Vegan Chocolate Chip Cookies Recipe (V, GF): chewy on the inside, crispy on the edges, and packed with rich chocolate morsels, made with whole ingredients. My favorite chocolate chip cookies! Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free.
Welcome, gather ’round, and get ready for some ridiculously GOOD vegan chocolate chip cookies!! . Why, yes, I have been waiting to use that cookie emoji for ages now. One would think I could use that all the time, but… anyway, that’s besides the point.
The point today is cookies! (I know, I totally have to stop yelling that). There’s just something about a really friggin’ good cookie that gets me all pumped up. So by now you know that I’ve already shared my oat flour chocolate chip cookies, and… my oatmeal chocolate chip cookies… and and my peanut butter cookies. But what about the beloved, classic vegan chocolate chip cookie?
Nope. And this time, I really wanted to BRING IT. This time, we’re gonna do things a little bit more indulgently, a bit more… crispy, a bit more chewy… and a bit more AWESOME. Okay, a lot more awesome. Like at least three … worth.
So are you ready for this? Allow me to introduce you to my Vegan Chocolate Chip Cookies Recipe. They’re so, so good. In fact, the tastiest vegan cookies ever, you might say. 😉
I started with my Healthier Vegan Chocolate Chip Cookies (made way back when I didn’t share exclusively gluten free recipes), then took two years of feedback from all the baked cookie recipes I’ve ever shared. Because, ya know, no bake cookie feedback really wasn’t gonna help me.
And there are a TON of cookie recipes on the blog. Here are a few, in case you’re interested:
- Ultimate Chewy Paleo Coconut Cookies
- Gluten Free Vegan Oatmeal Raisin Cookies
- Vegan Double Chocolate Chip Chewy Oatmeal Cookies
- Easy Vegan Peanut Butter Cookies
- Peanut Butter Coconut Oatmeal Cookies
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
- Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies
I read, tossed in my sleep so many nights over, and really took to heart, feedback on my Oat Flour Chocolate Chip Cookies, and other cookie recipes. Although many of you enjoyed how soft they were, some of you wanted firmer, chewier cookies. You wanted cookies that truly resembled the junk food cookies of days past (passed?).
So I set aside my soft spot for soft cookies (heh heh), because I know you guys wanted something heartier. And I’m delivering! Figuratively speaking, of course. 😉
This vegan chocolate chip cookies recipe is everything you asked for: firmer, denser, more indulgent, just slightly chewy (don’t worry, I’m working on a chewy version as we speak), with crispy edges and just all the things you could want in a non-soft chocolate chip cookie. 🙂
Now allow me to tell you all about these vegan chocolate chip cookies’ finest points. They’re:
- slightly chewy, deliciously dense
- packed with chocolate!!
- crispy on the outside, chewy on the inside
- so delicious fresh out of the oven, and even 2 weeks later
- vegan, gluten-free, dairy-free
- just the refined sugar-free chocolate chip cookie you’ve been searching for
- made without butter, in fact, made with coconut oil
- taste wonderfully fresh-baked the second they’re warmed up again. 😉
- made with the allergy-friendly, healthy, whole ingredients you know and love
- so yummy when paired with Gluten Free Pumpkin Chocolate Chip Muffins and Best Moist Chocolate Chip Banana Bread
- just the best vegan gluten free chocolate chip cookies you’ve been searching for
Give them a try and you’ll see. These are the yummiest vegan chocolate chip cookies you’ve ever had. Without the guilt. 😉 I seriously can’t wait to hear what you think! Thank you for making, sharing, and enjoying these recipes with me. It’s truly an honor to share these baking adventures with you.
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed these sweet tooth satisfying Vegan Chocolate Chip Cookies Recipe, then you’ll just love these delicious healthy dessert recipes:
More Gluten Free Vegan Chocolate Chip Cookie Recipes
- Thick and Chewy Vegan Chocolate Chip Cookies Recipe – Gluten Free, Easy, Delicious!
