Irresistible Vegan Chocolate Chip Cookies: The Ultimate Gluten-Free & Dairy-Free Treat

Discover the magic of these Vegan Chocolate Chip Cookies, crafted with wholesome oat and almond flour and generous dark chocolate chips. They are the epitome of a classic vegan cookie, perfect for any occasion and guaranteed to delight!

There’s an undeniable joy that comes with baking, especially when it involves chocolate chip cookies. And let’s be honest, friends, it feels like cookie season all year round! Whether it’s a festive holiday gathering, a casual potluck, or just a quiet evening at home, the demand for delicious, comforting cookies is ever-present. Today, I’m thrilled to share a recipe that takes the beloved classic chocolate chip cookie and elevates it with a delightful vegan and gluten-free twist.

I first whipped up these delectable cookies for a “Cousinsgiving” celebration, and they were an instant hit! They made for the perfect chocolate-studded dessert after a lavish spread that included Vegan Zoodle Carbonara, fresh cranberry sauce, roasted delicata squash, and tender green beans. What I truly adore about this recipe is its incredible simplicity – everything comes together in just one bowl, making it my go-to for those last-minute cookie exchanges or when you suddenly realize you need a dessert for an event tonight (or even this afternoon!).

Fear not, because these Vegan Chocolate Chip Cookies are here to save the day! Crafted with a harmonious blend of oat and almond flours and an abundance of rich dark chocolate chips, they offer that quintessential cookie experience without any dairy or gluten. Beyond their fantastic flavor and texture, these cookies also boast a impressive nutritional profile, packed with fiber, plant-based protein, and healthy fats. While we certainly don’t need to overthink nutrition when enjoying a treat (especially during the holidays!), it’s a wonderful bonus to know you’re indulging in something wholesome.

What You Need to Make These Amazing Vegan Chocolate Chip Cookies

Creating these delightful vegan and gluten-free chocolate chip cookies requires a handful of simple, wholesome ingredients. Each component plays a crucial role in achieving the perfect balance of flavor, texture, and structure. Here’s a closer look at what you’ll need:

• Ground Flaxseed: This is our magical egg replacer, often called a “flax egg.” When combined with water, it forms a gelatinous mixture that binds the cookie dough, similar to how an egg would, while also adding a touch of healthy omega-3s.
• Coconut Sugar: A less refined alternative to granulated sugar, coconut sugar provides a wonderful caramel-like sweetness that deepens the flavor of the cookies. It also contributes to that desirable golden-brown color.
• Unsweetened Almond Milk: As our liquid component, almond milk helps bring the dough together. Be sure to use unsweetened to control the overall sweetness of your cookies. Any plant-based milk would work, but almond milk offers a neutral flavor profile.
• Cashew Butter: This ingredient is key to achieving that rich, slightly “cookie dough” flavor and a wonderfully soft, chewy texture. Cashew butter is creamy and has a mild, naturally sweet taste that blends seamlessly. While other nut or seed butters can be substituted, cashew butter is highly recommended for its unique contribution.
• Bob’s Red Mill Super-Fine Almond Flour: A cornerstone of this gluten-free recipe, almond flour provides a tender crumb and a delicate nutty flavor. Its super-fine texture ensures a smooth dough and even baking. Almond flour is also a great source of protein and healthy fats.
• Vegan Dark Chocolate Chips: The star of the show! Opt for a high-quality vegan dark chocolate chip to ensure no dairy is present. Dark chocolate adds a rich, slightly bitter counterpoint to the sweetness of the cookie, creating a balanced and decadent bite.
• Bob’s Red Mill Gluten-Free Oat Flour: Complementing the almond flour, oat flour adds chewiness and a subtle, comforting oat flavor. It’s naturally gluten-free (ensure it’s certified GF if intolerance is a concern) and contributes fiber to the cookies. Together with almond flour, it creates a robust yet tender cookie base.
• Baking Powder: Our leavening agent! Baking powder helps the cookies rise slightly, giving them a lighter texture without making them overly cakey.

That’s it! With these carefully selected ingredients, you’re ready to embark on a delightful baking adventure.

How to Make Vegan Chocolate Chip Cookies: A Simple One-Bowl Process

You’ll be delighted to know that these vegan chocolate chip cookies are incredibly straightforward to prepare, largely due to their one-bowl method. This minimizes cleanup and makes the baking process enjoyable and stress-free.

