The Easiest, Coziest Gluten-Free Vegan Chocolate Chip Cookies You'll Ever Make (Seriously!)
Hey, friend! Gather 'round, because today we're diving into a recipe that's near and dear to my heart: the ultimate gluten-free vegan chocolate chip cookie. I know, I know, it sounds like a mouthful, and maybe even a bit intimidating. But trust me on this one. I've spent, (let's just say… *a lot*) of time in the kitchen perfecting this recipe, and what I've got for you here is pure, unadulterated cookie magic: ridiculously simple, absolutely delicious, and suitable for everyone around the table.
Honestly, my journey to finding the perfect gluten-free vegan cookie was… *a trip*. Early attempts tasted like cardboard disguised as cookies. Others, well, they just crumbled into oblivion upon touch. But then, one rainy afternoon, everything just… clicked. It was like the universe whispered, "Here's the secret to perfect joy, in cookie form." And now I'm sharing it with you!
These cookies aren't just "good for gluten-free" or "okay for vegan." They're simply phenomenal cookies, period. They're soft in the center, slightly crisp around the edges, loaded with melty chocolate chips, and incredibly satisfying. They're the kind of cookies you crave on a Tuesday night after a long day, the kind you bring to a potluck and watch disappear in minutes, and the kind you can proudly serve to *anyone*, dietary restrictions or not.
Ready to make some magic? Let's get started.

Ingredients You'll Need:
- 1 cup (120g) gluten-free all-purpose flour blend (make sure it includes xanthan gum; if not, add 1 teaspoon of xanthan gum to the dry ingredients)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) vegan butter, softened (I prefer the sticks over the tub for baking!)
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons of unsweetened applesauce
- ½ cup (90-100g) vegan chocolate chips (chunks also work well here!)
Instructions: Let's Bake Some Cookies!
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This is crucial for preventing sticking and mess. Using a good quality parchment paper really makes a difference in cleanup!
- Dry Ingredients, Unite!: In a medium mixing bowl, whisk together the gluten-free flour, baking soda, and salt. This ensures the baking soda is evenly distributed throughout the batter. This step is key for even rising.
- Cream Those Sugars & Butter: In a larger mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. If you're using the stand mixer, a reliable one like this can be a game-changer for baking. Cream until the mixture is light and fluffy. This usually takes around 2-3 minutes. Don't skimp on this step; it's where the texture magic starts. Be patient - think light, fluffy, cloud-like!
- Vanilla Time: Next, add in your vanilla extract, and mix well until combined. The aroma during this step is truly divine.
- Add the Applesauce: Then, add in the applesauce and mix well. This adds to the cookies moisture.
- The Dry Joins the Party: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to over-mix! Over-mixing creates tough cookies. Mix until the flour is no longer visible.
- Chocolate Chip Heaven: Stir in the vegan chocolate chips or chunks. I like to reserve a few to press onto the tops of the cookies before baking as well, for an extra chocolatey look.
- Scoop 'Em Out: Use a cookie scoop (if you've got one, that is, this set is my fave!), or a spoon, to drop rounded tablespoons of dough onto the prepared baking sheet, leaving a bit of space between each cookie.
- Bake to Perfection: Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Remember, they will continue to bake a little as they cool.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from crumbling. If you find them a little too soft at this point, don't worry they will firm up as they cool.
Tips & Tricks for Cookie Nirvana
- For Extra Chewy Cookies: Add an extra tablespoon of applesauce for increased chewiness.
- Nutty Flavors: Substitute half of the chocolate chips with chopped walnuts, pecans, or even macadamia nuts for a delightful crunch!
- Spice things up!: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the batter for a warmer, more festive flavor, especially during the holidays.
- Don't Overbake: Watch your baking time carefully. These cookies are best when they're slightly gooey in the center.
- Freshly Ground Flour: For the best results, ensure your flour blend is fresh. Stale flour may have a negative impact on the cookies rising.
- Make them Bigger: Try using 2 tablespoons to scoop out the dough to get bigger cookies. You may have to add 2-3 minutes to baking time.

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Recipe Card
Yields: Approximately 18 cookies
Prep time: 15 minutes
Cook time: 9-11 minutes
Ingredients:
- 1 cup (120g) gluten-free all-purpose flour blend
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) vegan butter, softened
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 tsp pure vanilla extract
- 2 tablespoons unsweetened applesauce
- ½ cup (90-100g) vegan chocolate chips
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Cream together vegan butter, brown sugar, and granulated sugar in a large bowl using a mixer.
- Mix in vanilla and applesauce
- Gradually add dry to wet ingredients, mixing until just combined.
- Stir in chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 9-11 minutes, until edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
And there you have it! Your very own batch of perfectly delicious, gluten-free and vegan chocolate chip cookies. I really hope you enjoy them as much as I do. These cookies are a testament to the fact that you don't have to compromise on taste or texture when adapting a recipe for dietary needs. They're proof that incredible treats are possible for everyone. So go ahead, bake up a batch (or two!) and share the love. Happy baking, friends! And don't forget to let me know in the comments how they turn out, and any fun variations you come up with!
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