This is the best Gluten-Free Vegan Chocolate Chip Cookie recipe ever! No butter, eggs, white flour or refined sugar. Just a simple, easy, healthy and delicious chocolate chip cookie that turns out perfectly every single time!
I have attempted to make flourless, gluten-free vegan chocolate chip cookie recipes numerous times, but none of them seemed to deliver. Something just didn't seem right.
So, I continued experimenting to make the best gluten-free and vegan chocolate chip cookie recipe since my son had been asking me all morning to make chocolate chip cookies.
I already have some other gluten-free and vegan cookie recipes on my website that I usually rotate, like these:
- Gluten-Free Vegan Snickerdoodle Cookies
- Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies
- Flourless Chocolate Chip Pecan Cookies
- Gluten-Free Vegan Flourless Iced Cut-Out Cookies
But today I wanted something different!
After a few attempts I came up with these and knew I finally had a keeper!
How To Make the Best Gluten-Free Vegan Chocolate Chip Cookies
Making gluten-free and vegan chocolate chips cookies are just as easy as making traditional ones...you'll just be using cleaner ingredients!
They stayed together fairly well and didn't crumble or fall apart immediately off the baking pan like others I've made, and they were soft and didn't have a coconut flavor to them since I used refined coconut oil (it doesn't have a coconut flavor or smell).
As you probably already know, traditional S.A.D. (Standard American Diet) Chocolate Chip Cookies usually contain an ingredient list like this:
S.A.D. (Standard American Diet) Chocolate Chip Cookie Recipe Ingredients:
Typical Base Ingredients: 1 cup of butter, 1 cup of refined white sugar, 1 cup refined brown sugar, 2 eggs and 3 cups white flour
Yes, you are reading that correctly - an entire stick of butter and a total of 2 cups of refined sugar.
This healthier version is made with organic real food ingredients and is vegan, gluten-free, dairy-free, grain-free, soy-free, egg-free, paleo-friendly and contains no refined sugar.
How Do You Make Eggless Chocolate Chip Cookies?
You can make chocolate chip cookies vegan by substituting regular eggs with "flax eggs".
The "flax eggs" act as a binder in the recipe, the same way an egg would.
All you have to do is whisk together two simple ingredients: ground flax seeds + water.
The "recipe" for one flax egg is 1 tablespoon ground flax seeds + 3 tablespoons of water.
If you were making a recipe that called for two flax eggs, like in this gluten-free vegan chocolate chip recipe, then you would use 2 tablespoons of ground flax seeds + 6 tablespoons of water.
Gluten-Free Vegan Chocolate Chip Cookies
Ingredients
For the cookies:
- 1 ½ cups almond flour
- ⅓ cup organic almond butter
- ⅓ cup organic maple syrup
- 3 tablespoons organic coconut oil
- 3 tablespoons organic coconut flour
- 2 tablespoons organic coconut sugar
- 1 tablespoon tapioca flour
- 1 teaspoon organic pure vanilla extract
- ½ teaspoon aluminum-free baking powder
For the flax egg:
- 1 tablespoon water (filtered/purified) (filtered/purified)
- 2 tablespoons organic ground flax seeds
For the add-in:
- ½ cup Enjoy Life semi-sweet mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the flax egg:
- Add all ingredients for the flax egg to a small bowl, whisk until well combined, then set aside.
Prepare the cookies:
- Add all ingredients for the cookies to a medium-size mixing bowl and stir until well combined.
- Re-whisk the flax egg, add it to the mixing bowl and stir in until well combined.
Add the add-in:
- Add the chocolate chip add-in and gently fold them into the cookie mixture.
Assembly:
- Using a 1 ½-inch cookie scoop, or spoon, scoop out the cookie mixture and place it onto the prepared baking sheet. Use your fingertips to flatten the cookies and smooth out the sides.
- Transfer the cookie sheet to the oven and bake at 350 degrees for approximately 15-17 minutes, or until the cookies are slightly golden around the edges.
- IMPORTANT: Allow the cookies to completely cool before removing them from the cookie sheet. If you remove them before they cool, they will be crumbly.
- Store in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Plant-Based Cookie Recipes?
Check out these:
- Flourless Snickerdoodle Cookies
- Flourless Fudgy Chocolate Avocado Cookies
- Flourless Gluten-Free Vegan Lemon Chia Seed Cookies
- or my Clean Eating Cookbook with more healthy, clean eating desserts just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Tom says
Anyone offering recipes with sugar in them, doesn't know much about health.
