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Vanilla Chocolate Chip Cookies (Vegan + GF)

Vanilla Chocolate Chip Cookies (Vegan + Gluten-Free)

Full of Plants
Absolutely delicious chocolate chunk cookies packed with vanilla flavor! Crispy on the edges, soft and chewy on the inside! Vegan + Gluten-Free!
Prep Time 10 mins
Resting Time 2 hrs
Course Dessert, Snack
Cuisine American
Servings 7 cookies
Calories 194 kcal


  • 1/4 cup vegan butter at room temperature
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp almond milk
  • 1/4 cup sweet rice flour
  • 6 tbsp oat flour
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1/16 tsp baking soda
  • 1/4 cup chocolate chunks or chocolate chips


  • Cream the vegan butter with the brown sugar in a mixing bowl until light and fluffy. Add the vanilla extract and almond milk and stir to combine.
  • Next, add the sweet rice flour, oat flour, salt, cinnamon, and baking soda, and mix until you get a dough. The dough will be softer and more sticky than a traditional cookie dough, that is normal.
  • Fold in the chocolate chunks, and cover the bowl with plastic wrap. Refrigerate for at least 2 hours. Resting time will give our cookies a better texture.
  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out balls of cookie dough using a cookie scoop (I used a 1.5 tbsp scoop) and place them on the prepared baking sheet, about 2-inch apart. Slightly flatten the balls, you want a shape that looks like half spheres.
  • Bake for about 10 minutes for soft-baked cookies (crisp edges with a soft center), or 12 minutes for firmer cookies. Let cool completely on the baking sheet before transferring to a rack or plate.
  • Cookies will keep for up to 2 days in an airtight container, at room temperature. After that they tend to get a bit dry.


Serving: 1cookieCalories: 194kcalCarbohydrates: 25.6gProtein: 2.2gFat: 9.2gFiber: 1.5gSugar: 7g
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