Do you crave soft, chewy and delicious gluten free chocolate chip cookies? Well, here is the perfect recipe. It’s vegan friendly, nut-free and takes minutes to make too!
Keep reading to know the secrets to the BEST gluten-free and vegan chocolate chip cookies!
Gluten-free Chocolate Chip Cookies
There are thousands of chocolate chip cookies recipes out there, but nothing compares to THIS recipe. Ever since turning gluten-free recently, I’ve wanted to create most loved and classic bakes, but make them gluten-free.
My experience with some gluten-free bakes and gluten-free baking in the past is they can have a strange after taste of the texture can be a little weird. I have worked hard to create THE BEST gluten-free cookies which have the perfect taste and texture. It’s a very strong and bold statement which I stand by 100%. You just have to make these cookies and find out for yourself.
You can’t go wrong with cookies, like….EVER. They’re a delicious sweet snack, perfect for dunking into tea, coffee and dairy-free milk.
These chocolate chips cookies are loaded with dairy-free chocolate chips which make them melt in your mouth. The edges are perfectly crisp which paired with the soft middle, is like heaven!
Why these are THE BEST chocolate chip cookies:
- They are gluten-free and suitable for coeliac’s
- They’re vegan friendly
- Bakery style
- They’re nut-free
- Thin and crispy edges with a soft, chewy centre
- Exploding with chocolate chips
- Easy to store, and enjoy later on
Key ingredients for gluten-free chocolate chip cookies
Dairy-free butter / margarine – Use a vegan block butter or margarine for this recipe. Both want to be whipped smooth.
Sugar – Sugar helps sweeten the cookies, as-well as helping to combine the dough and forming the crunchy edges.
Vanilla – To help flavour the cookies, use a drop of vanilla extract, vanilla bean paste or the seeds from a vanilla pod. Vanilla makes the cookies taste amazing!
Gluten-free plain flour – Cookies don’t need to raise, so make sure to use a gluten-free plain / all purpose flour as opposed to self raising.
Xanthan gum – The xanthan gum helps to keep the cookie dough together. It’s definitely important it’s added.
Bicarbonate of soda – Bicarbonate of soda helps the cookie dough rise, helping the cookies to create that chewy texture.
Dairy-free milk – You can use any dairy-free milk for this recipe. If you have a nut allergy use soya or oat milk. If you’re making these cookies gluten-free for coeliac’s, make sure to triple check all of the ingredients, especially if using oat milk.
Chocolate chips – Make sure to get a high quality chocolate chip. My favourites are the Moo Free Chocolate Drops, Koro’s Naturally Sweet Chocolate Chips and Plamil Chocolate Drops. I used ASDA’s Own Free From Dark Chocolate Chips for this recipe.
The secret to round cookies
There is one very simple and easy trick to create perfectly round and symmetrical cookies each and every time. Grab yourself a circular cookie cutter, an inch or so bigger than your cookies. Place the cookie cutter over the cookie and wiggle it around. The movement will shape the cookie perfectly round.
Make sure to do this when the cookies are hot out of the oven. If the cookies cool, they won’t shape. I do this trick with my Vegan Brownie Cookies and they go down a treat!
Tips to make the BEST cookies:
Only bake them for the time written down:
- The cookies will have a light brown / golden edge and will be soft in the middle. This will create that gooey and soft middle when you bite into the cookie.
Tap the tray on the work top when they’re out of the oven:
- When the cookies are first out of the oven, they will have risen ever so slightly. To get rid of the excess air, tap the tray on the worktop a few times. You’ll see the cookies deflate and become like bakery style cookies, yum!
Use a ice-cream scoop to form the cookie dough balls:
- Using an ice creams scoop will help you make perfectly even cookies. You will also avoid getting your hands greasy will the sticky dough.
Weight out the cookie dough before baking:
- Make sure to weigh each cookie dough to 40g before placing on the baking try. This will ensure the entire batch of cookies are the same size and will bake even.
Top the cookies with chocolate chips before and after baking:
To ensure the maximum chocolateyness of these cookies, top the cookie dough with more chocolate chops before baking. If you want to go all out, as soon as the cookies come out of the oven, top them with chocolate chips. This will help them be gooey on top, and will simply create a more chocolate filled cookie. It also makes them look even more delicious too!
