Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)
These are the best vegan chocolate chip cookies you’ll ever make!! Chewy edges and soft, molten middles studded with melty chocolate chips. Easy to make with ingredients you probably already have, absolutely no one will know these cookies are vegan, no dairy and no eggs thanks to our secret and simple ingredient!
Why these are the best vegan chocolate chip cookies:
This is quite literally the only vegan chocolate chip cookies recipe you ever need. Why? Because these vegan chocolate chip cookies truly taste like the best chocolate chip cookies, vegan or not.
This fail-proof vegan chocolate chip cookie recipe is one of the top vegan cookies recipes on the blog (along with these amazing vegan double chocolate chip cookies, which made it into my first cookbook!) and is the base cookie dough I use for all of my cookies (including these amazing and super easy peanut butter chocolate chip cookies!). Absolutely no one will know that these cookies are dairy free and eggless.
We’re talking gooey, chocolatey, melt-in-your mouth, chewy yet soft, downright irresistible chocolate chip cookies. Trust me, these vegan chocolate chip cookies taste just like traditional, making them perfect for any eater, vegan or not.
You have the crispy edges with a molten center that make these chewy cookies taste just like classic chocolate chip cookies. You’ll never know this is a vegan recipe!
However, they’re undetectably:
- Dairy free
- Easily gluten-free
- Refined sugar free
- Nut free
- Soy free!
Plus these vegan cookies are so easy to make. We’re talking 1 bowl and ready in as little as 25 minutes.
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Table of contents
- Why these are the best vegan chocolate chip cookies:
- My latest video:
- Are vegan chocolate chip cookies easy to make?
- Simple Ingredients:
- Overview: How to make Vegan Chocolate Chip Cookies from scratch
- How long to bake cookies:
- Are chocolate chips vegan?
- Tips for making the perfect vegan cookies:
- Is vegan cookie dough safe to eat?
- How to store these vegan cookies
- How to freeze cookie dough
- Watch how to make vegan chocolate chip cookies:
- More vegan cookie recipes that you’ll love
My latest video:
Are vegan chocolate chip cookies easy to make?
Short answer: YES, vegan chocolate chip cookies are honestly easier than regular.
Plus these vegan cookies are made with the simplest ingredients, including applesauce and coconut oil!
To make the best vegan chocolate chip cookies ever, you’re going to need a few specific ingredients:
- All-purpose flour (or a 1-to-1 gluten free blend): you can make these vegan gluten free chocolate chip cookies just classic vegan chocolate chip cookies! Or if you don’t like gluten free flour blends, you can also try my vegan oat flour chocolate chip cookies!
- Vegan butter: this basically replaces butter in your classic cookie recipe.
- Dairy-free yogurt or unsweetened applesauce: the secret ingredient to making these vegan cookies irresistibly gooey and perfect! It might sound weird to make vegan chocolate chip cookies with applesauce or yogurt, but trust me this is the key (check out my vegan egg replacements guide here for more on that). Make sure there is no added sugar here because these cookies definitely are sweet! You can also use flax eggs here (just ground flaxseed mixed with water), but I personally don’t like the texture, and prefer the applesauce.
- Granulated sugar and brown sugar: You can also use coconut sugar here entirely for a refined sugar free vegan chocolate chip cookie recipe . It really reminds me of brown sugar in cookies. Make sure you’re using organic sugar, such as Florida Crystals, which is vegan.
- Chocolate chips: I use Pascha Chocolate stevia-sweetened chips for a low sugar chocolate chip that’s also dairy free. You can also use dairy free chocolate chunks, such as the ones by Enjoy Life! Alternatively, you can chop up a vegan dark chocolate bar instead of using chocolate chips.
- Dairy free milk: this is optional, but I find it helps to mix the dough together! You can use your favorite non-dairy milk here, such as soy milk, almond milk, or oat milk.
- Vanilla extract: Just a teaspoon goes a long way! You can also use vanilla powder for an alcohol free sugar free vanilla option!
Cookie baking equipment:
- Hand mixer or a whisk: this ensures that the applesauce, vegan butter, and coconut sugar get mixed and combined properly. You’ll use a whisk if you’re making these cookies with melted vegan butter, as opposed to room temperature.
- Bowl: these are one bowl vegan chocolate chip cookies!
