My absolute favorite vegan chocolate chip cookies

Chocolate Chip Cookies

These cookies are a lifeline for vegans with a sweet tooth.

This recipe is a slight adaptation of the Chips Ahoy! recipe from Erin McKenna’s cookbook, Babycakes.
Erin McKenna is a vegan, gluten-free baker with storefronts in NYC, Orlando, and LA. She is a fabulous resource for those seeking fool-proof recipes for traditional desserts and bread.
Erin’s go-to chocolate chip brand is Enjoy Life – Semi-Sweet Chocolate Mega Chunks. While I also appreciate Enjoy Life, I prefer Guittard – Semi-sweet Chocolate Chips. When cooking in Canada, my ultimate favorite vegan chocolate chip brand is President’s choice.
Here are a few more vegan chocolate chip options:

Nestle Toll House – Simply Delicious Semi-Sweet Morsels

Kirkland – Semi-Sweet Chocolate Chips

Thrive Market  – Organic Dark Chocolate Chips

Simple Organic Truth – Semi-Sweet Chocolate Chips

Chocolate Chip Cookies

Vegan and gluten-free delicious and easy to make
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Servings: 36
Calories: 109kcal


  • 1 ½ cup oat flour
  • 1 cup gluten-free all-purpose flour
  • 1 cup monkfruit sugar
  • ¼ cup flax meal groun
  • ¼ cup arrowroot powder
  • 1 ½ tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ cup coconut oil melted
  • ½ cup unsweetened applesauce
  • 2 tbsp vanilla extract
  • 1 cup chocolate chips


  • Preheat oven to 325 degrees Fahrenheit.
    In a medium bowl, mix together the dry ingredients – flours, sugar (of choice – I used monk-fruit, but coconut would be great), flax, arrowroot, xanthan gum, baking soda and salt.
    In a small bowl, whisk together the wet ingredients – coconut oil, applesauce and vanilla extract.
    Using a rubber spatula mix the wet ingredients with the dry ingredients until a thick dough is formed. Add in a bit more gluten-free flour if the dough appears to be too wet.   Stir in the chocolate chips until evenly distributed.
    Using a cookie scoop, place the dough on parchment lined cookie sheets 1 ½ inches apart.  Bake in the oven for approximately 15 minutes – rotating the sheet halfway through the
    cooking time.  Enjoy!

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