Vegan Chocolate Chip Cookies (Gluten Free)
These soft-baked vegan gluten-free chocolate chip cookies are the best I’ve ever eaten. If you love a bakery-style cookie recipe with crispy edges and soft middles brimming with melty, gooey chocolate chips, this easy, one-bowl recipe is for you!
I will say, today’s vegan gluten-free chocolate chip cookies are some of the best cookies I’ve ever made. If you know me, you know that this is not a claim I make lightly. Every soft, chewy bite is loaded with melty chocolate chips (oh yes, you need to try these warm!) and a hint of pumpkin spices just in time for fall baking.
Why I Can’t Get Enough of These Vegan Gluten-Free Chocolate Chip Cookies
- One bowl. These cookies are the kind that are so easy to make, you’ll wonder why you don’t make them every weekend! You only need a single bowl to make the dough, and a mixer is optional.
- Bakery-style texture. This vegan gluten-free chocolate chip cookie recipe has the perfect soft batch cookies with just the right amount of chewiness, thanks to pumpkin purée in the dough. Even non-vegans can’t resist them!
- Lighter than the original. With pumpkin, oat flour, and coconut oil in place of butter, these are lighter, feel-good chocolate chip cookies. Let’s toast to that by devouring 3 or 4, yeah?
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut oil – You can use your favourite vegan butter. Otherwise, coconut oil replaces butter perfectly in its solid form.
- Cane sugar – Or coconut sugar.
- Flour – Ground oats make a fabulous substitute for all-purpose flour in this gluten-free vegan chocolate chip cookies recipe. You can also check out my original vegan chocolate chip cookies made with regular flour if you’re not making your cookies gluten-free.
- Baking powder and baking soda – Check the expiration dates on the packaging so you know your leavening is fresh.
- Spices – I love to add a pinch of pumpkin pie spice and cinnamon to these cookies to boost the flavors. It also makes this recipe perfect for fall baking! Cardamom, nutmeg, or ginger would also go great here.
- Sea salt – Some goes in the cookie dough, but you can also scatter some over the tops of the cookies if you’re a fan of sweet-and-salty desserts.
- Vanilla extract
- Pumpkin puree – This replaces the eggs that are used in a traditional chocolate chip cookie. Don’t forget to buy pure pumpkin, not the cans of pumpkin pie mix!
- Vegan chocolate chips – Choose your favourite brand. I like dark chocolate.
How to Make Vegan Gluten-Free Chocolate Chip Cookies
- Cream coconut oil and sugar. First, cream the coconut oil (or vegan butter) with sugar in a large mixing bowl using a stand mixer or a hand mixer. Beat until they’re light and fluffy.
- Add remaining ingredients. Next, mix in the flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt. Then, add the vanilla extract and pumpkin. Scrape down the bowl as needed and mix until the ingredients are well-combined. Fold in the chocolate chips.
- Chill the dough. Form the dough into a large ball, or two smaller balls, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 2 hours.
- Shape the cookies. While the oven preheats to 350ºF, take the cookie dough out of the fridge and unwrap it. Scoop the dough, 2 tablespoons at a time, onto a lined baking sheet. Leave about 2 inches of space between each cookie (you may need two baking sheets). Then, place the dough balls back into the fridge for 10 minutes to ensure the dough is cold.
- Bake. Bake the cookies at 350ºF for 12 to 15 minutes. Afterward, let the cookies cool on the baking sheets for 10 minutes before moving them to a wire rack.
Cookie Baking Tips
- Shaping the dough. Make sure the dough balls are taller rather than wider, which will ensure that the cookies have a nice thickness to them.
- Refrigeration is key. Chilling the dough keeps it from spreading in the oven. It’s what makes your cookies thick and chewy, rather than thin and flat.
- Getting crispy and chewy cookies. If you love crispy edges and a chewy center, you might want to leave your gluten-free vegan chocolate chip cookies in the oven for the full 15 minutes of baking time.
Optional Add-Ins and Variations
You can’t beat a classic chocolate chip cookie! Or can you? Here are some add-in ideas if you’re in the mood to make your vegan gluten-free chocolate chip cookies more over-the-top:
- Raisins
- Dried cranberries
- Chopped walnuts or pecans
- Pepitas
- White chocolate chips
Storage and Freezing
- Room temperature/refrigerator. Store these vegan gluten-free chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- Freeze. Make sure your vegan gluten-free chocolate chip cookies are completely cool, and pre-freeze them on a baking sheet lined with parchment paper or wax paper. Once they’re frozen, transfer the cookies to an airtight container or zip-top bag. Thaw at room temperature or in the microwave.
Enjoy friends! If you make this vegan chocolate chip cookie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Gluten Free Chocolate Chip Cookies
These vegan gluten-free chocolate chip cookies are the best you'll ever bake! Made in one bowl, they're chewy and loaded with chocolate in every bite!
Ingredients
Vegan Chocolate Chip Cookies
- 1/2 cup solid coconut oil, or vegan butter
- 1 cup cane sugar, or coconut sugar
- 2 cups flour, (or oat flour for gluten free + ½ teaspoon xanthan gum or gluten free baking flour mix)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1 cup vegan chocolate chips
Instructions
Vegan Chocolate Chip Cookies
- In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the flour, baking powder and baking soda, pumpkin spice, cinnamon and sea salt into the mix. Blend for about 1 minute. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Fold in the chocolate chips with a spatula.
- Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350 degrees. Remove Saran Wrap and scoop 2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 12-15 minutes; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Serve and enjoy!!
Notes
- This recipe is vegan and gluten free.
- IF USING REGULAR FLOUR
You can make these cookies using regular unrefined all purpose flour. Just swap it equally for the oat flour and do not add the xanthan gum. - Store these vegan chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- To freeze, cool completely, then place the cookies on a baking sheet lined with parchment paper or wax paper. Pop the baking sheet in the freezer, then once the cookies are frozen through, transfer them to an airtight container or zip-top bag. Thaw them at room temperature or in the microwave.
Serving: 1g, Calories: 142kcal, Carbohydrates: 18g, Protein: 2g, Fat: 8g, Saturated Fat: 6g, Sodium: 122mg, Potassium: 48mg, Fiber: 1g, Sugar: 8g, Vitamin A: 794IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi Jessica! I honestly love your recipes. I jus tried this one. Just without the butter. I used applesauce instead of the butter because I’m doing this oil-free thingy. Anyway, the dough wasn’t firm and I’m almost certain it was because I used applesauce so I just skipped the fridge part (hehe). BUT the cookies came out AMAZERING!…soft, chewy and not falling apart. I was honestly concerned about the spices but it’s not strong. It all came together very very well. My daughter and hubby loves it too! P.S. You DO NOT taste the pumpkin! 🙂
Aww SO happy to hear this Jaimelyn!! Thanks so much for letting me know!
If I could give more stars I would! It makes no sense how delish these were! I did have to improvise as I had no allspice on hand. I looked up what it was made of and took a pinch of each until it made up a 1/2 tsp. It worked out! I also used turbinado sugar, I wouldn’t recommend. Only because of how big the crystals are. I added hazelnut, chocolate chip of course and dried cranberries. Too die for!!! This will be my go too when I’m craving a sweet treat!