Thick and Chewy Vegan Chocolate Chip Cookies Recipe – Gluten Free, Easy, Delicious!
Thick and Chewy Vegan Chocolate Chip Cookies Recipe: the best vegan chocolate chip cookies—gluten free, delicious, easy! Thick chocolate chip cookies with crispy edges, chewy, soft centers, bursting with chocolate! GF, Dairy-Free, Refined Sugar-Free.
Are you ready for the BEST thick and chewy vegan chocolate chip cookies?
Yep, there was no preamble or anything for these incredible, delicious vegan chocolate chip cookies! <– She’s not playing today! Hehe!
It’s just… cookies are kind of a thing here at Beaming Baker. And by thing, I mean THING. Like, a BIG THING. Which is starting to sound weirder and weirder as I say it… but you know what I mean!
Like, vegan gluten free chocolate chip cookies are a huge deal here at BB. See: Gluten Free Vegan Oatmeal Chocolate Chip Cookies, Vegan Chocolate Chip Cookies Recipe (Gluten-Free), and Gluten Free Vegan Oat Flour Chocolate Chip Cookies. Just to name a few. 😉
We take our chocolate chip cookies very, very seriously… and now that today is the day for our official, best ever Thick and Chewy Vegan Chocolate Chip Cookie Recipe, I cannot rest until you make them! I mean, obviously, I can totally tell whether you’ve made them or not. Ahem. 😉
Thick and Chewy Vegan Chocolate Chip Cookies Recipe – Gluten Free, Easy, Delicious!
So you’ve been requesting a thick and chewy chocolate chip cookie that also qualifies as a vegan gluten free chocolate chip cookies recipe and I’m here to deliver. Are you ready?
These are the best vegan chocolate chip cookies ever! Think: crispy edges and bottom, chewy & soft centers, packed with all the vegan chocolate chips… and thick. Just the way you like it. You ready? Let’s bake this!
Vegan Gluten Free Chocolate Chip Cookies: The Ingredients
This easy vegan chocolate chip cookies recipe is made with simple, whole, gluten free vegan ingredients! They make for the best thick and chewy chocolate chip cookie recipe ever.
- Gluten Free Oat Flour
- Coconut Oil
- Coconut Sugar
- Pure Maple Syrup
- Vegan Chocolate Chips
- Flax Eggs
- And, of course: baking powder, salt, and pure vanilla extract!
How to Make Thick Chocolate Chip Cookies (GF)
The best vegan chocolate chip cookies recipe is pretty easy to make! First, whisk together all the dry ingredients. Then, whisk together all the wet ingredients. Combine the two to create your vegan gluten free cookie dough! Fold in chocolate chips.
Then, here’s the trick to creating thick and chewy chocolate chip cookies: chill the cookie dough in the freezer for 20 minutes. Scoop and drop the cookie dough balls and bake. Cool and enjoy the best vegan gluten free chocolate chip cookies!
Tips for the Best Vegan Chocolate Chip Cookies (Gluten Free)
In order to take this easy vegan chocolate chip cookies recipe to the next level, aka, make them the best thick and chewy chocolate chip cookies recipe, follow these tips:
- Chill the dough until completely firm. This ensures that the cookie dough won’t spread into thin, flat cookies while baking.
- Don’t flatten the dough too much. After scooping and dropping your vegan cookie dough balls onto the prepared baking sheet, you need to slightly flatten them. I like to flatten mine about halfway for thick chocolate chip cookies. Flattening them too much will result in thin chocolate chip cookies.
- Use a cookie scoop to scoop the dough. It will make the dough so much easier to control. Here’s the cookie scoop I use.
- Follow the recipe exactly. Any time you make substitutions, use expired ingredients or skip steps, you risk baking less than ideal treats.
- Do not use coarse homemade oat flour. I love using homemade oat flour in this vegan chocolate chip cookies recipe, but sometimes that can mean coarse bits of oats can mess up the chocolate chip cookies. If need be, sift your homemade oat flour before scooping and measuring for your vegan chocolate chip cookies.
- Do not scoop the cookie dough in a hot kitchen. If the cookie dough becomes too melty (or you’re sweating because it’s too hot in there), that could mean your dough is not firm enough to yield thick chocolate chip cookies. The fix: place your mixing bowl of cookie dough back into the freezer and re-chill. Move your workspace to another, cooler area, then scoop your dough when it’s firm & chilled.
