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4 gluten free vegan chocolate chip cookies stacked in a tower.

Gluten Free Vegan Cookies

The best gluten-free vegan chocolate chip cookies, easy to make, delicious to eat, no gluten, egg, dairy, soy or nuts.
4.34 from 3 votes
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Course: Baking
Cuisine: New Zealand
Keyword: Gluten Free Vegan Cookies, Gluten Free Chocolate Chip Cookies, Vegan Chocolate Chip Cookies, No Dairy No Gluten Cookies
Servings: 16 cookies
Calories: 134kcal
Author: My Kids Lick The Bowl


  • 125 g coconut oil
  • 85 g soft brown sugar ½ cup
  • 3 Tbsp coconut condensed milk
  • 1 tsp vanilla essence
  • ¼ t salt
  • 185 g gluten-free flour 1 ½ cups
  • 1 tsp baking powder
  • ½ cup dark chocolate chips ensure they are dairy free.


  • Preheat your oven to 160 degrees Celcius which is approximately 320 Fahrenheit
  • Soften your coconut oil, you want it to be a spreadable consistency like soft butter (not melted, but not rock hard) I pop mine in the microwave on low power for a little bit to achieve the right consistency 
  • In a medium bowl place the softened coconut oil, sugar, coconut condensed milk, vanilla and salt.
  • Cream until well blended and smooth, I use my cake mixer, but an electric beater or a wooden spoon and some elbow grease will work just fine.
  • Add the flour and baking powder,  (I don’t sift but I do attempt to sprinkle the baking powder into the mixture relatively evenly). Mix at a low speed.
  • Add the chocolate, and mix until it is relatively evenly distributed,  You can use your mixer on low speed. The cookie dough will look a little crumbly, but will easily roll into balls.
  • Take heaped tablespoons of the dough and roll into balls (you should end up with approximately 16 balls. Place the balls on a baking paper-lined baking tray
  • Take a fork and gently press each ball (kids love this task)
  • 160 degrees Celcius which is approximately 320 Fahrenheit, for 15 -20 minutes
  • Cool
  • Eat



  • To get the perfect soft on the inside slightly crunchy on the outside the ratios of sugar to flour to coconut oil is important. In this recipe, I use more sugar in this gluten-free recipe than my traditional condensed milk cookie recipe, as the extra sugar actually contributes to a softer texture. You can reduce the sugar to ¼ of a cup, the cookies will have a nice flavour, but once cooled they will be quite hard. I have provided weights for these ingredients so that the ratios are accurate.
  • One of my favourite tips is to freeze the vegan gluten cookie dough balls, I freeze them in an airtight container, then it is an absolute cinch to pull them out and pop them in the oven, fresh-made choc chip cookies in a flash!

Ingredient Substitutions

  • Dark choc chips: Ensure the brand you use are dairy-free and soy-free,  alternatively you can skip the chocolate, raisins are also nice in this cookie.
  • Brown sugar: any granulated sugar will work.
  • Free-from gluten flour: I use the free-from gluten plain flour from Countdown Supermarkets (Woolworths in Australia) This flour is made from a mix of Maize, Tapioca, Rice starches and flours, it also contains xanthan gum. For this recipe to be a success you will need to use a similar gluten-free flour. If the one you are using does not include xanthan gum (Thickener 415) then you will need to add 1 tsp of xanthan gum to the recipe


Serving: 1cookie | Calories: 134kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg