the perfect gluten free vegan chocolate chip cookie

Crispy on the edges. Gooey and chewy on the inside. Lightly golden brown and loaded with chocolate chips. All things I look for in the perfect chocolate chip cookie. When the craving comes, I need them to be just right. Warm and fresh out of the oven is also a must!

I’ve made more chocolate chip cookie recipes than probably any other recipe. That’s how much I love them. I do all the testing in the kitchen to get them to complete perfection, so you don’t have to. I also like to eat the cookie dough along the way, since it’s egg free (best thing about vegan cookie dough). When these are baked to their chocolate chip cookie deliciousness, they really are amazing. You will never know they are missing those “essential” cookie ingredients. You can trust me. I take this recipe-creator job very seriously. 

These cookies are my final entry into the Fast and Fresh Dairy Free Time Trials recipe contest, put on by So Delicious and Go Dairy Free. Be sure to check out my other entries…instant berry frozen yogurt, double chocolate zucchini muffins and mini lemon pancakes. All gluten, dairy and egg free! I’ve saved the best for last, my friends. These really are the PERFECT gluten free vegan chocolate chip cookies!

the perfect gluten free vegan chocolate chip cookie

makes 24 cookies 
  • 2 1/3 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup organic brown sugar
  • 1/2 cup organic cane sugar
  • 1/2 cup coconut oil, softened
  • 1/4 cup So Delicious unsweetened coconut milk, room temperature
  • 2 tablespoons pure maple syrup, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cup dairy free chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream together the brown sugar, sugar and coconut oil, 1-2 minutes. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add the flour mixture and chocolate chips. Stir until just combined. Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers. Bake for 8-9 minutes. Do not over-bake (cookies will be soft to the touch). Place cookies on cooling rack to cool completely. Store in air-tight container.

You can find this recipe and all of the other entries into the Fast and Fresh Dairy Free Time Trials on the So Delicious Dairy Free pinterest board!


  1. says

    These look delicious! A couple of questions: did you use the sorghum version of your flour blend? And next, I'm hoping to make my cookie-obsessed toddler a cookie cake for his birthday. Do you think this could work as one giant cookie? Or would I need to modify a lot? Thanks for great recipes!

    • says

      Michelle, I used the sorghum version, but either would work fine! I love the idea of using this recipe for one giant cookie! I haven't tried yet, but I'm sure it would be so yummy and work well….might have to try that for my kids too :)

    • Anonymous says

      Trying them right now…I decided to add 3 min to half of the cookies to see the difference in texture.

    • Anonymous says

      Not a big difference but prefer adding an extra 3 min (12 min total) I found them delicious but too sweet for my taste. Will try them again cutting down on the sugar.

  2. says

    Hands down the best chocolate chip cookie recipe ever!! We've tried several since switching to GF/egg free/dairy free/soy free and these taste even better than the full allergy version! My kids are so happy to finally have great cchip cookies again! In fact, I love your blog and have printed off a million recipes to try! Thank you!

  3. says

    Sarah, THANK YOU SO MUCH… I feel like I could cry! (I know… I know… ) But you MUST understand… I LOVE TO BAKE. And when I found out that I couldn't have gluten AND eggs, my heart sunk. One or the other would've been doable… but BOTH?
    Until I tried this recipe, I have been fairly discouraged with most baking attempts. I particular, a total baked goods SNOB, and think my baking outperforms most bakeries. :o)
    This COOKIE is amazing… I couldn't believe it stayed chewy inside. I couldn't believe it looked pretty. I couldn't believer it tasted RICH, and just like a chocolate chip cookie should make you feel like… indulgent! PLEASE keep at it! I think you should do a cookbook/bakebook…. :o) I am now hunting down all sorts of recipes from your blog to try…. THANK YOU. 2014 is looking bright. :o)

  4. says

    Wow. Wow wow wow! I just made these for my husband's birthday. They are truly delicious and came out perfect- and that says a lot because I'm a terrible baker! I did make one small adjustment-my baker friend told me when cooking in high altitude to reduce the sugar. So I reduced the brown sugar to 1/2 a cup. (We are at 5,200 feet.)

    We are in cookie heaven over here!! I will be trying lots more of your recipes!

    Thank you!!

  5. says

    I would love to make these, but need it to be low to no sugar…would substituting coconut sugar work? Also, is maple syrup considered non-sugar? I read the back label and the sugar content was high, but didn't know if that was a "good kind"? Also, I've used grain free choc chips in the past, thinking they were low sugar. … any thoughts?

  6. Nicole says

    WOW!!! These are AMAZING!!! I would never know they were allergy safe if I hadn't just baked them myself!

    I can not even begin to explain how you have helped our family! My three year old is allergic to peanuts, eggs, dairy, soy and is gluten free. This site allows me to make treats that help him to feel included no matter what his allergies! You are a hero!! Thank you so very much! Have you ever thought of venturing into non baked goods too?!

    • says

      This comment made my day :) Thank you so much, Nicole! I love, love, love getting feedback on my recipes, especially from those that are trying so hard to make treats for their kids with allergies. I know how special that is for my own son!

  7. Anonymous says

    These cookies are awesome! They baked perfectly and taste delicious! I can't wait to try more of your recipes!

  8. Anonymous says

    Do you suppose it'll turn out fine substituting gluten free all purpose flour in place of your flour blend? I'm not an avid baker and already have this flour on hand

  9. Anonymous says

    Nom! Nom! Nom! Seriously yummy cookies! I substituted lentil/white rice flour and honey and I had to make another batch before the first even had cooled. :)

  10. Kelly says

    Sarah, in your recipes that use So Delicious Coconut Milk brand, have you ever subbed canned coconut milk and reducing with water to match the fat content of the So Delicious brand? I would like to avoid Carageenan and "natural flavors" which could be GMO.

Leave a Reply