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chocolate chip cookies on board

Vegan Gluten Free Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12-14 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Truly the best Vegan Gluten Free Chocolate Chip Cookies, oh so soft, made in 1 bowl with wholesome ingredients, and no chilling!


Units Scale
  • 1 tbsp ground flax + 3 tbsp water
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 1 1/2 cups super fine blanched almond flour (120g)
  • 1/4 cup coconut flour (21g)
  • 1/4 tsp salt, plus more for sprinkling
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips


  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. Whisk together flax and water in a large mixing bowl. Set aside to gel for 5 minutes. Meanwhile, melt coconut oil and set aside to cool.
  3. Add vanilla, coconut sugar, and coconut oil to flax mixture, whisking thoroughly to combine.
  4. Add almond flour, coconut flour, salt, and baking soda, stirring to combine with a rubber spatula. The texture will be soft and mushy. Fold in chocolate chips.
  5. Use a cookie scoop to portion about 3 tbsp of batter onto cookie sheet, rolling into balls and placing about 2 inches apart. If you like flatter cookies, gently flatten with your hands as they won't spread much while baking. Bake for 12-14 minutes (12 minutes for more gooey, "under-done" cookies). Cool on a wire rack.


STORAGE: Store cookies the counter in an air-tight container for up to 4 days.

FREEZE: You can also freeze dough balls in an even layer and then transfer to a freezer-safe baggie. Bake cookies for 1-2 minutes more right from frozen.