Storing the Delicious Vegan Chocolate Chip Cookies Recipe
These vegan gluten free chocolate chip cookies keep for 1-2 weeks at room temperature. Store in an airtight container out of direct sunlight or heat. To Freeze these delicious vegan chocolate chip cookies: store in a freezer-friendly container for 1-3 months. See thawing instructions in Notes.
Are you ready to bake the best vegan gluten free chocolate chip cookies? Scratch that–are you ready to bake the best thick and chewy chocolate chip cookies ever?!? Let’s do it! As always, I’m so grateful that you’re here, sharing in these kitchen adventures with me. 🙂 I can’t wait to hear what you think! ‘Til next time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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. Did you make this vegan chocolate chip cookie recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! .
More Gluten Free Vegan Chocolate Chip Cookies Recipes!
- Chewy Healthy Oatmeal Chocolate Chip Cookies
- Paleo Cookie Dough Bites (Vegan, Gluten-Free, Grain-Free)
- Best Gluten Free Oatmeal Chocolate Chip Cookies Recipe
- 5 Ingredient Chocolate Chip Cookie Dough Bites Recipe
- Vegan Gluten Free Chocolate Chip Cookies – 5 ways
Print
Thick and Chewy Vegan Chocolate Chip Cookies Recipe – Gluten Free, Easy, Delicious!
- Total Time: 39 minutes
- Yield: 22-26 cookies 1x
Description
Thick and Chewy Vegan Chocolate Chip Cookies Recipe: the best vegan chocolate chip cookies—gluten free, delicious, easy! Thick chocolate chip cookies with crispy edges, chewy, soft centers, bursting with chocolate! Vegan Gluten Free Chocolate Chip Cookies.
Ingredients
Units ScaleDry Ingredients
- 1 3/4 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 teaspoon baking powder
- 1/3 teaspoon salt
Wet Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Add-ins
- 1 1/4 cups vegan chocolate chips
Optional Topping
- 2–3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients.
- In a large bowl, whisk together all the wet ingredients, until well mixed.
- Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Using a spoon, flatten the cookies about halfway for thick cookies, or flatten considerably for just slightly thick cookies.
- Bake for 12-16 minutes. Mine took 14 minutes. Optionally, press chocolate chips into the tops of cookies. Allow cookies to cool on the sheet for about 10 minutes (on a cooling rack). Transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
More Delicious Easy Vegan Chocolate Chip Cookies
Notes
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy cookies.
- Store in an airtight container for 1-2 weeks.
- Freezing Instructions: store in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.
Recommended Tools for Thick & Chewy Vegan Chocolate Chip Cookies!
- Vegan Chocolate Chips: I love these vegan chocolate chips. They’re also gluten-free, soy-free, and they melt so beautifully!
- Medium Cookie Scoop: The exact cookie scoop I use when making these delicious vegan chocolate chip cookies.
- Coconut Sugar: One of my favorite vegan refined sugar-free sweeteners–it adds such a wonderful and rich flavor.
- Small Cookie Scoop: If you’re looking to make the best vegan gluten free chocolate chips more portion control-friendly, try this smaller cookie scoop.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Tools for the Best Vegan Chocolate Chip Cookies
Click below for the tools & ingredients I used to make this delicious & easy vegan gluten free chocolate chip cookies recipe!
- Vegan Chocolate Chips: I love these vegan chocolate chips. They’re also gluten-free, soy-free, and they melt so beautifully!
- Medium Cookie Scoop: The exact cookie scoop I use when making these delicious vegan chocolate chip cookies.
- Coconut Sugar: One of my favorite vegan sweeteners–it adds such a wonderful and rich flavor.
- Cooling Rack: My go-to racks when cooling these easy vegan chocolate chip cookies. They stand the test of time!
- Small Cookie Scoop: If you’re looking to make the best vegan gluten free chocolate chips more portion control-friendly, try this smaller cookie scoop.
These cookies looks delicious and healthy too . I can’t wait to make them but have the ingredients issue .
Can I substitute vanilla essence on place of vanilla extract ? And what can be substitute for maple Syrup?
Hi Komal! You should be fine to use vanilla essence in the recipe, and you could swap the maple syrup honey if you’re not vegan. Happy baking!
Can we substitute coconut sugar with brown sugar if yes then the quantity please and one more thing can we have your recipes with metric measurement
Hi Renu! Yep, you can definitely swap the coconut sugar with brown sugar at a 1:1 ratio. Happy baking!
These cookies are delicious and amazing!! My family loves it and don’t want any other cookie.
