Vegan & Gluten-Free Chocolate Chip Cookies

With nut allergies becoming more prevalent, I’ve been looking to create a vegan and gluten-free cookie that is nut-free, as well. This turned out to be quite a challenge!


First, I tried adapting my favorite Paleo Chocolate Chip Cookies, using oat flour instead of almond meal, but the result didn’t hold together well. I realized that oat flour requires an egg-like binder, such as a banana or a “flax egg,” and since I didn’t want a banana-flavored cookie, a flax egg seemed like the best choice. However, I should mention that I actually prefer to use ground chia seeds over flax seeds, in most cases, as I find their flavor blends more seamlessly into baked goods.

During the recipe development process earlier this month, I posted one of my trials on Instagram, mentioning how the cookies tasted good, but I still felt like they were missing something. (I’m very particular when it comes to cookies!) Kelly, from Cut Cut Sew, saw my Instagram post and kindly offered to share her own recipe with me, passed down from her sister-in-law. So, we all have her to thank for helping this recipe come to life.

The resulting cookies are lightly sweetened, with a crisp outside and soft, tender inside– just the way I like them. I hope you all enjoy them, too!

Vegan & Gluten-Free Chocolate Chip Cookies
Makes 12 cookies

Adapted from Kelly at Cut Cut Sew


1 3/4 cup gluten-free oat flour*
3/4 cup coconut sugar
2 flax or chia “eggs” (recipe here)
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup dark chocolate chips

*I made the oat flour at home by grinding gluten-free rolled oats in my blender. 


Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, chia eggs, oil, vanilla and salt, and stir well to create a uniform dough. Fold in the chocolate chips, then scoop the dough onto the lined baking sheet, leaving about 1 1/2-inches of space between the cookies. Gently flatten the dough with your fingers, as these cookies won’t spread too much with baking.

Bake for 10-12 minutes at 350F, until the cookies are lightly golden and the edges are firm. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.


4.9 from 15 reviews
Vegan & Gluten-Free Chocolate Chip Cookies
Serves: 12
An easy chocolate chip cookie recipe that's gluten-free, vegan, and nut-free!
  • 1¾ cup gluten-free oat flour*
  • ¾ cup coconut sugar
  • 2 flax or chia "eggs" (recipe here)
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup dark chocolate chips
  • *I made the oat flour at home by grinding gluten-free rolled oats in my blender.
  1. Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, chia eggs, oil, vanilla and salt, and stir well to create a uniform dough. Fold in the chocolate chips, then scoop the dough onto the lined baking sheet, leaving about 1½-inches of space between the cookies. Gently flatten the dough with your fingers, as these cookies won't spread too much with baking.
  2. Bake for 10-12 minutes at 350F, until the cookies are lightly golden and the edges are firm. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.


  • Non-vegans can substitute real butter for coconut oil, if you prefer. I haven’t tried making this recipe with real eggs, so I’m not sure if you’d need 1 or 2 eggs for this recipe– please leave a comment below if you try it out!
  • For a grain-free vegan cookie, try my Paleo Chocolate Chip Cookie recipe instead.


Reader Feedback: What’s your favorite flour to bake with? I’m partial to nut and seed flours, but I also enjoy grinding my own flour from oats and buckwheat.

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

42 thoughts on “Vegan & Gluten-Free Chocolate Chip Cookies

  1. Laura ~ Raise Your Garden

    Many thanks to Kelly and yourself for working in collaboration on this wonderful chocolate chip recipe. Nut allergies are definitely on the rise! It really makes me think, are more people getting diagnosed with these allergies or because doctors are now more able to do so, or are there truly just most people with allergies? And yes, I ask myself this same question about autism and vaccines, and so many questions that remain unanswered in my mind. I really appreciate recipes such as thing because I can bring them to church, a family gathering, or just having a few friends and I always a little sign that says “vegan, nut free and gluten free” so those with different food requirements know whether or not they can have one, and I find people are grateful for taking just a bit of extra effort. You have encouraged me to try grinding my own flour, I think I’m going to try the buckwheat flour.

  2. Gabriela

    OMG, they look so yummy.It’s funny but I actually make almost the same recipe just without the chocolate and with one teaspoon of cinnamon.

  3. Lauren

    These look delicious, I love oat flour and the natural sweetness it brings to treats. My daughter and I are sensitive to various nuts as well, so I love using chickpea flour in recipes. It tastes awful before baking, so there’s no eating the dough, but it makes delicious chocolate chip cookies! 🙂

  4. Alli

    Just thought I’d let you know I tried the recipe with two real eggs but unfortunately they didn’t turn out very well. They were very dry and cake-like. My husband ate them all anyway so it wasn’t a total loss, lol. I’ll have to try them again with the chia-eggs. Love your recipes!

  5. Alyssa

    Sorry for some reason the rest of my comment didn’t post…Thanks so much for the recipe, I’ve been needing a good chocolate chip one!!

  6. Kat

    I just made these and they’re amazing!!! I cut the recipe in half-because it was my first time making it-and made a few tweaks. I had a little more than a tablespoon of chia seed meal so I used it all and added another 2 tablespoons of water. I used just one tablespoon of coconut sugar and added 1/4 teaspoon of liquid vanilla stevia. The cookies held together well, and they taste so yummy! (It was my first time using stevia for baking so I’m quite impressed that the cookies turned out so tasty!) Thank you for this recipe!!!!!

  7. Kathleen Rychlicki

    Any suggestions for something other than the oat flour?
    I’ve used Almond & Coconut before, but as they are in the majority of my recipes I wanted to try something else. I follow a candida diet, so many flours out there do not work that well for me. Thanks!

  8. T

    I used two eggs, cane sugar, a bit extra oat flour plus 1/4 cup whole oats. I left everything else the same. So, so yummy.

    Thank you for your wonderful website and recipes.

  9. Sarah

    Yum! I made a batch of these to share with friends tonight. After I tried them, I made a second batch at the first chance I got. Thanks for sharing such a nourishing and delicious recipe :-).

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  11. Janeida

    Oh em gee!!!! These are hands down THE BEST vegan and gluten free chocolate chip cookies! The recipe is PERFECT and taste just like TollHouse cookies but even better and healthy! They’re so moist and delicious. I think I’ll add peanut butter next batch. Mmmmm. These are so addictive. Can’t wait to make these next Christmas for cookie swap! Thanks for sharing these delightful treats from heaven 🙂

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  13. MrsM

    I tried this with two small eggs, and although the mixture was a bit “runny” (not too, too much though), it just made for larger cookies! My hubby called them chocolate chip saucers! They tasted great! Thank you!

  14. Ximena

    I made these and they ‘re absolutely amazing.
    I had to leave them in the oven for 35 minutes though… I don’t know if it’s the altitude (i’m from México) but still worth the wait. Thanks for sharing 😉

  15. Danielle

    I am so happy to try this reciprecipe right now. I am allergic to nuts while staying gluten free/vegan. That also means I cannot use coconut sugar though. I am replacing the coconut sugar with white sugar. 3/4 of a cup seems like a lot. I am trying 1/2. Do you think that will suffices? Is 3/4 of a cup a lot of sugarsugar in the recipe?

    Any recommendations for another type of non sugar to use instead of coconut?

  16. Allison

    So yummy! I used two real eggs but it came out cake-like. Loved it either way but going to try the chia eggs next time 🙂

  17. Christa

    I made these cookies tonight and they are wonderful! I added a little more coconut sugar, plus 3 tablespoons Brewers yeast to make them into lactation cookies! Just what this healthy mama needed to cure a sweet tooth! I used bittersweet chocolate chips as well…so good!

    1. Megan Gilmore Post author

      They could probably last up to 5 days at room temperature, but I always store mine in a sealed container in the fridge or freezer to keep them more firm. In the freezer, they can last for up to 6 months. In the fridge, I’d probably only keep them for about 2 to 3 weeks.

