March 10, 2020

by Alyssa

Soft & Chewy Vegan Chocolate Chip Cookies

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These are the best soft and chewy vegan chocolate chip cookies you'll ever taste! They use quinoa flour, coconut oil, coconut sugar, and a few other simple ingredients. Easy, gluten-free and delicious!

Sofy Chewy Vegan Chocolate Chip Cookies

In all honesty, when I initially tested this recipe, I was going for the best crispy vegan chocolate chip cookie. But what resulted was the best chewy vegan chocolate chip and it was just too dang good not to share.

These have been tested by multiple people and I don't think I've ever had a reaction to a baked good like I've had with these ones. The people who have tasted them have said that

a) you'd never be able to tell they were vegan (or gluten-free)
b) they're one of the best cookies they've tasted.

That kind of reaction means you NEED this recipe!

Ingredients for Chewy Chocolate Chip Cookies

Ingredients in Chewy Vegan Chocolate Chip Cookies

And that's exactly what we're making today! What I think you're going to love about them – aside from the texture and flavor – is the ingredient list. It's clean and it's simple.

Here's what you'll need to make these awesome cookies:

  • Quinoa flour: this has consistently been a favorite flour of mine and it works super well in baked goods. It's got protein that provides structure, but it's also high fiber, naturally gluten-free, and has a really light texture.
  • Arrowroot powder: I often add a little starch to my gluten-free baking because it not only helps lighten things up, but starches also help bind. So while I think you probably could leave the arrowroot out, it definitely helps with the chewiness factor.
  • Coconut sugar: definitely my granulated sweetener of choice since it's less refined and lower on the glycemic index, but it's also swappable with brown or white sugar.  It's dark in color, so it definitely makes these cookies look more brown, but it works wonderfully!
  • Coconut oil: my substitute for butter! Coconut oil is dairy-free and vegan, but it definitely doesn't have quite the same texture as a butter cookie. I'd say it gets a little fluffier, but also keeps them chewy at the same time.
  • Flax egg: and my final ingredient is a flax egg just to help bind everything together! Not sure how to make a flax egg? Check out my full tutorial!

And of course, baking soda and sea salt. Yes, that's it! No complicated ingredients, not crazy flour blends. Just pure, simple ingredients that work phenomenally well together.

How to make Vegan Chocolate Chip Cookies

How Do You Make Vegan Cookies from Scratch?

Making vegan cookies from scratch is actually super easy. When you're following a traditional recipe online that calls for non-vegan ingredients, just make vegan swaps for the ingredients.

If a recipe calls for butter, use vegan butter or coconut oil. If it calls for an egg, use a flax egg. And just make sure you're using vegan chocolate chips if they're called for as well.

Ultimately, it's actually really simple to make vegan cookies from scratch!

Gluten Free Vegan Chocolate Chip Cookie Recipe

How to Keep Cookies Soft and Chewy

If you're a fan of chewy chocolate chip cookies – which you obviously are because you're here on this post – then I want to share a few tips I have for keeping your cookies soft and chewy. Have you ever made a batch of cookies only to have them dry out the next day? Here's how to avoid that:

  • Make sure you have enough oil and fat. Lots of times people try to cut back on oil to make cookies “healthier”, but that will also likely lead to a drier cookie.
  • Underbake your cookies slightly to help them stay nice and chewy.
  • Store them in an airtight container! If you're keeping them for more than a few days, then freeze them.

I've never had trouble with these chewy vegan chocolate chip cookies drying out, so if you follow the recipe as is, I think you'll be golden. Soft and chewy cookies, here we come!

Gluten Free Chocolate Chip Cookies

The Best Vegan Chocolate Chip Cookies EVER!

Now I'll admit that I'm always biased with my own recipes, but damn are these cookies good. They're one of those recipes that you look forward to eating over and over again. I would say that they're definitely more on the treat side than some of my other recipes – they've got the regular amount of sugar and oil – but they're worth it.

They're soft, chewy, not too dense, hold their shape and don't crumble. I swear, make them for your family, friends, neighbors, etc., they will never guess that they're gluten-free and vegan.

Don't believe me? Try them out and come back to this post to let me know how they all react ?❤️ happy cookie eating!

Sofy and Chewy Vegan Chocolate Chip Cookies

More Gluten-Free Vegan Cookie Recipes:

Soft & Chewy Vegan Chocolate Chip Cookies

Crispy, chewy AND dark chocolate chips
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 16 Cookies
Calories 154kcal
Author Alyssa
Print Pin
The Best Chewy Vegan Chocolate Chip Cookies
5 from 4 votes



  • In a small mixing bowl, whisk together all dry ingredients and set aside.
  • Beat together melted coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.
  • Add flour mixture into wet ingredients, mixing fully between each. Fold in chocolate chips.
  • Cover bowl and chill dough for at least 30 minutes.
  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Flatten the balls between your hands into discs, then place them on parchment and repeat until no dough remains.
  • Bake cookies for 9 - 11 minutes until edges are brown and crispy.
  • Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.



