Vegan- Gluten Free Chocolate Chip Cookies

Everyone has a favorite chocolate chip cookie. My kids loved the one I picked up from a local vegan bakery, so I didn't want to experiment with it, but once the bakery closed ... we looked at a few recipes and finally fell in love with the results of this one. 
This chocolate chip cookie is a house favorite. I wrote this recipe for my daughter, who loves chocolate chip cookies and hates it when her dad could not eat them. So I looked at a few recipes, tweaked a few things, and after a few experiments, settled on this recipe. I would stick with the original recipe for the first few times, and once you are comfortable with the gluten-free dough, experiment away with the ingredients.
 So here it is, and if I say so myself, they are so YUM!! And quite simple.
But the honest judges were the kids, and the verdict was, "These are so good, really so so so good!" We like to pair them with a cup of coconut/ oat milk. 

 Gluten-free cookies tend to have a cracky surface. Don't worry about it. They taste amazing. You can add 1/4 cup olive oil for a smoother look, but then the calorie content does go up, so we usually do without it. I freeze half the dough only because the kids eat all of them if I bake them and have a quick dessert handy in the freezer.

Try these uber-simple chocolate chip cookies and leave comments for me to read.
Makes about 12  cookies.


2 1/2  cups gluten free oat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 1⁄4  sugar in the raw
1/2 melted vegan butter 
2 flax eggs

 1/4 cup plant based milk 

1⁄2 teaspoon pure vanilla extract
2 cups vegan chocolate chips


1. Preheat the oven to 350 degrees.

2. Combine the dry ingredients in a bowl. Set aside.

3. Mix the sugars and coconut oil in a large bowl for 2 minutes. Add the flax eggs (see the Tips section below), and the vanilla and mix until combined and the cookie dough is smooth.

4. Gradually add the flour mixture into the wet mix, until combined. Add the plant milk and stir in the chocolate chips. Bring the dough together. Make 2 - 8 inches logs. Wrap them up with the saran wrap and stick them in the refrigerator for 15 min.

5. Place 1 1⁄2 inch cookie dough balls on a lined cookie sheet. 

6. Bake the cookies for about 12 minutes or until light golden brown around the edges. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.


How to Make a Flax Egg - One egg equals 1 tablespoon flax meal plus 3 teaspoon water) stirring as you go. Refrigerate the flax egg for a minimum of 15 minutes. This will allow your egg to set. It helps if you make the eggs at the start of a recipe.

Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “yes, hope it helpsMar 25, 01:27
  • Rayo on Aloo Paratha – Gluten free: “It tapioca flour referring to tapioca starch ? I’m excited to try these!Nov 12, 21:25
  • Neha's Vegan Kitchen on Vegan Kadhi: “Hello there! I include lemon when the vegan curd isn’t tangy enough—adding it to the blender when mixing works best.…Nov 9, 01:43