- Silpat or parchment paper: this ensures that the cookies don’t spread too much. We’re not chilling the dough, which makes cookies made with coconut oil spread easier (otherwise they just don’t!), but we don’t want them spreading too much!
Overview: How to make Vegan Chocolate Chip Cookies from scratch
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
What I love about this vegan cookie recipe is that it’s not far off from making regular chocolate chip cookies, even the gluten free version.
So if you’re a home baker just transitioning to more vegan baking, this recipe will be a piece of cake for you!
- Whisk: In a separate bowl, whisk together the dry ingredients. This will be the flour mixture.
- Cream: In a medium bowl, add in the vegan butter or coconut oil (not melted coconut oil!). Cream the butter until fluffy. Then add in the applesauce, coconut sugar, and vanilla extract, using a hand mixer again to mix together. You can use either a stand mixer or an electric mixer here.
- Fold: Then sift in the flour mixture (flour, baking soda, and sea salt), and use a rubber spatula the ingredients together until you get a thick batter, like below. You can also add in the optional tablespoons of dairy free milk, such as soy milk, almond milk, or oat milk, here to help with mixing.
- Mix in the chocolate chips: Then chill the dough for 20-30 minutes. If my kitchen isn’t humid at all (and quite cold-especially in the winter!) then I can actually just bake these cookies without chilling the dough. However, in the spring and summer months, I find I definitely need to chill the dough. The dough should be “scoop able” almost like ice cream from the freezer but not quite as hard.
- Use a cookie scoop: You’ll next scoop the cookie dough onto the prepared baking sheets. If you don’t have a cookie scoop, you can also use a tablespoon or even a small ice cream scoop. I use a medium cookie scoop.
- Bake the cookies: Place the baking sheet into the oven, and bake! After the cookies are baked, let them sit on the cookie sheet for a few minutes to set. This is because the vegan cookies are slightly delicate at first! Then you can transfer them to a wire rack to full cool and sprinkle with a little flaky sea salt!
It’s important to note that the baking time for these cookies will largely vary based on your kitchen and oven temperatures. Not every oven works the same, which is why it’s crucial you judge the readiness of the cookies based on how they look in your oven, and not necessarily by what the clock says.
My dough is really sticky- help!
Not a problem at all- you can simply chill the cookie dough for 30-45 minutes. This sometimes happens if we haven’t used truly room temperature vegan butter (you should aim for 65F in your butter!) or if you’re making the cookies with melted vegan butter.
How long to bake cookies:
I find that baking these cookies at a 350F for just 10-12 minutes will give the cookie a nice crisp outer edge, and a soft and chewy center. However, I never follow cookie baking times in recipe cards. The reason being? You should always judge the cookies by how they’re baking in your own oven. So for me, 10-12 minutes is perfect. For your oven, it might be 13!
Baking times will vary based on your kitchen and oven temperatures. This is due to different oven fans and how they work, whether your oven is new or old (older ovens run cooler, so be sure to use an oven thermometer!).
Make sure you watch your cookies and bake according to your own oven. Look for the crisp slightly golden brown edges, and allow your cookies to rest after removing them from the oven.
Are chocolate chips vegan?
A common misconception is that chocolate is not vegan, when in reality, there are many chocolate brands out there that are vegan!
For the cookies in the photo, I used a mixture of a vegan chocolate bar that I roughly chopped, along with vegan chocolate chips that I placed into the cookie after baking.
You can go the 100% route, which I personally love because I just love the flavor and strength of 100% cacao, so try out Pascha Chocolate Chips if you’d like! They’re made with only cacao butter and cacao powder, making them vegan chocolate chips! Pascha also has a wonderful stevia-sweetened chocolate chip, which I just love.
Tips for making the perfect vegan cookies:
Make sure all ingredients are room temperature! If your applesauce is chilled and the coconut oil or vegan butter is room temperature, it will cause the oil to split and yield messy cookies. Check out my guide on room temperature butter here for help.
Spoon and level the flour: too much flour will result in cake-y cookies. Be sure to spoon and level your flour, NOT scoop!
Make these gluten free: I’ve tried them using gluten free 1:1 baking flour, and they work perfectly! You can also check out my oat flour vegan chocolate chip cookies for another flour option.
Need lower sugar? No problem! Reduce the sugar content by 25% for an even healthier vegan chocolate chip cookie!
Look for crisp edges: don’t worry- they’ll still be safe to eat if the center is still soft in the middle! Leaving them slightly golden and soft in the middle directly after baking will allow for the perfect texture. Just allow the cookies to cool for 15 minutes so that they firm up!
