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 gluten free vegan chocolate chip cookie. 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! Once you try them, you’ll never go back.
- 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 refined coconut oil, softened*
- 1/4 cup unsweetened almond milk or coconut milk beverage, 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 cookies for 8-10 minutes. Cookies with be golden brown on edges and 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!
photo from original post 2.23.13
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!
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 🙂
Trying them right now…I decided to add 3 min to half of the cookies to see the difference in texture.
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.
These look great, Sarah. I can't wait to try them!
This looks delicious! Where do you get your dairy free chocolate chips?
Lynn, I usually buy Trader Joe's chocolate chips or Ghirardelli semi-sweet. Both are dairy free!
pretty sure Costco's are diary free as well.
Just thought I would drop by and show you that another blogger listed you as an "amazing" resource to navigate food allergies! I just happened to read her post and see you mentioned!
http://www.lyndsayjohnsonblog.com/2013/10/help-how-to-navigate-food-allergy.html?m=1
Thanks for sharing, Diane!
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!
Colleen, thank you so much! It wasn't easy getting the perfect chocolate chip cookie without gluten, eggs, and dairy, but it certainly was worth the recipe testing. I'm so glad your family can enjoy them!
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)
could you do all cane sugar instead of part brown and part cane?
thank you -Rebekah
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!!
Thank you for sharing, Lauren! I'm so glad you enjoyed them as much as we do at our house!
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?
I've never tried making them with coconut sugar, but it's worth a try! The texture might change a bit.
Coconut sugar and maple sugar are both sugar
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?!
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!
I totally agree with everything you said here Nicole. My husband said “these actually taste like chocolate chip cookies”. When you have kids that have so many food intolerance’s finding a good recipe that tastes good is huge. Believe me many of my attempts have failed. The best part though was that my five year old helped me back them as she is learning about foods that are “safe” for her. She was so proud to make these! Thanks so much Sara or truly coming up with the best “chocolate chip cookie” recipe ever!
I love this comment so much, Genny! makes my heart happy. I’m so glad you and your family are enjoying my recipes!
Made these with 1/2 coconut palm sugar and 1/2 brown sugar. I used guar gum instead of xanthum. Sifted the flour. They came out scrumptious!
These cookies are awesome! They baked perfectly and taste delicious! I can't wait to try more of your recipes!
I didn't seem to have enough fluid – after combining the ingredients, I got crumbly. What did I do wrong?
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
Do these freeze / thaw well?
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. 🙂
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.
nevermind, they started removing the carageenan and are Non Gmo Verified!
This is my husband's favorite!
These are really delicious. SO very much like regular ones…I added whole oats and they were still delectable!
Great idea! Thanks for sharing, Brandy!
This is truly an awesome recipe! My first batch just came out of the oven and I’m a little perplexed on something. My cookies spread out pretty far, like a pancake. Your’s are so full and round. Any ideas on why this is?
I’m an awful baker, even prior to being gluten, dairy, and egg free.
The only difference I can think of: I had to use probably a couple of tbs to fill up what was missing in my potato starch. Also, I don’t own a mixer, so I threw the coconut oil and sugars into my Ninja food processor. I can’t say that they ever really “creamed” together. How important is it for that step, the creaming part? Maybe that is why my cookies spread out so far?
Next time, I would just mix the coconut oil and sugars together with a wooden spoon in a mixing bowl, not in a food processor. That might have changed the texture of the cookies. You can also add an additional tablespoon or two of flour to the dough if it doesn’t look quite thick enough.
Thank you Sarah 🙂
I believe what I did was smash them down, rather than “slightly flatten.” I’m making them again, and this time doing what you said to do in your recipe. I’m not used to such a big GF cookie, so I just assumed that you must have really meant to smash them flat before baking. Turns out, I should have just followed your words!
Also, I served these to all my family. They knew they were GF, but they didn’t know they were also vegan. Everyone thought they were pretty darn amazing. Thanks for sharing your recipes with us!
I’m so glad you enjoyed them!
Oh I forgot to mention though, they definitely don’t turn out looking like the picture you posted. They aren’t super flat, but they are still flat. I did not, however, use any corn starch. Someday I’d like to make them exactly the way you did and see what results I get.
It’s THE cookie recipe ! Chewy and doughy and yummy ! Perfect for ice cream sandwiches… Thanks a lot for sharing, cause we ate so many bad cookies before !
I had already made 12 cups of Annalise Roberts flour blend so I used that instead with 1tsp X gum. EXCELLENT recipe! I can’t wait to try your flour blend with it! I’m sharing it with all my friends!
Best texture on any GF vegan cookie that I have tried! To save time, I substituted Namaste Perfect Gluten Free Flour Blend (sold at Costco) and the recipe was still fantastic. The second time I made them, I doubled the salt and used whole foods canned coconut milk (to keep the texture add 2 tablespoons coconut milk, 2 tablespoons water). Great recipe, I am really impressed!
P.S. Do NOT forget to press the cookies down a bit because they will not cook full in the middle!