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You are here: Home / Dessert / Cookies/Bars / THE BEST Vegan Gluten-Free Chocolate Chip Cookies

THE BEST Vegan Gluten-Free Chocolate Chip Cookies

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The Best Vegan Gluten-free Chocolate Chip Cookies. Made with brown rice flour and almond butter, these are so soft, chewy and with a moist fudgy interior! You only need 8 ingredients and 20 minutes to make these! You would never guess they are oil-free!

baked vegan gluten-free chocolate chip cookies on white marble

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

I have a lot of oil-free vegan chocolate chip cookie recipes here on the blog and these Crispy Vegan Chocolate Chip Cookies made with almond flour are a huge reader favorite. These I wanted to share a classic and perfect vegan chocolate chip cookie recipe that really tastes like a traditional cookie made with butter, oil, white flour and white sugar, but so much healthier. These are amazing and so authentic!

Bonus is that these are gluten-free and oil-free and only 8 ingredients. You can learn all my tips on How to Bake Without Oil! You won’t miss the butter or white sugar, I can guarantee that. These are made with unrefined sweetener maple syrup. They are moist, fudgy and have an irresistible crispy edge. They are also ready in about 20 minutes!

broken chocolate chip cookie stacked on top of each other

INGREDIENTS NEEDED

(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)

  • brown rice flour: This keeps these vegan chocolate chip cookies gluten-free.
  • roasted almond butter: This replaces the oil and makes these cookies so fudgy and moist. You can use store-bought or homemade. If using store-bought, make sure it is a smooth runny kind, not a stiff or thick one. I recommend the Trader Joe’s almond butter and the Target Good and Gather almond butter brands.
  • maple syrup
  • molasses: This adds a wonderful depth of flavor and texture to the cookies.
  • coconut sugar
  • baking powder
  • vanilla
  • chocolate chips

HOW TO MAKE VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

Step 1: Preheat oven to 350°F (177°C) and line 2 sheet pans with parchment paper.

Step 2: Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.

Step 3: In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth.

vegan chocolate chip cookie batter in silver bowl

Step 4: Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, yet SOFT, not stiff.

Prebaked cookie dough ball on parchment paper

Step 5: Drop 2 tablespoons worth of batter (or use a cookie scoop) onto the pan about 2 inches apart to allow room for them to spread.

Prebaked chocolate chip cookies on parchment paper

Step 6: Take a small piece of parchment paper and press each cookie down to between 1/4-1/2 inch thick. Place extra chocolate chips on top.

Step 7: Bake 1 pan at a time for 10-11 minutes until the edges are turning golden brown.

HOW TO STORE THESE COOKIES

These vegan gluten-free chocolate chip cookies are so buttery and moist and will stay moist and delicious for 3 days, as long as they are sealed in an airtight container. They will soften more as they are stored, but are still amazing.

Baked chocolate chip cookies spread out on marble pan

ARE CHOCOLATE CHIPS VEGAN?

These days, many chocolate chip brands sell dairy-free options. Many, however, contain milk, so make sure to read the label first. Enjoy Life brand is labeled vegan but there are brands at Trader Joes, Sprouts and many grocery stores that simply use cocoa, cocoa butter, vanilla and sugar, just read the label!

SUBSTITUTIONS

  • Can sub the maple syrup with agave if desired.
  • Can sub sunbutter for nut-free, just make sure it is really smooth and keep in mind that it will yield a sunbutter taste.

Bite missing from chocolate chip cookie

MORE VEGAN CHOCOLATE CHIP COOKIE RECIPES

  • Cashew Butter Chocolate Chip Cookies
  • Crispy Vegan Chocolate Chip Cookies
  •  5 Ingredient Almond Butter Chocolate Chip Cookies
  • Vegan Peanut Butter Chocolate Chip Cookies
  • Vegan Grain-free Chocolate Coconut Cookies
  • Dark Chocolate Molasses Cookies
  • Vegan Gluten-free Oatmeal Chocolate Chip Cookies
baked vegan gluten-free chocolate chip cookies on white marble

THE BEST Vegan Gluten-Free Chocolate Chip Cookies

Brandi Doming
The Best Vegan Gluten-free Chocolate Chip Cookies. These are classic in taste and texture, chewy and rich and also happen to be gluten-free and oil-free as well! You only need 8 ingredients to make these.
5 from 55 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 18 cookies

Ingredients

  • 3/4 cup (120g) brown rice flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (30g) coconut sugar
  • 3/4 cup (180g) semi-sweet dairy-free chocolate chips (plus extra to put on top if desired)
  • 3/4 cup (192g) super creamy roasted almond butter**
  • 1/4 cup + 2 tablespoons (120g) pure maple syrup*
  • 2 teaspoons (10g) vanilla extract
  • 1 tablespoon (20g) regular unsulphured molasses (not blackstrap, I used Grandma's molasses)
  • 2 tablespoons (30g) water

NOTE

  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
  • I use this scale.