Using regular sugar will yield a lighter looking cookie
Use a cookie scoop for perfectly shaped vegan chocolate chip cookies!
Is vegan cookie dough safe to eat?
Many people try not to eat regular cookie dough, as it contains raw eggs. However, vegan cookie dough is also tricky, as it contains raw flour. Flour can be a sneaky source for E. Coli so it’s best to not eat raw cookie dough, vegan or not!
That being said, if you’re by chance using heat-treated flour, then your vegan cookie dough can be safer to eat, much like edible cookie dough.
Want to enjoy just cookie dough? Here are two of my favorite edible cookie dough recipes that you’ll love:
How to store these vegan cookies
For storage tips, you have a few options for both baked cookies and cookie dough: room temperature, fridge, and freezer:
Freezer: Store them in a plastic airtight bag or container for up to 3 months.
How to freeze cookie dough
If you decided to make the cookie dough but not bake the cookies just yet, you can store the cookie dough wrapped in plastic wrap for up to 4 days, or in the freezer for up to 2 months.
I recommend pre-scooping them into cookie dough balls for an easy fridge-to-bake method. However, you can also store the whole cookie dough in the freezer.
Just let the cookie dough thaw for about 2 hours before scooping!
You are just going to LOVE these vegan chocolate chip cookies. They’re seriously just so easy to make, and an absolute crowd pleaser for both kids and adults.
Enjoy, and happy baking!
Watch how to make vegan chocolate chip cookies:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Learn how to bake *unbelievably* vegan desserts in 5 steps!
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Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
These are the best vegan chocolate chip cookies you’ll ever make!! Chewy edges and soft, molten middles studded with melty chocolate chips. Easy to make with ingredients you probably already have, absolutely no one will know these cookies are vegan, no dairy and no eggs thanks to our secret and simple ingredient!
- 1 3/4 cup (230 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
- 1/2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature
- 1/2 cup (100 g) organic granulated sugar
- 3/4 cup (150 g) light brown sugar
- 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tsp vanilla extract
- 1 cup (170 g) vegan chocolate chips*
- Prep: Line a cookie sheet with parchment paper, and measure out all ingredients.
- Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
- Make the dough: In a large bowl, whisk together the vegan butter, sugar, brown sugar, dairy free yogurt, and vanilla. Then add in the flour, cornstarch, baking powder, baking soda, and sea salt. Use a rubber spatula to fold together. Stop just before all of the flour is mixed in.
- Add in the chocolate chips: Fold in chocolate chips until evenly distributed.
- Chill: Chill the dough for 20-30 minutes. While the dough is chilling, preheat the oven to 350F.
- Bake: Using a cookie scoop, and roll about 1.5 tablespoons of dough per cookie for regular sized cookies, or 3 tablespoons of dough for large cookies onto the sheet. Place into oven and bake for 10-12 minutes (my oven, I bake them exactly 11 minutes each time for large cookies) or until the edges are lightly golden and are “set.” The middles shouldn’t be dough-y looking, but if they’re still soft, that’s perfectly fine.
- Cool: Remove from the oven and let cool for 10 minutes. This allows the cookies to firm up to hold together.
- Enjoy: Sprinkle with extra sea salt and enjoy! Store these cookies at room temperature in an airtight container for up to 4 days, a week in the fridge, or a month in the freezer.
Gluten free: I really only recommend using King Arthur Measure-for-Measure Gluten Free Flour or a similar blend with xanthan gum that also weighs 125 g per cup. Please note that Bob’s Red Mill 1:1 GF Flour will NOT work here.
Baking times: baking times will vary based on your kitchen and oven temperatures. Be sure to watch your cookies and bake according to your own oven. Here is an excellent post on how to tell if cookies are undercooked, done, or overcooked.
Refined sugar free: swap in coconut sugar for both the sugar and the brown sugar.
Vegan Chocolate Chips: I recommend Pascha Chocolate. They are my favorite vegan chocolate chip brand, and have a variety of chips: both stevia-sweetened, regular sugar, and 100%!
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 18.3 g
- Sodium: 160.7 mg
- Fat: 6.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 26.9 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: vegan chocolate chip cookies, best vegan chocolate chip cookies ever, vegan cookie recipe, vegan gluten free chocolate chip cookies
Ok you are seriously some kind of magical baking fairy! 🙂 These look soooo gooey and delicious, and I love how simple the ingredients are!
