Do you crave soft, chewy and delicious gluten free chocolate chip cookies? Well, here is the perfect recipe. It’s vegan friendly, nut-free and takes minutes to make too!
Keep reading to know the secrets to the BEST gluten-free and vegan chocolate chip cookies!
Gluten-free Chocolate Chip Cookies
There are thousands of chocolate chip cookies recipes out there, but nothing compares to THIS recipe. Ever since turning gluten-free recently, I’ve wanted to create most loved and classic bakes, but make them gluten-free.
My experience with some gluten-free bakes and gluten-free baking in the past is they can have a strange after taste of the texture can be a little weird. I have worked hard to create THE BEST gluten-free cookies which have the perfect taste and texture. It’s a very strong and bold statement which I stand by 100%. You just have to make these cookies and find out for yourself.
You can’t go wrong with cookies, like….EVER. They’re a delicious sweet snack, perfect for dunking into tea, coffee and dairy-free milk.
These chocolate chips cookies are loaded with dairy-free chocolate chips which make them melt in your mouth. The edges are perfectly crisp which paired with the soft middle, is like heaven!
Why these are THE BEST chocolate chip cookies:
- They are gluten-free and suitable for coeliac’s
- They’re vegan friendly
- Bakery style
- They’re nut-free
- Thin and crispy edges with a soft, chewy centre
- Exploding with chocolate chips
- Easy to store, and enjoy later on
Key ingredients for gluten-free chocolate chip cookies
Dairy-free butter / margarine – Use a vegan block butter or margarine for this recipe. Both want to be whipped smooth.
Sugar – Sugar helps sweeten the cookies, as-well as helping to combine the dough and forming the crunchy edges.
Vanilla – To help flavour the cookies, use a drop of vanilla extract, vanilla bean paste or the seeds from a vanilla pod. Vanilla makes the cookies taste amazing!
Gluten-free plain flour – Cookies don’t need to raise, so make sure to use a gluten-free plain / all purpose flour as opposed to self raising.
Xanthan gum – The xanthan gum helps to keep the cookie dough together. It’s definitely important it’s added.
Bicarbonate of soda – Bicarbonate of soda helps the cookie dough rise, helping the cookies to create that chewy texture.
Dairy-free milk – You can use any dairy-free milk for this recipe. If you have a nut allergy use soya or oat milk. If you’re making these cookies gluten-free for coeliac’s, make sure to triple check all of the ingredients, especially if using oat milk.
Chocolate chips – Make sure to get a high quality chocolate chip. My favourites are the Moo Free Chocolate Drops, Koro’s Naturally Sweet Chocolate Chips and Plamil Chocolate Drops. I used ASDA’s Own Free From Dark Chocolate Chips for this recipe.
The secret to round cookies
There is one very simple and easy trick to create perfectly round and symmetrical cookies each and every time. Grab yourself a circular cookie cutter, an inch or so bigger than your cookies. Place the cookie cutter over the cookie and wiggle it around. The movement will shape the cookie perfectly round.
Make sure to do this when the cookies are hot out of the oven. If the cookies cool, they won’t shape. I do this trick with my Vegan Brownie Cookies and they go down a treat!
Tips to make the BEST cookies:
Only bake them for the time written down:
- The cookies will have a light brown / golden edge and will be soft in the middle. This will create that gooey and soft middle when you bite into the cookie.
Tap the tray on the work top when they’re out of the oven:
- When the cookies are first out of the oven, they will have risen ever so slightly. To get rid of the excess air, tap the tray on the worktop a few times. You’ll see the cookies deflate and become like bakery style cookies, yum!
Use a ice-cream scoop to form the cookie dough balls:
- Using an ice creams scoop will help you make perfectly even cookies. You will also avoid getting your hands greasy will the sticky dough.
Weight out the cookie dough before baking:
- Make sure to weigh each cookie dough to 40g before placing on the baking try. This will ensure the entire batch of cookies are the same size and will bake even.
Top the cookies with chocolate chips before and after baking:
To ensure the maximum chocolateyness of these cookies, top the cookie dough with more chocolate chops before baking. If you want to go all out, as soon as the cookies come out of the oven, top them with chocolate chips. This will help them be gooey on top, and will simply create a more chocolate filled cookie. It also makes them look even more delicious too!
Gluten-free Chocolate Chip Cookie F&A:
YES! This is the best vegan and gluten-free cookie you’ll ever try! Thank me later!
Yes, but only if you use a nut-free milk. Use oat milk or soya.
You sure can, but this recipe work’s just as well with a simple bowl and wooden spoon.
I’ve never actually tried to make these cookies in a food processor personally. But if you do, just make sure that the mixture is really well combined and that you scrape down the sides occasionally too.
Looking for more chocolate recipes? Check these out:
- Vegan Shortbread Brownies
- Mini No-Bake Chocolate Cheesecakes
- The BEST Vegan Blondies
- Vegan Gluten-free Chocolate Cake
- Flourless Chocolate Cake (Vegan + Gluten-free)
- Easy Vegan Strawberry Cream Brownies
- No-Bake Vegan Chocolate Cheesecake