Chocolate Chip Cookies (vegan & gluten-free) Recipe

If you’re on the lookout for a cookie that checks all the boxes—delicious, comforting, and allergen-friendly—these Chocolate Chip Cookies (vegan & gluten-free) are exactly what you need. Soft in the center with just the right amount of chewiness, dotted generously with rich vegan dark chocolate, this recipe is as nourishing as it is indulgent. Made with wholesome flours and a flaxseed “egg,” these cookies bring together familiar flavors with a fresh, healthy twist. I promise, once you bake these, you’ll wonder how cookies this good can also be kind to your dietary needs.

Ingredients You’ll Need

Each ingredient here plays a star role in making these cookies wonderfully soft, flavorful, and perfectly textured. From the nutty goodness of buckwheat and sunflower seed flours to the naturally sweet rapadura sugar, every element ensures that your Chocolate Chip Cookies (vegan & gluten-free) come out irresistible and full of character.

• Brown rice flour (3/4 cup / 95 grams): A gluten-free base that contributes a mild, slightly nutty flavor and perfect structure.
• Buckwheat flour (1/2 cup / 70 grams): Adds earthiness and depth to the flavor profile without gluten.
• Sunflower seeds (1/2 cup / 70 grams) ground into flour: Provides a unique texture and boosts the nutritional value with healthy fats.
• Tapioca flour (2 tablespoons): Helps bind the ingredients and gives the cookies a lovely chewy consistency.
• Baking powder (1 teaspoon): Gives the cookies a gentle lift, ensuring they’re light and soft.
• Bicarbonate of soda (1/2 teaspoon): Works alongside baking powder to enhance the rise and lighten the crumb.
• Sea salt (a pinch): Balances sweetness and intensifies the chocolate flavor.
• Rapadura sugar (1/3 cup / 50 grams): A less refined sweetener that adds a subtle caramel note.
• Ground flaxseed (1 tablespoon) + water (3 tablespoons): Creates a plant-based “egg” that binds the cookie dough perfectly.
• Olive oil or melted coconut oil (1/4 cup / 60 ml): Adds moisture and richness, keeping the cookies tender.
• Vanilla extract (1 teaspoon): Infuses warm, aromatic sweetness that complements the chocolate.
• Almond milk (2–3 tablespoons): Ensures the dough comes together smoothly without dairy.
• Dark vegan chocolate (5.3 ounces / 150 grams): The star ingredient that melts into gooey pockets in every bite.

How to Make Chocolate Chip Cookies (vegan & gluten-free)

Step 1: Prepare Your Flax Egg and Oven

Begin by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set this aside to thicken—it will act as our vegan egg substitute, holding everything together. Meanwhile, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. This simple start sets up your batter and equipment for success.

Step 2: Combine the Dry Ingredients

In a spacious bowl, whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, baking powder, bicarbonate of soda, sea salt, and rapadura sugar. Getting the dry mix well incorporated ensures even flavor and texture in every cookie bite.

Step 3: Mix Wet Ingredients and Form Dough

Add your gelled flax egg along with olive or melted coconut oil and vanilla extract to the dry ingredients. Pour in 2 tablespoons of almond milk and begin mixing with a fork. As the dough starts to come together, gently bring it into a soft, smooth ball with your hands. If it feels too dry, add a little more almond milk until it reaches the perfect softness.

Step 4: Fold in the Chocolate

Roughly chop your dark vegan chocolate and fold it into the dough, distributing those lovely chunks evenly. This step ensures every cookie promises bursts of melty chocolate that elevate the experience.

Step 5: Shape and Bake

Divide the dough into 12 equal portions, rolling each into a ball. Place them on your lined baking sheet and gently flatten each with the palm of your hand—this helps achieve that classic cookie shape while allowing them to bake evenly. Slide them into your preheated oven and bake for 15 minutes until lightly golden on the edges but still tender inside.

Step 6: Cool and Enjoy!

Once baked, let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. They firm up beautifully during this time and are absolute perfection when slightly warm. Dive in and savor each bite of your homemade Chocolate Chip Cookies (vegan & gluten-free) masterpiece!

How to Serve Chocolate Chip Cookies (vegan & gluten-free)

Garnishes

Sprinkle a pinch of flaky sea salt on top right after baking for an irresistible sweet-salty contrast. Alternatively, dust a little cinnamon or cocoa powder for a hint of spice or richness that pairs beautifully with the chocolate.

Side Dishes

Pair your cookies with a tall glass of cold almond or oat milk for a classic combo, or enjoy alongside a warm cup of herbal tea or dairy-free coffee to bring out the comforting flavors. These snacks are fantastic on their own or with these simple companion drinks.

Creative Ways to Present

Stack these cookies with layers of dairy-free vanilla ice cream for a scrumptious vegan ice cream sandwich. Or crumble them over dairy-free yogurt for an exciting breakfast twist. Offering them in a rustic basket lined with a cloth napkin invites a cozy, approachable vibe perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies in an airtight container at room temperature. They maintain their soft texture and fresh flavor for up to 4 days, making them perfect to enjoy across the week.

Freezing

To freeze, wrap the cookies individually or place them in freezer-safe containers or bags. They stay delicious for up to 3 months. Thaw them at room temperature or warm gently in the oven when craving a quick treat.

Reheating

Warm your Chocolate Chip Cookies (vegan & gluten-free) in a low oven (around 300°F / 150°C) for 5 minutes or microwave for 10-15 seconds to bring back that fresh-baked softness and melty chocolate goodness.

FAQs

Can I substitute the sunflower seeds in this recipe?

Yes! If you prefer or have allergies, pumpkin seeds or finely ground almonds make excellent alternatives with similar texture and nutrition.

What if I don’t have tapioca flour?

You can swap tapioca flour for cornstarch or arrowroot powder in the same amount; these help with the binding and chewiness.

Are these cookies very sweet?

They have a gentle natural sweetness from rapadura sugar and chocolate but aren’t overly sugary, making them just right for most palates.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 24 hours. Just shape and bake fresh when ready for best results.

Will these cookies be crisp or chewy?

Expect a soft, chewy center with slightly crisp edges—that perfect balance that makes every bite so satisfying.

Final Thoughts

I can’t recommend these Chocolate Chip Cookies (vegan & gluten-free) enough if you want a sweet treat that feels indulgent but is kind to your body. They’re simple to whip up, endlessly satisfying, and perfect for sharing with friends or keeping all to yourself. Give them a try—you might just discover your new favorite cookie recipe!