These are hands down the most perfect chocolate chip cookies ever!
This has been a recipe I have been tweaking for months & months until it was perfect! So today, I am happy to tell you that these vegan chocolate chip cookies are amazing and taste like the real thing. SERIOUSLY! My husband even told me that I could throw away every other cookie recipe. 🤣
(Of course I can’t do that because this one is pretty darn good too!🙌)
This is my tried-and-true best vegan chocolate chip cookie recipe that both vegans AND non-vegans love. Theyβre easy to make, use simple ingredients, and they are great for sharing with friends because they are also allergy-friendly and gluten-free. No one will ever believe that this chocolate chip cookie with a perfectly chewy center and crispy edges is actually vegan!
What you’ll love about these vegan chocolate chip cookies
I know, I know. I already have crazy good Chocolate Chip Cookie recipe! It’s also easy to make, but uses vegan butter which a few of you have a hard time finding or don’t want to use. Soooo, in this recipe you’ll find….
- No egg replacer
- No sneaky veggies
- No chickpeas or beans
- No vegan butter
- Just 10 normal ingredients, that you probably already have.
This is one chocolate chip cookie you’ll make over and over for years to come.
How do you make the best vegan gluten-free chocolate chip cookies?
How Does Shortening Affect Cookies?
Solid shortening makes a chewier, thicker cookie because this type of fat doesn’t spread as much while the cookie is baking. These allergy-friendly cookies stayed plump, perfectly browned and deliciously soft. The flavor was spot on and the texture with crispy edges & a soft center is a winner. I do like to flatten mine a little though, so I typically take them out of the oven and bang the pan a few times on the stovetop. Funny, right?
What Kind of Flour Do You Use in a Chocolate Chip Cookie?
I’ve tested this recipe using different types of flour but for the best results, All-purpose flour or Bob’s Red Mill 1-1 Gluten Free Blend work best.
Using this gluten-free flour, will change the texture of the cookie slightly, but my husband never even knew it was GF which is a WIN-WIN.
For the Best Cookies, What Type of Chocolate Should I Use?
Use your favorite brand of chocolate chips! BUTβ¦
Make sure to read the ingredients to confirm that they are dairy-free, vegan & fit your “free-from” requirements! For us, we stick with Enjoy Life Foods because we know that they are V,GF & Nut-free….all things we need to be clear of.
Enjoy Life also has 3 different types to choose from – Mini, Dark Chocolate & Chunks. For these cookies, I prefer the mini chocolate chips because every bite has chocolate in it but you can totally mix them up and have fun with it!
And if you like to load your cookies up with deliciousness, then you’ve gotta try my Compost Cookies.
If you love cookies like I do, here are some of the most popular ones on the blog:
Amazing Vegan Gluten-Free Chocolate Chip Cookies
Tried-and-true, best vegan chocolate chip cookie recipe that everyone will love. Easy to make, Simple ingredients, and Great for sharing with friends because they are vegan, allergy-friendly and gluten-free.Β
Ingredients
- 2 cups flour (Bob's Red Mill 1-1 or AP flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup vegan shortening (can also sub with solid coconut oil or room temperature butter- see notes below)
- 1/3 cup water
- 2 teaspoons pure vanilla extract
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1/2 cup Enjoy Life Foods Chocolate Chips
Instructions
- Preheat oven to 325° and line baking sheet with parchment.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- In a larger bowl, use an electric mixer (or stand up mixer) and beat the shortening, water, vanilla extract, brown sugar and cane sugar until blended well. Don't worry if it looks a little chunky, that will disappear soon.
- Stir in the flour, a little at a time until incorporated and then mix in the chocolate chips.
- Scoop about 2 tablespoons of dough onto the prepared baking sheet, leaving about 2" between each dough ball. Bake approximately 12-15 minutes, until the edges begin to brown the the center is a pretty golden color.
- Remove from oven and let cool a few minutes before final cooling on a cookie rack.
Notes
*If making smaller cookies, use a mini ice cream scoop and bake 10-12 min to start.Β
**If you want your cookies a little flatter, simple tap pan on a solid surface after removing from the oven (don't forget to keep your oven mits on).
