Vegan Gluten-Free Chocolate Chip Cookies

A cooling rack full of freshly baked vegan and gluten-free chocolate chip cookies.

Vegan 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.

Course Dessert, Baking

Cuisine American

Keyword egg-free chocolate chip cookies, allergy-free chocolate chip cookies, gluten-free chocolate chip cookies, dairy-free chocolate chip cookies

Prep Time 2

Cook Time 12

Total Time 2 12

Servings large cookies

Calories 229kcal

Author Jamie

Ingredients

Wet Ingredients

1 cup unsalted allergy-free butter melted (227 grams)
½ cup white sugar (100 grams)
¾ cup light brown sugar packed (145 grams)
2 teaspoons vanilla
6 tablespoons warm water (90 ml)

Dry Ingredients

3 cups wheat-free and gluten-free flour (405 grams)
2 tablespoons potato starch (20 grams)
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

Storage: 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.

Silicone Liner: 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.

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.

Nutrition