  18. Melissa

    This is the second time I have made these and they are great. The first time I made them with bittersweet chocolate chips by mistake, but that didn’t stop the whole plate from being devoured at a party. I think these are perfect for parties, since you never know who is allergic or sensitive to what. In my recipes, I used 2 eggs rather than flax eggs and they worked out well. I also love the use of coconut sugar since it is lower on the glycemic-index… why have a sugar crash just because you want a cookie! Thanks again!

  19. Colleen

    Thanks for the recipe, I made these instead of your paleo cc cookies because oats are cheaper than almonds. They had an awesome taste, similar to girl scout samoas. My husband and I are not allergic to nuts, but I believe that we are sensitive either to gmos in general or wheat, because we both get itchy reactions on our bodies when we eat pizza (haven’t given it up yet or swapped to healthy crust) and I really became bored of traditional ways of making desserts. I hope your family has a Merry Christmas!

  20. Becky

    Great cookies! I went one step further and used soy, nut, and dairy free, chocolate morsels (Enjoy Life! brand). Thanks for the recipe!

  21. Ashleigh

    I used regular gluten free flour for this recipe and it was a disaster! Super
    Gluggy and not enough liquid to make a dough. Does gluten free flour do this?? My
    Flax eggs were more solid too, not egg consistency despite using the right measurements 🙁 will try out flour next time, however in Australia we don’t have gluten free oats

  22. Caitlin

    HI! So thrilled to find your recipe! Do you know of any other non-dairy substitutions for the coconut oil? My stomach doesn’t like it for some reason. Thanks so much!

  23. Ashley

    I used energy egg replacer and there wasn’t enough moisture. I added half a cup of pear puree. They never got crispy or brown, but they were tasty. More like mini banana breads in texture, if that makes sense. Maybe more sugar and oil would produce a crispy cookie.

  24. Robin

    I have been looking for a nut free cookie option for my kids lunch and these are perfect. The kids gave them two thumbs up!

  25. Reanna

    We have made these with both flax and chia eggs and found them to be too ‘eggy’ for our liking. The chia ones we made last maintained the chia like texture after baked. Is it possible to cut the amount of egg replacer in half and still hold together? Would refrigerating the dough before baking help?

  26. Erin

    So made these exactly according to the instructions, and they WERE delicious, but never achieved that dry, outer-cookie shell with chewy center or oven-gold brownness. Also, the dough was solid and slick with oil. Hard to form into cookies since the chocolate chips kept falling out. Perhaps it was my altitude, which is 387′ above sea level, but next time I’ll try less flour, and less oil? Maybe more chia egg. Idk XD It could have even been my oat flour.

  27. Chantelle

    So I never comment on these but I had to THANK-YOU! These cookies, made with chia egg, have been a lifesaver for me to start off the school year. One thing you don’t mention in the title is that they are also NUT FREE which means they can go to school (YAY!!). They were also beautifully tasty – crisp on the outside and moist & tender on the inside – I had to freeze them or there would be non left for lunches! Being a paleo family it is truly hard to find a good tasting, non-processed, snack for my kids so again, thank-you!

  28. Veni

    These are one of the best gluten free and vegan cookies I have made. I made these with Olive oil and added 1/2 tsp of baking soda and added only 1/2 cup of light brown sugar. sooo good

  29. M.R. Hampton

    I replaced 3/4 Cup of oat flour with PBfit (defatted peanut powder). I used 2 flax eggs instead of the chia eggs. I had to adjust the consistency of the dough by adding 1 tablespoon of water. The cookies came out FANTASTIC! These are the first vegan GF cookies I’ve made that were not sticky-soft. They remind me very much of the traditional chocolate chip cookies from my childhood. Thank you for this well-thought-out recipe!

  30. SmartKid

    People! Don’t you get it?? A fricking ten yr old knows that chocolate chips contain frickin milk!!! That me! Chocolate is not vegan!

  31. Annie

    So yummy! I substituted applesauce for a little more than half the oil and used Bobs Red Mill GF flour(not oat). Nice and chewy.


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