***Use coconut oil instead of shortening and reduce to 1/3 cup. If using butter, the quantity is the same.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 109mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
These look fantastic! What kind of vegan shortening do you use?
It varies based off what where I can find it, but Nutiva Organic is my favorite.
You are incredible!! These are THE best gluten free and vegan chocolate chip cookies I have ever made!! They baked evenly and came out tasting heavenly! My family couldn’t even tell they were gluten free! You are truly a godsend, I have been trying to find the perfect GF/vegan cookie recipe for YEARS and you finally cracked the code. Seriously cannot express enough how much I loved this recipe, and how excited I am to whip up another batch!
Oh I love to hear this and so glad you loved these as much as we did. It’s one of those recipes we just cannot live without βΊοΈ
Hi Nicole!
This looks delicious. My son is allergic to tree nuts and for religious reason I like to give him egg free products. After searching many recipes(simpe with easy to find ingredients) I came across yours which I can hope to create as a first time baker.
For butter can I use salted butter and for the sugar , does regular granulated sugar work or the one you mentioned tasted better?
Hi Nupur, so glad you found this site and yes, you can use salted or unsalted for the recipe. You can also use regular granulated sugar. It’s similar in texture (I always get the fine grains) but the biggest difference may be whether or not it’s vegan. Both work!
I made them and when I did they staid in ball form is that bad ?
It’s not bad but did you sub any of the ingredients? Did you tap the pan after removing from the oven (its a little hack I shared on the post).
YASSSS! Finally, a V/GF cookie recipe that all friends can eat! I can’t wait until Christmas for our cookie exchange!!
I’m excited with you! But you must make before Christmas
I tried this recipe and they spread so flat they dripped off the edge of the cookie sheet!! What did I do wrong??
Hmmm, I’ve never had that happen. Did you use the same ingredients or make any changes?
When I did them were they supposed to look like crumbled cookie dough that can be molded
Hmmmm, did you add the water? Or make any substitutions?
Me too!!! Same exact issue. I think I needed to add xanthan gum to my flour
Does your flour contain xanthan gum?
I made this with King Arthur Measure for Measure gluten-free flour, and since I’m at 7000 ft altitude I added almost 1/4 cup more flour and about a tablespoon more water, the way I would adjust the Tollhouse recipe (but I didn’t adjust the sugars like that one does), and these cookies are amazing! Not sure the water adjustment was necessary — I may try it with just the extra flour next time, to see. This recipe is a definite keeper!
Awesome Sam! I know baking from a different altitude changes things, but you sound like you have that covered!
I made this with coconut oil, and I ended up with one flat pan-sized cookie. That’s the only change I made, so maybe that’s what the previous poster did as well. I’m going to try this again with shortening instead, to see if that was the problem. They still tasted great, though!
The shortening makes them hold up more and are a little fluffier in texture. Using an oil or melted butter will flatten them out. I made a note on the post to reduce the amount of oil for anyone wanting to go that route. You can also try splitting the difference if you don’t want to use all shortening but I’d probably start with a shortening/butter blend – haven’t tried that yet on these, so let me know what you do.
Hi Nicole, I tried to make these but had the opposite problem of some folks. Mine didnβt flatten! The only swap I made was I used Better Batter GF flour. Maybe I should add more water or oil?
Hey Stephanie, I’m not sure why they didn’t flatten. But there are times I want my cookies a little flatter and when I take them out of the oven, I tap the baking sheet onto a safe surface and kinda force it to happen. It is possible that your flour absorbs more moisture than mine, and if the batter seems too dry, then add a tiny bit of liquid (water) next time.
Is it supposed to be 2 TEASPOONS vanilla extract? Because we made them and we hAve a 10×15 cookie that taste like a vanilla cocktail hahaha! I think we messed up
Oh darn, you are so right. Not sure why I wrote tablespoon. Sorry for the vanilla overload.
Can I use applesauce in place of the shortening?
