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Close up overhead view of vegan gluten-free chocolate chip cookies in a wire rack.

Vegan Gluten Free Chocolate Chip Cookies

Print Recipe
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!
Course Desserts
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 24 servings
Calories 142
Author Jessica Hylton

Ingredients

Vegan Chocolate Chip Cookies

  • 1/2 cup solid coconut oil or vegan butter
  • 1 cup cane sugar or coconut sugar
  • 2 cups Gluten free flour mix (2 cups oat flour for + ½ teaspoon xanthan gum or 2 cups 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

  1. This recipe is vegan and gluten free.
  2. 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.
  3. 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. 
  4. 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.

Nutrition

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