These gluten free vegan chocolate chip cookies are intentionally soft, tender and full of chocolate. If you love a cookie that stays chewy and melts a little at the edges, this is the recipe to keep in your repertoire. Quick oats add a pleasant, slightly chewy texture without weighing the cookie down, while coconut sugar brings warm, caramel-like notes that enhance the overall flavor. The dough is simple to mix and comes together with pantry-friendly vegan staples, making these cookies approachable for everyday baking and special occasions alike.
Designed to be allergy-conscious, this recipe is free from gluten, dairy, eggs and refined white sugar when you use the suggested ingredients. Yet the result is far from austere: rich pockets of dairy-free semi-sweet chocolate give each bite the classic chocolate chip experience. Whether you’re baking for guests with dietary restrictions or just want a dependable, tender cookie, these are a great option.
The instructions are straightforward and suitable for bakers of all levels. You don’t need any special equipment beyond basic mixing bowls and a baking sheet. The dough holds together nicely so you can roll it into balls or use a cookie scoop for uniform results. Slightly flattening the dough before baking encourages even spreading and produces the familiar cookie silhouette with soft centers. Below you’ll find the full ingredient list and step-by-step directions, plus a few tips for easy substitutions and storing.
- 1 3/4 cups Sarah’s gluten free flour blend
- 1 cup certified gluten free quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup coconut sugar (or light brown sugar)
- 1/2 cup coconut oil, softened
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened almond milk or coconut milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups dairy free semi-sweet chocolate chips
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together the gluten free flour blend, quick oats, baking powder, baking soda and salt. Set the dry mix aside.
- In a large mixing bowl, cream the coconut sugar and softened coconut oil until the mixture becomes lighter and a bit fluffy, about 1–2 minutes.
- Stir in the maple syrup, almond or coconut milk, and vanilla extract until evenly combined.
- Add the dry ingredients to the wet ingredients, folding gently until just combined. Fold in the dairy-free chocolate chips. Do not overmix—the dough should be cohesive and slightly sticky.
- Scoop heaping tablespoon-sized portions of dough and roll into balls, or use a cookie scoop for uniform cookies. Place them onto the prepared baking sheet, spacing them a couple of inches apart. Gently press each ball to slightly flatten.
- Bake for 9–11 minutes, until the edges are set and the tops are lightly golden. The centers will still be soft—this helps keep the cookies tender as they cool.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips and variations: If you prefer a chewier cookie, let them cool briefly on the baking sheet so the centers finish setting without overbaking. For a nuttier flavor, swap half the chocolate chips for chopped dairy-free dark chocolate or add 1/2 cup chopped toasted nuts if allergens allow. You can also replace the coconut oil with vegan butter for a different texture and flavor profile.
Storage: Store cooled cookies in an airtight container at room temperature for a few days. For longer keeping, freeze baked cookies in a sealed container or freezer bag; thaw at room temperature before serving. The dough can also be portioned and frozen raw—thaw in the refrigerator before baking.
These soft gluten free vegan chocolate chip cookies are a reliable, crowd-pleasing treat that highlights simple plant-based ingredients without sacrificing classic cookie comforts. Enjoy them warm with a glass of plant-based milk or packaged for gifting to friends who appreciate allergy-friendly baking.