The shortening is what makes it extra light while keeping its shape. You can try applesauce, but I’d maybe sub with half to start. Let me know if you try that though. I’d love to know how it works.
These turned out perfectly! Better than I ever expected from a vegan, gluten-free, allergy-free cookie! I used a combination of vegan butter and shortening and that gave me the perfect flavor and consistency. I made a double batch and got over 4 dozen cookies out of it! You would never know these weren’t regular chocolate chip cookies. This will make a little boy with food-allergies very happy. Thank you for the recipe!
So glad you liked them Ashley! I love the consistency of blending the 2 fats as well. The shortening keeps it light and prevents spreading and the butter, gives it that taste you just cane replace.
Which chocolate chip cookie recipe on your site do you actually prefer? This one….”amazing vegan gluten-free chocolate chip cookies” OR “The BEST Chocolate Chip Cookies”? The recipes are fairly similar, but not quite. I need a gluten free, egg free cookie and both of these recipes would suffice! Let me know please. Thank you!
They are similar but the Amazing version, since it uses shortening, won’t spread quite as much, is a little lighter and always has excellent results. The other results vary a little more, based off of what butter is used.
I want to make this but I actually donβt need it to be GF just vegan. Can I swap for regular flour and expect similar results?
Yes! We make it using AP flour first to test the result again GF. So it’ll turn out wonderfully.
The BEST Chocolate chip cookies. Ive tried making a few recently and these were by far the best. Thank you for the recipe.
WooHoo Dawn! SO glad you loved them.
This recipe was such a blessing! My son has very severe eczema, and itβs often triggered by gluten, soy, nuts, and dairy. I thought our cookie days were over until I found this recipe. The instructions are very easy to follow, and Athens substitution recommendations are VERY helpful. THANK YOU!!!
This means so much! Thank you for sharing
Sorry to say but these came out very uneventful, even though a version of this recipe seems to be circling around a lot. They didn’t flatten but stayed like a ball, with dry center and only burned on the outside. I did some alteration (coconut oil for shortening, mixed my own gf flours, less sugar) but I am not sure if this is the problem. There is nothing to hold the flour together in this recipe, wish I put some flex seed or chia seed, the flour mix you recommend probably has some binding agent.
The flour mix I use does contain xanthan gum which helps bind. And if using coconut oil, Iβd recommend starting by subbing only half with it and adjusting from there. Using a different flour mix can also make those changes since some hold onto liquids more than others, causing them to be too dry.
Thank you so much for this great recipe. This is definitely going to be a keeper. I replaced the gf flour blend with 1/4 cup each of almond flour, tapioca starch, potato flour and gluten free oatmeal. They taste great!
WooHoo! That’s great to know. Thanks for trying them and so glad they were a hit.
I made this last weekend and they turned out perfect! I substituted vanilla almond milk for the water and coconut oil for the shortening. They were so pretty , nice and fluffy. My kids went crazy, they were gone so fast! Iβm making a double batch this weekend! Thank you so much!
So glad to hear that Shelli. And great switch up on the shortening. I try to use shortening for people with coconut allergies, but it’s awesome to know the oil works in its place. Thanks for sharing.
This recipe looks so good! Was wondering if i can freeze some of the cookie dough if i dont want to bake them all at once?
Yes you can! I like to make the extra dough into a log shape then roll tightly with plastic wrap (like a Pillsbury dough) and place in a freezer bag. Just place in fridge overnight to bring unfreeze the night before using.
Amazing cookies!!
Thanks Tara! So glad you liked them.
This recipe is remarkable!! I’ve been trying various vegan GF chocolate chip cookie recipes for ages in search of a keeper – and this is it!! Thank you so much!
Awesome Lynn! It took a lot of testing so I’m glad you’re enjoying them.
These are amazing! Thank you for the recipe. I used 1/2 coconut oil like you suggested and did 1 cup of coconut sugar instead of the brown sugar. These cookies are amazingly delicious!
WooHoo! So glad you loved them.
