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stack of vegan gluten free chocolate chip cookies with milk bottle and cooling rack in back

Vegan Gluten-Free Chocolate Chip Cookies

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 2 dozen
These vegan gluten-free cookies are loaded with chocolate chips and are so simple to make.
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Prep Time 20 mins
Cook Time 13 mins
Total Time 33 mins


  • 2 tsp flax seed meal
  • 1 Tbsp water
  • c gluten-free flour blend
  • ½ tsp xanthan gum omit if your blend contains it
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup coconut oil
  • ¾ c brown sugar
  • ¼ sugar
  • tsp vanilla
  • ¼ c milk substitute almond, rice, coconut etc.
  • c chocolate chips


  • Preheat the oven to 350°F
  • Stir the flax seed meal and warm water together in a small bowl. Set aside.
  • Melt the coconut oil in the microwave or in a small pot and set aside to cool slightly.
  • In a small mixing bowl combine the flour, xanthan gum, baking soda and salt.
  • Place the sugars in a large mixing bowl. Pour in the coconut oil and use a hand or stand mixer to beat for 1 minute.
  • Stir in the milk, vanilla and flax/water mixture.
  • Add the dry ingredients and stir until well combined. Using a wood spoon or spatula, stir in the chocolate chips.
  • Portion the dough onto a parchment lined cookie sheet using about 2 Tbsp dough per cookie.
  • If your kitchen is particularly hot and the dough seems too soft, refrigerate for 5 minutes (no longer). Otherwise send these straight to the oven.
  • Bake for 12-14 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.


See my post on gluten-free flour blends to mix up your own.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.