Chewy Gluten Free Vegan Chocolate Chip Cookies

These vegan, gluten-free chocolate chip cookies combine oat flour, brown rice flour, and tapioca starch with dairy-free chocolate chips for a tender, eggless cookie everyone will enjoy.

Freshly baked chocolate chip cookies are hard to beat. If you need a version that’s both vegan and gluten-free without sacrificing classic cookie flavor and texture, this recipe is for you. The combination of oat and brown rice flours creates a slightly nutty, familiar cookie base while tapioca starch helps bind the dough and contribute to a soft, chewy interior.

Ingredients

Gather the following ingredients for a batch of cookies that bakes up soft in the center with slightly crisp edges.

• Brown rice flour — provides a mildly sweet, nutty flavor and helps give the cookies structure.
• Oat flour — lends a wheat-like taste and tender texture. Use certified gluten-free oat flour if needed.
• Tapioca starch — acts as a binder and improves chewiness; it helps replace gluten’s texture.
• Organic cane sugar — sweetens the dough and helps with browning.
• Coconut sugar — used in place of brown sugar for a lower-glycemic caramel note.
• Vegan butter — melted; supplies fat and classic cookie richness.
• Unsweetened almond milk — adds moisture and smoothness.
• Vanilla extract — boosts the overall flavor and rounds out sweetness.
• Dairy-free chocolate chips — the star of the show; use your favorite vegan morsels.

How to Make Vegan Chocolate Chip Cookies

This is a straightforward drop-cookie method with an important chilling step to firm the dough so the cookies bake to the right shape.

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the melted vegan butter with the organic cane sugar and coconut sugar until smooth. Stir in the vanilla and almond milk.
3. In a separate bowl, whisk the oat flour, brown rice flour, tapioca starch, baking soda, and salt until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a loose dough forms. The dough will be wetter than traditional wheat-based dough before chilling.
5. Fold in the dairy-free chocolate chips. Cover the bowl and refrigerate the dough for 30 minutes—this firms the dough and helps the cookies spread less while baking.
6. When chilled, use a tablespoon or small cookie scoop to drop even portions about 2 inches apart on the prepared baking sheet.
7. Bake for 10–12 minutes. Eleven minutes usually yields cookies with a soft center and lightly crisp edges. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

• Parchment paper or a silicone baking mat
• Baking sheet
• Mixing bowls (one for wet ingredients, one for dry)
• Whisk and silicone spatula
• Measuring cups and spoons or a kitchen scale
• Cookie scoop or tablespoon

Recipe (Yields ≈ 13 cookies)

Notes and Tips

• If your dough seems very loose after mixing, trust the chilling step—the dough firms as it cools. If still too soft after 30 minutes, chill an additional 15–20 minutes.
• For variation, try mixing in chopped nuts or a sprinkle of flaky sea salt on top of each cookie before baking.
• Use room-temperature melted vegan butter (not hot) so the liquid doesn’t affect the dough consistency.
• Certified gluten-free oats and oat flour are recommended for anyone with celiac disease or severe gluten intolerance.

Nutrition

Approximate per cookie (based on 13 cookies): 203 kcal, 33 g carbohydrates, 8 g fat, 3 g protein. Values are estimates and will vary with ingredient brands and portion sizes.

Other Dairy-Free Cookie Ideas

Try other vegan cookie recipes such as chocolate-peanut butter swirl cookies, air fryer oatmeal chocolate chip cookies, tahini chocolate chip cookies, gluten-free cowboy cookies, or olive oil chocolate chip cookies for more dairy-free baking inspiration.