I don’t claim that many things on this site will “blow ya mind” (except, hello, this Blow Ya Mind Cheddar Broccoli Chicken Pot Pie) but trust me when I saw these vegan chocolate chip cookies will do just that.
If you’ve made any of my cookie recipes you know that I take them very seriously. My famous brown butter chocolate chip cookies are still one of the most popular recipes on AK, so a few months ago I set out to make the best vegan chocolate chip cookie recipe that just so happens to be gluten free, too!
These babies are perfectly sweet with golden exteriors and those chewy middles you crave. Bake a batch, share them with vegan & non-vegan friends, and get ready to blow their minds, too.
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- 1 Everything you’ll need to make the best vegan chocolate chip cookies
- 2 What keeps these cookies vegan?
- 3 Questions on substitutions
- 4 Make your own oat flour right at home
- 5 Magical vegan chocolate chip cookies (in one bowl!)
- 6 Can you eat the dough?
- 7 Want even thicker cookies?
- 8 How to freeze vegan chocolate chip cookies
- 9 Our fav cookie tools
- 10 More vegan desserts you’ll love
- 11 Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free too!)
This healthy vegan chocolate chip cookie recipe doesn’t use strange ingredients or add-ins — just a handful of pantry staples you likely have in your cupboards! Here’s what you need to make them:
- Brown sugar: I like to sweeten these vegan chocolate chip cookies with brown sugar for that delicious, rich molasses flavor.
- Coconut oil: you’ll need some coconut oil to give the cookies the perfect amount of moisture.
- Flaxseed meal: we’re replacing the egg in these vegan chocolate chip cookies by using flaxseed meal and a little bit of dairy free milk!
- Flours: we’re using a mix of almond flour and oat flour to keep these cookies gluten free with the best texture.
- Baking staples: you’ll also need vanilla extract, baking soda & salt.
- Chocolate chips: puddles of melted chocolate in every bite? Yes, please. Use dairy free chocolate chips to keep these cookies vegan.
These chocolate chip cookies are made vegan thanks to flaxseed meal! In the wet ingredients you’ll add flaxseed meal and a little almond milk to essentially create a vegan flax egg right in the batter.
Reminder: be sure to use dairy free chocolate chips as well to keep the cookies fully vegan.
Questions on substitutions
As always, I recommend following this gluten free and vegan chocolate chip cookie recipe exactly to ensure that you get the perfect taste and texture every time. If you’re out of a few ingredients, here’s what I do and do not recommend:
- Can I use a different flour? Unfortunately, no, I cannot recommend a sub for the almond flour and oat flour in these vegan gluten free chocolate chip cookies. Check out my vegan and gluten free oatmeal chocolate chip cookies for a gluten free, nut free alternative.
- Can I replace the coconut oil? Yes! Feel free to use melted vegan butter in place of the coconut oil.
- What about a natural sweetener? You can also use coconut sugar in place of the brown sugar to naturally sweeten these vegan chocolate chip cookies.
Make your own oat flour right at home
Did you know you can make your own oat flour to use in these vegan and gluten free chocolate chip cookies? Yes! You’ll just need one ingredient and a couple of minutes. Check out my full tutorial on how to make your own oat flour and get baking.
That’s right, this one bowl vegan chocolate chip cookie recipe couldn’t be easier to make and takes just under 30 minutes:
- Prep your pan. Line a large baking sheet with parchment paper so that the cookies don’t stick.
- Mix the wet. Whisk together the brown sugar, vanilla, flaxseed meal and almond milk until smooth. Then whisk in the melted and cooled coconut oil.
- Add the dry. Stir in the almond & oat flour, baking soda and salt until well combined. Then fold in your chocolate chips.
- Scoop & bake. Use a medium cookie scoop or your hands to form cookies with about 2 tablespoons of dough. Place them on your baking sheet and bake!
- Cool & enjoy. Let the cookies cool on the baking sheet for at least 10 minutes so that they don’t break apart, and then devour!
Can you eat the dough?
Because this vegan chocolate chip cookie recipe doesn’t have any raw eggs or raw, all purpose flour, you can actually eat the dough! Almond flour, oat flour and flaxseed meal are all safe to eat raw, unlike regular, all purpose flour (which can have bacteria).
If you love thick cookies, simply refrigerate the vegan chocolate chip cookie dough for about 10 minutes before baking them.
- Freeze the dough. To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply thaw out the dough and bake the vegan chocolate chip cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked vegan chocolate chip cookies. You can also freeze your baked cookies for later. Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
Check out all of our fav kitchen essentials here.
More vegan desserts you’ll love
Get all of our amazing vegan dessert recipes here!
I hope you love these gluten free & vegan chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free too!)
The best vegan chocolate chip cookies made in one bowl with a mix of almond flour and oat flour to keep them gluten free! These easy vegan chocolate chip cookies are deliciously chewy with crispy edges and tender middles. You truly won’t need another vegan chocolate chip cookie recipe after this one!
- Wet ingredients:
packed brown sugar (or sub coconut sugar)
almond milk (or dairy free milk of choice)
melted and cooled coconut oil
- Dry ingredients:
packed fine blanched almond flour
gluten free oat flour**
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the brown sugar, vanilla, flaxseed meal and almond milk until well combined and wet. Next, whisk in the melted and cooled coconut oil until completely smooth and creamy, about 1 minute.
Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix with a wooden spoon until well combined. Fold in chocolate chips.
Use a medium cookie dough scoop to grab cookie dough, or use your hands to grab about 2 tablespoons of dough and roll into a ball. Place cookie dough 2 inches apart on the baking sheet to prevent cookies from baking into each other. Bake for 10-12 minutes. Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan. You should get approximately 15 cookies.
**Learn how to make your own oat flour right at home with this simple tutorial!
If you prefer thicker cookies, I suggest refrigerating the dough for 10 minutes before baking. Otherwise, feel free to bake as is.
Freeze the dough: simply roll the dough it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply thaw out the dough and bake the cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
Freeze the baked cookies: wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
Servings: 15 cookies
Serving size: 1 cookie
Saturated fat: 6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats