These amazing Vegan Gluten-Free Chocolate Chip Cookies taste just like Toll House, but better! They are wheat-free, dairy-free, egg-free, soy-free, and free of the remaining top 9 allergens. This perfect cookie recipe tastes just like the best bakery and homemade cookies you remember and is easy to make with our simple step-by-step instructions.
Get excited to to share these "just-like-the-original" vegan and allergy-free cookies with friends and family! This year-around favorite is super shareable and our friends and family had no idea that these were vegan and without gluten, wheat, dairy, and egg.
Make them for any occasion including holidays, and serve them with our Easy Microwave Hot Chocolate recipe for an extra special treat! Or, if you're a peanut butter fan, consider pairing with our decadent Peanut Butter Hot Chocolate.
If you're looking for a refined sugar-free version, check out our amazing Coconut Sugar Chocolate Chip Cookies that can also be made vegan and gluten-free.
And f you're new to gluten-free, be sure to also check out our how to go gluten free guide
Jump to:
Allergy-Friendly Substitutions
Most chocolate chip cookies include wheat and gluten, eggs, and dairy. Here are our favorite tested vegan and allergy-free substitutions for cookies:
- Dairy-Free Butter - Vegan buttery sticks make the best substitution, but you need to read the label carefully if baking for a soy allergy since soy is often part of vegan butter substitutes.
- Egg-Free Substitution - Egg substitutes can get complicated, but there really is no need to get special egg-free ingredients for cookies and most other baked goods. For 2 eggs, we substitute 2 tablespoons of potato starch with 6 tablespoons of water. This will give your cookies that traditional crispy outside and soft inside. Rather than mixing them ahead of time, I separated the starch and water into dry and wet ingredient categories respectively.
- Best Gluten and Wheat-Free Flour - My personal favorite wheat and gluten-free flour for baking is Pamela's All Purpose 1-to-1 flour. It is a rice-based blend, vegan, and free of the top 9 allergens. Bob's Red Mill 1-to-1 flour is also rice-based and a great flour to use for this recipe.
Ingredients Notes
These vegan and gluten-free chocolate chip cookies are made with common everyday ingredients. If you do not need them to be free of egg, dairy, wheat and gluten, it is easy to substitute the original ingredient back into the recipe.
- Flour - I recommend using a gluten-free rice flour blend like Bob's Red Mill 1-to-1 Gluten-Free Flour or Pamela's All Purpose Gluten-Free Flour.
- Butter - I like Earth Balance Vegan Buttery Sticks - the red package is free of the top 9 allergens including soy. If you would like to replace the butter with coconut oil, substitute ¾ cup coconut oil and ¼ cup water (for 1 cup of butter in the 1x recipe). The coconut oil to butter substitution is not 1-to-1 because butter is 80% fat and 20% water and coconut oil is 100% fat.
- starch - Potato or corn starch can be used in this recipe. They make the outside of the cookie crisp and act as an egg replacer.
- water - Warm water is a somewhat nontraditional ingredient in chocolate chip cookies. It is the other part of the egg replacement after starch. There is also some additional water needed if using coconut oil instead of butter. See the note on 'butter' above if using coconut oil.
- baking powder - make sure to use a gluten-free baking powder variety. Rumford and Clabber Girl are popular gluten-free brands in the USA.
- chocolate chips - We like Enjoy Life brand chocolate chips because they are gluten-free and free of the top 9 common allergens.
See recipe card for complete quantities and instructions.
Step-by-Step Instructions
Only 5 steps and 30 minutes stand between you and the most perfect vegan gluten-free chocolate chip cookies ever!
Step 1. Wet Ingredients: In a medium mixing bowl, add the warm melted vegan butter, white sugar, and brown sugar. Whisk by hand or with an electric mixer for at least one minute, or until the mixture is smooth and the sugar granules begin to dissolve. Add vanilla and warm water and continue to mix/whisk until you have a smooth sugar syrup.
Step 2. Dry Ingredients: In a large mixing bowl, add flour, potato starch, baking soda, and salt. Whisk together until well-mixed.
Step 3. Finish and chill the dough: Pour the wet ingredients into the bowl with dry ingredients. Mix well until the dough is smooth and shiny. Add the chocolate chips and mix well. Cover the bowl with a lid, beeswrap, or plastic wrap and place it in the refrigerator for at least 2 hours to chill.
Step 4. Prep for baking: When ready to bake, take the dough out of the refrigerator and let rest at room temperature for 30 minutes. Preheat the oven to 325 degrees F (162 degrees C). Line cookie sheets with parchment paper or a silicone liner. Roll the dough into large round balls with about 3 tablespoons of dough each. This will make large, but not jumbo-sized, chocolate chip cookies. Leave about 3 inches between the cookies to allow for spread. I bake only 6 cookies per large baking sheet.
Step 5. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the tops have some light golden brown color. Then remove from the oven and allow to cool for 10 minutes before gently using a spatula to remove the cookies from the sheet and place on a cooling rack. Let cool and enjoy!
Hint: If baking with a silicone liner like silpat, expect the baking time to be 3-5 minutes longer than if using parchment paper. The cookies are finished when the edges are golden brown with a little spotty golden brown coloring on the top.
Expert Tips
- Dissolve the sugar in the vegan butter. If you dissolve the sugar into the vegan butter, your cookies will be crisper. We recommend whisking the wet ingredients together for at least 1 minute, but longer will give you a crisper cookie and smoother dough.
