Best Vegan Chocolate Chip Cookies Recipe

Last Updated:
August 1, 2023

These vegan chocolate chip cookies are dairy-free, gluten-free, and practically guaranteed to make themselves disappear—but who could blame you, right?

Jump to recipeBest Vegan Chocolate Chip Cookies Recipe

Chocolate chip cookies: is there a more quintessential dessert?

Whether you've recently gone vegan or have enjoyed a plant-based diet for awhile, you probably already know this—but in case you didn't, allow us: a vegan diet doesn't mean you have to let this classic treat go!

We're proving just that by swooping in with our recipe for these chocolate chip cookies. Not only are they vegan, but they're also gluten-free, meaning they can accommodate just about any lifestyle!

We've already shared our divine recipe for Oatmeal "Pantry" Cookies, but it's hard to top these. They're gooey, chock-full of fiber, and—bonus—you can enjoy the raw dough without a second thought (which is totally not something we do, without fail, every time).

Read on for the super simple recipe!

Best Vegan Chocolate Chip Cookies Recipe

These vegan chocolate chip cookies are dairy-free, gluten-free, and practically guaranteed to make themselves disappear—but who could blame you, right?

Prep time
10 minutes
cook time
10 minutes
total time
20 minutes


  • 1/4 cup melted coconut oil
  • 1/4 cup melted vegan butter
  • 3/4 cup packed brown sugar
  • 1 flax egg ( tablespoon flax meal + 2 tablespoons boiling water)
  • 2 teaspoons vanilla
  • 1 teaspoon psyllium husk
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten-free flour blend
  • 1 cup dark chocolate chips (ensure they're vegan!)


  1. Preheat your oven to 375 degrees Fahrenheit. Prepare your flax egg by whisking 2 tablespoons of hot water into 1 tablespoon flax meal, then allow to set up for 5 minutes. In a mixer or by hand, blend two melted oils with brown sugar. Add flax egg, followed with vanilla, psyllium husk, baking soda, apple cider vinegar, and salt. Continue to stir until all ingredients are incorporated (on medium speed if you're using a mixer).
  2. Incorporate the first cup of gluten-free flour, following with the rest in half-cup increments. The dough will still be tacky but malleable. Add the chocolate chips, and stir to incorporate; you may find that the chocolate chips do not adhere to the dough, and will need to roll the cookies in your hands in order to get them fully incorporated.
  3. Line two large baking sheets with parchment paper. Shape cookies; dough should yield roughly 24, depending on your preferred size. Place in the preheated oven for 10–12 minutes, until they have begun to brown on the bottom. Allow them to sit at least 5 minutes before serving, so the cookies don't crumble. We love to serve these cookies with a glass of nut milk or a mug of hot peppermint tea. Enjoy!

Additional Notes:

Pro Tip: You can make the dough ahead of time and either freeze it or store it in the fridge overnight, depending on when you plan to bake the cookies. You can easily double or triple the recipe so you're stocked up!

Pantry Items Used

No items found.

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