Last updated on April 28th, 2020
Easy vegan gluten-free chocolate chip cookies that are thick and chewy with crisp edges and pockets of gooey chocolate. This one bowl vegan chocolate chip cookie recipe is so good, your friends won’t believe they’re vegan and gluten-free!
A couple weeks ago, an online instagram “friend” asked if he could pay me to bake chocolate chip cookies for his girlfriend’s birthday. I didn’t hesitate to say yes as long as he brought the ingredients and came bake them with me.
We’d never met. He seemed perfectly normal online – he’s a runner who hangs in the same running crew as my husband, though they’d never met either. He’s also gluten-free and we’ve been chatting about the best flour combos for pizza crust through Instagram for awhile now. Don’t worry, mom – I also told my 6ft+ tall next door neighbor about our baking plans, just in case he turned out to be a weirdo. Spoiler: He wasn’t.
Over the week leading up to the big bake day, I baked so. many. cookies. I had to get the recipe just right – to match his girlfriend’s ideal chocolate chip cookie.
Best Vegan Gluten-Free Chocolate Chip Cookie Recipe
In the midst of all that cookie testing, these gluten-free vegan chocolate chip cookies happened on a whim. Zoella had a spontaneous playdate with her friend G, who happens to be vegan. I decided we needed homemade cookies (naturally). So I googled how to make a flax egg and scratched down a gluten-free vegan chocolate chip cookie recipe in less than 5 minutes, drawing tips from Cake Over Steak’s single serve vegan chocolate chip cookie. As I threw them into the oven, I turned to G’s mom, “These might not turn out. But it’s sugar, flour, and chocolate, so they can’t be too terrible…”
Much to my surprise they turned out AMAZING – more than amazing. They’re perfect and, as someone who is definitely not vegan, I’d eat these any day of the week. Chewy and not too thin with subtle notes of olive oil and gooey chocolate chips. I add dry roasted almonds because I think they belong in a good chocolate chip cookie, but you could leave them out for a more classic version. I’ve tested them with and without.
How to Make the Best Vegan Chocolate Chip Cookies
Butter and eggs are the two elements of classic chocolate chip cookies that need to be swapped out in a vegan chocolate chip cookie recipe.
To replace eggs in chocolate chip cookies, you need something to bind the cookie together. A flax egg works great to sub out for eggs. This vegan chocolate chip cookie is super easy because you can just add the flaxseed meal and water directly to the dough without having to whisk a flax egg together ahead of time. Just treat them like regular ingredients, adding flaxseed meal with the dry and water with the wet!
In these cookies, butter gets swapped in for olive oil (or, if you prefer, canola/vegetable oil). I thought removing butter would make the greatest (and disappointing) flavor concession, but not so! Olive oil makes a great stand-in in this recipe, offering some subtle rich flavor notes. The gluten-free flours used in this cookie recipe also lend flavor notes that seem to sub in for the butter requirement!
Vegan Gluten-free Chocolate Chip Cookies
These aren’t just the best vegan chocolate chip cookies, they’re the best vegan gluten-free chocolate chip cookies. To make these cookies gluten-free, I’ve using a combination of teff flour and tapioca starch.
Teff adds softness and flavor – it seems to melt into a chewy gluten-free cookie, creating rich toffee notes that sub in for butter’s traditional role in cookies. Tapioca starch creates chew that helps bind the cookie together, and also give the cookies the crisp edges.
These cookies are thick and chewy with crisp edges, pockets of melted gooey chocolate, and a crunch from dry roasted almonds. Your friends won’t believe they’re vegan and gluten-free!
More Vegan Desserts
- Raw Vegan Golden Milk Cheesecake
- No-Bake Vegan Pumpkin Pie Bites
- Vegan Coconut Matcha Rice Pudding
- Cinnamon Raisin Seed & Nut Bread
- Vegan Cardamom Ice Cream
- ½ cup + 1½ tablespoon (88g) teff flour
- 1/4 cup (30g) tapioca starch
- 4½ tablespoons (63g) cane sugar
- 4½ tablespoons (64g) dark brown sugar (I use organic dark brown sugar which has a higher molasses content)
- 2 tablespoons (14g) flaxseed meal
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4½ tablespoon olive oil or canola oil
- 2½ tablespoons water
- 1 teaspoon vanilla extract
- 3oz chopped bittersweet chocolate or semi-sweet chocolate chips chips
- 1/3 cup chopped dry roasted almonds
- Optional: Flaky salt
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together teff flour, tapioca starch, sugar, dark brown sugar, flaxseed meal, salt, and baking soda.
- In a glass measuring cup, whisk together olive oil, water, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Add chocolate chips and chopped nuts and mix until evenly distributed.
- Divide the dough into 12 pieces and/or drop heaping tablespoons of dough onto the parchment paper, 2-3 inches apart.
- Bake for 10-11 minutes until the edges are slightly firm to the touch. The center of the cookie should look a bit under-baked. Remove from the oven and let cool on the baking sheet for 10 minutes. While cooling, sprinkle with flaky salt, if desired. Serve warm or transfer to a wire rack to cool completely.
This cookie dough will feel oily/greasy from the olive oil, but rest assured it won't feel that way once it bakes up! If the dough feels a little crumbly, press it into balls with your hand - it will hold together nicely once baked!