- Read your vegan butter ingredients carefully if making this allergy-free. Vegan butter can contain soy or tree nuts. If you're making this allergy-free, double check your ingredients for hidden allergens and have a quick chat with your allergic cookie eater to make sure they feel comfortable with your ingredient choices.
Recipe FAQs
After cooling to room temperature, store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
The Enjoy Life brand of chocolate chips are free of the top 9 allergens and are great for baking or snacking.
Gluten-free chocolate chip cookies typically use a gluten-free flour mix made from rice and other gluten-free starches and flours like tapioca and potato.
We found that Bob's Red Mill 1-to-1 gluten-free flour or Pamela's All Purpose gluten-free flour are best for cookies in our recipe experiments.
The baking temperature and ingredients both have an effect on if a cookie is chewy vs crunchy. Lots of butter or oil tends to make cookies crunchier, while more egg can lend to a softer, chewier texture. Adding starch to the cookie dough can help to create a crisp outside. Baking cookies at a lower temperature will generally create a chewier cookie.
In egg-free chocolate chip cookies, the combination of 1 tablespoon of potato or corn starch plus 3 tablespoons of water is an excellent replacement for 1 egg. For two eggs, use 2 tablespoons of starch and 6 tablespoons of water.
Other Related Gluten-Free Cookie recipes to consider...
Looking for other recipes like this? Try these:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like it, consider a comment in the field further down. Thank you!
PrintVegan Gluten-Free Chocolate Chip Cookies
These amazing Vegan Gluten-Free Chocolate Chip Cookies taste just like Toll House, but better! They are wheat-free, dairy-free, and egg-free.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 25 large cookies 1x
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup unsalted allergy-free butter, melted
- 1 cup white sugar (100 grams)
- 1 cup light brown sugar, packed (145 grams)
- 2 teaspoons vanilla
- 6 tablespoons warm water
Dry Ingredients
- 3 cups wheat-free and gluten-free flour (405 grams)
- 2 tablespoons potato starch
- 1 teaspoon baking soda
- ½ tsp baking powder
- 1 teaspoon sea salt
- 2 cups allergy-free chocolate chips (375 grams)
Instructions
- Wet Ingredients: In a medium mixing bowl, add the warm melted vegan butter, white sugar, and brown sugar. Whisk by hand or with an electric mixer for at least one minute, or until the mixture is smooth and the sugar granules begin to dissolve. Add vanilla and warm water and continue to mix/whisk until you have a smooth sugar syrup.
- Dry Ingredients: In a large mixing bowl, add flour, potato starch, baking soda, and salt. Whisk together until well-mixed.
- Finish and chill the dough: Pour the wet ingredients into the bowl with dry ingredients. Mix well until the dough is smooth and shiny. Add the chocolate chips and mix well. Cover the bowl with a lid, beeswrap, or plastic wrap and place it in the refrigerator for at least 2 hours to chill.
- Prep for baking: When ready to bake, take the dough out of the refrigerator and let rest at room temperature for 30 minutes. Preheat the oven to 325 degrees F (162 degrees C). Line cookie sheets with parchment paper or a silicone liner. Roll the dough into large round balls with about 3 tablespoons of dough each. This will make large, but not jumbo-sized, chocolate chip cookies. Leave about 3 inches between the cookies to allow for spread. I bake only 6 cookies per large baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the tops have some light golden brown color. Then remove from the oven and allow to cool for 10 minutes before gently using a spatula to remove the cookies from the sheet and place on a cooling rack. Let cool and enjoy!
Notes
Allergy-Friendly Substitutions
Most chocolate chip cookies include wheat and gluten, eggs, and dairy. Here are our favorite tested vegan and allergy-free substitutions for cookies:
- Dairy-Free Butter - Vegan buttery sticks make the best substitution, but you need to read the label carefully if baking for a soy allergy since soy is often included in vegan butter substitutes.
- Egg-Free Substitution - For 2 eggs, we substituted 2 tablespoons of potato starch with 6 tablespoons of water. This will give your cookies that traditional crispy outside and soft inside. Rather than mixing them ahead of time, they are separated into dry and wet ingredient categories respectively.
- Best Gluten and Wheat-Free Flour - My personal favorite wheat and gluten-free flour for baking is Pamela's All Purpose 1-to-1 flour. It is a rice-based blend, vegan, and free of the top 9 allergens. Bob's Red Mill 1-to-1 flour is also rice-based and a great flour to use for this recipe.
To use coconut oil: Substitute 1 cup of butter with ¾ cup of coconut oil plus ¼ cup of warm water. Coconut oil is 100% fat, whereas butter and vegan butter are 80% fat and 20% water. This ratio will give you the best texture, just like the original recipe.
Keywords: allergy-free chocolate chip cookies, gluten-free chocolate chip cookies, dairy-free chocolate chip cookies, egg-free chocolate chip cookies
Emily W.
So excited for a legit allergy free cookie! My daughter has celiac and her friend has an egg and dairy allergy. I made these for both of them and sent some home with her. Her mother hugged me with tears in her eyes. So great what you’re doing here. Please make more egg free recipes!
★★★★★
Kaila
What is this magic?? These are very very good. Delicious. I can’t believe they are egg free. Don’t hesitate — just bake! I made them exactly as written with bobs red mill flour and the coconut oil hack.
★★★★★
Abbi H.
Wow, these really taste like the real thing! I made the full batch which makes a ton of cookies. We froze some, offered them to friends, and no one knew they were gluten-free and vegan! Really stellar recipe that we’ll be making again and again.
★★★★★