Vegan Gluten-Free Chocolate Chip Cookies

Ingredients

• 125 g (1 cup)gluten-free baking flour
• 2.5 ml (1/2 tsp)bicarbonate of soda
• 1.25 ml (1/4 tsp)salt
• 67 g (1/3 cup)sugar
• 85 g (1/2 cup)chocolate chips
• 60 ml (4 tbsp)almond milk (or other plant-based milk)
• 30 ml (2 tbsp)sunflower oil (or other neutral oil)
• 1.25 ml (1/4 tsp)vanilla extract

Instructions

1. 1

   Mix the dough

   Combine the flour, bicarbonate of soda, salt, sugar and chocolate chips in a bowl. Stir in the almond milk, oil and vanilla, then mix with a wooden spoon until a dough forms.

2. 2

   Chill the dough

   Wrap the dough in cling film and refrigerate it for about 2 hours.

3. 3

   Shape the cookies

   Once the dough is chilled, preheat the oven to 162°C (325°F) and line a baking tray with baking paper. Shape the dough into balls and arrange them on the tray with enough space between them to spread.

4. 4

   Bake and cool

   Bake for 10 minutes. Remove the cookies from the oven and leave them to cool completely; they will firm up as they cool.

What are vegan gluten-free chocolate chip cookies?

They are a plant-based take on the familiar chocolate chip cookie, made without wheat flour, eggs or dairy. Chocolate chips bring the classic sweet, chocolatey flavour, while a gluten-free baking flour provides the structure.

This version keeps the ingredient list short and uses oil and plant milk in place of dairy. Chilling the dough before baking helps make it manageable to shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 114 calories, 1g protein, 18g carbs, 4g fat.

The flour and sugar provide most of the carbohydrate, while sunflower oil supplies the fat; the chocolate chips also contribute some fat and carbohydrate. Protein is modest in this recipe, so pair a cookie with a protein-containing snack such as soy yoghurt if you want a more balanced plate.

Choosing the ingredients

Flour blend: Use a gluten-free baking flour intended for baking, rather than a single starch or nut flour. Blends can vary, so the dough may feel a little different depending on the brand.

Chocolate chips: Check the label if you need the cookies to be vegan, as some chocolate chips contain milk. The chips are mixed into the dough along with the dry ingredients.

Plant milk: Almond milk is specified, but another plant-based milk can be used. The recipe does not specify sweetened or unsweetened milk.

Why chill the dough?

The dough rests in the fridge for about 2 hours before shaping. This gives it time to become chilled and easier to handle.

Keep the dough wrapped while it chills so it does not dry out. If it feels firm straight from the fridge, shape it into balls without leaving it out for an extended period.

Shaping and spacing

Even portions: Shape the dough into balls of similar size so they bake at a similar rate. The recipe does not specify a ball size, so divide the dough evenly by eye.

Room to spread: Arrange the balls on a baking-paper-lined tray with space between them. Crowding can leave the cookies touching as they spread.

When are they done?

Bake the cookies at 162°C for 10 minutes, following the stated time. They may still feel soft when they first come out of the oven.

Cooling matters: Leave them to cool completely on the tray or another suitable surface before judging their texture. The method notes that they firm up as they cool.

Serving and timing

Allow about 2 hours for chilling, in addition to the 10-minute bake and the time needed for the cookies to cool. The dough can be prepared ahead of the baking stage and kept chilled until you are ready to shape it.

Serve the cookies on their own or alongside a glass of plant milk, tea or coffee. For a more filling snack, pair one with fruit or a plant-based yoghurt.

Recipe notes & tips

• Measure the flour carefully, as different gluten-free blends can vary in density.
• Use baking paper so the cookies are easier to lift from the tray after cooling.
• Space the dough balls apart to allow for spreading.
• Set a timer for the 10-minute bake and avoid extending it just because the cookies feel soft while hot.
• Let the cookies cool completely before moving them, as they firm up during cooling.

Variations

• Change the milk: Use another plant-based milk in place of almond milk.
• Switch the oil: Substitute another neutral oil for the sunflower oil.
• Choose the chocolate: Use dark or dairy-free chocolate chips to suit your preference.
• Add nuts: Fold chopped nuts into the dough for extra crunch.
• Make smaller cookies: Shape smaller balls and check them carefully, as their baking time may differ.

Common mistakes to avoid

• Skipping the chill: The dough is meant to refrigerate for about 2 hours, so allow time for this before shaping.
• Crowding the tray: Leave space between the dough balls so spreading cookies do not run together.
• Overbaking for firmness: The cookies firm up as they cool, so follow the 10-minute bake rather than waiting for them to feel firm in the oven.
• Moving them while hot: Let the cookies cool completely before handling so they have time to set.
• Assuming all flour blends behave identically: Use a gluten-free baking flour blend and expect dough texture to vary slightly by brand.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and eat within 3 days for best texture. If they soften, warm them briefly in a low oven, then let them cool before serving.

Frequently asked questions