the sugar and makes them fluffy.

Using a hand mixer to whip together a flax egg, brown sugar, and softened vegan butter

For the dry ingredients, we’ve got salt for flavor and baking powder for a little lift to mimic what eggs would normally do. And for the flour, we kept things simple and classic with our MB Gluten-Free Flour Blend. It works beautifully as a 1:1 swap for all-purpose flour (especially in cookies!).

Silicone spatula in a bowl of  chocolate chip cookie dough

Fold chocolate chips into the dough and set it in the fridge to chill. Chilling the dough ensures the cookies don’t spread too much and helps the flavors develop. After scooping, there’s no flattening needed (the oven does that for you!). Bake until golden on the edges, and it’s cookie time!

Baking sheet of chocolate chip cookies with crispy edges and soft centers

We hope you LOVE these vegan and gluten-free chocolate chip cookies! They’re:

Tender in the centers
Crispy on the edges
Buttery
Perfectly chewy
Classic
& SO delicious!

Pair them with a cold glass of dairy-free milk or a warm mug of hot cocoa, or make a cookie sundae with ice cream and hot fudge (yes, we went there)!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Flaky salt and dairy-free milk on a baking sheet of vegan gluten-free chocolate chip cookies

Classic Vegan Gluten-Free Chocolate Chip Cookies

Classic chocolate chip cookies made vegan and gluten-free! Chewy on the inside with crisp buttery edges. Just 1 bowl and 8 ingredients required!
Author Minimalist Baker
Print
Overhead shot of gluten-free chocolate chip cookies
5 from 6 votes
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 18 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-5 Days

Ingredients

  • 1 Tbsp flaxseed meal (to make a flax egg)
  • 2 ½ Tbsp water (to make a flax egg)
  • 3/4 cup packed brown sugar
  • 1/2 cup softened vegan butter (we used Miyoko’s salted)
  • 2 tsp vanilla extract
  • 1 heaping cup Minimalist Baker Gluten-Free Flour Blend* (1 cup + 2 Tbsp as original recipe is written)
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 cup semi-sweet chocolate chips or chunks (ensure vegan-friendly as needed // we like Enjoy Life)

Instructions

  • To a medium mixing bowl add flaxseed meal and water. Let the mixture gel for 5 minutes. Next add brown sugar and softened vegan butter. Beat with a hand mixer (or stand mixer) on medium-high for about 1 minute until creamed. Add vanilla and beat again for 20 seconds.
  • Next add gluten-free flour, baking powder, and salt. Stir on low until just mixed. Finally, fold in the chocolate chips with a rubber spatula. Refrigerate the dough for 30 minutes.
  • Meanwhile, preheat your oven to 350 degrees F (176 C) and line 2 baking sheets with parchment paper. When the dough is done chilling, use a cookie scoop to scoop out ~18 cookies, keeping them in mound shapes and spacing 2 inches apart (adjust amount of cookies if altering the default number of servings). Bake for 10-14 minutes — until edges are golden and centers are soft. Option to sprinkle with flaky salt for extra flavor!
  • Let them rest on the baking sheet to cool for 5 minutes before transferring to a wire rack to fully cool (or you can eat them right away!). Store in an airtight container for 3-5 days or in the freezer for up to 1 month.

Video

Notes

*If using our DIY Gluten-Free Flour Blend or another gluten-free blend, we suggest adding a bit more of it until the dough resembles the texture of the cookie dough in the photos. The texture should be thick but fluffy!
*We tested a chicken egg in place of the flax egg and didn’t prefer it — the texture was more cakey. If you want to use a chicken egg, we suggest replacing the baking powder with half the amount of baking soda, but we haven’t tested it that way.
*Adapted from our Classic Vegan Chocolate Chip Cookies (1 Bowl!).
*Nutrition information is a rough estimate calculated with Miyoko’s salted vegan butter.

Nutrition (1 of 18 servings)

Serving: 1 cookie Calories: 164 Carbohydrates: 22.4 g Protein: 1.2 g Fat: 8.1 g Saturated Fat: 5.6 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 189 mg Potassium: 35 mg Fiber: 1 g Sugar: 13.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 39 mg Iron: 0.9 mg

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  1. Gabriela Aoun says

    These were so so good. I used dark chocolate chips Bob’s Red Mill GF flour and it’s definitely true that you want to make sure that you use enough flour that the consistency gets thick enough. I think I used not quite enough and the cookies really spread out on the pan and ran into each other. They were still delicious though! Sprinkled sea salt on them when they came out of the oven. Will make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the review and for sharing your experience, Gabriela, we’re so glad you enjoyed!

  2. Savannah says

    I made these cookies using almond flour and they turned out great! I needed to almost double the amount of almond flour so the cookies wouldn’t spread when baking, but they were so delicious!

  3. Cindy says

    Is the GF flour blend you are selling the same as the recipe you used to link to for your recommended GF flour blend?

  4. Sharon says

    Hi. Love your recipe as a base recipe for my cookies. I use coconut sugar, egg, bit of cinnamon. Crispy on the outside, chewy on the inside. My picky child ate a gluten free cookie! Important to let the dough set and flour soften for hours before baking. I baked at 370 for 10 min. Thank you for the recipe!

  5. Anne says

    Hi MB Team –

    Can I use a combo of almond flour and arrowroot flour?

    I do not have any pre-mixed four.

    I yes, how much of each flour to use?

    Thank you.

    Anne

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, almond flour will contribute to a more oily cookie that spreads (you can see what happens toward the end of this video). Using arrowroot flour will help some, but we don’t think they’d be quite the same. If you have brown rice flour, we’d suggest using that, with a starchier flour like potato starch (best option), tapioca, or arrowroot. 1 part brown rice to 3 parts starchier flour. The video linked to in this comment also has more helpful info about substitutions!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alma, we haven’t tried using coconut sugar in this recipe, but we think it could work. We suspect the cookies will have a slightly different flavor and will not be as chewy!