These dairy-free and gluten-free chocolate chip cookies are so easy to make, and the result is a fluffy and flavorful treat that tastes just like the classics you remember from childhood. Nothing beats a fresh batch of these delicious cookies!
I make these gluten-free and dairy-free chocolate chip cookies at least weekly with my girls. They love to measure, stir and of course lick any leftover cookie dough. Since this recipe is egg-free and has no flour, it is perfectly safe! If you're craving cookie dough, give this recipe a try.
A batch of these cookies never lasts more than a day or two in our household. I have even served these to non-vegan, non-gluten-free crowds and they love the golden brown crispy edges and chewy texture. People are always shocked to learn how healthy they are!
Why You'll Love these Cookies
This is my current go-to recipe for vegan and gluten-free cookies. I have many cookie recipes on the blog but nothing beats a classic chocolate chip cookie!
- The BEST consistency - They are soft-baked but ever so slightly crispy on the outside. They stay together perfectly and do not crumble.
- Quick and easy - Ready in minutes as there is no need to refrigerate the cookie dough in advance.
- No mess - This recipe uses only one bowl, a cookie sheet and a wire rack. Easy cleanup!
- Healthy ingredients - These simple ingredients are likely already in your pantry. The 50/50 gluten-free flour blend of almond flour and oat flour offers whole grains, plant-based protein and healthy fats.
- Refined sugar-free - Sweetened with maple syrup rather than brown sugar.
- Allergy-friendly - Dairy-free, gluten-free and paleo.
Ingredients
- Almond flour - Use super-fine blanched almond flour. Do not use almond meal!
- Gluten-free oat flour
- Baking soda
- Salt
- Dairy-free butter (or coconut oil) - Make sure it is slightly softened. I love Miyoko's vegan butter. Almond butter works well too but I find that vegan butter makes them a bit more decadent!
- Maple syrup - Maple syrup is unrefined, making it a great option for a healthier cookie with plenty of sweetness. This recipe only uses ¼ cup for the entire batch!
- Vanilla extract
- Vegan dark chocolate chips - I always add a few extra chocolate chips on top of the cookies before baking for both presentation and to ensure chocolate in every bite. I love using refined sugar-free chocolate chunks from Hu or the chocolate chips from Enjoy Life.
- Flaked sea salt (optional) - Sprinkle a little on top to enhance the flavors.
Instructions
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Combine the dry ingredients. Add almond flour, oat flour, baking soda and salt to a large mixing bowl and whisk to fully combine.
3. Add the wet ingredients. Add the softened butter (or coconut oil), maple syrup and vanilla extract to the mixing bowl and combine using a hand mixer.
4. Fold the chocolate chips into the cookie dough.
5. Form the cookies. Using a medium cookie scoop, make 12 cookies (about 1.5 tablespoons in size each) and place on your prepared baking sheet. Add extra chocolate chips on top if desired.
6. Bake for 8 minutes.
7. Allow the cookies to cool. Remove the baking sheet from the oven and sprinkle with flaked sea salt if desired. Allow them to cool directly on the baking sheet for 15 minutes for best results before moving to a cooling rack to fully cool.
Recipe Tips
Do not over-bake the cookies. Baking for too long will leave you with hardened cookies. They will naturally firm up a little to hold their shape after cooling.
Soften the butter. Let the butter sit at room temperature for a few minutes. The cookie dough is much easier to work with when the butter is soft.
Use a cookie scoop. Using a cookie scoop ensures that each cookie will be the same size. The cookie dough balls will naturally flatten a little on the cookie sheet while baking.
Storage
Store these vegan chocolate chip cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. If freezing, allow them to thaw in the refrigerator or at room temperature prior to serving.
The salty, chocolaty combination never disappoints. You have a winning dessert every time. Try making them into a vegan and gluten-free Chipwich by using my blender vegan vanilla ice cream, or serve them with a cold glass of homemade almond milk for a nostalgic after-school treat!
More Gluten-Free and Dairy-Free Cookie Recipes
This cookie recipe is vegan, soy-free, gluten-free, peanut-free and refined sugar-free, making them a good idea for a food gift during the holiday season.
If you give them a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
@eatingbyelaine Vegan chocolate chip cookie lovers REJOICE 🥰 🍪 #chocolatechipcookierecipe #veganchocolatechipcookies #veganbaking #egglesscookies #dairyfreebaking #vegancookies ♬ original sound - eatingbyelaine
The Best Chocolate Chip Cookies (Gluten-Free and Dairy-Free)
- Total Time: 20 mins
- Yield: 12 1x
- Diet: Vegan
Description
These soft-baked gluten-free and vegan cookies are a classic in our household. They taste like the real deal and yet are refined sugar-free and full of whole grains, healthy fats and plant-based protein.
Ingredients
- 1 cup super-fine blanched almond flour (not almond meal)
- ¾ cup gluten-free oat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegan, soy-free butter, slightly softened (I love Miyoko vegan butter or you can sub coconut oil)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ⅓ cup vegan and refined sugar-free dark chocolate chips (plus more for topping)
- sprinkle of flaked sea salt (optional)
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Combine the dry ingredients. Add almond flour, oat flour, baking soda and salt to a large mixing bowl and whisk to fully combine.
- Add the wet ingredients. Add the softened butter (or coconut oil), maple syrup and vanilla extract to the mixing bowl and combine using a hand mixer.
