Easy & Delicious Vegan Gluten-Free Chocolate Chip Cookies: Your New Favorite Comfort Dessert
Discover the ultimate comfort food dessert with these simple, homemade vegan gluten-free chocolate chip cookies. Crafted with wholesome ingredients and absolutely no dairy or eggs, these cookies promise a delightful experience for everyone, regardless of dietary preferences or restrictions. Perfectly soft, wonderfully chewy, and loaded with rich chocolate, they are designed to satisfy your sweet cravings without compromise.
As an avid baker and a connoisseur of all things sweet, I’ve experimented with countless chocolate chip cookie recipes over the years. From classic chewy to crispy delights, each has held a special place. However, this particular recipe for vegan gluten-free chocolate chip cookies stands out as a true game-changer. It was born from a desire to create a cookie that not only met specific dietary needs but also truly excelled in flavor and texture, proving that free-from baking can be just as, if not more, indulgent.
My mission was clear: develop a chocolate chip cookie that was both gluten-free and vegan, ensuring that anyone, regardless of their dietary restrictions, could enjoy a truly satisfying treat. The result is a cookie that consistently delivers a perfect texture, resisting crumbling, and boasts an incredibly rich and satisfying flavor profile. These aren’t just good for “vegan and gluten-free” cookies; they’re simply fantastic cookies that everyone will love.
Forget the days of dry, crumbly, or bland gluten-free and vegan baked goods. These cookies are crafted to emulate the best traditional chocolate chip cookies you’ve ever had, but without any dairy or eggs. They hold their shape beautifully, maintaining a delightful softness and chewiness even after cooling. Each bite is a testament to the fact that conscious eating doesn’t mean sacrificing on taste or experience. Prepare to be amazed by their comforting warmth and irresistible chocolatey goodness!
How to Make the Best Vegan Gluten-Free Chocolate Chip Cookies
Crafting these delectable vegan gluten-free chocolate chip cookies is a straightforward process, designed for ease and enjoyment. It all begins with the meticulous preparation of your dry ingredients, which form the foundation of our perfectly textured cookie. In a large mixing bowl, you’ll combine the oat flour, coconut flour, salt, baking soda, and baking powder. This combination of gluten-free flours is my secret weapon, consistently delivering outstanding results in recipes like my Gluten-Free Brownies. It ensures your cookies have the ideal structure and chewiness without being too dense or crumbly.
Next, we prepare the fats. Accurately measure out your solid coconut oil and vegan butter. It’s crucial to measure them in their solid or semi-solid state for precise quantities. Once measured, microwave them together for about 30 to 45 seconds, or until they are fully melted and perfectly smooth. This liquid state allows for easier incorporation into the other ingredients, creating a more cohesive dough.
In a separate large bowl, combine the melted vegan butter and coconut oil with the pure cane sugar, brown sugar, and unsweetened applesauce. This blend of sugars contributes to both the sweetness and the desired chewiness of the cookies, while applesauce acts as an excellent vegan binder and moisture provider, replacing eggs and ensuring a tender crumb. Beat or cream these wet ingredients together thoroughly until the mixture is smooth and well combined. This step is crucial for achieving an even texture in your final cookies.
Once your wet ingredients are perfectly creamed, gradually beat the whisked dry ingredients into the wet mixture. Mix until just combined; overmixing can lead to tougher cookies, especially with gluten-free flours. Finally, gently fold in the vegan dark chocolate chips. These glorious morsels are what truly elevate the cookies, melting into pockets of rich, decadent chocolate with every bite.
Now it’s time to shape your cookies! Scoop out portions of the dough and form them into uniform balls. Place these balls onto a prepared cookie sheet, ensuring they are spaced adequately apart to allow for spreading during baking. For that classic chocolate chip cookie look, lightly flatten the tops of each dough ball with your palm or the back of a spoon. This helps them spread evenly and achieve those inviting crinkly tops.
Bake your cookies in a preheated oven at 350 degrees Fahrenheit (175°C) for approximately 11 to 14 minutes. The exact baking time may vary slightly depending on your oven and the size of your cookies. You’ll know they’re ready when the edges are lightly browned, and the tops show faint cracks. For a batch of around 23 medium to large-sized cookies, this timing generally works perfectly. Resist the urge to overbake, as this can lead to a drier cookie. Once out of the oven, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This initial cooling helps them set and prevents them from breaking.
Tips for Baking Perfect Vegan Gluten-Free Chocolate Chip Cookies
- Measure Flours Accurately: Gluten-free baking, especially with specific flours like oat and coconut, benefits greatly from precise measurements. Use a kitchen scale for best results if possible, or ensure you spoon and level your flours.
- Don’t Overmix: Once the dry ingredients are added to the wet, mix just until combined. Overmixing develops gluten (even in gluten-free flours, it can make them tough) and can lead to a less tender cookie.
- Room Temperature Ingredients (Fats): While the recipe calls for melting the vegan butter and coconut oil, ensuring they are solid when measured is key for accuracy. The contrast in temperature between wet and dry can also affect texture.
