Gluten Free Vegan Chocolate Chip Cookies | #vegan #glutenfree

Vegan Chocolate Chip Cookies


These Vegan Chocolate Chip Cookies started as an experiment years ago for our recipe creator, Lindsey Johnson.

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These Vegan Chocolate Chip Cookies started as an experiment years ago for our recipe creator, Lindsey Johnson. She was adhering to a gluten-free diet and slowly switching to more plant-based foods as well. She needed a recipe for really good gluten-free AND vegan chocolate chip cookies. So the testing began and here’s the journey…

Plant-Based Oil Swap for Butter

The first switch I employed was swapping extra virgin coconut oil for butter in my tried-and-true recipes. I wondered if it was possible to create the same chewy chocolate chip cookies using coconut oil as I could with butter. And as it turns out, it wasn’t that hard after all! Ha! 

Natural Sweeteners in vegan cookies

Plant-Based Natural Sweeteners

The amount and type of sugar in cookies determines the way a cookie looks as well as how it tastes. A cookie could be thin and crispy, thick and chewy, light or dark in color, etc.

In this recipe, I’ve swapped granulated white sugar and brown sugar for better options: coconut sugar and pure maple syrup.

Coconut Sugar and Plant-based ingredients

Coconut sugar is also called coconut palm sugar. It is derived from coconut palm nectar or sap, very much like maple syrup. The nectar is then dried.

Coconut sugar is a great lower glycemic replacement for brown sugar. You may recall that brown sugar is simply white sugar with some molasses added back in. That’s why the combo of coconut sugar and maple syrup works so well. BUT the flavor of coconut sugar is unmatched. Brown sugar doesn’t hold a candle to it, IMHO. The deep flavor of the coconut sugar definitely works here. It also helps give the cookies a nice golden color.

When you’re looking for coconut sugar to buy, we recommend using a high-quality one that is organic.

Gluten-Free Vegan Chocolate Chip Cookies | #vegan #glutenfree

Maple syrup adds extra sweetness and flavor, but it also helps with the chewiness. That’s an important part of any chocolate chip cookie, IMHO. Be sure to use pure maple syrup, the darker the better. Pure maple syrup contains vitamins and minerals that aren’t present in refined corn and other highly processed syrups.

Vegan Chocolate Chip Cookies

What to swap for egg to be vegan?

While I was subbing in the coconut oil and sweeteners, I also decided to use an egg replacement. I still think the best egg replacement for chewy cookies is ground flaxseed mixed with water.

Other egg substitutions can make the cookies too soft or can even make them gummy. (By the way, that can happen, too, if you use too much ground flaxseed.) I found the ratio of 2 tablespoons flaxseed combined with 6 tablespoons water to replace 2 large eggs, worked perfectly.

Gluten Free Vegan Chocolate Chip Cookies | #vegan #glutenfree

How to make gluten free vegan chocolate chip cookies

My next substitution was to swap out wheat flour for gluten-free flour. I used to make my own with a combination of half a dozen different gluten free flours and starches. I found that the cookies weren’t coming out the way I wanted them to texture-wise. Too gummy. Too crumbly. Spread too much. Didn’t spread at all.

The solution was to use a combination of a store-bought gluten free flour blend plus almond flour (or meal). The almond flour adds in a lot of texture and helps break up any gumminess. It also adds loads of flavor. I think Pamela’s Products and King Arthur make the best gluten-free flour blends, with Cup-4-Cup close behind.

If you prefer a grain-free flour, I recommend Pamela’s Products or Bob’s Red Mill Paleo Baking Mix. Or sub almond meal or flour for the specified amount of gluten-free flour in the ingredient list, and sub cassava flour or arrowroot starch for the specified amount of almond flour or meal.

Gluten Free Vegan Chocolate Chip Cookies

Now I don’t know about you, but I love cookies packed with fun things. Sure, chocolate chips or chunks alone are great, but have you ever tried adding toasted coconut and almonds to chocolate chip cookies?! MAGIC, I tell you! Magic! If you’re a fan of Almond Joy candy bars, this recipe will knock your socks off.

Gluten Free Vegan Chocolate Chip Cookies

And if you’re not a coconut-almond fan….? Well, you can totally leave them out for a perfectly suitable, and very delicious gluten free chocolate chip cookie. Or you can add some other goodies to make a combination all your own. I also like adding chopped dates and cashews, pecans or hazelnuts, and dried fruit like blueberries, cranberries, cherries, apricots, etc.

Do Vegan Chocolate Chip Cookies Taste Different?

The short answer is yes…and no. There are definite differences, but the cookies are just as delicious, maybe more so than those made with traditional wheat flour. I know this is all I need to be happy. 🙂

Vegan cookies in a mixing bowl

If this is your first time making gluten free vegan chocolate chip cookies, know that the dough won’t have the same texture as regular cookie dough. It will feel more gooey or even a little gummy due to the flaxseed and gums in the gluten-free flour. This helps the cookies stay chewy and hold together in the absence of gluten.

Vegan Chocolate Chip Cookies on na baking tray

Gluten free cookies tend to spread too much or too little. I’ve found 2 1/4 cups gluten free flour plus 1 cup almond flour to be in perfect harmony with the amount of coconut oil and coconut sugar. Different gluten-free flour blends will behave differently as well due to the variations in amounts or types of gluten-free flours and starches.