- Fold the chocolate chips into the cookie dough.
- Form the cookies. Using a retractable cookie scoop, make 12 cookies (about 1.5 tablespoons in size each) and place on your prepared baking sheet. Add extra chocolate chips on top if desired.
- Bake for 8 minutes.
- Allow the cookies to cool. Remove the baking sheet from the oven and sprinkle with flaked sea salt if desired. Allow them to cool directly on the baking sheet for 15 minutes before moving to a cooling rack to fully cool. Enjoy after they have fully cooled.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 8
- Category: Dessert
- Method: Oven Baked
Allison says
Hi! Could all oat flour be used?! My little is allergic to most nuts (except walnut and pistachio!) and coconut. I’d love to make these! Looks so yummy ♥️
Elaine Gordon says
Yes but then I would suggest increasing the liquids a bit since oats absorb more liquid than almond flour does. I added the almond flour to give it a lighter texture. With all oats it can be a bit dense but it should still work. It might take a little tweaking but I think it should work for you just fine. Please let me know if you get a chance! Thank you and good luck!
Abbey Hayes says
A family favorite recipe! They taste like my moms chocolate cup cookies from my childhood.
Elaine Gordon says
Aw, thank you so much, Abbey! What a compliment! That really means a lot to me! They are my all-time favorite chocolate chip cookie recipe and I'm glad your family is able to enjoy it too! 🙂 Best, Elaine
Stacey says
These are the best cookies I’ve ever made and I even mean compared to non-GF cookies! The recipe was super quick and easy and the cookies were a huge hit with the entire family! Thanks, Elaine!!
Elaine Gordon says
Wow! Thank you so much, Stacey! I'm so happy to hear that you love them as much as we do! 🙂 Best, Elaine
Marilyn says
You hit a home run! Cookies are yummy. No complaints. My husband loves them and I just love the fact that they are not processed and I can self regulate myself from indulging too many.
Elaine Gordon says
Thank you so much, Marilyn! I'm so happy to hear you all loved them so much. I made them this afternoon as well! Best, Elaine
Sarah P says
These are soooo good!! I have made them multiple times and ended up making some swaps—I replaced all of the oil for mashed sweet potato and I used date syrup in place of maple syrup. They turned out delicious!!
Elaine Gordon says
Thank you so much, Sarah! I'm so happy to hear you have been loving these. I love how you made them your own too. Thank you for the five star rating. Best, Elaine
Aya Kitamura says
Made this cookie with chocolate chips and also raisins! I made these more than 8 times cuz they are so easy, simple and healthy but yet so yummy! My go to recipe for sure!! Love love love it!!
Elaine Gordon says
Thank you so much, Aya! So happy to hear how much you enjoy this recipe! Best, Elaine
Lisa says
I've made this recipe a few times and I think I've perfected it! This last time I accidentally over-melted the vegan butter but I think that made them even gooey-er which I ended up liking better than the other times I've made this recipe! It's so tasty, Elaine, thank you for making this recipe for those of us who feel like we are EVERYTHING-free! I love this one and your peppermint cookies you posted over Christmas time. You're a genius!
Elaine Gordon says
Aw, thank you so much, Lisa! Sounds like you are a cookie monster like me :). I'm glad you found the perfect balance of ingredients to make them the perfect texture for you. I'm so happy to hear that I was able to help another "everything-free" person enjoy some fun food! That is the main reason I started this blog so I love to hear that! Best, Elaine
Maria says
Love love these cookies! Been gluten and dairy free for six months and have been through DOZENS of recipes trying to find an enjoyable treat for myself. These are fabulous! Better than any other cookies I’ve made or bought. I make the triple batch every time my friends with no dietary restrictions come over and everyone loves them! Can’t say that for the ones I buy from the store. Also, you can sub olive oil if you ran out of coconut oil like I did. Her pumpkin cookies and peppermint cookies are just as great! I recommend EatingByElaine to everyone I know now.
Thank you, Elaine!
Elaine Gordon says
Aw wow thank you so much, Maria for this incredible sweet and thoughtful comment. It means the world to me. I have to say this cookie recipe is a favorite for me too and I make at least once a week. I also have found everyone likes them no matter there diet. Thank you so much for recommending my recipes to everyone - it seriously helps so much and I appreciate it. Happy cooking! Best, Elaine
Nancy Greenwalt says
Can I use real butter and do I use the same amount as your recipe calls for? Thank you for all your recipes!!!
Nancy
Elaine Gordon says
Hi Nancy: Yes, you could. I haven't tested it but I would think it could work. It could potentially impact the texture so please let me know how it goes for you. Thank you, Elaine
Kayla says
I never leave reviews but just felt I needed to let you know that I make these cookies ALL THE TIME! I do have to flatten them significantly because they don't spread, and I bake for at least 20 min because I prefer them a little more crunchy. I usually make a double batch 🙂 Thank you for the recipe!
Elaine Gordon says
Thank you so much, Kayla! I'm so happy to hear you love this recipe so much! I'm glad you found a way to make them work for your texture preference. Thank you for taking the time to let me know and give me this helpful feedback. Best, Elaine
Anjali says
Omg these cookies turned out so well!! They were chewy, sweet, and soft. Love that they're healthier than regular chocolate chip cookies but really do taste just as good!
Elaine Gordon says
Thank you so much for the sweet comment. I am so happy that you enjoyed them!