Karielyn says
Hi there Tom, As anyone knows, moderation and balance in our food choices is the key to maintaining good health. One or two cookies made with unrefined sugar certainly isn't going to contribute to the demise of someones health.
My recipes are healthy versions of traditional recipes that use highly processed ingredients, which is always the better option since it's virtually impossible to expect someone to go through life and ~never~ eat a dessert or treat with sugar in it.
It's all about making healthier choices...and moderation.
But I appreciate you taking the time to share your feedback 😉
Food Frenzy Digest says
Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the month of January 2014 because it was amazing - perfect for a sweet tooth, easy ingredients and quick to make!!
Karielyn says
Yay Food Frenzy Digest!! Thank you thank you thank you!! 🙂
Amanda says
These are DELISH! You have inspired me to bake. Never even considered it in the past but I am loving your recipes! Thank you, thank you!
Karielyn says
Hi Amanda! Thanks so much for the kind comments!
Since trying to eliminate gluten/wheat from my diet, these cookies have been a ~lifesaver~ for me and I actually prefer them now to the traditional chocolate chip cookies I used to eat.
One thing you'll especially like about my recipes is that they are really easy and use minimal ingredients and...a lot of the desserts, you don't even have to bake lol!
I'm glad you found my website and hope you find something else yummy to try out. Thanks for leaving feedback, I really appreciate it 😉
Joy F. says
Oh my goodness how I love these cookies. I haven't had cookies for years but now I can. I used carob chips in my first batch & dark chocolate chips in the next. (Also used coconut crystals (sugar).) Both chips were great! My family likes them too, as they do not last long. Thanks so much for sharing all of these great recipes! I love your hemp seed bars too.
Blessings...
Karielyn says
Hi there! I'm so glad that you and your family enjoyed them!
I felt the same way after the first time (of many times!) that I made them...I thought I'd never eat a chocolate chip cookie again until I made these.
I like how you used carob chips and dark chocolate chips for variety, too.
Thanks again for trying out my recipe and I appreciate you taking the time to let me know that you liked them 😉
Melissa says
I love making vegan recipes, but everyone in my house is so hard to please when I make something both vegan and healthy. When I made these cookies, my family could not BELIEVE these were healthy! I actually had to show them the ingredients because they didn't believe me lol. These will definitely be on rotation at my house for a quick and delicious treat. Thank you for sharing this recipe!
Karielyn says
Hi there Melissa! I'm so glad to hear that your non-vegan family enjoyed the cookies - that always makes my day!
Thank you for trying out the recipe and for letting me know how much everyone liked it 🙂
Ashley P. says
Thanks much Karielyn! I'm actually lactose intolerant and allergic to soy so this recipe was so perfect for me especially with the coconut oil! I served them at my picnic and everyone LOVED them! Thanks so much for the recipe 🙂
Karielyn says
Hi Ashley! I'm glad to hear that you liked the coconut oil in the recipe and that they were a hit! The secret to making these work using coconut oil is to let them ~completely~ cool before removing them from the pan. The coconut oil needs to come to room temperature and solidify which is what helps hold the cookies together. Removing them before this happens will make them crumbly.
Thanks for trying out my recipe for taking the time to leave feedback...I really appreciate it 🙂
Amber says
Great recipe! Just made my third batch of these and they are so good! I used olive oil instead of coconut oil but otherwise followed your recipe as written and they were extremely delicious. I waited about 5 minutes or so to cool before devouring two of them!
Karielyn says
Hi Amber! I'm so glad the olive oil substitution worked out for you and that you enjoyed the recipe. Thank you for taking the time to let me know...I appreciate it! 🙂
Katrat says
Hey, I made these today for my bible study tonight and they turned out really good! Thanks for the recipe!
~katrat
Karielyn says
Hi there! Thank you for trying out one of my recipes and I'm glad you liked them. I appreciate you taking the time to leave me feedback on the results 😉
Tina says
These are amazing! I've been trying to bake more vegan recipes lately and I found these on Pinterest and just knew I had to make them. I like to bake healthier recipes but I'm usually skeptical because they don't always taste that great but your recipes are the best of both worlds, healthy and delicious!
Karielyn says
Hi Tina! I'm so glad to hear you enjoyed the recipe. Thanks for trying it out and for letting me know you how much you enjoyed it! 🙂