Vegan Chocolate Chip Cookies (Gluten Free)

By Jessica Hylton - - Updated

These soft batch Vegan Chocolate Chip Cookies are the best I have ever eaten! They are made in just one bowl, are deliciously soft, slightly chewy and loaded with chocolate in every bite!

 A close up of a chocolate chip cookie with a bite taken out.

Welcome to the best vegan 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.

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? Way healthier than regular cookies so let’s TOAST to that with about 3 or 4, yeah?

A batch of vegan chocolate chip cookies on a wire rack.

Let’s talk about chocolate chip cookies in general for a second. There are the thin and crispy cookies, soft and chewy, and big fat thick and fluffy ones. I love all of them, to be honest. But I definitely love these soft and chewy ones the most. Every bite is loaded with yummy warm chocolate chips and taste just like the kind you get at a bakery.

You can’t beat that, now can you?

Stirring cookie dough in a glass bowl.

Now let’s talk divine ingredients. These cookies are made with gluten free oats, coconut oil, pumpkin puree and delicious spices. It’s kind of insane how healthy these ingredients are, actually. You don’t taste the pumpkin at all. It’s only purpose is to replace eggs and to add to the chewiness. The oats are grind up and also contribute to the softness and chewiness of these cookies. The spices of course ups the divine flavour of these cookies.

The coconut oil now, is definitely my favourite substitute ingredient. It replaces butter perfectly in it’s solid form. You honestly would never know these cookies were made without butter!

Close up of two chocolate chip cookies on a wire rack.

Promise me you’ll definitely try these vegan chocolate chip cookies this month. You will not regret it. In order not to devour the two batches I made over the holidays, we played Mr. and Mrs. Claus and gave these out to friends and family. Just remember to keep a few at home – I won’t tell anyone. Promise.

Top down shot of cookies on a wire rack and a cookie on a plate.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


Instagram Jessica in the KitchenIf you try these Vegan Chocolate Chip Cookies (Gluten Free) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


Vegan Chocolate Chewy Fudgy Brownies

These soft batch Vegan Chocolate Chip Cookies are BEYOND divine! They are made in just one bowl, are deliciously soft, slightly chewy and loaded with chocolate in every bite! via

Close up of a cookie with a bite taken out.

Vegan Chocolate Chip Cookies

These soft batch Vegan Chocolate Chip Cookies are the best I have ever eaten! They are made in just one bowl, are deliciously soft, slightly chewy and loaded with chocolate in every bite!
by: Jessica in the Kitchen
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 24 servings
Course Desserts
Cuisine American

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!!
  1. This recipe is vegan and gluten free.
    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.


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
by Jessica

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Recipe Rating


  1. These cookies look so inviting! I probably would have kept the whole batch at home :-))

  2. O these look perfect Jessica! We all have to have that perfect go-to chocolate chip cookie recipe!

  3. You can never go wrong with a warm chocolate chip cookie, especially when they are soft and chewy like these !

  4. Dragonfly says:

    These cookies look delicious!!! Is it possible to substitute the cane sugar for honey instead?

    • Jessica says:

      Hi! Unfortunately I think not unless it’s very thick raw honey. Otherwise the batter may be too thin. I hope that helps!

  5. You made these vegan cookies look amazing! They are on my must make list, especially with holiday parties coming up! Thanks Jessica!

  6. Beckie says:

    Can you leave out the xantham gum? I want to make these today and I don’t have zantham gum? If is it necessary, is there something you can substititute?

    • Jessica says:

      Hi Beckie,

      If you’re making it gluten free you can’t leave it out. I haven’t tried to these cookies with regular flour, but they should work if using regular flour but I can’t guarantee since I tested it for gluten free flours. If you try it and it works please let me know!

  7. Alma Vorrei says:

    These are proper cookies. They are sweet, chewy and have a crispy exterior. Not just good for a gluten-free vegan cookie, good for a cookie! This recipe is going in the keep pile.

  8. Monique says:

    Can cornstarch be substituted for the xanthan gum?

    • Jessica says:

      Hi Monique, I’ve never tried that so I really couldn’t guarantee the same result, but I have read that it works. If you try it, let me know please!

  9. Gina says:

    I tend to react to oats so was wondering if you have tried this recipe with any other gluten-free flours like sorghum, millet, teff, brown or white rice (or any combination of things). Thanks!

    • Jessica says:

      Hi Gina,

      Quinoa flour would probably work 1:1 for this! I hope this helps!!

  10. Lina Castilla says:

    Back where I live (Colombia, that is) there is no pumpkin!! What can I use to replace it?

    Thank you

    • Jessica says:

      Hi Lina,

      I don’t have a substitute for it here unfortunately! Can you get canned pumpkin puree in the supermarket?

    • vera says:

      For pumpkin substitute, I use cooked winter squash or sweet potato.

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