I’ve been on a quest for an easy-to-make, gluten-free, vegan chocolate chip cookie recipe for years, and finally, after countless tests and tastes, I think I’ve got it just right. These crackly beauties include a secret ingredient: vegan, soy-free cream cheese, and they’re easy enough for a novice baker like myself. Crackly on top, soft in the middle, just the right amount of chocolate throughout, with a sprinkling of flaky sea salt on top – the cookie of my dreams, minus allergens.
Note: You’ll notice that there’s an odd measurement in there: You need 1 1/8 cup of gluten-free baking flour. I know baking should be precise, but I eyeballed filling my 1/4 cup measuring cup half way, and it worked perfectly. Just get as close as you can, or, if you want 24 cookies, double it and use 2 1/4 cups.
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- Cookie sheet
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- 1-inch cookie scoop or spoon
- 1 ⅛ cups Gluten-free one-to-one-flour, such as Bob's Red Mill One-to-One Gluten-Free Baking Flour
- ¼ tsp xanthan gum
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp vegan, soy-free, nut-free cream cheese, such as Violife, softened at room temperature
- 6 tbsp melted vegan, soy-free butter, such as Soy-Free Earth Balance (measure after melting)
- ½ cup brown sugar
- ¼ cup sugar
- 1 ¼ tsp vanilla extract
- ¼ cup mashed banana or applesauce
- 1 cup vegan chocolate chips, such as Enjoy Life
- flaky sea salt, if desired, for topping
- Preheat the oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together the gluten-free baking flour, xanthan gum, baking soda and salt.
- Place the vegan cream cheese into a large mixing bowl, then measure out six tbsp melted soy-free vegan butter over top, to slightly soften the cream cheese.
- Use a hand mixer to mix the cream cheese and vegan butter until well combined, then add the brown sugar and sugar and use the hand mixer to beat until the mixture looks like wet sand.
- Keeping the mixer on low, add the vanilla and banana and beat until incorporated.
- Add the dry ingredients mixture to the large bowl with the wet ingredients and beat with the mixer on medium until just combined. The dough will be thick.
- Fold in chocolate chips until evenly distributed.
- Using a 1-inch cookie scoop or spoon, scoop 12 evenly spaced cookies onto the parchment-lined cookie sheet.
- Top each cookie with flaky sea salt, if desired.
- Place the cookie sheet in the preheated oven for 13 minutes or until tops are slightly cracked and undersides are lightly golden brown.
- Remove cookies from oven and allow to cool on the cookie sheet for 10 minutes, then move to a cooling rack.
- These store well in an airtight container for up to three days, and they also freeze well.