1 Vegan Gluten Free Cookies Recipe, Many Possibilities

All you need is 1 vegan gluten free cookie dough base for boundless possibilities of chewy cookies with crisp edges, and just the right amount of delicious add-ins in one simple recipe.

1 Vegan Gluten Free Cookie Dough, Limitless Cookie Possibilities!

Why is it so hard to find the perfect cookie dough so you can just fold in your favorite add-ins and go to town? Well, weep no more, because I’m sharing with you my favorite cookie dough base for vegan gluten free cookies! Think: 1 vegan gluten free cookies base, unlimited cookie horizons (okay, recipes). I’ll share a few of my favorites to get you started, then you can start getting creative and making up your own. Ready? Let’s bake this!

Ingredients for this Vegan Gluten Free Cookies Base

  • Gluten free oat flour – one of my favorite flours to use for vegan gluten free baking. Try making your own homemade gluten free oat flour or buying ready-to-use oat flour.
  • Coconut oil + coconut sugar – to keep your cookies vegan and gluten free, I recommend using coconut oil in place of butter and coconut sugar in place of cane sugar. Most brands of cane sugar are made with a process that uses bone char, rendering them not vegan-friendly.
  • Flax egg – my favorite vegan substitute for eggs. Flax eggs work beautifully in this base recipe for v+gf cookies. Learn how to make a flax egg.
  • Pure vanilla extract
  • Pure maple syrup
  • Vegan chocolate chips – I’ll be taking you through 4 different variations of vegan gluten free cookies. One of them features—you guessed it—vegan chocolate chips!

closeup shot of gluten free vegan cookies cooling on a white surface

How to Make Gluten Free Vegan Cookies

One of my favorite gluten free vegan desserts ever is this gluten free vegan cookies recipe. It’s so easy to customize and, of course, even easier to eat! Just wait until you make these thick and chewy cookies—you’ll love them!

For the Base Recipe, you’ll start by preheating your oven to 350°F. You’ll line a cookie sheet with parchment paper or greased foil.

Second, add all the dry ingredients to a medium-sized mixing bowl. Whisk it all together until it’s well mixed.

Third, add all the wet ingredients to a large mixing bowl. Use a new whisk to whisk all the wet ingredients together.

Fourth, pour the dry ingredient mixture over the wet mixture in the large mixing bowl. You’ll grab one of the whisks you already used and whisk to combine the dry and wet ingredients. Whisk until you can’t any longer, then switch to a rubber spatula to fold everything together until you get a cohesive, soft dough.

Fifth, fold in vegan chocolate chips.

Then, cover the bowl and freeze it for about 20 minutes or so. This will help the cookie dough firm up a bit so a wonderful “melting” effect can happen in the oven during baking.

Now, grab a medium cookie scoop. Use this scoop to scoop and drop balls of vegan gluten free cookie dough onto the prepared cookie sheet. Use a spoon or the bottom of a glass to flatten the cookies just a bit.

Lastly, bake the cookies for about 14 minutes. Set the cookie sheet on a cooling rack and cool completely. Then, enjoy the best gluten free vegan cookies ever!!

For variations on this cookies recipe, look below…

fresh baked vegan gluten free cookies on a black cooling rack

Variation 1: White Chocolate Cranberry Gluten Free Vegan Cookies

  • Swap the add-ins + topping ingredients with white chocolate chips and cranberries:
    • For the add-ins:
      • ¾ cup vegan white chocolate chips
      • ½ cup dried cranberries
    • For the optional topping:
      • 2 tablespoons vegan white chocolate chips
      • 1 tablespoon chopped dried cranberries
    • Keep everything else the same


Variation 2: Brownie Lovers’ Vegan Gluten Free Cookies

  • Decrease the oat flour and amp up the cocoa. Use the following for the dry ingredients:
    • 1 ¼ cups gluten free oat flour
    • ½ cup + 2 tablespoons unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1/3 teaspoon salt
    • For the wet ingredients: keep everything the same
    • For the add-ins, optional topping: keep everything the same


Variation 3: Trail Mix Gluten Free Vegan Cookies

  • Add ground cinnamon and change the add-ins
    • Add to the dry ingredients: 1 ½ teaspoons ground cinnamon
    • For the wet ingredients: keep the same
    • For the add-ins:
      • 1/3 cup vegan chocolate chips
      • 1/3 cup nuts, finely chopped
      • ¼ cup dried fruit, chopped into smaller bits
      • ¼ cup pumpkin and sunflower seeds
    • For the toppings:
      • 2-3 tablespoons total vegan chocolate chips, nuts, dried fruit, and seeds


Variation 4: Blueberry Almond Vegan Gluten Free Cookies

  • Swap the extract and change the add-ins:
    • For the dry ingredients: keep the same
    • For the wet ingredients: swap vanilla extract with…
      • 1 teaspoon vanilla extract
      • ½ teaspoon almond extract
    • For the add-ins:
    • For the toppings:
      • 2-3 tablespoons total almond slivers and dried blueberries


More Ways to Spice up Your Vegan Gluten Free Cookies Routine

You can:

closeup of one vegan gluten free cookie on brown parchment paper atop a cooling rack

More Tasty Ways to Enjoy Vegan Gluten Free Cookies

Tools You Need

How Do You Love Cookies? Let us Count the Ways…

I love ‘em with triple the chocolate. I love ‘em with coconut and walnut bits. I love ‘em—oh, you take the talking stick! 😉 Tell me in the comments below how you love your gluten free vegan cookies. I can’t wait to see the tasty ways you do. ‘Til our next baking adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🍪 📸 🍪

📸 Did you make this vegan gluten free cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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1 Vegan Gluten Free Cookies Recipe, Many Possibilities featured image

Vegan Gluten Free Cookies Recipe Base

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5 from 3 reviews


Just 1 vegan gluten free cookie dough base, and boundless possibilities for chewy cookies with crisp edges, and just the right amount of delicious add-ins in one simple recipe.



Dry Ingredients


Wet Ingredients

  • ½ cup melted coconut oil
  • ½ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup


  • 1 ¼ cups vegan chocolate chips or other add-ins (see post)

Optional Topping

  • 23 tablespoons vegan chocolate chips or other toppings (see post)


  1. Before starting, read through the post and select the variation you are making. Adjust the dry ingredients, wet ingredients, add-ins, and toppings as directed in the post.
  2. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  3. In a medium bowl, whisk together all the dry ingredients.
  4. In a large bowl, whisk together all the wet ingredients, until well mixed.
  5. 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 or the add-ins from the recipe variation you selected earlier.
  6. 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.
  7. 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. Optionally, press toppings onto the cookies.
  8. Bake for 12-16 minutes. Mine took 14 minutes. 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!


*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy cookies. Here’s a guide on how to make gluten free oat flour.

Storing Instructions: Store cookies in an airtight container for 1-2 weeks.

Freezing Instructions: Store cookies 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.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Snacks
  • Method: Bake
  • Cuisine: American

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  1. Love to have an gluten free version of these cookies! They are vegan too! What can I look for more?!