Chocolate Chip Cookies
These soft, chewy chocolate chip cookies vegan style are perfectly golden on the edges and tender in the center. They bake beautifully and stay soft even after cooling, making them ideal gluten free snacks for parties, lunchboxes, or evening treats. With simple swaps like coconut milk and applesauce, this recipe delivers bakery-style vegan cookies that are completely wheat-free and satisfying.
January 5, 2026
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These allergy-friendly cookies taste just like the classic version — chewy, chocolatey, and freshly baked. Made without dairy, eggs, nuts, wheat, or soy, they’re ideal for families preparing gluten and dairy free meals or looking for a reliable vegan dessert recipe. Coconut oil and applesauce give incredible moisture, while vegan chocolate chips make every bite rich and satisfying. Perfect for parties, lunchboxes, or cozy evenings at home.
Chocolate Chip Cookies
Serving
12–14 cookies
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- ½ cup coconut oil (solid but scoopable)
- 1¼ cups light brown sugar, packed
- 2 tsp vanilla extract
- ½ cup coconut milk
- ¼ cup unsweetened applesauce
- 2⅓ cups all-purpose gluten-free flour (don’t pack)
- 1 tsp baking soda
- ½ tsp salt
- 2 cups vegan chocolate chips
- Flaky sea salt (optional)
Method
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Whisk coconut oil, brown sugar, and vanilla in a bowl until combined.
- Add coconut milk and applesauce; whisk again and set aside.
- In another bowl, mix flour, baking soda, and salt.
- Combine dry ingredients with the wet mixture using a sturdy spatula — the dough will be thick.
- Fold in 1¾ cups vegan chocolate chips.
- Scoop 3-tablespoon mounds of dough onto the baking sheet, leaving space for spreading.
- Bake 9–10 minutes until edges are golden and centers set
- Press remaining chocolate chips on warm cookies and sprinkle sea salt if desired.
- Cool on the baking sheet for 15 minutes before transferring to a rack.
Recipe Notes:
- If dough is too sticky → add flour 1 tbsp at a time.
- If dough is too dry → add 1 tbsp coconut milk
- Chill dough for thicker cookies
- Use high-quality vegan chocolate chips for best flavor.
- Do not overbake — cookies continue cooking while cooling.
Conclusion:
These Chocolate Chip Cookies are a dependable treat for anyone looking to enjoy gluten free snacks without compromising on taste. Soft, chewy, and comforting, they fit beautifully into everyday baking for families preparing gluten and dairy free meals or exploring simple vegan desserts at home. This easy vegan cookie recipe proves that allergy-friendly sweets can still feel indulgent, familiar, and deeply satisfying.
FAQ
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Yes — chilling for 30 minutes creates thicker, chewier cookies.
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Yes, oat milk or almond milk works if allergies allow.
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Coconut oil melts quickly — refrigerate dough for 10–15 minutes.
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Absolutely! Freeze pre-scooped dough balls for up to 2 months.
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Keep them in an airtight container for 3–4 days; add a slice of bread to maintain softness.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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