Who doesn’t love a warm, gooey chocolate chip cookie? But if you’re gluten-free and vegan, finding a truly satisfying version can be a challenge. Fear not, fellow cookie lovers! These Irresistibly Chewy Gluten-Free Vegan Chocolate Chip Cookies are everything you’ve been searching for – perfectly chewy, packed with chocolate chips, and completely plant-based. No one will guess they’re gluten-free and vegan!
Missing an ingredient? Don’t worry! Check out our Gluten-Free Vegan Baking Substitutions Guide for possible solutions.
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Irresistible Vegan Chocolate Chip Cookies (Gluten-Free & Chewy)
Indulge in these chewy, melt-in-your-mouth gluten-free vegan chocolate chip cookies. They're so good, you won't believe they're plant-based!
Ingredients
Instructions
- 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. Add in the honey, egg substitute, and milk and mix until blended.
- 3. Stir in the vanilla extract.
- 4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 6. Fold in the vegan chocolate chips.
- 7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between cookies.
8. Bake for 10-14 minutes on a metal pan or 16-20 minutes on a stone pan, or until the edges are golden brown and the centers are still slightly soft. They will appear undone. Cook just until the bottoms brown.
9. Pull out of the oven and allow cookies to sit for 5 minutes on the pan before removing. They will continue to cook during this time. Transfer to a wire rack to cool completely.
Makes approximately 18 cookies.
Nutrition Facts
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 178.96kcal
- % Daily Value *
- Total Fat 9.33g15%
- Saturated Fat 8.47g43%
- Trans Fat 0.01g
- Cholesterol 9.5mg4%
- Sodium 82.77mg4%
- Potassium 78.08mg3%
- Total Carbohydrate 21.75g8%
- Dietary Fiber 0.64g3%
- Sugars 11.7g
- Protein 2.16g5%
- Vitamin A 4.25 IU
- Vitamin C 0.05 mg
- Calcium 34.8 mg
- Iron 0.32 mg
- Vitamin D 0.05 IU
- Vitamin E 0.42 IU
- Vitamin K 2.25 mcg
- Thiamin 0.02 mg
- Riboflavin 0.03 mg
- Niacin 0.23 mg
- Vitamin B6 0.02 mg
- Folate 5.93 mcg
- Vitamin B12 0.04 mcg
- Phosphorus 28.53 mg
- Magnesium 6.24 mg
- Zinc 0.44 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes:
- Vegan Butter: Use your favorite brand of vegan butter. Make sure it's softened to room temperature but not melted.
- Trust me on this one: These cookies are fantastic fresh from the oven, but they're even better the next day. They get super chewy, and the flavor just explodes!
- Gluten-Free Flour: Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum. This will help ensure the cookies have a good texture.
- Chilling the Dough: For extra chewy cookies, chill the dough for at least 30 minutes (or up to 2 hours) before baking.
- Baking Time: Keep a close eye on the cookies as they bake. The baking time can vary slightly depending on your oven.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set properly.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Variations:
- Chocolate Chips: Use different types of vegan chocolate chips (e.g., dark, milk, white) or a combination.
- Nuts: Add 1/2 cup of chopped nuts (e.g., walnuts, pecans) to the dough along with the chocolate chips.
- Salty-Sweet: Sprinkle a little sea salt on top of the cookies before baking for a salty-sweet flavor.
- Spices: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