As you mentioned, different flour mixes cook out differently. Iβm posting my experience in case it helps anyone else reading. My flour mix is one I make myself using oat flour, potato starch and tapioca flour. The batter looked too runny after mixing according to your recipe, and we live at high elevation so I was worried about them spreading too much. I added another half cup of flour as well as some powdered egg replacer. It still looked too runny after this, so I did a test bake with two cookies, but they turned out well so I went ahead and baked the whole batch. I think it has to do with oat flour being more absorbent the longer it sits, because the dough did get thicker after a while. I baked at 350 for 9 minutes because of our elevation. They are really good! Thanks for the recipe!
Thank you for sharing Heather! I have never had the experience of working with high altitude baking and I do know that makes a big difference. Glad to hear your substitutions worked. And yes, you are correct, the oat flour does absorb more as it sits. Good call.
What gf all purpose flour do you use? I have king arthur and ap flour Bob’s red mill
I typically use Bob’s 1:1 blend (which contains xantham gum) but I’ve also baked with Better Batter which is also great.
Do you think maple syrup would work instead of the sugars?
I can’t say that I’ve tried that. But here is the theory on it: In baking, replace 1 cup of white sugar with 3/4 cup of maple syrup and reduce by 3 tablespoons the other liquid content in the recipe for every cup of maple syrup used. Because maple syrup is brown and granulated sugar is white, this replacement will darken your baked goods and cause them to brown quicker. So the time may adjust as well. If you try it, I’d love to know how it turned out.
Iβve made these a few times for my high allergy baby. Theyβre the best chocolate chip cookies ever! But every time I make them the recipe gets harder. The first time I could click on a tab to double or triple the recipe. I can no longer do that. I use a plant based butter and before it was simpler to read how much to use. I thought it was less than shortening but now Iβm not sure
Hmmm, there’s 2 different recipes on the site for CC Cookies. One used shortening and the other uses vegan butter with a little shortening. Maybe you pulled up the other one? As for the recipe, I did have to change the recipe template being used, but you should be able to print it large enough in your printer settings. This version lets us include the nutritional estimate which a lot of people are asking for. Here is the other cookie recipe that you probably used before. https://allergylicious.com/the-best-chocolate-chip-cookies/
Hi, I was wondering if the raw cookie dough would be safe to eat?
Yes, it’s perfectly safe to eat. If you add a little more liquid, you could also use it as a dip.
Im making this recipe right now, and my cookie dough seems to be a little more on the sticky side. Im wondering why that might be? I did replace brown sugar for white and shorting for butter, could that have something to do with it?
Yes, both of those reasons would have made it more sticky. Shortening will keep them fluffier and lighter (and won’t spread as much also). But you can always add in a bit more liquid, just so they are moldable.
Thank you. Thank you. Thank you! I was worried that I would never find a chocolate chip cookie recipe for my highly allergic Top-8 free (+ about 12 more) kiddo. My family couldn’t tell these were gluten free, dairy free, and egg free and my little boy got to have his first cookie….ever. Thank you!
YESSSS!!! This makes my heart so happy.
Can I use organic cane sugar instead of white sugar? Would it be 1:1 substitute ratio?? Please help!! I want to make these right now
Yes!I always use cane sugar but a lot of people were reading the recipe and confused swhen I call if cane. Just make sure your cane sure is finely ground, instead of turbinado.
Wow! Just baked these this morning for my vegan/gluten-free grandkids and I think I FINALLY found a keeper of a recipe! Even the uncooked dough was reminiscent of what my mom used to make! I substituted coconut oil and used Lily’s chocolate chips and they are delicious! They did not turn out as flat as your pics (even after pressing on the top of each cookie before baking and tapping the pan on the counter after they came out of the oven) or brown up as much, but I’m OK with that! They still looked and tasted good! Thanks for sharing this recipe – I’m sure we’ll enjoy it for years to come!
So glad you enjoyed them! I haven’t tried Lily’s chocolate chips but I’ve heard they were delicious.
Hi there! I am hoping to use your recipe to accommodate friends with a gluten and egg allergy. I plan to use regular butter since no one has a dairy allergy but can I use something else instead of water? Maybe oil? I wasn’t sure what water is supposed to be substituting. Thank you!