1. Prepare Your Flax Egg: In a spacious mixing bowl, combine the ground flaxseed with filtered water. Give it a quick stir and then allow it to rest for a few minutes. This crucial step allows the flaxseed to absorb the water and form a gel-like consistency, effectively mimicking an egg and acting as a binder for your dough.
2. Combine Wet Ingredients: Once your flax egg has gelled, add the coconut sugar, unsweetened almond milk, and creamy cashew butter to the same bowl. Whisk these ingredients together until they are thoroughly combined and smooth. This creates a flavorful, moist base for your cookies.
3. Incorporate Dry Ingredients: Next, gently add the Bob’s Red Mill Super-Fine Almond Flour, Bob’s Red Mill Gluten-Free Oat Flour, and baking powder to the wet mixture. Stir everything together using a spatula or wooden spoon. Mix just until the ingredients are well incorporated and you have a sticky, cohesive dough. Be careful not to overmix, as this can affect the final texture of your cookies.
4. Fold in the Chocolate Chips: Now for the best part! Carefully fold in the vegan dark chocolate chips until they are evenly distributed throughout the dough. Ensure every bite will have that perfect chocolatey burst.

The Secret to Perfect Texture: Chilling the Dough

While it might be tempting to skip this step when you’re in a hurry, I strongly recommend chilling your cookie dough. It’s a small wait that yields significant rewards in terms of cookie texture and flavor. Cover your bowl with a lid or plastic wrap and transfer it to the refrigerator to chill for approximately 30 minutes.

Why is chilling important? Chilling allows the flours to fully hydrate, preventing the cookies from spreading too much in the oven. It also solidifies the cashew butter, contributing to a chewier interior and crispier edges. Furthermore, the flavors meld and deepen during this resting period, resulting in a more complex and satisfying cookie. If you’re truly short on time, you can get away with skipping it, but for the absolute best results—a cookie that holds its shape, boasts perfect chewiness, and is bursting with flavor—don’t bypass the chill time!

In the meantime, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Parchment paper is essential for preventing sticking and ensuring easy cleanup.

Once chilled, scoop out heaping Tablespoon amounts of dough. Roll them into balls and then transfer them to the lined baking sheet. Using the palm of your hand or the bottom of a glass, gently smash the cookie balls down slightly into small discs. The dough doesn’t spread excessively, so you don’t need a huge amount of space between each cookie. This recipe typically yields about 12-15 perfectly sized cookies.

Vegan Chocolate Chip Cookies Bake Time: Patience is a Virtue

One of the many reasons I adore this recipe is its wonderfully short bake time, which means you’re just minutes away from enjoying warm, freshly baked cookies! Bake your cookies for 13-15 minutes, or until their edges and bottoms turn a beautiful golden brown. This indicates they are perfectly crisp and ready.

A crucial tip to remember: when you first remove the cookies from the oven, they will likely appear underdone or very soft. This is completely normal and no cause for alarm! Resist the urge to pop them back in for more baking. These cookies will firm up beautifully as they cool on the baking sheet and then on a wire rack. They will develop that perfect chewy texture and satisfying consistency that makes a chocolate chip cookie truly irresistible. Allow them to cool for at least 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely. This resting period is essential for them to set properly.

A Note on Brands: Why Bob’s Red Mill Shines

For these exceptional vegan chocolate chip cookies, I consistently turn to Bob’s Red Mill Super-Fine Almond Flour and Bob’s Red Mill Gluten-Free Oat Flour. These two flours are truly a dream team for creating the perfect gluten-free base in all my baking and cooking endeavors.

I always ensure I have a generous supply of both in my pantry, ready for any culinary adventure. Their quality is unmatched; the almond flour is finely ground, ensuring a smooth texture in your baked goods, while the oat flour adds a lovely chewiness and wholesome flavor. Both are certified gluten-free, which provides peace of mind for those with sensitivities or dietary restrictions.

Together, they create a cookie base that is both fluffy and satisfyingly chewy, holding up beautifully to the rich dark chocolate chips. The specific ratios in this recipe are designed to leverage the unique properties of each flour, resulting in a cookie that tastes incredibly similar to its traditional counterpart, if not better! Trusting in high-quality ingredients like those from Bob’s Red Mill truly makes a difference in the final product.

After incorporating the flours, remember to fold in your dark chocolate chips with a spatula, mixing just until they are evenly distributed. This ensures every bite is loaded with gooey chocolate goodness.

Swaps, Substitutions, and Creative Twists

While this recipe is perfected with cashew butter, it’s fairly forgiving if you need to make some adjustments. I absolutely *adore* these cookies with cashew butter because it imparts that coveted “cookie dough” flavor without any non-vegan ingredients. Its creamy texture and mild sweetness truly enhance the overall cookie experience.

However, if cashew butter isn’t readily available, you can certainly experiment with other nut or seed butters. Almond butter or peanut butter will work, though they will impart their distinct flavors to the cookies. For a nut-free option, sunflower seed butter (SunButter) is a great choice, just be aware it can sometimes react with baking powder/soda to create a greenish hue, which is harmless but can be surprising!