Serving: 1cookie | Calories: 154kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 129mg | Potassium: 5mg | Fiber: 1g | Sugar: 9g | Calcium: 12mg | Iron: 1mg


Sofy and Chewy Vegan Chocolate Chip Cookies
Sofy and Chewy Vegan Chocolate Chip Cookies
Sofy and Chewy Vegan Chocolate Chip Cookies
Sofy and Chewy Vegan Chocolate Chip Cookies
Sofy and Chewy Vegan Chocolate Chip Cookies
Sofy and Chewy Vegan Chocolate Chip Cookies

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. OH. MY. GOSH. You are a genius, thank you so much for this recipe. My toddler is allergic to basically every flour and I’ve tried so many “alternative” chocolate chip cookies that were absolutely disastrous. This is excellent!!! I subbed potato starch for arrowroot (1:1), a “real” egg for a chicken egg (due to allergy), and light brown sugar for coconut sugar (since that’s what I had on hand). Baked for full 11 minutes. These turned out beautifully. They absolutely taste like “normal” cookies. You can’t tell they’re GF at all — great texture — aside from a veryyyy subtle quinoa taste at the end. But I didn’t mind that at all since it makes them taste more complex!! Thank you so so much, this was such a treat to find.

    • Thank you SO much for the kind review! All of your substitutions sound so great! I’m so glad you loved them!

  2. Thank you for this recipe. I am hoping to use it for my son who has fpies and can only eat very limited ingredients. Just curious, can a regular egg be used instead of the flax?

    • I haven’t tried, but if you do, let me know how they turn out!! I love cookie bars!

  3. OMG! I love this recipe!!! It came out fabulous!! I get to enjoy chocolate chips cookies again that are gluten-free and vegan! They taste delicious. And I’m not missing any of the other stuff I used to love in cookies (cow’s butter, eggs, white sugar, etc).
    Now that I’ve tested the first batch, (which means I ate a whole dozen in three days all by myself), I can make them for my son & boyfriend. Since, I love them, I know they will too! The first few cookies didn’t come out right because I didn’t flatten them. But after I did that step, babbbyyy!! These cookies were the bomb!
    I so appreciate you! I had to leave a comment to express my gratitude. THANK YOU Alyssa!

  4. AMAZING!!!! Thank you for the great recipe! I think it’s the first recipe I’ve found that I didn’t have to substitute something. They came out just like your picture and tasted fantastic. 😊

  5. Made these today,no substitutions or alterations. Tasted great but… ended up with a giant flat cookie. Any suggestions? Thanks in advance

    • I love these and so do my mom vegan co workers! However, when I make them, the chocolate chips WILL NOT Stick to the batter no matter what i do because of the oil. I follow directions exactly. I end up just having to stick most of the chips into the cookies with my fingers before baking. Is there any way to fix this? Thanks!

  6. Hi!

    I made these with coconut flour instead of quinoa flour (didn’t have it) and my cookie dough was super dry when I pulled it out of the refrigerator, witch resulted in dry cookies. Is coconut flour more “dry” then quinoa flour?

    Thanks !

    • It’s WAY more dry! Coconut flour is super super absorbant and really can’t be substituted for other flours. You usually use at least 1/2 less if not more and tend to need to add eggs to compensate for the moisture. Sorry that happened!

  7. Hi! I was going to make these cookies (and the Almond/Quinoa Flour Bread) and I was wondering, are you supposed to use baking soda or baking powder? In this ingredient list, it says baking soda, but when I click on the link, it takes me to an Amazon page for baking powder.

  8. Hi!!

    These are delicious, I was never able to make cookies, and I finally found a recipe that worked! These days of confinement, I shared with my neighbours and they loved them too!
    I do not have any more chocolate chips but I will try them again with pumpkin seeds and spices. I hope it works.
    Quick question have you tried with other flours?


    • Woohoo! I’m so glad you all liked them. I do think your subs would work as well 🙂 I haven’t tested with another flour, but I’m sure it would work with another grain-based flour!

  9. I just took a batch out of the oven. They look beautiful and smell devine. I gave some to my picky eaters and they ate them.That says a lot! I just had the last 2. They are fantastic. I definitely will keep this recipe. The only changes I made: used 1 real egg and potato starch. They were perfect. Thank you.

  10. I did not beat coconut oil with sugar but melted by mistake , my cookies come out crumbly not chewy, can it be because not beating sugar with oil. Also i uses 0.75 doing and find it even then too sweet , so i am guessing i can try half cup coconut sugar next time? I also replaced with 2 eggs the flax i though it should have sticked together


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