One thing I always recommend when making a cookie for the first time, is making the recipe as written, adding the amount of flour specified in the recipe, but baking only one or two testing cookies to see how they spread and bake up. If they spread too much, add a little more gf flour. If they don’t spread enough, gently press the tops of the dough mounds to help them, or even adding a little water. This little bit of tinkering will help prevent a baking fail. 🙂

Another thing I like to do with this recipe is chill the dough for a few hours before baking. This allows the dry ingredients to absorb the wet ingredients or hydrate which results in a better, more uniform texture.

Plant-Based Dessert Recipes

Looking for more plant-based desserts and snacks that are delicious and easy to make? Check out these favorites:

Almond Butter and Jam Muffins
Lemon Fat Bombs
Almond Butter Chocolate Chip Cookies
The Simplest Strawberry Shake
Healthy Rice Crispy Treats

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Gluten Free Vegan Chocolate Chip Cookies | #vegan #glutenfree

Vegan Chocolate Chip Cookies

  • Author: Jen Hansard
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 dozen cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These are simply THE BEST vegan chocolate chip cookies around! We’ve given them another upgrade by adding in toasted coconut and almonds for extra flavor and crunch. Use your favorite dark chocolate chips and bake up a batch or two. They make great gifts and store well in the freezer for when a craving hits. 



  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 2 1/4 cups gluten free flour blend
  • 1 cup almond flour or meal
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 8 ounces unrefined coconut oil, at room temperature (not melted)
  • 1 cup coconut sugar
  • 1/2 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup shredded coconut, shredded
  • 1/2 cup sliced almonds, toasted
  • 10 ounce bag dark chocolate chips (non-dairy)


  1. Adjust oven racks so one is in the center and the other is in the lower third. Preheat oven to 350°F and line two rimmed baking sheets with parchment paper or a silicone baking mat.
  2. In a small bowl, stir together ground flaxseed with water. Let stand for 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together gluten free flour blend and almond meal with baking powder and sea salt; set aside.
  4. In a large mixing bowl using an electric hand or stand mixer, beat together the semi-solid coconut oil with the coconut sugar and maple syrup. Beat until creamy. Add the flaxseed mixture and beat again until well combined.
  5. Add the dry ingredients and beat again on low speed until well-combined. Scrape down sides of bowl as needed.
  6. Using a silicone spatula or the mixer set on low speed, add the toasted coconut and almonds. Fold in chocolate chips.
  7. Using a mini-ice cream scoop or tablespoon, scoop dough and form into 2-inch wide by 1/2-inch thick patties. Place 12 patties onto each of the baking sheets leaving a good 1 1/2- to 2-inches between. (You will have extra dough.)
  8. Place both sheets in the oven. Bake for 5 minutes, then rotate the sheets top to bottom and back to front. Bake for an additional 5-6 minutes or until the cookies are done around the edges and set in the middle. Let cool on baking sheets for 5-10 minutes, then transfer to cooling racks. Repeat with any remaining dough.
  9. Store in an airtight container for up to several months stored in a cool, dry place. Cookies can also be frozen for up to six months.


  • These cookies have not been tested using paleo or nut flour blends.
  • We recommend Pamela’s Products and King Arthur Flour gluten free flour blends.
  • Feel free to omit the coconut or nuts, as needed.
  • Gluten free oat flour can be used in place of the almond meal or flour, if needed.
  • 2 large eggs can be used in place of ground flaxseed and water.

Keywords: gluten free chocolate chip cookies


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  1. Sara says:

    Hello! This recipe is a little confusing in regards to the flour. When do you add in the almond flour? It doesn’t state in the directions. I’m assuming it is along with the gluten free flour mix?

    Step #3: Meanwhile, in a medium bowl, whisk together gluten free flour blend with baking powder and sea salt; set aside.

    Thank you!!

    • SGS Rawkstar Jess says:

      Great catch, Sara! And you’re right, you’ll add the almond meal in step 3, I’ll have our team update the recipe!

  2. Floretta says:

    How can I make this recipe more friendly to my friends that suffer from diabetes? Diabetes seems to be very limiting where sweets and meals are concerned. I’m told that diabetics should limit sugar intake to 8mg per serving! Do you have any suggestions as to what changes I can make to your many wonderful dessert recipes? Personally my Family loved these cookies!

    • SGS Rawkstar Jess says:

      Hey Floretta, I think you could probably decrease the amount of coconut sugar and/or maple syrup by just a little bit. 🙂

  3. Chrissy Kelly says:

    Fabulous recipe for chocolate chip cookies, with all the variations!

    Perfect for sensitive people like me!

    Thank you so much!

    Great job!

    Chrissy Kelly

  4. Jessica says:

    These sound incredible! Definitely going to make them soon. My husband is a choc chip cookie fiend so I’m going to be sneaky and make these for him without telling him they’re vegan until after he tries them. I love showing him that vegan food can be super delicious.

  5. Pam says:

    Thoughts on using regular flour instead of GF flour? Would you skip adding the almond flour/meal if using regular flour?

  6. Erin says:

    My fav vegan choc chips to use are Enjoy Life, though I wish their mini choc chips came in dark chocolate instead of only semi-sweet. I can’t wait to try this recipe with sliced almonds, that’s a new one for me!

  7. Olivia says:

    Trader Joe’s has a great dark chocolate bar that’s not too expensive! I forget the percentage level, though…

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