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 Cookie & Chocolate Recipes
- Vegan Almond Butter Chocolate Chip Walnut Oat Cookies
- 5 Minute Homemade Fudge | Peanut Butter Cup Rice Crispy Treats
- Healthy Gluten Free Cookie Dough Bars
- Paleo Almond Joy | 5 Ingredient Chocolate Chip Cookie Dough Bites
- Vegan Gluten Free Chocolate Cupcakes
- 1⅓ cups gluten free oat flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons solid coconut oil*
- ⅔ cup coconut sugar
- 1⅓ modified flax egg (4 teaspoons ground flax + 4 tablespoons water, whisked together, set for 15 mins)
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons vegan chocolate chips
- 2 tablespoons vegan chocolate chips
- 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!
- *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.
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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
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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!
Right?! They’re so crazy yummy. Thanks Claire! 🙂
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
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
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…
Hehe. I have a big, fresh plate waiting here for ya. 😉 Thanks for your lovely words!
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.
Yay! Can’t wait to hear what you think, Gunjan. 🙂
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!
Oh YES!! Crispy edges are the best! Hope that you get to try and enjoy. 🙂
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!
Cookies for dessert is always a great option in my book!
Oh YES!! I completely agree, Amy!
I’ve never seen such fantastic vegan chocolate chip cookies!!
Thank you, Amanda! Wait til you try them. 😉
Those look terrific, I’d love to chomp into a few right now!
That sounds like a most tasty plan! 😉
You are the cookie queen! I am drooling over these!
Thanks Jen! That’s exactly what I was hoping for. 😉
What a great looking cookie! Can’t wait to try them!
Thanks Sabrina! Be sure to let me know what you think. 😉
Nothing beats a good healthy cookie to snack on during the day. Winning recipe here!
So completely agreed! Thanks Karlynn!
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!
These cookies look so soft, chewy and delicious! Need to try these ASAP! Gorgeous photos as always 🙂 Happy Friday, Demeter! xo
They’re the perfect combo of all three! Thanks so much, Marsha. Happy Friday! xoxo
These are absolutely irresistible! Such a great way to enjoy my favorite chocolate chips!
Thank you! Right? There’s no better way than in a cookie! 😉
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. 💕
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 ❤️
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?
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!
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.
Hi Melissa! I’m so glad to hear you enjoy the cookies. Thanks for the feedback on the oat flour! Very good to know.
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!
I want to get these right so bad,
My cookies keeps melting in the oven !
What can I do lol ?
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! 🙂
Can anyone tell me the calories and protein count for the yummy cookies. I make them weekly!
Hi Carolyn, I’m in the midst of slowly, but surely adding nutrition facts across the site. Thanks for your patience. Happy baking!
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!
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.
Woohoo!! I’m so glad that you loved it anyway. 🙂 Good luck on the next batch & hope you enjoy! Thanks for stopping by, Erin!
These spread all over the pan. I ended up with one big thin layer of cookie. So sad because the dough tasted amazing. I followed the recipe exactly.
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!
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?
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!
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! 🙂