Gluten-free Chocolate Chip Cookie F&A:
Of course!
YES! This is the best vegan and gluten-free cookie you’ll ever try! Thank me later!
Yes, but only if you use a nut-free milk. Use oat milk or soya.
You sure can, but this recipe work’s just as well with a simple bowl and wooden spoon.
I’ve never actually tried to make these cookies in a food processor personally. But if you do, just make sure that the mixture is really well combined and that you scrape down the sides occasionally too.
Looking for more chocolate recipes? Check these out:
- Vegan Shortbread Brownies
- Mini No-Bake Chocolate Cheesecakes
- The BEST Vegan Blondies
- Vegan Gluten-free Chocolate Cake
- Flourless Chocolate Cake (Vegan + Gluten-free)
- Easy Vegan Strawberry Cream Brownies
- No-Bake Vegan Chocolate Cheesecake
If you make these cakes, make sure to tag me @thelittleblogofvegan over on Instagram and leave a review below. Hover over the images on this post and PIN them to your favourite Pinterest boards. Happy baking!
Print
Gluten-free Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
Soft in the middle, crisp on the outside, these gluten-free vegan chocolate chip cookies taste like they have come straight out of a bakery.
Ingredients
Ingredients for the cookies
- 110g of dairy-free butter / margarine
- 150g of caster sugar
- 1 teaspoon of vanilla extract or 1 vanilla pod (seeds only)
- 180g of gluten-free plain flour
- 1/4 teaspoon of Xanthan gum
- 1 teaspoon of bicarbonate of soda
- 1 tablespoon of dairy-free milk
- 50g of dairy-free dark chocolate chips (plus extra to decorate)
Instructions
Method
- Preheat the oven to 180°C fan and line 2 cookie trays with grease proof paper.
- Add the softened dairy-free butter, caster sugar and vanilla extract to a mixing bowl and cream together. You can either use a wooden spoon or a stand mixer with a paddle attachment. Mix until creamy.
- Sift the gluten-free flour, xanthan gum and baking soda to the butter mixture. Mix together until crumbly.
- Add in the dairy-free milk and mix until it forms a thick cookie dough.
- Fold in the chocolate chips. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Scoop and roll the cookie dough into small balls (weighing 40g each) and place onto the lined baking tray. Space them out evenly, and press down slightly to flatten. You don’t want to press down too much, you still want them to be ball like. These cookies will spread out a lot so give them room.
- Decorate them with more chocolate chips (optional).
- Bake for 10-12 minutes. When they come out of the oven, they will be very soft. The edges will be firm but the cookies will still be very soft in the middle. They will firm up as they cool down.
- Tap the tray on the worktop to remove any air. This will help flatten them into the bakery style cookie.
- Press in a few more white chocolate chunks to the top of the cookies as they come out of the oven if you like (optional). If the chocolate is too gooey, pop them into the fridge to set.
Notes
To store: Store these cookies in a sealed container, in or out of the fridge. Best enjoyed within 5 days of making. If you store them in the fridge, allow to come to room temperature before enjoying.
What dairy-free butter to use? if you’re using a vegan butter, my favourites are Naturli Block and Flora Plant Based Block Butter.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
These are soo tasty. They don’t taste like GF at all and are very sweet and gooey. Cant wait to make another batch. Thank you for making them GF.
Author
Aww that makes me so so happy, thank youuu xx
are these in your recipe book?
Author
Hello lovely, this recipe is on my blog. The book has all brand new recipes! xxx
What do you find is the best gluten free flour blend?
Best GF and DF cookies!
Easy to make and very tasty
Author
THANK YOU SO MUCH! Over the moon you enjoyed 🙂 x
Easy cookies which are really scrummy. Enjoyed making them with the kids thoroughly!!
Author
Aw thank so much! So happy you enjoyed! x
Could I use guar gum instead of xantan gum?
Author
Hello, i wouldnt change the recipe with new ingredients as the recipe has been tested with xanthan gum, so im unsure is guar gum would work x
If the gluten-free flour blend already has xanthan gum, do you have to add the additional?