- Thin Crispy Vegan Chocolate Chip Cookies (Gluten Free)
- Gluten Free Vegan Pumpkin Chocolate Chip Cookies (Healthy, Dairy-Free)
- Vegan Paleo Chocolate Chip Cookies Recipe with Coconut Flour (Gluten Free, Paleo Friendly)
Vegan Chocolate Chip Cookies Recipe (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Yield: 14-18 cookies 1x
Description
Vegan Chocolate Chip Cookies Recipe (V, GF): chewy on the inside, crispy on the edges, and packed with rich chocolate. My favorite chocolate chip cookies! Vegan, Gluten-Free, Dairy-Free.
Ingredients
Dry Ingredients
- 1 1/3 cups gluten free oat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 tablespoons solid coconut oil*
- 2/3 cup coconut sugar
- 1 1/3 modified flax egg (4 teaspoons ground flax + 4 tablespoons water, whisked together, set for 15 mins)
- 1 teaspoon vanilla extract
Add-In Ingredients
- ½ cup + 2 tablespoons vegan chocolate chips
Optional Topping
- 2 tablespoons vegan chocolate chips
Instructions
- Preheat the oven to 375°F. Line a cookie sheet with parchment paper or greased foil.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Add solid coconut oil* and coconut sugar to a large mixing bowl. Using a pastry cutter or fork, cut the sugar into the solid oil—this will take a few minutes. Cut until only small coconut oil clumps remain and the texture resembles clumpy wet sand.
- Add in the remaining wet ingredients: modified flax egg and vanilla extract. Whisk until incorporated. The mixture will be wet and chunky.
- Using a hand mixer, gradually add the dry ingredients into the wet ingredients bowl. Mix until well-incorporated and a cohesive dough forms. Don’t worry about the small clumps of solid coconut oil—this is expected. Fold in chocolate chips.
- Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Optionally, press chocolate chips onto the top of cookies. Bake 8-12 minutes. Mine took 10 minutes. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.
- Transfer baking sheet to a cooling rack. Allow cookies to cool on the baking sheet for 10 minutes. Afterward, use a heatproof spatula to transfer cookies directly onto the cooling rack for to finish cooling. Enjoy!
Notes
– Adapted from my Healthier Vegan Chocolate Chip Cookies.
– *Helpful hints with coconut oil: If your coconut oil is liquidy, do the following: line a small bowl with plastic wrap. Pour measured amount of coconut oil into bowl, directly over the plastic wrap—this will help you easily remove it later. Refrigerate for 15-30 minutes. Keep a close eye on the coconut oil—you want it to be solid, but just slightly soft enough for cutting. Once it’s solid, lift the plastic wrap out of the bowl and dump the coconut oil into your mixing bowl.
– More Gluten Free Vegan Cookie recipes: Easy Peanut Butter Cookies, 4 Ingredient No Bake Chocolate Peanut Butter Oatmeal Cookies, Gluten Free Double Chocolate Chip Oatmeal Cookies.
- Category: Cookies, Dessert, Vegan, Gluten-Free, Dairy-Free
© 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.
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Here are a few items I used in today’s recipe. 🙂
Cookie Sheet | KitchenAid Hand Mixer | 2-Tablespoon Cookie Scoop | Gluten Free Oat Flour | Coconut Oil | OXO Mixing Bowls | Cooling Rack | Coconut Sugar | Stainless Steel Measuring Cups
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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HI there, my cookies turned into one big sheet – is that because of the coconut oil being too liquidy?
Hi Karen! Hm, I don’t think the coconut oil is the culprit here. It’s hard to diagnose from afar, but did you make any ingredient substitutions? And if you used homemade oat flour, was it coarse or finely ground?
Thank you, these were delicious! I especially loved not having to wait for the dough to firm up in the refrigerator before baking. I’m not patient like that. 😉
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Haha I know, sometimes you just need your cookies ASAP! .
