Crispy on the outside, soft and gooey inside, and packed with melty chocolate chips that’s what I call the perfect cookie. When I first started baking vegan gluten free cookies, I wasn’t sure I’d ever land on a recipe that checks every box. But after lots of testing (and taste-testing), this one became my go-to.
As someone who shares allergy-friendly recipes at LilyaFood.com, I’ve poured love and real experience into creating gluten free vegan cookies that truly taste like the real thing. They’re foolproof, packed with flavor, and the best part no one will ever guess they’re vegan and gluten-free.
Why These Vegan Gluten Free Cookies Are the Best
Perfect Texture
These cookies have a soft and tender center with golden, crisp edges. The balance is just right, giving you that classic cookie feel without any gluten or animal products.
Incredibly Easy
You only need one bowl and a few pantry ingredients. No complicated steps or special tools. Whether you’re a seasoned baker or just starting out, this recipe keeps things simple.
Allergy-Friendly
They’re naturally egg-free and dairy-free, and can easily be made nut-free with the right chocolate and flour blend. That makes them safe for a wide range of dietary needs.
Fast and Flexible
There’s no need to chill the dough unless it’s a hot day. You can have these cookies mixed, baked, and ready to eat in under 30 minutes.
Ingredients Needed for Vegan Gluten Free Cookies
For the Base
• Gluten free 1-to-1 flour blend or all-purpose flour if not gluten sensitive
• Dutch-process cocoa powder for a rich chocolate flavor
• Baking soda to help the cookies rise slightly
• Sea salt to balance the sweetness
• Espresso powder (optional) to deepen the chocolate taste
For Moisture and Fat
• Vegan butter or melted and cooled coconut oil for richness
• Dairy free yogurt or unsweetened applesauce as a binder and for softness
For Sweetness and Flavor
• Brown sugar for moisture and chewiness
• Granulated sugar for structure and a slight crisp
• Vanilla extract for depth of flavor
For the Add-Ins
• Vegan chocolate chips or chopped vegan chocolate for that gooey finish
Each ingredient has a purpose and works together to create cookies that taste just as good as traditional ones, without any gluten or animal products.
How to Make Vegan Gluten Free Cookies
1. Mix the wet ingredients
In a large mixing bowl, combine the melted vegan butter, dairy free yogurt or applesauce, brown sugar, granulated sugar, and vanilla extract. Whisk until the mixture looks smooth and glossy. This helps dissolve the sugars and sets the base for a chewy cookie.
2. Add the dry ingredients
Sprinkle in the baking soda, sea salt, espresso powder if using, and cocoa powder. Whisk again to blend evenly. This step ensures no pockets of dry ingredients are left behind.
3. Fold in the flour
Using a rubber spatula, gently fold in the flour until just combined. Be careful not to overmix. Stop as soon as you no longer see dry streaks of flour. Overmixing can lead to dense cookies.
4. Add the chocolate
Fold in the vegan chocolate chips or chopped chocolate. This is when the dough really starts to look and smell amazing.
5. Optional resting time
If your dough feels very soft or sticky, let it rest at room temperature while the oven preheats. On warmer days or when using certain gluten free flour blends, chilling the dough for 20 to 30 minutes can help it firm up.
6. Preheat the oven
Set your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
7. Shape the cookies
Scoop about one and a half tablespoons of dough and roll into a ball. For extra large cookies, stack two portions and gently press them into a tall cylinder. Place them on the baking sheet, leaving about two inches of space between each.
8. Bake
Bake for 11 to 13 minutes until the edges are set but the centers still look soft. The cookies will firm up as they cool.
9. Cool and shape
Let the cookies cool on the baking sheet for about 10 minutes. If the edges look uneven, gently nudge them into shape with the back of a spoon for a rounder appearance. Then transfer to a wire rack to finish cooling.
Cookie Clinic: Troubleshooting and Baker’s Tips
Use a Kitchen Scale
Measuring flour with cups often leads to using too much, which makes cookies dry and cakey. A digital scale ensures you’re getting the right amount every time. If you’ve ever ended up with thick, puffy cookies, this might be why. Try weighing your ingredients and see the difference.
Problem: My cookies turned out flat
This usually happens when the vegan butter was too warm or fully melted. If your kitchen is hot or the dough feels very soft, let it chill for 15 to 30 minutes before baking. A slightly firmer dough will hold its shape better in the oven.
Problem: My cookies are dry and crumbly
You probably added too much flour. This is the most common issue with gluten free baking. Instead of scooping flour directly from the bag, spoon it into your measuring cup and level it off gently, or better yet, use a scale.
Problem: My cookies have a gritty texture
Some gluten free flour blends, especially those with rice flour, need time to absorb moisture. Let your cookie dough rest for at least 30 minutes before baking. This allows the flours to fully hydrate and results in a smoother texture.
Serving and Storage Tips
Storing Baked Cookies
Keep your cookies fresh by placing them in an airtight container at room temperature. They will stay soft and chewy for up to five days. If you like a slightly firmer texture, leave the lid slightly ajar for the last day or two.
Freezing Baked Cookies
Let the cookies cool completely before freezing. Place them in a freezer-safe container or bag with a small piece of parchment between each layer to prevent sticking. They will keep well for up to three months. To enjoy, let them thaw at room temperature or warm briefly in the oven.
Freezing Cookie Dough
Scoop the cookie dough into balls and arrange them on a tray lined with parchment. Freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, place them directly onto a baking sheet and add a few extra minutes to the baking time. This is a great way to have fresh cookies anytime without starting from scratch.