You can use regular butter in place of the vegan option for sure. And the water just helps thin it out because the batter is thick. I wouldnβt recommend oil since that will also change the consistency and outcome. But you could add a little milk.
Do I need to melt the butter completely to use in this recipe?
Thanks!
No, you only need to bring it to room temperature.
Wow!! I usually suck at baking but THIS Made me want to learn more cookie recipes. You are brilliant! Thank you for sharing it. They came out so delicious! I was so proud of myself. The recipe measurements are perfect! Also the hitting of the pan on the counter to make the cookies a little flatter worked! I will continue baking these and adding different flavors too.
Isn’t that a fun little trick to tap the pan afterwards? SO glad you loved it and I look forward to hearing what flavors you use in the future.
Hi Nicole, do you have the metric measurements for this recipe?
I’m sorry, my recipe builder does not. What I usually end up doing is print out the recipe then check the equations through google when I find a metric recipe. It’s not ideal but it does work.
This recipe is extremely extraordinary!!! Iβm so glad I found this recipe!! Thank you!
I have a question regarding the butter, so do i use 1/3 cup of room temperature vegan butter or 3/4 cup? I was a little confused about that portion.
The first time I made them I used the shortening but this time I would like to use the butter
If using butter, it will be the same measurement as shortening and your result will be a flatter cookie (which my kiddos prefer). If you use coconut oil, then that is what you would reduce to 1/3 cup.
How long does this keep for?
We usually eat them all within the first few days but they should last a week if stored well.
My husband has seemed to develop a gluten allergy and we are already vegan… I thought we were for sure doomed to never have a tasty dessert again that wasn’t raw or super complicated. As a guy who loves bread and all wheat products, he said these were the best cookies he ever had. I subbed 1/3 coconut oil as suggested and used Bob’s Red Mill.. They do spread out a lot so we did smaller than average dough scoops so that they stay individual cookies. Very picky foody fam over here and you knocked it out of the park. Thank you!
Steph I hate to hear when someone develops an allergen but so glad these cookies were a hit! If you refrigerate them at least 30 minutes prior to baking, it should help with the spreading as well.
Do you have the metric measurements please
I do not, however, I use this link when I’m testing recipes and converting the other way around.
I am missing something? What flour are you talking about? You do not specify?
All Purpose Flour OR use a 1:1 Gluten Free Blend that includes xanthan gum like Bob’s Red Mill 1:1 GF Blend or Better Batter.
I have made them in the past and they were amazing! Now every time I make them they are dry. I donβt know what I am doing wrong. I have tried using Palm shortening or smart balance soy free butter. I use bobβs red mill one to one gf flour or pillsbury gf flour.
Have you changed any brands since you first started making it? The “butter” version will spread more than the shortening which could make a slight difference. The other other thing I can think of is making sure your oven is calibrated just in case it’s no longer heating properly. You can also use a oven thermometer to check. Lastly, do you use silpat or parchment paper? I like the results with parchment best.
Well, I’m going to have to try these again, but with a different butter. I would usually use the Melt butter, but had some macadamia nut butter to get rid of so I used that instead. The cookies turned out light and fluffy, but have a slightly bitter taste. Pretty sure it’s the butter. I’m willing to play with that and try again because the texture is so perfect! Thanks for the recipe!
I’ve never used macadamia butter but I bet it’s delicious on other things. Please let me know what you use next time. I typically use Earth Balance or Country Crock’s new vegan butter if I can find it in a stick form.
Could I freeze this dough and bake it later? Trying to make them for a birthday party and want to minimize the prep needed the night before the party!
Yes, you can freeze the dough. I’d recommend scooping into balls and freeze. You can let frozen cookie dough defrost for 24 hours in the fridge, and then bake exactly as the recipe directs.
Or, bake frozen cookie dough immediately (while frozen), just set the cookie dough out on the counter while your oven heats. Then place the dough on a baking sheet and bake for 1-2 minutes longer than the recipe directs, keeping an eye on the cookies during those last few minutes.