Chocolate Chip Cookies Vegan Gluten-Free

These Chocolate Chip Cookies are both Vegan and Gluten-Free and are made with only a handful of simple ingredients. They are soft, deliciously chewy but still have that crispy edge that we all love!

The best chocolate chip cookies

There are many ways to make chocolate chip cookies, but I personally think the best kind are the one that are soft in the center, but crispy on the edges. That is exactly what this chocolate chip cookie recipe is.

This recipe was adapted from my single serve chocolate chip cookie recipe and my matcha cookie recipe to make it a larger batch because they are that good. I love having the option to enjoy one when you’re having a craving, or a small batch when you want to have some throughout the week.

These cookies are perfectly sweet with fluffy exteriors and that chewy middle that we all love and adore. This recipe is both vegan and gluten-free, but I promise, share them with your non-vegan friends and family and they will be blown away!

ingredients in the best vegan gluten-free chocolate chip cookies

You will only need a handful of ingredients to make this healthy vegan and gluten-free chocolate chip cookie recipe. This cookie recipe doesn’t require any strange or funky ingredients, we’re sticking to the basics. Here’s what you need to make them:

maple syrup– I like to sweeten these cookies with maple syrup, which is an all-natural, vegan sweetener. I love how maple syrup caramelizes during the baking time and gives not only this recipe, but all baked goods an amazing flavor.

almond butter- The almond butter will serve as the binding agent in this recipe. It’s a healthy fat and will take the place of using eggs, butter or oil.

vanilla extract- just a splash of vanilla extract goes a long way. This really adds a lovely flavor to these chocolate chip cookies!

grain free flours- To keep this recipe 100% gluten-free, we are using a blend of almond flour and gluten-free flour.

baking powder and salt- Since there are no eggs in this recipe, the baking powder is crucial for helping these cookies achieve that pillowy texture. The salt helps balance out the flavors and sweetness for that perfect sweet and salty taste.

vegan chocolate chips- of course, vegan chocolate chips are needed for this chocolate chip cookie recipe!

Tips and substitutions

I always recommend following the recipe as it’s written to achieve the same results. If you’re curious about any substitutions, here’s what I would and wouldn’t recommend:

Can different flours? For best results, I recommend sticking to the blend of almond and gluten-free flour. If you are not gluten-free you can use all purpose flour in replace of the gluten-free flour, but that is the only substitution without changing the recipe completely.

Can I use a different nut butter? 100% yes. You can use any type of nut or seed butter in replace of the almond butter, this won’t change the recipe at all. I do however recommend using an all natural or runny nut butter for the best results.

Can I use something else instead of maple syrup? I would recommend sticking to the maple syrup since that’s how the recipe is designed. However, if you can’t use maple syrup you can also use agave, honey, date syrup or any other liquid sweetener. The end result may differ, so just be aware of that.

Chocolate Chip Cookies Vegan Gluten-Free

These Chocolate Chip Cookies are both Vegan and Gluten-Free and are made with only a handful of simple ingredients. They are soft, deliciously chewy but still have that crispy edge that we all love!
5 based on 2 reviews
10 minutes
12 minutes
Author - Hannah


  • 1/2 cup maple syrup
  • 1/2 cup runny almond butter
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 1/2 cup gluten-free flour 1:1 blend
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup non-dairy chocolate chips




8 servings


  1. Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper.
  2. In a bowl, combine maple syrup, almond butter and vanilla extract. Mix with a spatula until well combined.
  3. Next, add in the almond flour, gluten-free flour blend, baking powder and sea salt and mix until ingredients are well incorporated.
  4. Fold in the chocolate chips last and using a double cookie scoop, scoop the batter and place it on the prepared baking sheet.
  5. Roll the dough into a ball with the palm of your hands and then slightly flatten. Place on the baking sheet and bake for 12-14 minutes.
  6. Let cool for 10 minutes before removing from the baking sheet.
  7. Store in an airtight container on the counter and enjoy within 4-5 days.


Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram or Tiktok!
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Leave A Comment And Rate This Recipe!


These are delightful! I’m not a baker but even I can make these, and super quickly! Perfect consistency and absolutely delicious.

Hi Hali! That’s amazing to hear. I try to focus on simple ingredients and just a few steps for all my recipes so that way they are easy to make and approachable for everyone. Thank you so much for the rating and comment! xx

I was craving a cookie treat and was able to whip these up quickly! Simple, 1-bowl recipe. They are so yummy, chewy and gooey on the inside and a thin crispy shell outside! I used almond flour and subbed in all-purpose flour and turned out perfectly.

Hi Reem! That’s amazing, i’m so glad you enjoyed the recipe!! I appreciate the comment and rating so much! xx