Instructions
 

  • Preheat oven to 350°F (177°C)and line 2 sheet pans with parchment paper.
  • Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
  • In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth. 
  • Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick. (see photo)
  • Drop 2 tablespoons worth of batter (or use a cookie scoop) onto the pan about 2 inches apart to allow room for them to spread. Place only 9 on a sheet so they don't get overcrowded. Now, depending on the thickness of your almond butter used (as some are really drippy) it will affect how stiff/soft your cookie scoops are. If your cookie scoops slowly spread out once dropped onto the pan, then you don't need to flatten them. If they hold their shape (as in the photo), take a small piece of parchment paper and press each cookie down to between 1/4-1/2 inch thick. Smooth and piece together the edges to a round shape. Place extra chocolate chips on top of each cookie, if desired.
  • Bake 1 pan at a time for 10-11 minutes until the edges are turning golden brown. Mine were perfect at 11 minutes.
  • Cool 10 minutes on the pan and then cool another 10 on a cooling rack. They will crisp and firm up as they cool. You must wait for them to cool at least 10 minutes or they can crumble because of the rice flour, but will be fine after cooled. Keep sealed so they don't dry out.

Notes

  • Can sub the maple syrup with agave if desired.
  • Can sub sunbutter for nut-free, just make sure it is really smooth and keep in mind that it will yield a sunbutter taste)

Nutrition

Serving: 1cookieCalories: 136kcalCarbohydrates: 13.7gProtein: 2.7gFat: 8.5gFiber: 1.9g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword gluten free vegan chocolate chip cookies, vegan gluten free chocolate chip cookies

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Cookies/Bars, Dessert Tagged With: Almond butter, Brown rice flour, chocolate, Chocolate chip, Cookies, Gluten-free

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Comments

  1. Chris

    January 22, 2021 at 10:30 pm

    Hi Brandi,

    I love your site! I want to try these but was thinking about using almond flour. Will that work?

    I make your PB cookies all the time and LOVE them!!!

    Reply
    • brandi.doming@yahoo.com

      February 17, 2021 at 9:26 am

      Hi, for these, no! Use my “almond butter chocolate chip cookies”, they contain almond flour, or my “crispy vegan chocolate chip cookies”.

      Reply
  2. Isabel Ho

    January 25, 2021 at 5:47 pm

    5 stars
    Such a great recipe! It definitely filled my craving for regular chocolate chip cookies. I will definitely make again, thank you! 🙂

    Reply
    • brandi.doming@yahoo.com

      January 25, 2021 at 10:36 pm

      So happy to hear that Isabel!

      Reply
  3. Birgitte Arhnung

    January 28, 2021 at 9:05 am

    5 stars
    We live in Cyprus and I recently started following you being vegans, but we have already made several of your dishes and we love them all – so easy to follow and without oil even better. Yesterday I made the cookies and my husband loved them so much that I had to hide a few that I just had for breakfast 😂

    Reply
  4. Stephanie

    February 6, 2021 at 9:41 pm

    5 stars
    The absolute best. I use hazelnut butter and less sugar. I don’t weigh the ingredients and they always turn out amazing.

    Reply
    • brandi.doming@yahoo.com

      February 6, 2021 at 10:16 pm

      So happy to hear that! Hazelnut sounds delicious!

      Reply
  5. ania

    February 17, 2021 at 9:22 am

    5 stars
    Thank you, these are delicious! We halved the sugar and maple syrup, so had to add a tiny bit more water to incorporate it all. Turned out really delicious 🙂

    Reply
  6. Slavica Budimac

    March 2, 2021 at 1:41 am

    5 stars
    I made this cookies and they are amazing .i made also different kinde.of it and they are all exelent.I follow up.yoir recepi and is really good explain so you can’t make a mistake 🙂

    Reply
  7. Robyn

    August 30, 2021 at 8:21 pm

    5 stars
    These cookies are amazing!! They are chewy and are perfect in their sweet/salty balance. My son dipped them in almond milk and said they were 10 out of 10!

    Reply
  8. Kim

    June 3, 2022 at 6:24 am

    5 stars
    When I say my family ate these faster than I could bake them I’m not kidding! I made some modifications for the ingredients I had on hand:
    +chunky almond butter (the extra crunch is so yummy)
    +subbed brown rice flour for oat flour
    +dairy-free mini chocolate chips
    I’ve had requests for another batch (or two) so safe to say this is going to be a staple recipe in my kitchen

    Thank you so much Brandi

    Reply
    • brandi.doming@yahoo.com

      June 4, 2022 at 1:33 am

      haha awesome, so glad they were a hit!!

      Reply
  9. Alex

    October 27, 2022 at 6:14 pm

    5 stars
    My husband, who is not vegan and a chocolate chip cookie snob loves these! ❤️ We make them and keep them hidden from our kids bc they are so delicious and don’t want to share them 😂😂😂. My husband if I would let him, would eat these all in on sitting. 10/10!!!!

    Reply
    • brandi.doming@yahoo.com

      October 27, 2022 at 6:59 pm

      hahaha that is HILARIOUS!! So glad they are a hit!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

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