When it comes to sweeteners and flours, I highly recommend sticking to coconut sugar and the specified blend of oat and almond flours for the best, most consistent results. These choices are integral to the texture and flavor profile of the cookies. Substituting other flours (like all-purpose, rice, or tapioca flour) or sweeteners (like maple syrup or agave) would require significant adjustments to the liquid content and ratios, and I haven’t tested those variations for this specific recipe.

Feeling adventurous with your mix-ins? While dark chocolate chips are a classic, don’t hesitate to get creative! If you don’t have chocolate chips, breaking up a high-quality vegan chocolate bar into chunks works wonderfully and can even add a more rustic, gourmet feel. You could also try adding:

• Chopped nuts like walnuts, pecans, or almonds for added crunch and flavor.
• Dried fruits such as cranberries, raisins, or chopped apricots for a chewy, sweet burst.
• Shredded coconut for a tropical twist and added texture.
• A pinch of sea salt on top before baking to enhance the chocolate flavor.
• A dash of cinnamon or a tiny bit of orange zest for an aromatic, seasonal touch.
• Vegan white chocolate chips for a different kind of sweetness.

Mix and match to create your ultimate personalized vegan chocolate chip cookie!

How to Serve and Store Your Vegan Chocolate Chip Cookies

Once your irresistible vegan chocolate chip cookies are baked to golden perfection, a little patience goes a long way. Make sure to allow them to cool slightly before diving in. This not only prevents you from burning your tongue on melted chocolate but also allows them to fully set and achieve their optimal chewy texture.

These cookies are truly versatile. They’re absolutely delicious as a wholesome dessert after any meal, or as a satisfying sweet snack to tide you over. I particularly love pairing them with a frosty glass of unsweetened almond milk – it’s a classic combination that never disappoints. For a morning indulgence, they are surprisingly good alongside a warm cup of light roast coffee, providing a delightful start to the day. It’s remarkable how they taste like a decadent treat, yet are secretly packed with beneficial protein, fiber, and healthy fats from the nuts and oats.

One of the best qualities of these cookies is how well they store, meaning you can enjoy fresh-tasting treats for days! For short-term storage, place leftover cookies in an airtight container in the refrigerator for up to one week. The airtight seal will help maintain their freshness. However, a small note: cookies stored in an airtight container in the fridge might become slightly moister over time. If you prefer them to retain a crisper edge, you can also leave them loosely covered with plastic wrap at room temperature for up to three days.

For longer-term enjoyment, these cookies freeze beautifully! Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. They will keep well in the freezer for up to three months. When you’re ready for a treat, simply thaw them at room temperature or warm them gently in the oven for a few minutes for that “freshly baked” experience.

Enjoy every delightful bite!

More Vegan Cookie Recipes You’ll Love

If you’ve fallen in love with these vegan chocolate chip cookies, you’re in for a treat! The world of plant-based baking is vast and incredibly delicious. Here are some more fantastic vegan cookie recipes to expand your baking repertoire. Each one offers unique flavors and textures, proving that you don’t need dairy or eggs to create truly amazing desserts:

• Flourless Cranberry Chocolate Chip Cookies

• Raspberry-Beet Almond Flour Cookies

• SunButter Sugar Cookies

• Oatmeal Raisin Pecan Cookies

• Coconut Caramel Thumbprint Cookies

• Salted Cashew Butter Chocolate Chunk Cookies

• Cinnamon SunButter Star Cookies

• Giant Almond Flour Chocolate Chip Cookie

• Tahini Chocolate Chip Macadamia Nut Cookies

• Dark Chocolate Chunk Muesli Snack Cookies

• Almond Butter Avocado Chocolate Chip Cookies

• Almond Flour Cashew Butter Snickerdoodles

• Vegan & Gluten-Free Gingerbread Cookies

• Vegan Shortbread Cookies

• Orange Hazelnut Cookies

• Chocolate Thumbprint Cookies

• Vegan Peanut Butter Chocolate “Kiss” Cookies

• 4-Ingredient Maple Sesame Tahini Cookies

• Pomegranate Oatmeal Chocolate Chip Cookies

I Want to Hear From You!

If you embark on the delightful journey of making this Vegan Chocolate Chip Cookies recipe, I would absolutely love to hear about your experience! Your feedback is incredibly valuable and helps me continue to create more delicious and accessible recipes for everyone.

Please take a moment to leave me a comment, a star rating, and a review below so I can learn from your insights and continue to craft more “yums” that you’ll love. Your honest thoughts help fellow bakers as well!

Don’t forget to give me a shout-out on Instagram and use the hashtag #floraandvino to proudly display your gorgeous creations. I love seeing your baking triumphs!

For more plant-based inspiration and to discover other mouth-watering recipes like this one, be sure to check out my Pinterest page. It’s a treasure trove of ideas for your next culinary adventure.

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XO Lauren

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