That’s so wonderful to hear, Tracy! Happy baking & eating to you and your fam. 🙂
Hi, if I wanted to use eggs instead of the flax mixture would I need to adjust anything in the recipe?\
Thanks so much! =)
Hi Ronnda, nope! Just swap the flax egg out with a regular egg. Hope you enjoy! 🙂
I tried these yesterday and the cookies came out really well. My family loved them! However, the color was certainly darker than yours. Also found them a tad sweet. Next time I plan to reduce the sugar.
Thank you!!!
So glad the fam enjoyed the cookies Priya! .
Wow, these cookies were amazing! . When you said thick and chewy, you totally meant it! Thank you for sharing such a wonderful recipe. Everyone in my family just loved it!
Yay!!!! I so, totally meant it! 😉 It’s so wonderful to hear that you enjoyed my recipe. Happy Baking, Roxana!
Hello there
My dough just came out of freezer but it is rock solid :(. I assume I just wait till firm enough to scoop ?
I sure am looking forward to trying these 🙂
Also , I just bought the norpo combo pack of scoops. I have the 1T not the 2 so wondering did you get the amount of cookies with the 2 T as written in recipie? So I can judge if I use the 1 T how many cookies How long should I cook them for it I make smaller ones?
So glad I found your site 🙂
Hi Sue! I just saw your other comments and I’m so glad that it all worked out for you. Going to respond to those now. 🙂
Nothing beats a chewy chocolate chip cookie! I can’t wait to get baking!
Couldn’t agree with you more Krista! .
I love following you because you use oat flour a lot and I feel it is so much healthier than some of the other GF alternatives. However, I have tried this cookie recipe and the thin and crispy recipe. Both were disappointing. Neither of the cookie recipes look like yours when I make them. The crisp cookie would not hold together so my husband and I ate the crumbs with a spoon! The thick ones were not thick but a bit thicker in the middle with thin crispy edges….again didn’t hold together. I did freeze for 20 minutes as recommended but that did not make a difference. Also my cookies are dark (used dark flax meal) and do not have a smooth consistency as in your photos. What can I add to make these more like yours? Almond meal?
Hi Susie, I’m so sorry to hear about your results. Did you make any substitutes, for example, more maple syrup instead of coconut sugar? Also, if you used homemade oat flour, did you make sure to grind the oats very finely, then sift out any coarse bits?
Oh man! This look so delicious. Saving and pinning this post. I can’t wait to try this. Thank so much for sharing.
Aw thank you! Hope you enjoy them!
I just made these, you did it again girl! Absolutely . I’m so excited to make these to add to my daughters school lunches! I always substitute real organic butter for the coconut oil but other than that I follow every step! Beyond delicious! THANK YOU!
Hi Kami!!! . What what!! I’m so glad that you loved these (and I hope you daughter does, too)! Thanks for including your sub note on butter—I know other readers will find that useful. 🙂 Thank YOU for reporting back! Happy baking! Xo
Those look like total perfection, can’t wait to try them!
Haha oh they totally are! . Happy baking Kimberly!
Loved how easy these were and delicious too! Perfectly moist and fluffy!
Oh I’m so glad you enjoyed them Beth!
I love the texture of these cookies! They look heavenly!
Oh yes, the texture is out of this world! .
Do you have a recipe for iced oatmeal cookies? Thanks !
Hi Sherry! I don’t currently have one, but it’s a recipe I’ve been thinking over for a while now!
I haven’t used oat flour in baking. I can’t wait to try it out. The cookies look perfect!
Oat flour is such a wonderful ingredient to bake with, I think you’ll really love it! .
can we use rice flour
Hm I haven’t tried it myself so I can’t say for sure. If you do try it, let me know how it goes!
These were just what I was looking for to serve after dinner tonight! They look amazing and perfectly sweet, too!
Oh how wonderful Sara! . So glad you enjoyed them!
My kids really enjoyed it! SO delish!!
Yay! So happy to hear the kiddos enjoyed them!
So chewy and delicious!! Yum
Woohoo! So happy to hear it Jordin!
My mouth is watering just looking at these melty chocolate chips! . This recipe is amazing!!!
Haha that’s what I like to hear! . So glad you enjoyed it Sara!
The cookies look incredible, Demeter! Great recipe!
They’re my family’s new favorite cookie! Hope you enjoy them!
I seriously cannot believe these are vegan. They look so perfect.
Haha thank you Jocelyn! .
Thank you again, Demeter! You never fail me! ❤️ I used canola oil instead of coconut and brown sugar instead of coconut. Taste so yummy! My 9 year old baby approves and she doesn’t even like oats!
Aww you’re so welcome Michelle! 😊 I’m beyond pleased that you and your little one enjoyed the cookies!