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
Vegan Chocolate Chip Cookies Recipe (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Yield: 14-18 cookies 1x
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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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The Fussy Muffin says
June 4, 2019 at 10:59 pmThank 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. 😉
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 11:23 amHaha I know, sometimes you just need your cookies ASAP! 😂
Sandra says
May 3, 2019 at 1:06 amHi 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.
★★★★★
Demeter | Beaming Baker says
May 6, 2019 at 3:16 pmHi 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!
Joji says
April 26, 2019 at 2:11 pmHi! Can these be made with almond flour instead of oat flour? Love your recipes!
Demeter | Beaming Baker says
April 26, 2019 at 5:24 pmHi 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
Louise says
April 12, 2019 at 5:05 pmLooking forward to making these, would there be any other substitute for the Oat Flour? I can’t eat oats!! Thanks
Demeter | Beaming Baker says
April 15, 2019 at 10:26 amHi Louise! You could try a GF all purpose flour blend. 🙂 Happy baking!
Rachel says
April 10, 2019 at 9:15 pmHi, 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?
Demeter | Beaming Baker says
April 11, 2019 at 4:19 pmHi Rachel! Haha, now worries. You can use white or brown sugar in this recipe. 🙂 Happy baking!
Zehra says
February 10, 2019 at 6:11 pmHi, 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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Demeter | Beaming Baker says
February 12, 2019 at 3:03 pmHi 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! 🙂
Nadia Goosby says
February 10, 2019 at 5:44 pmHey! 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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Bethany says
January 14, 2019 at 5:41 pmThanks 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.
Bethany says
January 14, 2019 at 5:39 pmJust made these and they turned out perfect! Thanks for such a great recipe, I will definitely be making these again in the near future.
Demeter | Beaming Baker says
January 15, 2019 at 3:29 pmWoohoo! So happy to hear you enjoyed them Bethany! .
Linda says
January 11, 2019 at 2:44 amI 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?
Demeter | Beaming Baker says
January 11, 2019 at 5:03 pmHi Linda! I haven’t tried it with regular butter myself, so let me know how it turns out!
Bonnie says
November 28, 2018 at 2:13 pmI 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?
Demeter | Beaming Baker says
November 28, 2018 at 2:50 pmHi 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! 🙂
Jackie says
October 30, 2018 at 7:42 pmOK, 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?
★★★★★
Demeter | Beaming Baker says
October 31, 2018 at 5:47 pmHi 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!
Demeter | Beaming Baker says
September 24, 2018 at 1:56 pmHi 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!
Erin @ Texanerin Baking says
September 19, 2018 at 3:26 pmI 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.
★★★★★
Demeter | Beaming Baker says
September 20, 2018 at 9:58 amWoohoo!! I’m so glad that you loved it anyway. 🙂 Good luck on the next batch & hope you enjoy! Thanks for stopping by, Erin!
Jen says
September 18, 2018 at 12:24 pmYum! 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.
Demeter | Beaming Baker says
September 18, 2018 at 6:18 pmHi Jen! Oooh… I love the idea of taking a cookie baking break from work! 🙂 I’m so happy you enjoyed them. Cheers!
Carolyn Kern says
August 27, 2018 at 6:01 pmCan anyone tell me the calories and protein count for the yummy cookies. I make them weekly!
★★★★★
Demeter | Beaming Baker says
August 28, 2018 at 4:53 pmHi Carolyn, I’m in the midst of slowly, but surely adding nutrition facts across the site. Thanks for your patience. Happy baking!
Neicy bennett says
August 19, 2018 at 9:18 pmI want to get these right so bad,
My cookies keeps melting in the oven !
What can I do lol ?
★★★★★
Demeter | Beaming Baker says
August 20, 2018 at 7:39 amHi 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! 🙂
Vonda says
June 20, 2018 at 12:16 amJust 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.
Demeter | Beaming Baker says
June 21, 2018 at 11:00 amWonderful! I’m so happy to hear it, Vonda. These cookies also have a special place in my heart. 🙂 Happy Baking!
Melissa says
June 6, 2018 at 6:47 pmTerrific 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.
★★★★★
Demeter | Beaming Baker says
June 7, 2018 at 2:50 pmHi Melissa! I’m so glad to hear you enjoy the cookies. Thanks for the feedback on the oat flour! Very good to know.
talia says
June 5, 2018 at 11:03 amcan i use a chia seed egg instead? and how can i ground chia seeds if i dont have the machine for it?