You are so sweet!! I hope you love them!!
You do,know the Lily’s contains milk fat…
Hi Sally! Their vegan dark chocolate chips do not. They’re in the orange bag and are labeled baking chips. Some of their chips do contain milk fat, but many of their products are vegan. Just be sure to always read the label!
Duuuuh! Now I see the difference. My dough is chilling now…my husband and I both licked the beaters…soooooooooo yummy!
Hello! What do you think would be some of the best flours to use for this recipe! Dying to try! Thank you so much!
Hi Meg! Aw so wonderful to hear! So if you’re not GF, then just all-purpose flour works great! I love the organic AP flour by King Arthur 🙂 For GF, I highly recommend Bob’s Red Mill GF Baking 1-to-1 flour (different from their GF flour), and if you’re doing Paleo, cassava flour works great!! Enjoy!
Amaaaaaazing cookies 😍🤤
Second time I make this recipe, instead of using apple sauce (which I never have at home unless I make my own) I use vegan vanilla yogurt ! Soo good and soft and chewy, they are loved by all the family!
Definitely the best vegan cooky I’ve ever eat !!!!
These are the most delicious cookies EVER. I baked them for a housewarming party and everyone couldn’t get enough!! Insane flavor and texture. You are amazing, keep doing your thing because you rock! I can’t wait to bake more of your recipes. Thank you SO much!!
Oh my goodness! This just made my day! Thank you so much for your kind words! Truly, my heart skips a beat STILL when people say they love my recipes! It’s just the best feeling 🙂 Thank you for being a part of the community, and enjoy!! 🙂
These look amazing. Can I use almond flour?
Aw thank you! So I haven’t tried this combo personally, but someone did mention they tried 1 1/2 cups almond flour and 1/2 cup coconut flour. I can’t personally speak for this but others have said that it has worked for them!
These look absolutely amazing! What about substituting coconut sugar with maple syrup? Maybe adding less milk.
Thanks in adavance 🙂
Hi Valentina! Aw thank you! I can’t guarantee the texture of the cookies if you swap in maple syrup. If it were me, I would see if I could omit the milk, but I can’t guarantee the results!
I did a little less coconut sugar, added a big splash of maple syrup. Also used 1 cup oat flour 1/3 cup almond flour. less almond milk. turned out amazing!!
Aw this is wonderful!! Thank you so much!! Love to hear that the oat flour worked!
These are great thank you!! I used whole grain sorghum flour which made them soft like consistency but they melted in my mouth I love them:) do you think they would work with coconut flour too?
Aw my goodness thank you so much! That’s wonderful 🙂 I haven’t personally tried them with coconut flour, but if I were to try it, I’d try it with almond flour as well!
These are great thank you!! I used whole grain sorghum flour and they melted in my mouth, do you think they would work with coconut flour too? thank!
Wow, delicious, definitely for keeps. I’ve made then almost ten times. Thanks!
This is awesome 🙂 Enjoy!! Thanks for the review!
Literally just made these and they are sooo quick and easy to make…not to mention super tasty!
Aw this is wonderful to hear!! Thank you for the rating 🙂
Hello, I’ve been searching for a good vegan, low fructose, gluten free and refined sugar free chocolate chip cookie recipe and was so excited when I ran across this one! Until I realized that the recipe called for applesauce. I am fructose intolerant and can’t have apples. Would you possibly have any recommended alternatives?
Thank you! (:
Hi Hadleigh! Aw you are so sweet! I’m so sorry you can’t have apples but you can swap in 2 tbsp ground flaxseed with 3-4 tbsp of water! If the mixture is too thick to mix, add in the 4th tbsp of water 🙂 Enjoy!
Aww thank you so much, you’re a Cookie Monster life saver!
I’m going to try this out, so excited! (:
YAY!! Let me know how they come out! 🙂 Enjoy!
Totally making these !!!!
I’m not GF. I have oat flour, almond flour and whole wheat flour…which one you think will work best ????
Also, don’t have coconut sugar, can I sub brown sugar 1:1 ???
Aw I hope you love!! You can sub in brown sugar 1:1! For the flour- so I’ve only tested this with all purpose flour, gluten free 1:1 baking flour and cassava flour! If it were me, I would use the oat flour between the three of the choices that you have but I unfortunately cannot guarantee the same results as the recipe is written for! Wheat flour can at times be finicky so I think the best results would be with oat flour, but again I just can’t guarantee that it will work completely!
What’s the total amount of flour in gram?
Hi there! 210 grams total!
Hello! Is there a reason the recipe says 180g? Made it as written and they did not turn out well, maybe the flour measurement is wrong?
Hi Sonia! It should read 230 g. Let me know if you’re seeing it correctly!
Would brown sugar or granulated sugar work in place of coconut sugar? And is it a 1:1 ratio?
Yes absolutely! Either of those options works, and at a 1:1 ratio!
Hi, I was following your previous recipe where it was your old vegan chocolate chip recipe and seems like you updated it. Can I have the old one, please?? it was soo good
Hi Christina! Yes! So the old version, the only thing different was the flour was 1 3/4 cup, and it was just coconut oil (instead of the option of vegan butter)! You can use an extra tbsp of DF milk too if you need!
These are perfect!
Aw I’m so happy to hear!! Enjoy, and thank you for the review!!
Can I substitute tapioca flour instead of arrowroot?
Yes you can! 🙂
I made half a batch of this recipe and it makes 11 cookies. I used the measurement in grams but I think my batter was too light, I don’t know if I overbeat my butter or with my flour I should add more (I didn’t use Bob’s because it’s hard to find). But I just went with it and baked them in 2 batches. The first one I was using light-coloured baking sheet and my cookies flatten a bit and was super soft. The 2nd batch I used dark-coloured baking sheet and my cookies rose and didn’t collapse even after cooling down, and they’re firmer. Both are delish and melts in my mouth. But I just wonder why the first one turned flatter than the 2nd??
Hi Laras! What GF brand did you use? It sounds like it might have been the flour- I’ve tried this now with Bob’s and with King Arthur, but I know that GF 1:1 flours aren’t always 1:1! Also did you use a piece of parchment paper down on the baking sheet? I find that helps the cookies not spread SO much on a light colored baking sheet! You can also use a silpat! My guess is that it might have been the flour, but the darker colored baking sheet will definitely prevent them from spreading if they’re going straight onto the cookie sheet!
I’m in love!!! These are amazing, i had to stop myself from eating all of them. Best chocolate chip cookie recipe by far non-vegan and vegan.
Aw this is AWESOME!! So happy to hear it thank you for this review!! Enjoy! 🙂
This looks so good! What a great way to enjoy a treat while sticking to the good stuff!
These are fabulous! I made them exactly as written and they turned out perfect. Slightly harder on the outside and moist in the middle. They didn’t crumble at all. Delish!! Thank you!
This is just wonderful!! Thank you so much for leaving this review! So glad you enjoyed them 🙂
Would I be able to use an egg instead of the applesauce?
Hi Deborah! Theoretically, yes, as 1/3 cup applesauce replaces 1 egg to make a recipe eggless, but I haven’t personally tested this recipe with eggs so I can’t guarantee they’ll come out they way they’re intended!
These truly are the BEST chocolate chip cookies EVER – vegan or not! The whole family lovesssss them 🙂
Aw I’m so happy to hear it!! Enjoy 🙂
These are my go to chocolate chips cookies (vegan or not)! They are just perfect; taste and texture. Thank you so much for sharing your recipes! 🙂
This is so wonderful!! So happy to hear it, thank you so much for the review! Enjoy 🙂
I’ve probably already left a comment here before BUT I must comment again to tell you that these are my favourite choc chip cookies ever. I’ve basically tried every chocolate chip cookie recipe out there (vegan ones that is) and these are always a hit. I have a 5 month old but when I was pregnant with him I basically made these twice a week and there was never a crumb left!!
Thanks for your recipes!!
Oh my goodness!! This so sweet! So so glad you loved them!! And also congrats on your newborn 🙂 Enjoy!!
Hi! Which brand of vegan chocolate chips do you use?
I recommend using either Pascha Chocolate or Enjoy Life! Those are my fave!
I am new to baking in general and especially vegan and gluten-free. Theses cookies taste wonderful. Question though, they are flat and oily. What might be the culprits? While I have read up on possibilities, like I will be testing the actual temperature of the oven, I wanted your insight. Thank you.
Hi Mary Laura! It sounds like your baking powder could definitely be it- when was the last time that you got a new container? I find that’s the most common issue with many people, since we don’t think to change it out that often (especially through the summer, when the house is a bit warmer!). Another question- what baking sheet did you use? Did you use any parchment paper or a silicone baking mat? The darker the baking sheet, the less the cookies will spread, and a piece of parchment paper or silicone mat also helps with that. Lastly, it could be that your dough was simply not chilled enough! Depending on how warm your vegan butter was, your dough could have perhaps done with another 10-15 minutes chilled in the fridge! I hope this helps!
Can I use apple apple sauce for this recipe and reduce the coconut sugar
Yes, absolutely to both! As long as you don’t reduce the coconut sugar too much- you can safely reduce it by 1/4 cup without too much difference. I hope that helps!
I have many food allergies and finding desserts that suit my needs is very difficult. I have made your recipe twice, and I can say that apart from being easy to make, they are delicious. The first time I made them with buckwheat flour and the second time with GF oat flour and they were perfect in both cases. Thank you!
I am so so happy to hear this!! LOVE that you used buckwheat flour too! That’s one of my favorite gluten free flours! Enjoy, and thank you again 🙂
When you said in your YouTube video that this might be my go-to chocolate recipe, I have to admit I was skeptical at first. However, I just made these today and they were AMAZING. Incredibly indulgent, crunchy on the sides and gooey in the middle, but most importantly: they were the best chocolate chip cookies I ever baked.
For most of my life I’ve baked with animal by-products and have now started to make everything vegan as I’ve transitioned to a plant-based diet. Thank you for showing me that I don’t need to sacrifice on flavour and texture when it comes to vegan baking! That using plant-based alternatives are the way to go! <3
This is just so beyond wonderful!! I’m SO happy to hear this!! That’s my goal- just to show how delicious plant-based vegan baking can be!! Enjoy!! Seriously so grateful for this review, thank you!
Omg I just made these cookies and they’re sooooo goooood!! I’ve been trying to find a good vegan, dairy-free, egg-free, and tree nut-free (including coconut) cookie recipe for awhile and I went with this one because the recipe looked so simple. Officially my go-to recipe for cookies now! Will definitely check out your other dessert recipes! Thank you so much!!!
This is so wonderful!! So happy to hear it!! Enjoy!
I’m wanting to make these with gluten free flour but I’m slightly confused by the instructions.
Hi J! So sorry about that! I recommend using King Arthur measure for measure gluten free flour, and add in 1 tbsp of cornstarch or arrowroot starch to help with the grittiness of the flour. I hope that helps!
How well do yhese travel? I always send chocolate chip cookies to my friend and these sound amazing, but need to survive being mailed for a few days.
These cookies are great until about 5 days after baking- then I notice they’re a bit drier. But they’re absolutely delicious! If stored properly, they’ll definitely last a longer shipment.
Thanks so much for this wonderful recipe! It’s my first time making vegan and gf cookies. I used Aldi’s gluten free plain flour + xanthan gum (1 cup: 1 tsp gum ratio). It turned out amazing. So chewy and crisp!
I’m so happy to hear it!! Thanks so much for the review, as well as noting what flour you used!! That’s so helpful for other readers!! Thank you, and enjoy!
I just made these. and girl. they are wonderful! my husband loved them! Literally can’t tell they are vegan! Thank you for sharing your recipe. Sup easy to follow too.
So so happy to hear it!! I love making these for my fam as well 🙂 So glad everyone loved them, and thanks so much for the review!! Enjoy!
Hi, I’m just a little confused because the recipe says 230g of flour but in the video you say 180g. Which one is it? Thanks
Hi Paige! The 230 g is correct 🙂 The recipe was adjust a touch since the video. I hope you love them! Thanks!
Hi. Loving your website and recipes. I am new to vegan and gluten free baking and I feel like a moron because I have no idea what you are saying to do in the recipe notes when making the cookies gluten free. I will be using Bob’s GF 1:1. I understand to add 1 tablespoon arrowroot powder but then what? Do you use the grams or cups?
Note in question is this: “Gluten free: Swap in gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch. Make sure to JUST use the cup measurements if using gluten free 1:1 baking flour then convert to grams by multiplying the weight of 1 cup of your flour blend by the amount of cups in the recipe (1.75 in this recipe)”
Thank you in advance for your help! Can’t wait to try these. 😉
Okay first off, you’re not a moron so please don’t feel like that!! It’s confusing at first, and I may not explain it the best sometimes to beginners (which I’m so sorry for!). I’m so excited for you though, you’re going to love these!! So I haven’t confirmed this, but a few months ago, I’ve noticed that Bob’s 1:1 was acting a bit differently in my recipes, so I have a feeling they changed the recipe a bit. I’ve since then switched to using King Arthur measure for measure- I’ve noticed that KA actually weighs equivalent to 1 cup of AP flour, whereas Bob’s is a little more, so it gets tricky in the conversions. If you’re using Bob’s, stick with using the cup measurements (so 1 3/4 cup for this recipe). Then to make sure you’re truly getting 1.75 cups of Bob’s, I suggest converting cup = grams for Bob’s specifically (so 1 cup of bobs = 140 g, so you would use 245 g total of flour if you want to use gram measurements!). And then add in the arrowroot starch! I hope that helps! Let me know if I explained it a bit better, I know it’s confusing!
I also just tried to make these with Bob’s GF flour & the dough spread out over the whole baking sheet when baking to one thin blob. (I also didn’t see your specific mention to add arrow root or convert to grams in the original recipe, the latter of which I completely do not understand!) In reading some of the other comments, (1) does it matter if you use a light pan vs. a dark pan (2) if I switch to King Arthur are the measurements the exact same as the recipe ie. No adjustments or converting to grams and do you still add arrowroot? (3) If I stick with Bob’s can you explain why you have to convert to grams and how – I don’t get it at all! Thanks so much!
Hi Colleen! So did you use Bobs Red Mill GF flour or Bob’s Red Mill GF 1:1 flour? Because there’s a very big difference- the 1:1 contains xanthan gum which is crucial for the cookies to hold together. Someone else accidentally used the regular GF flour without xanthan gum, and they were a blob too. For Bob’s 1:1, I always say to take the cup measurements and then convert to grams if you are weighing ingredients. This is because 1 cup of Bobs 1:1 weighs 147 g, vs 1 cup of AP flour weighs 125 g. That means that Bob’s is actually NOT 1:1 when using gram measurements and CANNOT be swapped in 1:1 if you’re using gram measurements. If you were to use just 230 g of Bob’s GF 1:1, it wouldn’t be enough, yielding probably blob like cookies (or really gooey cookies that never bake). If you convert Bob’s from the cups to the grams- take 1 3/4 cups and multiply that by 147 g (the weight of 1 cup of Bobs 1:1), then you’ll yield roughly 258 g of flour. That’s a significant difference with flour! I hope that helps explain it a bit more!
So for your questions:
1. I like to use a dark pan- it helps prevent spreading too much in the cookies, which these cookies will spread!
2. NO adjustments needed for the KA gf cup for cup- it weighs 125 g per cup, making it a perfect swap for AP flour! I like to add in 1 tbsp arrowroot starch to help with any grittiness of the flour.
3. See above! And if there’s any doubt about your dough, you can always chill it for 10-20 minutes if you’re worried about over spreading with GF! Some flour blends will need to be chilled just based on how they’re developed, but unfortunately I’m unable to test every flour blend that someone might use!
Wow! Thank you so much for the quick reply and the super helpful explanation! I so appreciate it!
Absolutely!! I really hope it helps!! Let me know if you try them again 🙂 Enjoy!
Hey!!! Love your recipes so thank you!!!
I kind of fudged the recipe last night and realized this morning what might of happened but maybe you can give me so insight! 🙁 my cookies didn’t spread at all, they cooked somewhat and stayed in ball form. I realized this am that I forgot to add the arrowroot starch to my gf bobs mix. Do you think this could have been the culprit? They also felt really tough after being chilled.
I’m wondering if I should leave them out longer to thaw before I bake the rest of them?
Also is it too late to thaw out the dough and mix in the arrowroot starch as best I can and reshape into balls? Lol might be a silly question but figured I’d ask!
Hi Greta! Aw thank you!! So happy you’re here 🙂
So I’m thinking that the dough was probably too cold! If I leave the dough overnight, I usually let it sit at room temperature for an hour because I keep my fridge so cold haha- the butter is super hard then in the cookies, which makes it harder to spread! But I’m also wondering, how did you measure the flour? Because too much flour would prevent the cookies from spreading too!
The arrowroot just helps with the texture of the Bob’s red mill! To make them a little more chewy in texture 🙂
Thanks for getting back to me :):)
Update: I left one cookie out to thaw out for about two hours and then baked it, but it still didn’t spread. Also I used coconut oil instead of butter but I used the same measurement 1/2 cup in solid form. was that correct?
I measured with my scale and did 245g of flour. But maybe the tare was wrong and it was off by a little bit… 🙁 lol
Thanks for the arrowroot info!
I’m so sorry I’m just responding now! It must have been the coconut oil then, sometimes it can be finicky and not spread I’ve noticed (which is why I’ve just been using vegan butter lately!). I’m so sorry about that!
its okay! thanks for getting back to me now 🙂
I think Ill go ahead and try it again with the butter and see what happens!
Ill keep ya posted 🙂
Wonderful!! I look forward to it! 🙂
Amazing easy recipe. Already made a second batch. Definitely for keeps! Thnx!
Amazing!! Oh, I’m so happy to hear it!! Enjoy, and thanks for the review 🙂
Could you make them flourless with cassava flour or some combination of almond, coconut, and tapioca? I’m on an essentially flourless regimen.
I haven’t personally tried this, but I’ve had success combining cassava with oat flour- I would think that cassava and tapioca might work well, but again, I can’t speak to the results as I have not tried!
WOW. my best friend recently found out she’s allergic to gluten, dairy, eggs, and more! as someone who’s love language is baking, i was determined to find the perfect recipes so i can keep baking for her. these are INCREDIBLE!? i wasn’t expecting them to bake well because the dough is a little different than a typical cookie dough but they set so well, and they taste amazing. the best comparison i can think of is the mcdonald’s chocolate chip cookies but better. i used bob’s red mill oat flour with 1 tbsp. cornstarch. for the butter i used miyoko’s creamery european style vegan butter because i’ve heard wonderful things about it and i think the cookies taste amazing! i also used mini chocolate chips which really made all the difference with the chocolate distribution. coming from someone who isn’t vegan or gluten free, i literally wouldn’t have been able to tell these are allergy-friendly. couldn’t recommend more!
Omgsh!! I’m so happy to hear it!! Thanks so much for this review, wow! I love that you also mentioned what brands you used, etc. that’s so beyond helpful for others! Thanks again for coming back to review this and help other readers! 🙂
Hi! Can I replace the yogurt with buttermilk?
Hi Rebeca! I haven’t personally tried this, but I worry that the mixture would be too wet. You might need to chill the cookie dough longer. I would try to sub in applesauce if you can instead first!
I am wondering why you stated that Bob’s Red Mill GF 1:1 Flour won’t work with this recipe? It does contain xanthan gum so is it because of the different gf flours in each brand?
I think they’ve changed their recipe for the flour blend. Every time I’ve used it for the past 2 years, it’s not consistent results anymore, which is disappointing because I think it’s the most widely available of the gf flour blends. But I really love King Arthur Measure for Measure! It’s great!
Thanks so much for your reply! I’ve used both brands but I will take your suggestion and use the King Arthur for this recipe. I love your recipes and look forward to seeing what you’ve created. Thanks, again. 🙂
Oh absolutely! And if you feel more comfortable using one flour over the other, please feel free to use what is best for you! I was speaking with another reader recently who was telling me that KA doesn’t work for her and Bob’s does- and then a different reader said the opposite (that KA is her go-to, not bobs!) so it’s really whatever suits you! I’m just here to give recommendations based on what has worked for me 🙂 Excited to hear what you think of them! Thanks again!
I needed a vegan cookie recipe for one of my husbands coworkers who says he can never find anything good vegan, and they turned out PERFECT! They were so delicious, and I can’t wait to hear what he thinks when he try’s them!
This is so wonderful! So happy to hear it 🙂 Thanks so much for coming back to review!
Hi. Quick question on the recipe vs the video…in the video you used 1/2 cup of room temp butter, however the recipe is for 3/4 of a cup of melted and cooled butter. Has the recipe been updated since the video?
Hi Kristina! Yes, the recipe was further adapted! I will update the video 🙂
hi! if i want to switch the butter with coconut oil, how much should i use? thanks!
Hi Mal! You can use coconut oil, but they might not spread as much- I would omit the baking powder if you use coconut oil!
Hello! Can I use refined coconut oil instead of vegan butter? thank you
Yes you can! The cookies won’t spread as much, but they’re still going to taste delicious!