The Only Easy Vegan Gluten-Free Chocolate Chip Cookies 🍪 You’ll Crave at 11 p.m. (and Brag About Tomorrow)

You want cookies that taste like childhood, without the dairy, gluten, or the “cardboard” aftertaste. Fair. These are bakery-level chewy, crispy-edged, melty-in-the-middle cookies that happen to be vegan and gluten-free—no compromise, no weird texture.

The dough comes together in one bowl, bakes in minutes, and stashes like a pro in your freezer for cookie emergencies (which, let’s be honest, is most nights). Sweet, salty, and studded with chocolate—this is the kind of cookie that “accidentally” disappears. Ready to win dessert?

What Makes This Recipe Awesome

• Chewy center, crisp edges: The combo of almond flour + gluten-free blend nails the bakery texture.
• One bowl, zero drama: No stand mixer, no chill time required (unless you like thicker cookies).
• Dairy-free richness: Melted coconut oil or vegan butter gives you that classic cookie flavor without the dairy.
• Allergy-friendly: Vegan, gluten-free, egg-free, and easy to make nut-free and soy-free.
• Customizable: Make them big and gooey or small and snacky.

  Add nuts, flake salt, or swap sugars for flavor tweaks.

Shopping List – Ingredients

• Dry:
  • 1 cup fine blanched almond flour
  • 3/4 cup gluten-free all-purpose flour (with xanthan gum) or 1:1 baking blend
  • 1/4 cup tapioca starch or cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon (optional, but excellent)
• Wet:
  • 1/2 cup melted coconut oil or vegan butter, slightly cooled
  • 1/2 cup coconut sugar (or light brown sugar)
  • 1/4 cup cane sugar
  • 3 tbsp unsweetened non-dairy milk (oat, almond, soy)
  • 2 tsp vanilla extract
  • 1 tbsp ground flaxseed + 2.5 tbsp warm water (flax “egg”)
• Mix-ins:
  • 3/4 to 1 cup dairy-free chocolate chips or chopped dark chocolate
  • Flaky sea salt for topping (optional but pro move)

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. If your kitchen is warm, plan to chill dough 10 minutes later for thicker cookies.
2. Make the flax egg: In a small bowl, stir ground flaxseed with warm water.

   Set aside 5 minutes to gel.

3. Whisk dry ingredients: In a large bowl, whisk almond flour, gluten-free flour, tapioca starch, baking soda, salt, and cinnamon until evenly combined.
4. Combine wet ingredients: In another bowl, whisk melted coconut oil/vegan butter with coconut sugar and cane sugar until glossy, about 30 seconds. Add non-dairy milk, vanilla, and the flax egg; whisk again.
5. Bring it together: Pour wet into dry. Stir with a spatula until no dry pockets remain.

   The dough should be thick and slightly sticky—like classic cookie dough.

6. Add chocolate: Fold in chocolate chips or chopped chocolate. Try not to eat it all. No promises.
7. Optional chill: For thicker cookies, chill dough 10–20 minutes.

   If you like thinner, go straight to the tray.

8. Scoop and shape: Use a 1.5–2 tbsp scoop. Space 2 inches apart. For bakery-style ripples, press each mound slightly to a puck.
9. Bake: Bake 9–12 minutes, until edges are golden and centers look just set but still soft.

   They’ll firm up as they cool.

10. Finish: Immediately sprinkle with flaky salt. Let cool on the sheet 10 minutes, then transfer to a rack. Try to wait.

    Fail. Enjoy.

Storage Tips

• Room temp: Store in an airtight container up to 3 days. Add a slice of bread to keep soft (magic trick, not a myth).
• Fridge: Up to 1 week; texture stays chewy.

  Warm 10 seconds in the microwave to revive the melty vibes.

• Freezer (baked): Freeze in a bag up to 2 months. Thaw at room temp or warm in a 300°F oven for 5 minutes.
• Freezer (dough): Scoop dough balls, freeze on a tray, then bag. Bake from frozen at 350°F for 11–13 minutes.

