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Gluten-Free Vegan Chocolate Chip Cookies

This healthy recipe yields moist and tasty cookies with a cake-like texture.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Veggie Primer


  • 2 1/4 cups gluten-free all purpose flour I use Bob’s Red Mill
  • 1/2 tsp. xanthan gum
  • 1 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 1 Tbsp. chia seeds
  • 1/4 cup water
  • 1/4 cup grape seed oil
  • 1/2 cup natural unsweetened applesauce
  • 3/4 cup maple syrup
  • 1/4 tsp. pure vanilla extract
  • 1 cup dairy-free mini semi-sweet chocolate chips
  • 1 cup chopped nuts walnuts or pecans are nice


  • Grind 1 Tbsp. of chia seeds in a blender or coffee grinder and stir into 1/4 cup of water and set aside to allow to thicken.
  • Preheat oven to 375º. (I like to use my convection toaster oven - which heats up quickly, so I usually preheat after the dough is mixed - but you’ll want to turn a conventional oven on sooner.)
  • Combine flour, xanthan gum, baking soda and salt in a large mixing bowl and stir with a wire whisk to mix the ingredients.
  • Add chia seed mixture, grape seed oil, applesauce, maple syrup and vanilla extract to the dry ingredients and stir with a large spoon until the ingredients are well mixed.
  • Add chocolate chips and chopped nuts and stir to mix well.
  • Line a baking sheet with parchment paper and drop rounded spoonfuls of dough about 2 inches apart on the paper.
  • Bake 8-10 minutes in a conventional oven or until cookies are set and tops begin to brown. (Bake 7-8 minutes in a convection toaster oven.)
  • Use a spatula to remove cookies from baking sheet immediately and cool on a wire rack.


Recipe makes about 3 dozen cookies.
I use two cookie sheets and prepare one sheet while the other is baking. I don’t find it necessary to change the parchment paper each time. The paper holds up to 2 or 3 bakings.