Hi my dear
I’m a chef at child care and I’m thinking of making it as a mother’s day present with children. Can I use eggs powder instead of flax seed? Thank you they look amazing.
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Hi Sandra! Aw, how sweet! . I haven’t tried it with a powdered egg replacer. I do know that it will work with regular eggs. Hope this helps!
How many eggs did you use? Thanks 🙂
Hi Heather! If you’re baking these as non-vegan cookies, then you’d use 1 and 1/3 eggs. Happy baking! 🙂
Hi! Can these be made with almond flour instead of oat flour? Love your recipes!
Hi Joji! A 1:1 sub probably wouldn’t work, unfortunately. 🙁 I’m working on a paleo chocolate chip cookie made with almond flour as we speak. Hang tight! Xo
Looking forward to making these, would there be any other substitute for the Oat Flour? I can’t eat oats!! Thanks
Hi Louise! You could try a GF all purpose flour blend. 🙂 Happy baking!
Hi, can I use this with regular sugar (I know, totally ruining the healthy vibe, but the only thing I was looking for was a no dairy no gluten cookie… I also don’t have coconut sugar… )thoughts?
Hi Rachel! Haha, now worries. You can use white or brown sugar in this recipe. 🙂 Happy baking!
Hi, can I put honey instead of coconut sugar? Will it change the result? Is there another alternative ? Healthy of course! Thanky you
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Hi Zehra! Swapping the coconut sugar for honey would definitely change the final result of these cookies. I’ve had some readers use date sugar (granulated) with good results, but I haven’t tried it myself. Let me know how it turns out! 🙂
Hey! I was wondering how I would need to adjust the recipe if I were to use honey instead of coconut sugar? I know, not vegan, but I really love to use honey. Thank you :))
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Thanks for making such an awesome recipe! Just made them and they turned out perfect! I will definitely be looking for excuses to make these again in the near future.
Just made these and they turned out perfect! Thanks for such a great recipe, I will definitely be making these again in the near future.
Woohoo! So happy to hear you enjoyed them Bethany! .
I don’t need these to vegan or paleo or…. Amazon hasn’t delivered my coconut oil yet but I can’t wait to make these…. I have me some good grass fed butter… can I sub?
Hi Linda! I haven’t tried it with regular butter myself, so let me know how it turns out!
I am about to bake these, loved the peanut butter chocolate chip cookies but I am trying so hard to get similar cookies to my original chocolate chip cookies without the wheat and egg and dairy
I noticed in this recipe the flax egg have equal flax and water and in all other recipes there is more water than flax to make the flax egg. Is there an error in printing or is it just a thicker flax egg for this recipe?
Hi Bonnie! The flax egg in this recipe does not call for equal amounts of flax and water. It calls for 4 TEAspoons ground flax + 4 TABLEspoons water. I know those get confused a lot! 😉 Hope you enjoy the recipe! 🙂
OK, I’ve read each and every one of the above comments. I am making the cookies tomorrow (I think) but I note some say they are crispy on the outside. I would *like* them to be crispy…how do I accomplish that? Thanks for your patience…frankly, your recipes are the best I have found! I am also considering attempting to locate some vegan sugar free (Stevia?) *white* chocolate chips and do some of these with apple juice-sweetened dried cranberries IF I can figure out how to make them at least a bit crispy! Thoughts?
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Hi Jackie! To get these cookies crispy, make sure the coconut oil is very solid, and when you’re at Step 3, you get a wet, sand-like mixture. If not, the cookies might come out cakey. Bake it on the higher end of the bake time, and transfer directly onto the cooling rack after 10 mins (too long and they’ll get soggy). Good luck! White chocolate chips & cranberries sound amazing. Let me know how they turn out. Hugs!
Hi Jennifer. Sorry to hear about this. Did you use homemade oat flour? If the oat flour is coarse (not finely ground) it can cause the cookies to spread. Hope this helps!