Helpful Notes
• For the best results, use a gluten free flour blend that includes xanthan gum. This helps give the cookies structure and chewiness similar to wheat-based cookies.
• If you prefer a less sweet cookie, you can reduce the granulated sugar slightly without affecting texture.
• Want crispier edges? Flatten the dough balls a little before baking.
• If using coconut oil instead of vegan butter, expect a slightly crispier cookie with a subtle coconut flavor.
• Make it nut free by choosing allergy-safe chocolate chips and a flour blend that does not contain almond flour.
• For an extra bakery-style look, press a few chocolate chips on top of each dough ball just before baking.
• If your cookies spread too much, try baking on a silicone mat or switch to a lighter-colored baking tray to slow down browning.
Why You’ll Love These Cookies
These vegan gluten free cookies are more than just a treat. They’re the perfect mix of chewy and crispy, and they come together quickly with easy-to-find ingredients. You don’t need to chill the dough or hunt down fancy substitutes. Whether you follow a gluten free and vegan diet or just love a good cookie, this recipe will not disappoint.
No one will guess they’re made without eggs, butter, or wheat. That’s the magic of this recipe. They hold together beautifully, taste rich and chocolatey, and deliver the kind of texture that makes you reach for another one.
If you try these cookies, please leave a comment below and give the recipe a star rating. I love hearing how they turn out in your kitchen. Share your results on Pinterest or Facebook and tag me so I can see your creations.
What flavor twist did you try? Peanut butter, double chocolate, or something else? Let us know below.
More Gluten-Free Cookies & Biscuits Recipes To Try!
Gluten Free Dairy Free Cookies
Gluten Free Peanut Butter Cookies
Vegan Gluten Free Chocolate Chip Cookies
Ingredients
Base
- 160 g gluten free 1-to-1 flour blend or all-purpose flour if not gluten sensitive
- 30 g Dutch-process cocoa powder for a rich chocolate flavor
- 1 tsp baking soda
- 0.5 tsp sea salt
- 0.5 tsp espresso powder optional, to deepen the chocolate taste
Moisture and Fat
- 113 g vegan butter or melted and cooled coconut oil
- 60 ml dairy free yogurt or unsweetened applesauce
Sweetness and Flavor
- 100 g brown sugar
- 50 g granulated sugar
- 2 tsp vanilla extract
Add-Ins
- 150 g vegan chocolate chips or chopped vegan chocolate
Instructions
- In a large mixing bowl, whisk together melted vegan butter, dairy free yogurt or applesauce, brown sugar, granulated sugar, and vanilla extract until smooth and glossy.
- Add baking soda, sea salt, espresso powder (if using), and cocoa powder. Whisk until fully combined.
- Using a spatula, fold in the flour blend gently until no dry streaks remain. Do not overmix.
- Fold in vegan chocolate chips or chopped chocolate until evenly distributed.
- If dough feels soft, let it rest while the oven preheats. Optional: chill for 20–30 minutes on hot days or if using a soft flour blend.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1.5 tbsp of dough per cookie, roll into balls. For larger cookies, stack two dough balls and shape gently.
- Place on baking sheet with 2 inches of space between. Bake for 11–13 minutes, until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Gently shape edges with a spoon if needed.
Notes
🍽 Nutrition Facts (Per Cookie)
Serving Size: 1 cookie (1 tbsp dough)Calories: 116
Total Fat: 6.5 g
Saturated Fat: 4 g
Cholesterol: 10.6 mg
Sodium: 86.2 mg
Total Carbohydrates: 14.7 g
Dietary Fiber: 1.4 g
Sugars: 8.5 g
Protein: 1.6 g
Frequently Asked Questions
How to make vegan gluten free cookies?
Start by mixing melted vegan butter with dairy free yogurt, sugars, and vanilla. Stir in the dry ingredients, fold in chocolate chips, then bake at 350 degrees. No chilling required unless your dough feels very soft.
Vegan gluten free cookies recipe
This recipe uses a one-bowl method, simple pantry ingredients, and flexible options for different dietary needs. It’s designed to be quick, reliable, and absolutely delicious.
Best vegan gluten free cookies
These cookies are soft in the middle, crisp on the edges, and packed with chocolate chips. They’ve been tested to perfection and reviewed as foolproof by many home bakers.
Easy vegan gluten free cookies
You don’t need any special equipment or ingredients. The steps are clear and quick, making this perfect for beginners or anyone short on time.
Chocolate chip vegan gluten free cookies
Use your favorite vegan chocolate chips or chop a dairy free chocolate bar into chunks. Add them to the dough for gooey, chocolate-loaded cookies.
Healthy vegan gluten free cookies
Swap some of the sugar for coconut sugar or maple syrup and use applesauce instead of butter for a lighter version. These small changes can make your cookies more wholesome.
Peanut butter vegan gluten free cookies
To make a peanut butter version, reduce the butter slightly and stir in creamy peanut butter. This adds a rich flavor and extra softness.
Vegan gluten free cookies almond flour
You can use almond flour in place of a gluten free blend, but expect a softer, more delicate cookie. Almond flour absorbs moisture differently, so the dough may need a bit more resting time.
Vegan Gluten Free Chocolate Chip Cookies
Soft, chewy, and loaded with melty chocolate chips, these vegan gluten free cookies are easy to make and taste just like the classic version everyone loves no one will miss the dairy or gluten.
