Chewy Gluten-Free Vegan Chocolate Chip Cookies

These soft-baked vegan, gluten-free chocolate chip cookies are some of the best you’ll ever taste. If you want a bakery-style cookie with crisp edges, tender centers and plenty of melty chocolate, this easy one-bowl recipe is for you.

Close up overhead view of vegan gluten-free chocolate chip cookies in a wire rack.

I stand by this recipe: these vegan, gluten-free chocolate chip cookies are reliably soft, chewy and loaded with chocolate in every bite. A touch of pumpkin purée adds moisture and a subtle spiced note that’s perfect for autumn baking. The dough comes together in one bowl, the cookies chill briefly for a thick texture, and they bake into irresistible rounds with gooey centers. Serve warm for the best experience.

Why I Can’t Get Enough of These Vegan Gluten-Free Chocolate Chip Cookies

One-bowl convenience. The dough mixes quickly in a single bowl and you don’t need special equipment—just a spoon or a mixer if you prefer.
Bakery-style texture. Pumpkin purée keeps the cookies tender while the right flour mix and chilling create a chewy interior and lightly crisp edges.
Lighter, feel-good ingredients. Using pumpkin, oat-based flours and coconut oil (or vegan butter) makes these cookies feel lighter than traditional butter-heavy versions without sacrificing flavor.

Overhead shot of vegan gluten-free chocolate chip cookies ingredients with text labels overlaying each ingredient.

Notes on Ingredients

Ingredient amounts and full instructions appear in the recipe card below.

Coconut oil or vegan butter – Use solid coconut oil or your preferred vegan butter. In solid form it creamed with sugar gives structure like traditional butter.
Sugars – Cane sugar works well; coconut sugar can be substituted for a richer, caramel-like flavor.
Flour – Ground oats (oat flour) are an excellent gluten-free base. You can also use a pre-made gluten-free baking flour mix. If using pure oat flour, add ½ teaspoon xanthan gum to help bind the dough.
Leavening – Baking powder and baking soda help the cookies rise and give lift. Make sure they are fresh for best results.
Spices – Pumpkin spice and cinnamon brighten the dough. Nutmeg, cardamom or ginger are fine alternatives if you prefer.
Pumpkin purée – Replaces eggs in this vegan recipe, adding moisture and a tender crumb. Use plain pumpkin purée, not a pie filling.
Vegan chocolate chips – Choose your favorite variety; dark chocolate chips give great contrast against the sweet dough.
Sea salt – A small amount in the dough is essential; a light sprinkle on top is optional and delicious.

How to Make Vegan Gluten-Free Chocolate Chip Cookies

Glass mixing dough with pumpkin puree being incorporated into cookie dough — Combine the dough ingredients.

Glass mixing bowl with cookie dough and chocolate chips — Combine the dough ingredients.

Cream the fat and sugar. Beat solid coconut oil or vegan butter with sugar until light and fluffy.
Mix dry ingredients. Add the gluten-free flour mix (or oat flour plus xanthan gum), baking powder and baking soda, spices and salt. Mix briefly.
Combine wet ingredients. Add vanilla extract and pumpkin purée, then mix until evenly incorporated. Fold in chocolate chips.
Chill the dough. Shape the dough into one or two balls, wrap tightly and refrigerate for at least 2 hours so it firms up and won’t spread while baking.
Shape and chill again. Preheat the oven to 350°F. Scoop 2-tablespoon portions, roll slightly into tall balls, place on a lined baking sheet, then refrigerate on the tray for 10 minutes to keep them cold.
Bake and cool. Bake 12–15 minutes until edges are set but centers remain soft. Let cookies cool on the sheet for 10 minutes before transferring to a wire rack.

Cookie dough being mixed in glass bowl with spatula — Divide and chill the dough.

Cookie dough balls on parchment-lined baking sheet — Divide and chill the dough.

Cookie Baking Tips

Keep dough tall. Shape the portions into tall balls rather than flat disks so the cookies stay thick as they bake.
Chill the dough. Refrigerating the dough is crucial to prevent spreading and to develop a chewy center.
Timing for texture. For crisp edges and a chewy middle, bake closer to 15 minutes; shorten the bake time slightly for softer centers.

Optional Add-Ins and Variations

If you want to mix things up, try these add-ins:

Dried fruits like raisins or cranberries
Chopped walnuts or pecans
Pepitas or seeds for crunch
White chocolate chips or mixed chocolate varieties

Overhead view of assorted vegan gluten-free chocolate chip cookies in a wire rack.

Storage and Freezing

Room temperature or refrigerator. Keep cookies in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days.
Freeze. Cool cookies completely, freeze on a sheet until firm, then transfer to an airtight container or freezer bag. Thaw at room temperature or microwave briefly.

More Vegan Cookies Recipes

Oatmeal Chocolate Chip Cookies
Peanut Butter Banana Oatmeal Cookies
Chai Sugar Cookies
Kitchen Sink Cookies
Soft Chewy Gingersnap Molasses Cookies (vegan, gluten-free)

Enjoy! If you make these vegan chocolate chip cookies, tag #jessicainthekitchen on Instagram and consider leaving a comment or rating where you found the recipe.

Vegan Gluten-Free Chocolate Chip Cookies

Servings: 24 | Prep: 2 mins active (plus chilling) | Cook: 12–15 mins | Total: ~17 mins (excluding chilling)

One-bowl, chewy cookies made with pumpkin purée, gluten-free flour and plenty of vegan chocolate chips.

Ingredients

1/2 cup solid coconut oil, or vegan butter
1 cup cane sugar (or coconut sugar)
2 cups gluten-free flour mix (or 2 cups oat flour + 1/2 tsp xanthan gum)
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin spice
1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp vanilla extract
1/2 cup pumpkin purée
1 cup vegan chocolate chips

Instructions

In a large bowl, beat the solid coconut oil (or vegan butter) and sugar together until creamy, about 3–5 minutes.
Add the flour, baking powder, baking soda, pumpkin spice, cinnamon and sea salt. Blend briefly to combine.
Stir in the vanilla extract and pumpkin purée, scraping the bowl as needed, until thoroughly incorporated. Fold in the chocolate chips.
Form the dough into one or two balls, wrap tightly and refrigerate for at least 2 hours to firm up.
Preheat the oven to 350°F (175°C). Remove dough from the fridge and scoop 2-tablespoon portions. Roll into slightly tall balls and place on a lined baking sheet, leaving space between each. Chill the formed dough balls on the sheet for 10 minutes to ensure they’re cold.
Bake for 12–15 minutes. For chewier centers and crisp edges, bake closer to 15 minutes. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

This recipe is vegan and gluten-free when using a gluten-free flour mix or oat flour plus xanthan gum.
If using regular all-purpose flour (not gluten-free), swap it equally for the oat flour and omit xanthan gum.
Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. To freeze, cool completely, freeze on a sheet, then transfer to a sealed container.

Nutrition (per cookie, approximate)