Vegan Chocolate Chip Cookies (gluten-free)
The most difficult thing about these easy-to-make vegan chocolate chip cookies is waiting for them to cool! Packed with non-dairy chocolate chips, these cookies offer a delightfully rich chocolate flavor in every bite, making them a healthy indulgence option for chocolate lovers! They are dairy-free, gluten-free, and vegan!
These cookies are so irresistibly delicious that no one will ever guess they’re a little lighter than traditional chocolate chip cookies! Made without any added oil and completely cholesterol-free, they still deliver that classic chewy, sweet, and chocolatey goodness—just with a healthier twist. Perfect for satisfying your sweet tooth!
I will be upfront and say that these are not low-fat cookies because of the peanut butter, but they are a healthier option that has no added oil or eggs, and they are cholesterol-free. Perfect for an occasional treat! If you are looking for a lower-fat cookie recipe, try our healthy vegan oatmeal cookies.
All of the cookies on this website are vegan, oil-free versions like our vegan edible cookie dough and these delectable dairy-free pumpkin cookies.
Reasons you will love these cookies
- Wholesome Ingredients – These cookies are made with simple, plant-based ingredients, free from oil, gluten, and dairy, making them a healthier treat without sacrificing flavor.
- Easy & One-Bowl Recipe – No complicated steps or fancy equipment—just mix, scoop, and bake! Perfect for busy bakers looking for a quick and delicious homemade dessert.
- Allergy-Friendly & Kid-Approved – Since they’re gluten-free, dairy-free, and egg-free, they’re a great option for those with food sensitivities—and even picky eaters will love them!
Ingredients you will need
- Oat flour- A fantastic choice for baking cookies because it creates a soft, chewy texture while adding a boost of fiber and nutrients. It’s naturally gluten-free, but if you have gluten sensitivities or allergies, be sure to check the labels to ensure you’re using certified gluten-free oats, as some brands may have cross-contamination. It’s simple to make oat flour in your blender using whole oats.
- Peanut butter- Adds a rich, nutty flavor that pairs perfectly with chocolate, and it acts as a natural fat replacement, making it a great alternative to butter or oil—especially in vegan and oil-free recipes.
- Sugar- Brown sugar is a great option for baking cookies because it is less refined than white sugar and adds a rich, caramel-like flavor that enhances both taste and texture. Other types of granular sugar can also be used.
- Vanilla- Enhances the flavor of vegan cookies by adding warmth and depth, making the natural sweetness and other ingredients shine.
- Apple cider vinegar- Helps activate baking soda in cookies, creating a light, fluffy texture.
Substitutions and additions
I suggest making these cookies by the recipe the first time, but here are a few suggestions for tweaks for a second batch.
- Nut Butters- I personally prefer peanut butter with this recipe, but you can use the nut butter of your choice.
- Sugar options- Cane or coconut sugar would probably also work well with this recipe.
- Apple Cider Vinegar- Lemon juice can be used in a pinch.
- Nuts- Walnuts or pecans make an excellent addition for a little crunch.
How to make vegan chocolate chip cookies
STEP #1: Preheat your oven to 325°F (160C). Line a baking sheet with parchment paper.
If you don’t have oat flour on hand, it’s simple to make homemade oat flour by blending oats in your blender or food processor.
STEP #2: In a large mixing bowl, combine all ingredients and blend until well combined and smooth.
STEP #3: Using a spoon place each cookie on the parchment paper in ball form about 2 inches apart.
Once you have them all placed on the pans, go back and flatten them out a little and shape them into cookie form. They will only spread out a little as they bake.
STEP #4: Bake for 15-17 minutes or until golden brown. After 17 minutes cut off the heat, crack the oven door, and allow them to cool slowly inside the oven for about 30 minutes so the edges will be a little crunchy.
Add additional chocolate chips after baking while the cookies are still warm if you want them to look pretty. This way the chocolate chips on top will be more visible and will hold their form, but they taste terrific both ways!
STEP #5: They will firm up as they cool. Don’t handle them before they cool well. The end result with this technique is a chewy middle and slight crunch around the cookie edges and a kitchen that smells divine!
Frequently Asked Questions
While oat flour provides a soft and chewy texture, you can substitute almond flour, but it may result in a slightly different texture. You may need to adjust the amount of flour for the best results.
These cookies are vegan because they are made without any animal products, such as eggs or dairy. Instead, we use plant-based alternatives like these dairy-free chocolate chips.
Yes, other nut butter options such as almond or cashew make good substitutions. To make this recipe nut-free, try using sunflower seed butter.
Store these vegan chocolate chip cookies in an airtight container in the refrigerator for up to one week or freeze for up to six months.
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Vegan Chocolate Chip Cookies
Ingredients
- 1/4 cup oat flour
- 1/2 cup natural creamy peanut butter
- 1/3 cup brown sugar (date sugar, coconut sugar, etc)
- 2 tablespoons water
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 325°F (160C). Line a baking sheet with parchment paper.If you don’t have oat flour on hand, it’s simple to make homemade oat flour by blending oats in your blender or food processor.
- In a large mixing bowl, combine all ingredients and blend until well combined and smooth.
- Using a spoon place each cookie on the parchment paper in ball form about 2 inches apart.Once you have them all placed on the pans, go back and flatten them out a little and shape them into cookie form. They will only spread out a little as they bake.
- Bake for 15-17 minutes or until golden brown. After 17 minutes cut off the heat, crack the oven door, and allow them to cool slowly inside the oven for about 30 minutes so the edges will be a little crunchy.
- Add additional chocolate chips after baking while the cookies are still warm if you want them to look pretty. This way the chocolate chips on top will be more visible and will hold their form, but they taste terrific both ways!
- They will firm up as they cool. Don’t handle them before they cool well. The end result with this technique is a chewy middle and slight crunch around the cookie edges and a kitchen that smells divine!
Video
Notes
- Flour- Yes, I did a double-take on that too, but it really is only 1/4 cup oat flour. The cookies are heavy on peanut butter so that bulks up the batter. All I know is that they are amazing.
- Nut Butters- I personally prefer peanut butter with this recipe, but you can use the nut butter of your choice.
- Sugar options- Cane or coconut sugar would probably also work well with this recipe.
- Apple Cider Vinegar- Lemon juice can be used in a pinch.
- Nuts- Walnuts or pecans make an excellent addition for a little crunch.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
Drenda-Michell Brennan lived in Japan in the 1980s and 90s where she enjoyed spending much of her time visiting the kitchens of family and friends, watching and learning to prepare traditional Japanese cuisine. She is the mother of three Japanese-American grown children and grandmother (HuneyGram) to nine grandchildren. Read More…
These cookies were easy to make. Like the receipe says – they are soft on the inside and slightly crispy on the edges, just right!
Perfect! I’m glad that you enjoyed them. Thank you for the great feedback.
Can PBpure be used instead of regular PB?
Yes, if you reconstitute it first, I think it would work just fine.
These may be ok for anyone who doesn’t have diabetes or heart disease, but 11g of fat for one cookie is over the limit for fat in a meal for diabetics or heart patients and anyone wanting to lose weight. Three cookies would put a diabetic over the total daily limit for fat (30g max in a day – according to the Mastering Diabetes program). I find your recipes to be very high in fat and I am going to stop subscribing to them, since the recipes make me want to have the treats, and I cannot do that and maintain my health with all this fat. Applesauce might be a better choice for most than peanut butter. I certainly would not advocate adding nuts on top of this, as you suggest in your notes.
Yes, as mentioned in the recipe, these are higher in fat due to the peanut butter. PB powder might be a good option to reduce the fat content. I also shared a lower fat and calorie option with our Oatmeal Cookies that have 88 calories and 1 gram of fat per cookie.
While this website is plant-based and oil-free, some of the desserts aren’t sugar-free or low-fat. We do use maple syrup, less refined sugar, and many times applesauce and to lower the fat content when possible. A good resource for those looking for desserts that are very low in calories and fat would be Dr. Esselstyn’s Prevent and Reverse Heart Disease Cookbook. It is good for those on the strictest of diets due to heart disease and even diabetes.
You might be able to use PB2 for the peanut butter. It would lower the fat content.
My amazing sister came up with this new recipe for chocolate chip cookies, and they are fantastic. She brought some over for me to sample, and my husband gave them 2 thumbs up! They are easy to make with simple ingredients. You’ve got to try them!