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    The VGN Way » Dessert

    Vegan Gluten-Free Chocolate Chip Cookies

    Published: Aug 22, 2020 · Modified: Aug 14, 2022 by Nija Clark · This post may contain affiliate links · 1 Comment

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    Jump to Recipe Print Recipe

    These chocolate chip cookies are everything you ever wanted in your one bowl gluten-free vegan cookie recipe. An easy recipe for soft, chewy gluten-free chocolate chip cookies. So good they won’t even realize there dairy-free vegan & gluten-free

    vegan chocolate chip cookie

    Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.

    Jump to:
    • Ingredients
    • EQUIPMENT
    • FAQ’s
    • INSTRUCTIONS
    • Can I Freeze The Gluten-Free Vegan Cookie Dough For Baking Later?
    • More Vegan Gluten-Free Desserts Recipes
    • 📖 Recipe
    • PIN RECIPE FOR LATER

    After a lot of testing; 6 rounds. We finally came up with the perfect soft, chewy and crispy around the edges gluten-free vegan chocolate chip cookie.

    Perfect for making ice cream sandwich’s with plant-based ice cream.

    Ingredients

    Gluten-Free Flour - The key here is to use a premade Gluten-free flour that does contain xanthan gum like King Arthur or Bob’s Red Mill Gluten-free flours

    Vegan Butter Substitute - Miyoko’s Cultured Vegan Butter

    Vegan Chocolate Chips

    Brown Sugar

    EQUIPMENT

    Baking Sheets

    FAQ’s

    What Chocolate Chips Are Vegan And Gluten-Free?

    Currently, Trader Joe’s, Enjoy Life and Nestle all have vegan gluten-free chocolate chips options.

    Enjoy Life - made with cane sugar, unsweetened chocolate and cocoa butter. Enjoy Life’s product are free from top 8 allergens like wheat, peanuts, dairy, casein, egg, fish and sulfites

    Trader Joe’s - made from cane sugar, unsweetened chocolate, cocoa butter vanilla extract and soy lecithin

    Nestle Toll House - is labeled pure and simple free from peanuts, tree nuts, eggs, milk, wheat, soy, fish and shellfish. They use UTZ certified Cocoa which means they support sustainable tea, coffee and cocoa farming
    Vegan Gluten-Free Chocolate Chip

    INSTRUCTIONS

    Preheat oven 350 degree.

    Prepare vegan egg replacer mixture if using Bob’s egg replacer and set aside

    In bowl add the gluten-free flour, baking powder and salt.

    In large bowl add melted butter and both sugars. Whisk to combine, working to break up any lumps in sugar until smooth

    Add milk, extracts and egg replacer

    Slowly combine wet ingredients into dry ingredients

    Add chocolate chips and optionally pecans. Mix until chips are evenly distributed throughout.

    If you want your cookies to be fluffier. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally overnight or chill for at least 30 minutes before baking

    Line large rimmed baking sheets with parchment paper. Divide the dough into 20 cookie dough balls, each the size of 1 tablespoons and place them on the prepared baking sheets.

    Bake until golden brown all over but still soft toward the center (16 to 20 minutes). Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely.

    Can I Freeze The Gluten-Free Vegan Cookie Dough For Baking Later?

    Yes, freezing cookie dough is so easy. Just make the dough according to the recipe directions and portion out. Freeze the already portioned out dough pieces. To make easy work over baking them whenever you want to. The perfect make-ahead treat!

    More Vegan Gluten-Free Desserts Recipes

    Pictured from right to left gluten-free vegan strawberry shortcake, vegan gluten-free oreo cheesecake and classic vegan gluten-free peanut butter cookie

    Shortcake | Cheesecake | Peanut Butter Cookies

    📖 Recipe

    Vegan Gluten-Free Classic Chocolate Chip Cookies

    Nija Clark
    These chocolate chip cookies are everything you ever wanted in your one bowl gluten-free vegan cookie recipe. An easy recipe for soft, chewy gluten-free chocolate chip cookies. So good they won’t even realize there dairy-free vegan & gluten-free
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Chill 30 mins
    Total Time 1 hr
    Course Baking
    Cuisine American
    Servings 25 cookies
    Calories 192 kcal

    Ingredients
      

    • 2 ⅓ cup Gluten-free flour with xanthan gum (anything like King Arthur Measure for Measure flour or Bob Red Mill)(280g)
    • 1 egg Egg Replacer - like Bob’s Red Mill (10g)
    • 1 teaspoon Baking Powder
    • 1 teaspoon Salt
    • 1 cup Granulated Sugar (125g)
    • 1 cup Brown Sugar (125g)
    • ½ cup Unsalted butter - splurge for the Miyoko’s Culture Vegan Butter. Can also use Earth Balance
    • 1 teaspoon Pure Vanilla Extract
    • ½ teaspoon Pure coffee extract
    • 2 tablespoons Plant-based Milk (30g) - we prefer almond or oat milk
    • 10 ounces Vegan Gluten-free Chocolate Chips (215g)
    • Coarse salt, for sprinkling optional
    • Pecan, optional

    Instructions
     

    • Preheat oven 350 degree
    • Prepare vegan egg replacer mixture
    • In bowl add the gluten-free flour, baking powder and salt
    • In large bowl add melted butter and both sugars. Whisk to combine, working to break up any lumps in sugar until smooth
    • Add milk, extracts and egg replacer
    • Slowly combine wet ingredients into dry ingredients
    • Add chocolate chips and optionally pecans. Mix until chips are evenly distributed throughout.
    • If you want your cookies to be fluffier. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally overnight or chill for at least 30 minutes before baking
    • Line large rimmed baking sheets with parchment paper. Divide the dough into 20 cookie dough balls, each the size of 1 tablespoons and place them on the prepared baking sheets.
    • Bake until golden brown all over but still soft toward the center (16 to 20 minutes). Allow to cool on the baking sheet for at least 10 minutes, or until set before transferring to a wire rack to cool completely.

    Notes

    To have cookies available whenever you want, freeze a batch of the vegan gluten-free chocolate chip dough to have on hand whenever the craving hits.
    Roll into balls and freeze in an airtight container for up to three months. When ready to bake, no need to thaw the cookie dough first. Just add an additional 1-2 minutes to the cooking time.

    Nutrition

    Calories: 192kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 10mgSodium: 115mgPotassium: 14mgFiber: 2gSugar: 22gVitamin A: 114IUVitamin C: 1mgCalcium: 42mgIron: 1mg
    Tried this recipe?Mention @vgnway or tag #thevgnway!

    These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

    PIN RECIPE FOR LATER

    If you give this Gluten Free Vegan Chocolate Chip Cookies recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway

    And be sure to check out more of our quick and easy plant-based recipes on www.thevgnway.com

    Live Love and Eat Good Food!

    The Vgn Way

    More Vegan & Gluten-Free Dessert Recipes

    • Plant-Based Ice Cream Brands Review
    • Quick Chocolate Tofu Pudding
    • Easy Gluten-Free Sweet Potato Bread (Southern Style)
    • Easy Microwave Strawberry Jam

    Reader Interactions

    Comments

    1. Jennifer Rogers

      September 28, 2022 at 4:41 pm

      5 stars
      I can’t believe a gluten-free and vegan cookie could taste as good as I remember my favorite Nestle Toll House cafe cookies tasting. I was even able to get this pass my kids who are not gluten-free without them telling the difference.

      Reply

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