Vegan Chocolate Chip Cookies (Gluten Free)
These soft batch Vegan Chocolate Chip Cookies are the best gluten free cookies I have ever eaten! If you love a bakery-style cookie, this easy recipe is for you.
Welcome to the best vegan + gluten free chocolate chip cookies I have ever tasted. Yes, I say that loud and proud. 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 pumpkin spices.
These cookies are the kind that are so easy to make, you’ll wonder why you don’t make them every weekend. They are the perfect soft batch cookies with just the right amount of chewiness. Best part? They’re way healthier than regular cookies, so let’s toast to that with about 3 or 4, yeah?
(If you’re looking for a recipe that is not gluten free check out these amazing vegan chocolate chip cookies!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Solid coconut oil or vegan butter – Coconut oil replaces butter perfectly in its solid form.
- Cane sugar or coconut sugar
- Flour – Or use oat flour + ½ teaspoon xanthan gum or gluten free baking flour mix for a gluten free option.
- Baking powder
- Baking soda
- Pumpkin spice
- 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
How to Make Vegan + Gluten Free Chocolate Chip Cookies
It’s cookie time! Here’s a step-by-step guide to making vegan chocolate chip cookies:
Cream coconut oil and sugar. Place the coconut oil (or vegan butter) and sugar in a large mixing bowl. Use a stand mixer or a hand mixer to beat them together until they’re light and fluffy.
Add remaining ingredients. Add the flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt to the oil and sugar mixture. Beat for about 1 minute, then add the vanilla extract and pumpkin. Beat until all the ingredients are well-combined, scraping down the sides of the bowl if necessary. Fold in the chocolate chips.
Chill the dough. Form the dough into a large ball or two smaller balls and wrap them tightly in plastic wrap. Refrigerate them for at least 2 hours.
Form the cookies. Preheat the oven to 350ºF and take the cookie dough out of the fridge. Unwrap and scoop 2 tablespoons from the dough; roll it between your fingers to form a ball. Place the dough ball on a parchment-lined baking sheet, leaving two inches of space between them. (You may need two baking sheets.) Place the sheets in the refrigerator for 10 minutes to ensure the dough is cold.
Bake. Bake the cookies for 12 to 15 minutes, then remove the baking sheets from the oven and let the cookies cool for 10 minutes.
Tips for Success
Here’s how to make perfect vegan chocolate chip cookies every time:
- Shaping the dough. Make sure the dough balls are taller rather than wider, which will ensure that they 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 them in the oven for the full 15 minutes of baking time.
You can’t beat a classic chocolate chip cookie! Or can you? Here are some add-in ideas if you’re in the mood for something more over-the-top:
- Dried cranberries
- Chopped walnuts or pecans
- White chocolate chips
How to Store Leftovers
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.
Can I Freeze These?
Yes, if you want to have pumpkin chocolate chip cookies on hand at all times (who can blame you?!), you can keep them in the freezer. Make sure they are cooled completely, then place them 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.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
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!
MORE VEGAN DESSERT RECIPES
Vegan Chocolate Chewy Fudgy Brownies
Vegan Gluten Free Chocolate Chip Cookies
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
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!!
- 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.
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!