These are the best soft and chewy vegan chocolate chip cookies you”ll ever taste! They use quinoa flour, coconut oil, coconut sugar, and a few other simple ingredients. Easy, gluten-free and delicious!
In all honesty, when I initially tested this recipe, I was going for the best crispy vegan chocolate chip cookie. But what resulted was the best chewy vegan chocolate chip and it was just too dang good not to share.
These have been tested by multiple people and I don’t think I’ve ever had a reaction to a baked good like I’ve had with these ones. The people who have tasted them have said that
a) you’d never be able to tell they were vegan (or gluten-free)
b) they’re one of the best cookies they’ve tasted.
That kind of reaction means you NEED this recipe!
Ingredients in Chewy Vegan Chocolate Chip Cookies
And that’s exactly what we’re making today! What I think you’re going to love about them – aside from the texture and flavor – is the ingredient list. It’s clean and it’s simple.
Here’s what you’ll need to make these awesome cookies:
- Quinoa flour: this has consistently been a favorite flour of mine and it works super well in baked goods. It’s got protein that provides structure, but it’s also high fiber, naturally gluten-free, and has a really light texture.
- Arrowroot powder: I often add a little starch to my gluten-free baking because it not only helps lighten things up, but starches also help bind. So while I think you probably could leave the arrowroot out, it definitely helps with the chewiness factor.
- Coconut sugar: definitely my granulated sweetener of choice since it’s less refined and lower on the glycemic index, but it’s also swappable with brown or white sugar. It’s dark in color, so it definitely makes these cookies look more brown, but it works wonderfully!
- Coconut oil: my substitute for butter! Coconut oil is dairy-free and vegan, but it definitely doesn’t have quite the same texture as a butter cookie. I’d say it gets a little fluffier, but also keeps them chewy at the same time.
- Flax egg: and my final ingredient is a flax egg just to help bind everything together! Not sure how to make a flax egg? Check out my full tutorial!
And of course, baking soda and sea salt. Yes, that’s it! No complicated ingredients, not crazy flour blends. Just pure, simple ingredients that work phenomenally well together.
How Do You Make Vegan Cookies from Scratch?
Making vegan cookies from scratch is actually super easy. When you’re following a traditional recipe online that calls for non-vegan ingredients, just make vegan swaps for the ingredients.
If a recipe calls for butter, use vegan butter or coconut oil. If it calls for an egg, use a flax egg. And just make sure you’re using vegan chocolate chips if they’re called for as well.
Ultimately, it’s actually really simple to make vegan cookies from scratch!
How to Keep Cookies Soft and Chewy
If you’re a fan of chewy chocolate chip cookies – which you obviously are because you’re here on this post – then I want to share a few tips I have for keeping your cookies soft and chewy. Have you ever made a batch of cookies only to have them dry out the next day? Here’s how to avoid that:
- Make sure you have enough oil and fat. Lots of times people try to cut back on oil to make cookies “healthier”, but that will also likely lead to a drier cookie.
- Underbake your cookies slightly to help them stay nice and chewy.
- Store them in an airtight container! If you’re keeping them for more than a few days, then freeze them.
I’ve never had trouble with these chewy vegan chocolate chip cookies drying out, so if you follow the recipe as is, I think you’ll be golden. Soft and chewy cookies, here we come!
The Best Vegan Chocolate Chip Cookies EVER!
Now I’ll admit that I’m always biased with my own recipes, but damn are these cookies good. They’re one of those recipes that you look forward to eating over and over again. I would say that they’re definitely more on the treat side than some of my other recipes – they’ve got the regular amount of sugar and oil – but they’re worth it.
They’re soft, chewy, not too dense, hold their shape and don’t crumble. I swear, make them for your family, friends, neighbors, etc., they will never guess that they’re gluten-free and vegan.
Don’t believe me? Try them out and come back to this post to let me know how they all react 😉❤️ happy cookie eating!
More Gluten-Free Vegan Cookie Recipes:
Soft & Chewy Vegan Chocolate Chip Cookies
Crispy, chewy AND dark chocolate chips
In a small mixing bowl, whisk together all dry ingredients and set aside.
Beat together melted coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.
Add flour mixture into wet ingredients, mixing fully between each. Fold in chocolate chips.
Cover bowl and chill dough for at least 30 minutes.
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Flatten the balls between your hands into discs, then place them on parchment and repeat until no dough remains.
Bake cookies for 9 – 11 minutes until edges are brown and crispy.
Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 129mg | Potassium: 5mg | Fiber: 1g | Sugar: 9g | Calcium: 12mg | Iron: 1mg