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.
- Almond flour - Use super-fine blanched almond flour. Do not use almond meal!
- Gluten-free oat flour
- Baking soda
- 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.
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.
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.
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!
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.
@eatingbyelaine Vegan chocolate chip cookie lovers REJOICE 🥰 🍪 #chocolatechipcookierecipe #veganchocolatechipcookies #veganbaking #egglesscookies #dairyfreebaking #vegancookies ♬ original sound - eatingbyelaine
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.
- 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)
- 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.
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