Why This is Good for You

• Better fats: Coconut oil or quality vegan butter offers plant-based fats; almond flour adds vitamin E and a little protein.
• Lower glycemic edge: Coconut sugar has a gentler impact than refined sugar, though yes—still a treat.
• Gluten-free without compromise: A blend of almond flour and starch keeps things tender, not crumbly.

  Your taste buds won’t miss a thing.

• Dairy-free joy: No lactose means easier on digestion for many. Your skin might thank you, too—IMO.

Common Mistakes to Avoid

• Overbaking: Pull them when centers look just set. If they look perfect in the oven, they’ll be dry on the counter.
• Skipping starch: Tapioca or cornstarch adds chew and cohesion.

  Without it, cookies can be sandy.

• Using gritty almond meal: Choose fine blanched almond flour. Coarse meal = grainy cookies. Hard pass.
• Too much liquid: Measure milk carefully.

  Extra moisture leads to pancake cookies (not today).

• Hot fat + cold milk: If the oil is too hot, it can seize or split. Let it cool slightly before mixing.
• Wrong flour blend: Use a 1:1 gluten-free blend that includes xanthan gum, or add 1/4 tsp xanthan if your blend lacks it.

Mix It Up

• Salted tahini swirl: Add 2 tbsp tahini to the wet ingredients for nutty depth. Top with extra sesame seeds.
• Espresso boost: Stir 1–2 tsp instant espresso into the wet mixture.

  Chocolate + coffee = power couple.

• Chunky monkey: Fold in 1/3 cup chopped walnuts or pecans. More crunch, more joy.
• Orange zest pop: Add 1 tsp fresh orange zest for citrusy brightness—chef’s kiss with dark chocolate.
• Double chocolate: Swap 2 tbsp of the GF flour for cocoa powder and use chocolate chunks. Because why not?
• Maple magic: Replace cane sugar with maple sugar for a caramelized note.

  Slightly softer, wildly good.

FAQ

Can I make these without almond flour?

Yes. Replace the 1 cup almond flour with an additional 3/4 cup gluten-free 1:1 flour plus 1–2 tbsp extra coconut oil to maintain richness. Texture will be a bit cakier but still great.

What if I don’t have tapioca starch?

Use cornstarch or potato starch in the same amount.

Arrowroot works too, but can make them slightly more delicate.

Do I have to use both coconut sugar and cane sugar?

No. You can use all coconut sugar for deeper caramel notes and a softer cookie, or all cane sugar for a bit more crispness. I like the blend for balance.

How do I keep the cookies from spreading too much?

Chill the dough 15–20 minutes, use a lined sheet, and ensure your fat isn’t overly warm.

If needed, add 1–2 tbsp extra GF flour to firm up the dough.

Can I make them oil-free?

You can try 1/2 cup creamy almond butter or tahini in place of oil. Expect a denser cookie with a slight chew—delicious, but different.

Are these soy-free?

They can be. Use soy-free vegan butter (or coconut oil) and check your chocolate chips.

Many dark chocolates are naturally soy-free; scan labels for soy lecithin.

How big should I make the cookies?

A 1.5–2 tbsp scoop is standard. For bakery-style giants, use 3 tbsp and add 1–2 minutes to the bake time. Bigger cookies, bigger smiles.

Why are my cookies gritty?

Likely a coarse almond meal or a sandy GF blend.

Use fine blanched almond flour and a reputable 1:1 baking blend. Also whisk your dry ingredients thoroughly.

Can I reduce the sugar?

Up to 25% reduction works without wrecking texture. Any more and you’ll lose spread, chew, and browning.

Trade-offs are real, sadly.

How do I get those shiny puddles of chocolate?

Use chopped dark chocolate instead of chips. The irregular pieces melt into gorgeous pools. Finish with flaky salt for the full “wow” effect.

Final Thoughts

These Easy Vegan Gluten-Free Chocolate Chip Cookies are proof you can have it all: crisp edges, chewy middles, and rich chocolate in every bite—minus the gluten and dairy.

They’re weeknight-easy, party-ready, and freezer-friendly for future-you. Make a batch, stash a few dough balls, and prepare for compliments you absolutely deserve. And if someone asks for the recipe?

Share it… or call it your secret. Your move.