Demeter | Beaming Baker says
June 7, 2018 at 2:35 pmHi 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!
Alanna says
April 30, 2018 at 1:25 amI’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?
Lena says
April 16, 2018 at 8:08 amHi 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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Jane says
March 22, 2018 at 1:35 pmGetting 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!
Demeter | Beaming Baker says
March 23, 2018 at 9:46 amThanks 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. .
Sandra | A Dash of Sanity says
March 18, 2018 at 11:43 amThese are absolutely irresistible! Such a great way to enjoy my favorite chocolate chips!
★★★★★
Demeter | Beaming Baker says
March 19, 2018 at 11:52 amThank you! Right? There’s no better way than in a cookie! 😉
Marsha | Marsha's Baking Addiction says
March 16, 2018 at 7:01 amThese cookies look so soft, chewy and delicious! Need to try these ASAP! Gorgeous photos as always 🙂 Happy Friday, Demeter! xo
★★★★★
Demeter | Beaming Baker says
March 16, 2018 at 3:06 pmThey’re the perfect combo of all three! Thanks so much, Marsha. Happy Friday! xoxo
Cndy says
March 13, 2018 at 6:32 pmWould 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.
Ariel says
May 13, 2018 at 12:27 amI 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!!
Demeter | Beaming Baker says
May 15, 2018 at 9:57 amSorry 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!
Karlynn says
March 13, 2018 at 11:25 amNothing beats a good healthy cookie to snack on during the day. Winning recipe here!
★★★★★
Demeter | Beaming Baker says
March 13, 2018 at 4:12 pmSo completely agreed! Thanks Karlynn!
Sabrina says
March 13, 2018 at 11:22 amWhat a great looking cookie! Can’t wait to try them!
Demeter | Beaming Baker says
March 13, 2018 at 4:12 pmThanks Sabrina! Be sure to let me know what you think. 😉
Jen says
March 13, 2018 at 11:21 amYou are the cookie queen! I am drooling over these!
Demeter | Beaming Baker says
March 13, 2018 at 4:11 pmThanks Jen! That’s exactly what I was hoping for. 😉
Kimberly @ The Daring Gourmet says
March 12, 2018 at 11:14 pmThose look terrific, I’d love to chomp into a few right now!
Demeter | Beaming Baker says
March 13, 2018 at 4:08 pmThat sounds like a most tasty plan! 😉
Amanda says
March 12, 2018 at 9:59 pmI’ve never seen such fantastic vegan chocolate chip cookies!!
Demeter | Beaming Baker says
March 13, 2018 at 4:08 pmThank you, Amanda! Wait til you try them. 😉
Amy @ Little Dairy on the Prairie says
March 12, 2018 at 5:55 pmCookies for dessert is always a great option in my book!
★★★★★
Demeter | Beaming Baker says
March 13, 2018 at 4:01 pmOh YES!! I completely agree, Amy!
Ghada says
March 12, 2018 at 4:11 pmThis 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!
Demeter | Beaming Baker says
March 13, 2018 at 4:00 pmHi 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!
Jessica Robinson says
March 12, 2018 at 9:57 amWe 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!
★★★★★
Demeter | Beaming Baker says
March 12, 2018 at 10:04 amOh YES!! Crispy edges are the best! Hope that you get to try and enjoy. 🙂
Gunjan says
March 12, 2018 at 9:53 amI am drooling over these cookies . Saving it for the weekend to try. These images are gorgeous and make me crave for them even more.
★★★★★
Demeter | Beaming Baker says
March 12, 2018 at 10:03 amYay! Can’t wait to hear what you think, Gunjan. 🙂
Lisa | Garlic & Zest says
March 12, 2018 at 8:53 amI 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…
★★★★★
Demeter | Beaming Baker says
March 12, 2018 at 10:03 amHehe. I have a big, fresh plate waiting here for ya. 😉 Thanks for your lovely words!
Shashi at SavorySpin says
March 12, 2018 at 8:48 amPersonally, 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
★★★★★
Demeter | Beaming Baker says
March 12, 2018 at 10:02 amHehe, 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
Claire | Sprinkles and Sprouts says
March 12, 2018 at 8:45 amWhat 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!
★★★★★
Demeter | Beaming Baker says
March 12, 2018 at 10:02 amRight?! They’re so crazy yummy. Thanks Claire! 🙂
Jim Power says
January 23, 2019 at 4:23 pmI 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?
Demeter | Beaming Baker says
January 25, 2019 at 3:46 pmHi 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!