Gluten-Free Vegan Chocolate Chip Cookies at Home

Simply the go-to Gluten-Free Vegan Chocolate Chip Cookies! This method is speedy and unfussy to pull together (20 minutes!!) with no chill time! And the result is crispy edges with soft and chewy middles, and the reliable cookie to chocolate chip ratio. You might not believe that they’re both gluten-free and vegan! Yields approximately 25 cookies.

I wanted to bring something sweet to my bookclub.

I have one friend who is vegan and another who is gluten free so I tested this chocolate chip cookie recipe several times until I felt it was dependable. They went over SO WELL! I’ve been making chocolate chip cookies since middle school, and I’m neither gf or vegan and Worth keeping the texture and flavor of these cookies.

Whenever I share something that I haven’t blogged on SS yet, I always ask “should I blog this?” and there was an overwhelming agreement of yes’s. So I did that last week, only to accidentally used baking powder instead of baking soda. Rookie mistake. So this week I picked it back up where I left off last week (hence the bowl change in the middle of the post) and they turned out reliable and now I have a batch of chocolate chip cookies at my disposal. Win-win.

There are worse things in life amiright?!

To Make These Gluten-Free Vegan Chocolate Chip Cookies Gather:

• ground flax – When combined with water it becomes a vegan substitute for egg.
• vegan butter – I like the brand Miyoko’s (not sponsored).
• dark brown sugar – Adds sweetness and gives the cookies a chewy texture.
• light brown sugar – Lends moisture, a chewy texture, and has a mild, caramel-like flavor.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this method.
• gluten-free flour – I use Bob’s Red Mill gluten-free 1 to 1 flour (not sponsored). Not GF? Use regular all-purpose flour.
• cornstarch – Gives the cookies their softness and crispy edges by absorbing moisture. 
• baking soda – Acts as a leavening agent and works with the brown sugar to creating a light and airy texture.
• fine salt – Use pink himalayan or sea salt.
• vegan chocolate chips – I use Nestlé allergen free semi-sweet chocolate chips (not sponsored).

Preheat oven to 350°F (or 180°C).

Line two rimmed baking sheet with parchment paper.

Make The Flax Egg:

In a small bowl, measure and add 1 tablespoon ground flax meal and combine it with 2½ tablespoons water. This is called a “flax egg” which is an excellent egg replacement in vegan baking. Set this off to the side for a moment.

Make The Cookie Dough:

In the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1/2 cup (4 ounces) quite soft vegan butter with 3/4 cup dark brown sugar and 1/2 cup light brown sugar.

Mix on medium speed for 2 minutes until light and fluffy.

Next add in the flax egg.

And measure and add in 2 teaspoons pure vanilla extract.

Mix on medium-low until combined, scraping down the sides and bottom of the bowl as you go.

Then measure and add in 1½ cups gluten-free flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

Mix on medium-low speed until incorporated. Scrape down the sides and bottom of the bowl and mix again.

Lastly add in 1 cup vegan chocolate chips.

Mix on low until combined.

Using a 2-tablespoon scoop to measure out each cookie and place 8 scoops onto your prepared pan.

Slide the pan onto the middle rack of your preheated oven and bake for 10 minutes. Rotate the pan half way through to ensure even baking.

How to Make Perfectly Round Cookies:

Once baked, immediately remove and using a large mouth glass, place it over each cookie and swirl. While they’re still pretty warm, I’ll also sink a few extra chocolate chips into the tops of each cookies so they look pretty.

Allow the cookies to cool on the pan for 5 minutes.

Transfer to a wire rack to finish cooling. Repeat with the remaining cookie dough.

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

If they even last that long 😉

HOW TO FREEZE COOKIES:

Use a 2-tablespoon scoop to portion out the “raw” dough and freeze as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking. However you may need to adjust baking time, adding 2 to 5 minutes more.

Enjoy! And if you give this Gluten-Free Vegan Chocolate Chip Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!