Chocolate Chip Cookies (Vegan and Gluten-Free)

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This delicious chocolate chip cookies tastes amazing, a perfect treat made without refined sugar and they are also vegan and gluten-free! You could also replace the chocolate chips with carob, a healthy chocolate substitute.

Chocolate Chip Cookies (Vegan and Gluten-Free)

I hope your New Year’s resolutions are in progress, you might have decided to change your diet to a vegan diet, gluten-free, to cut out refined sugar or simply to eat healthier. You might be wondering where do desserts fit in with your goals, one thing you might be missing is chocolate chip cookies.

Vegan and Gluten Free Chocolate Chip Cookies

I have got you covered,  I’m here to share with you a healthier version of the classic dessert, you can also check out my Almond Thumbprint Cookies and  Gluten-Free Vegan Oatmeal Cranberry Cookies.

Vegan Gluten Free Chocolate Chip Cookie in a bowl

To make these cookies, I used carob chips instead of chocolate chips but chocolate chips will work as well. I got my carob chips from Chatfield because they are vegan and gluten-free also used coconut sugar instead of regular sugar. It has the benefit of being less processed and doesn’t spike blood sugar as sugar does. To read more about coconut sugar go here.

Vegan & Gluten-Free Chocolate Chip Cookies

This was a huge hit in my home and the following day I was asked to make more, I prefer to bake mine for 15 minutes because when I made it the first time my family wanted that crunch. Every oven is different, so watch carefully once it is around 12 minutes, also it all depends on the size of your cookies.

I made about 18 cookies but they were on the big size if you are concerned about calories, make 36 instead.


Categories: ,



Per serving

Energy: 181 kcal / 757 kJ
Fat: 99 g
Protein: 3 g
Carbs: 23 g

Cooking Time

Preparation: 10 min
Cooking: 15 min
Ready in: 40 min
For: 18 Cookies



  1. Preheat oven 350 degrees F. Line baking sheet with parchment paper and set aside. Set aside.
  2. Prepare flax egg by mixing together ground flax seeds with water in a small bowl and set aside for 5 minutes.
  3. In a large bowl, combine gluten-free flour, almond flour, coconut sugar, baking powder, salt. In a medium bowl, mix coconut oil, almond milk, vanilla and flax egg.
  4. Mix wet ingredients with dry ingredients until fully combined, fold in chocolate/carob chips.
  5. Scoop out about 2 tablespoons of dough onto the cookie sheet and press to flatten with a fork. Bake for about 15 minutes or edges are brown . Remove baking sheet from oven and allow to sit for 5 minutes to firm up then transfer to a cooling rack to completely cool and firm up more.


Vegan and Gluten Free Chocolate Chip Cookies

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

    August 8, 2020

    Very tasty as usual!!!

  2. Avia Allen
    July 22, 2020

    These were very delicious! My first time making chocolate chip cookies with almond flour, and the texture and taste were right on point. I was wondering how it would work with all almond flour, do you happen to know? I’m very new to it and messed up my first run in with it in a recipe.

    Also I’m very new to your website and incredibly thrilled that I found a predominately Jamaican recipe website. As a fellow Jamaican and whole foods plant-based eater, I was at a loss for how to turn our cultural dishes into something I could eat. Thank you and God bless.

    PS. Is there a way to sign up for email newsletters of your newer recipes?

    • Michelle Blackwood, RN
      July 22, 2020

      Avia, it’s so lovely to meet you, welcome to my website. I’m so happy you enjoyed them. Almond flour gives the cookies a light texture, the binder is ground flaxseeds which holds them together. God bless you, I’ll add you to my email list.

  3. Shirley
    November 20, 2018

    Michelle, I am new to the vegan style of cooking so as I read through the recipe and mixing directions it calls for a “flax egg”. Is this the combined ground flax with water above? Also, when I look through recipes and it calls for water I always substitute it for something that will add more flavor to what I am cooking. So instead of mixing water with the flax can I substitute it with the same amount of almond milk? Thank you for introducing me to this new cooking experience.

    • Michelle Blackwood
      November 20, 2018

      Shirley you are welcome, although you are new, you already got the hang of it. You are correct, for most savory dishes you can substitute water with vegetable broth. Enjoy!

  4. Robin Collinson
    March 21, 2018

    Wondering if Anne made them without Almond flour or Almond milk and how they turned out. We are allergic to almonds and need to stay gluten free.

    • Michelle Blackwood
      March 21, 2018

      I’m wondering the same, hopefully, she will let us know. I will have to make a nut free version when I next purchase carob chips.

  5. Anne
    March 16, 2018

    Some of my friends are gluten free but also can’t have nuts hence almond meal etc can’t be used so what else can I use ?

    • Michelle Blackwood
      March 16, 2018

      Hello Anne, I can’t guarantee the outcome because I only made it with almond flour but you could increase the gluten-free flour by 1/2 cup. Hope this works

  6. Keisha
    January 26, 2018

    Wow these were very delicious with chocolate chips.

    • Michelle Blackwood
      January 26, 2018

      Thank you Keisha for your feedback, I’m so happy you loved them!