- Chill the Dough (Optional but Recommended): If you have time, chilling the cookie dough for at least 30 minutes (or even overnight) can deepen the flavors, prevent excessive spreading, and result in a chewier cookie.
- Watch Your Oven: Ovens can vary. Keep a close eye on your cookies during the last few minutes of baking. They should be set around the edges but still slightly soft in the center when removed.
- Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and prevents them from falling apart.
These cookies were truly heavenly and hit the spot for my sweet tooth! What sets them apart from many other gluten-free cookies I’ve encountered is their exceptional structural integrity. They held their shape beautifully, not just fresh out of the oven, but also remarkably well after cooling completely. There’s no hardening here; instead, these cookies maintain a wonderfully soft, tender, and slightly chewy interior, making each bite a delightful experience. If you’re on the hunt for the perfect gluten-free vegan cookie that delivers on both texture and taste, your search ends here. They are truly the best of both worlds!
Variations and Customizations for Your Vegan GF Cookies
While these chocolate chip cookies are perfect as is, you can easily customize them to suit your preferences:
- Add Nuts: Stir in a handful of chopped walnuts, pecans, or almonds for added crunch and flavor.
- Different Chocolate: Experiment with vegan white chocolate chips, chunks of a vegan chocolate bar, or even a mix of dark and “milk” chocolate chips.
- Spices: A pinch of cinnamon or a touch of nutmeg can add a warm, comforting twist to the flavor profile.
- Citrus Zest: For a bright note, add some orange or lemon zest to the dough.
- Espresso Powder: A teaspoon of instant espresso powder can deepen the chocolate flavor without making the cookies taste like coffee.
Storage and Freezing Instructions
To keep your delicious vegan gluten-free chocolate chip cookies fresh, store them in an airtight container at room temperature for up to 3-5 days. For longer storage, these cookies freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen cookies to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked taste.
Frequently Asked Questions About Vegan Gluten-Free Chocolate Chip Cookies
Q: Can I use a different gluten-free flour blend?
A: While this recipe is optimized for oat and coconut flour for specific texture, you can experiment with a cup-for-cup gluten-free all-purpose flour blend (ensure it contains xanthan gum). However, results may vary in terms of texture and moisture. Oat flour gives a lovely chew, and coconut flour provides excellent binding and absorption.
Q: Is there a substitute for applesauce?
A: Unsweetened applesauce acts as an egg replacer and adds moisture. You could try mashed banana or pureed pumpkin (in the same amount), but these will alter the flavor profile. For a neutral taste, a commercial egg replacer mixed according to package directions might work, though I highly recommend applesauce for its proven results in this recipe.
Q: My cookies spread too much/not enough, what happened?
A: Too much spread can be due to overly warm ingredients, not enough flour, or an oven that isn’t at the correct temperature. Not enough spread can mean too much flour, dough that’s too cold, or an oven that’s too hot (which sets the edges too quickly). Ensure your butter/oil are measured solid before melting, and use an oven thermometer to verify temperature.
Q: Are these cookies truly dairy-free and egg-free?
A: Yes! This recipe strictly uses vegan butter and applesauce instead of traditional butter and eggs, making them completely free from dairy and eggs. Ensure your chocolate chips are certified vegan as well.
More Irresistible Gluten-Free Vegan Desserts
If you loved these cookies and are looking for more delicious plant-based and gluten-free treats, be sure to explore these other fantastic recipes from my archives:
- Vegan Blueberry Peach Crisp
- No Bake Peanut Butter Truffles
- Vegan Peanut Butter Cups
- Chocolate Sea Salt Pretzel Bark
Are you making this incredible recipe for vegan gluten-free chocolate chip cookies? I would absolutely love to see your delicious creations! Don’t forget to tag me on Instagram @buildyourbite and use the hashtag #buildyourbite with your recipe photos!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes and baking inspiration!
Did you make this recipe? Be sure to leave a star rating below and share your experience!
Vegan Gluten Free Chocolate Chip Cookies Recipe Card
Vegan Gluten Free Chocolate Chip Cookies
Save RecipeSaved!
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 1/4 cups gluten free oat flour
- 1 cup coconut flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup pure cane sugar
- 2/3 cup brown sugar
- 1/3 cup unsweetened applesauce
- 1/2 cup vegan butter, melted**
- 1/2 cup coconut oil, melted**
- 9 oz vegan dark chocolate chips
Instructions
-
In a mixing bowl, whisk together the oat flour, coconut flour, salt, baking powder, and baking soda
-
Microwave the vegan butter and coconut oil until liquid (around 30 – 45 seconds)
-
In a separate large bowl, cream together the sugar, brown sugar, applesauce, butter, and coconut oil
-
Add the dry ingredients to the wet and beat to combine
-
Fold in the chocolate chips
-
Form the batter into balls and place on a cookie sheet, flattening the tops slightly
-
Bake at 350 degrees for 11 – 14 minutes
-
Remove from the oven and onto a cooking rack to cool completely
Notes
Nutrition
Like this recipe? Rate and comment below!