This vegan and gluten-free chocolate chip cookie recipe is both soft and chewy, refined-sugar free, and simply addicting!

Baking chocolate chip cookies is intimidating. Yes, you read that correctly– intimidating! I don’t think I’ve ever met someone who doesn’t like chocolate chip cookies, so when I offer to bake them for someone, I have high expectations to meet.

I feel like vegan and gluten-free desserts can get a bad rep for being too dry or a little off, but that’s not the case with these cookies.

These cookies are gooey, sweet, and both chewy and soft at the same time. Maple syrup and coconut sugar act as the sweeteners in this recipe, which also makes it refined-sugar free.

VEGAN + GF CHOCOLATE CHIP COOKIE INGREDIENTS:

First, let’s chat ingredients.  To make this vegan and gluten-free chocolate chip cookie recipe, you will need…

2 cups of oat flour: You can buy this at the grocery store or blend up your own rolled oats until you’re left with a fine, flour-like consistency.

½ cup coconut sugar: Coconut sugar is a great brown sugar substitute because it has naturally occurring vitamins and minerals.

½ cup melted coconut oil: Combined with the coconut sugar, these ingredients lend a very mild, subtle-y sweet flavor to the cookies.

⅓ cup maple syrup: Honey is a great substitute if you are not vegan.

¼ cup aquafaba: If you don’t know what aquafaba is, it’s the water from a can of chickpeas! Aquafaba is great because it whips up like egg whites do.

1 teaspoon vanilla extract: Vanilla extract is always a must in most baking recipes because of its great flavor.

½ teaspoon baking soda: The leavening agent for the cookies, which allows them to rise!

Pinch of salt: To help combat the sweetness, while also bringing it out even more.

½ cup dark chocolate chips: Or as many as you would like! Dark chocolate or semi-sweet chocolate works best.

HOW TO MAKE VEGAN + GLUTEN-FREE CHOCOLATE CHIP COOKIES:

1. Mix your wet ingredients together. Add the coconut sugar, melted coconut oil, maple syrup, and vanilla extract into a bowl. Stir together until combined.
2. Add the aquafaba. In another bowl, whip up your aquafaba using a hand mixer to froth it up. Then, stir the aquafaba in with the other ingredients.
3. Combine your wet and dry ingredients. In a separate bowl, mix your oat flour, baking soda, and salt until combined. Slowly fold in your wet ingredients into the dry ingredients until fully combined. Lastly, fold in the chocolate chips.
4. Chill your dough. Either refrigerate your dough for about 30 minutes or freeze for about 10 minutes, just until the dough thickens up. 
5. Bake. Preheat your oven to 350F. Then, form your cookie dough into balls and place them onto a lined cookie sheet. Lastly, bake for 10-12 minutes, let cool, and enjoy!

Get the Scoop on more vegan recipes:

• 3-Ingredient Vegan Hummus Pasta Recipe
• Cheesy Vegan Alfredo Recipe
• Vegan Stuffed Peaches Recipe
• Vegan Chocolate Banana Bread Recipe