There’s something special about the smell of freshly baked chocolate chip cookies. This vegan gluten-free version keeps all that comfort and sweetness in every bite. The cookies come out crispy on the outside, chewy on the inside, and packed with dark chocolate chunks.
They’re fully vegan, gluten-free, nut-free, and soy-free, making them perfect for everyone to enjoy. You’ll only need a few simple ingredients and less than an hour from start to finish. The secret is using buckwheat flour for a light, nutty flavor and corn starch to keep the texture chewy. It’s an easy, oil-based cookie that feels rich and buttery without any butter at all.
Why You’ll Love These Cookies
Crispy on the outside and chewy on the inside
Each cookie bakes with golden edges and a soft, chewy center packed with dark chocolate. That mix of textures makes them so satisfying in every bite.
Completely vegan and gluten-free
These cookies fit most dietary needs without losing the taste or texture of a traditional recipe.
Made with simple ingredients
All ingredients are easy to find and simple to use.
Easy prep and cleanup
You only need one bowl and a hand mixer to make the dough.
Great for freezing and baking later when a craving hits
You can freeze the dough and bake fresh cookies anytime you’re craving something sweet.
Ingredients You’ll Need To Make Vegan Gluten-Free Chocolate Chip Cookies
- 1/2 cup (120 ml) neutral oil (canola, sunflower, vegetable)
- 5 tbsp (75 ml) unsweetened applesauce
- 3/4 cup (155 g) dark brown sugar
- 9 tbsp (113 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) cinnamon (optional)
- 2 cups + 2 tbsp (255 g) buckwheat flour
- 6 tbsp (48 g) corn starch
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (160 g) chopped dark chocolate
How to Make Vegan Gluten-Free Chocolate Chip Cookies
Makes: 24 cookies
Prep Time: 10 min │ Chill: 30 min │ Bake: 12 min
Course: Dessert │ Dietary: Vegan, Gluten-Free, Nut-Free, Soy-Free
Step 1: Combine the wet ingredients
In a large bowl, combine 1/2 cup (120 ml) neutral oil, 3/4 cup (155 g) dark brown sugar, 9 tbsp (113 g) granulated sugar, 5 tbsp (75 ml) applesauce, and 1 tsp (5 ml) vanilla extract. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
Step 2: Add the dry ingredients
Stir in 2 cups + 2 tbsp (255 g) buckwheat flour, 6 tbsp (48 g) corn starch, 1/2 tsp (1 g) cinnamon (optional), 1 tsp (5 g) baking soda, and 1/2 tsp (3 g) salt until completely incorporated. The mixture should be very thick, but still soft.
Step 3: Fold in the chocolate
Fold in 1 cup (160 g) chopped dark chocolate until evenly distributed.
Step 4: Chill the dough
Cover and allow it to chill for at least 30 minutes to prevent spreading.
Step 5: Bake the cookies
Preheat oven to 375°F/190°C. Line baking sheets with parchment paper. Scoop heaping tablespoon (20 ml) amounts of dough.
Roll into balls and place on lined baking sheets with 2–3 inches between them. Bake for 11–12 minutes until just barely golden brown around the edges.
Step 6: Cool the cookies
Remove from oven and allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack.
Cookies will puff up more in the oven and collapse slightly as they cool. For the best texture, allow to cool completely before eating.
Baking Tips and Troubleshooting
Once you’ve mastered the base recipe, here are a few simple tips to help your cookies turn out perfectly every time:
Why chill the dough?
Chilling helps the dough rest so the cookies bake evenly and keep their shape. It also stops them from spreading too much in the oven. If you skip this step, the cookies may flatten while baking.
Why chopped chocolate instead of chips?
Chopped dark chocolate melts into uneven pockets, creating that perfect chewy, gooey texture. Chocolate chips don’t melt the same way because they have stabilizers that help them hold their shape.
Why buckwheat flour?
Buckwheat adds a light, nutty flavor and gives the cookies a chewy texture. It also helps them stay soft inside and hold together nicely.
What if I skip the applesauce?
It’s not recommended. The applesauce adds moisture and structure, which is called pectin, and works the same way eggs would. Without it, the cookies can turn out dry and dense.
How do I know when they’re done baking?
Take them out when the edges are just golden brown. The center might look soft, but it will set as the cookies cool and stay perfectly chewy inside.
What These Cookies Taste Like
These vegan and gluten-free cookies are crispy on the outside and chewy on the inside with lots of coarsely chopped dark chocolate. The buckwheat flour gives them a nutty flavor, balanced out in texture by corn starch for a cookie that spreads perfectly in the oven.
An easy, oil-based cookie that is naturally dairy, egg, and gluten-free. You can also call them buckwheat chocolate chunk cookies.
Variations You Can Try
- For extra nuance, sprinkle the tops with flaky sea salt just before baking.
- For a more nuanced cookie, use half neutral oil and half olive oil.
- Make mini cookies by using a smaller scoop and baking for 9–10 minutes.
- Add vegan white chocolate or chopped pumpkin seeds for extra texture.
Serving Suggestions
These cookies taste best once cooled and slightly firm around the edges. Pair them with almond milk, oat milk, or your favorite dairy-free drink. They also make a nice afternoon treat with coffee or tea, or a sweet addition to a dessert board.
Storing and Freezing
Store them at room temperature for up to 5 days, or freeze for up to 1 month. Bring to room temperature before eating.
You can also freeze the dough balls on a baking sheet and bake straight from frozen, adding 1–2 minutes to the bake time.
Time To Dig Into Deliciousness
These Vegan Gluten-Free Chocolate Chip Cookies prove that you don’t need eggs, butter, or gluten to enjoy a classic cookie. They’re easy to make, taste amazing, and are always a hit. Bake them for yourself or share them with others, they’ll quickly become a favorite in any kitchen.
They’re the kind of cookie that never lasts long, especially once that chocolate starts to melt in your mouth.
Vegan Gluten-Free Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a large bowl, combine oil, sugars, applesauce and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the buckwheat flour, cornstarch, cinnamon, salt, and baking soda until completely incorporated. Mixture should be very thick, but still soft.
- Fold in the chopped chocolate.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop heaping tablespoon (20ml) amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.
- Bake for 11-12 minutes until just barely golden brown around the edges. Remove from oven and allow to cool for at least10 minutes on the baking sheet before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool. For best texture, allow to cool completely before eating.
- Store at room temperature in an airtight container for up to 5 days or in the freezer for 1 month. Bring to room temperature before eating.