I made these today and love them! I totally messed mine up and they were still insanely delicious. I’ve already eaten almost the entire batch by myself. :/ Whoops. I can’t wait to make them again as written! Thanks so much for the great recipe.
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Woohoo!! I’m so glad that you loved it anyway. 🙂 Good luck on the next batch & hope you enjoy! Thanks for stopping by, Erin!
Yum! I work from home and needed something to get my afternoon going and just made these – so easy and really good. Thank you for another awesome recipe.
Hi Jen! Oooh… I love the idea of taking a cookie baking break from work! 🙂 I’m so happy you enjoyed them. Cheers!
These are hands down the best cookies I have ever made, even before going GF/vegan. I followed the recipe (subbed maple sugar for coconut sugar) and they came out perfect, thanks for the recipe!!
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Woohoo! That’s awesome to hear CD! Good to know about the maple sugar, too. Thank you for taking the time to let me know!
Can anyone tell me the calories and protein count for the yummy cookies. I make them weekly!
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Hi Carolyn, I’m in the midst of slowly, but surely adding nutrition facts across the site. Thanks for your patience. Happy baking!
I want to get these right so bad,
My cookies keeps melting in the oven !
What can I do lol ?
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Hi Neicy. If you’re using homemade oat flour, make sure that it’s very finely ground. Coarse oat flour can cause the cookies to spread while baking. Hope this helps! 🙂
Just made these – so yummy! This is definitely my new go to recipe.
I subbed a chia egg for the flax egg and it still turned out perfect.
Wonderful! I’m so happy to hear it, Vonda. These cookies also have a special place in my heart. 🙂 Happy Baking!
Terrific recipe! I love the oat flour taste, but found that I have to use commercial oat flour for it to be fine enough. If I make it myself, it is not fine enough and they flatten out unless I add some GF flour to make a stiff batter. This may be what someone else experienced.
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Hi Melissa! I’m so glad to hear you enjoy the cookies. Thanks for the feedback on the oat flour! Very good to know.
can i use a chia seed egg instead? and how can i ground chia seeds if i dont have the machine for it?
Hi Talia! Yes, you can use a chia egg in this recipe. You actually don’t need to grind the chia seeds to make the egg—just make sure it sets long enough for it to gel up. Happy baking!
I’ve made this recipe twice already, and the flavor is great! But my cookies always seem to flatten out while I’m the oven 🙁 what am I doing wrong?
Hi how are you! I live in a very warm place and yesterday I made your cookie recipe. Although at first they were crispy on the outside and chewy on the center, I cooled them down and stored them in a plastic airtight container with a layer on the bottom of baking soda, then paper towel and on top my cookies. The next day (today) they’re no longer crispy 🙁 Do you know what I did wrong? Thank you ❤️
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Getting ready to make these. They look so delish! We just polished of a batch of your no bake oatmeal raisin cookies and loved them! When I can get my non-vegan grandkids to give a thumbs up, I know I have a keeper! Thanks for these wonderful recipes and keep them coming. P. S. Also made your banana blueberry muffins this week, love!
Thanks so much, Jane! 🙂 It’s always so much fun with the non-vegans enjoy these recipes too. I very much appreciate your kind comment. Enjoy the muffins and the cookies! P.S. Can’t wait to hear how these turn out for you and the grandkids. .
These are absolutely irresistible! Such a great way to enjoy my favorite chocolate chips!
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Thank you! Right? There’s no better way than in a cookie! 😉
These cookies look so soft, chewy and delicious! Need to try these ASAP! Gorgeous photos as always 🙂 Happy Friday, Demeter! xo
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They’re the perfect combo of all three! Thanks so much, Marsha. Happy Friday! xoxo
Would it be possible for you to give a weight measure for the oat flour. I ground enough oatmeal up to make the 1 1/3 cup, but the cookies spread. My coconut oil was solid, not cold, but solid. I think I just didn’t have quite enough flour.
The flavor was great.
I had the same issue. The cookies spread & ended up more of a lace cookie meets choco chip cookie. Tasted good of course, but based on the wetness of the dough I had a feeling this would happen. My instinct was to add more flour. Flour amount seems very minimal. But I always try and bake per the baker on the first go. Follows this one to a T. Measurement by weight would be wonderful!!
Sorry to hear that, Ariel. Maybe the coconut oil was too melted by the time the dough was ready? Try refrigerating the dough a bit to firm it up before baking. I’ll make a note to do a video for this recipe for helpful hints and visuals. I’d love to add measurements by the weight to all of my recipes in the future. Thank you for your feedback!
Nothing beats a good healthy cookie to snack on during the day. Winning recipe here!
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So completely agreed! Thanks Karlynn!
What a great looking cookie! Can’t wait to try them!
Thanks Sabrina! Be sure to let me know what you think. 😉
You are the cookie queen! I am drooling over these!
Thanks Jen! That’s exactly what I was hoping for. 😉
Those look terrific, I’d love to chomp into a few right now!
That sounds like a most tasty plan! 😉
I’ve never seen such fantastic vegan chocolate chip cookies!!
Thank you, Amanda! Wait til you try them. 😉
Cookies for dessert is always a great option in my book!
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Oh YES!! I completely agree, Amy!
This looks amazing! Where do you get or find vegan chocolate chips? Do you recommend a brand? I can’t find any in my part of the world!
Hi Ghada, I mainly purchase mine on Amazon or at the grocery store. 😉 Guittard makes these semisweet chocolate chips that are “accidentally” vegan. If you have a milk or dairy allergy, try Enjoy Life (since the Guittard ones are made on equipment that also makes milk chocolate). Sunspire also makes dairy-free DREAM semi-sweet chocolate chips. Hope this helps!
We are huge lovers of soft and chewy cookies in our household! Especially if the outside edges are a little crispy and crunchy. Love that you recreated this with a vegan cookie! Amazing!
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Oh YES!! Crispy edges are the best! Hope that you get to try and enjoy. 🙂
I am drooling over these cookies . Saving it for the weekend to try. These images are gorgeous and make me crave for them even more.
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Yay! Can’t wait to hear what you think, Gunjan. 🙂
I really hope you saved some of these cookies for me — because I’m hangry! The photos are absolutely gorgeous – and I want to reach through the screen to snag a few of these beauties — and it’s only 9 a.m. where I am…
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Hehe. I have a big, fresh plate waiting here for ya. 😉 Thanks for your lovely words!
Personally, I love soft cookies {i have a huge soft spot for ’em 🙂 } but, I also love chewier firmier cookies like these! These look fantastic Demester! I’ve never tried using a flax egg in a cookie recipe before – seeing how good these look, and I have a vegan friend coming over – I just might have to give it a try! Happy Monday, friend xoxo
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Hehe, me too!! That’s why I have so many soft cookie recipes! Hehe. Hope you do give them a try–flax eggs are so easy and versatile! Happy Monday, Shashi! xoxo
What a great recipe to have under your belt!!!
It ticks off so many different diets! Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free….awesome!!!!!
Plus they look just gorgeous!
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Right?! They’re so crazy yummy. Thanks Claire! 🙂
I found this site and love the idea.. I have type 1 diabetes and need to not use Dairy or Gluten (or most grains) and no sugar and low in carbs.
I am going to try this with Organic Coconut Flour instead of Oat flour.
Also instead of sugar I am going to try the Keto Sweetner Allulose
also can I add Cinnamon to this?
Hi Jim, unfortunately, I wouldn’t recommend swapping the oat flour with coconut flour. Coconut flour is super, super dry and absorbent, so I’m afraid it won’t work within this recipe. I’ll make a note to work on a coconut flour chocolate chip recipe. Hugs!