The BEST Healthy Chocolate Chip Cookies (vegan, gluten-free)

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These really are the best healthy chocolate chip cookies you’ll try. They’re perfectly soft and chewy, with slightly crisp edges just like the famous, beloved cookies from Mrs. Fields or Subway. But instead of being full of butter, refined sugar, and regular all-purpose flour, these healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously! 

Even better, this recipe calls for 10 ingredients and a little bit of love, and the result is a chocolate chip cookie that can’t be beat! A batch of delicious, homemade, warm, and gooey cookies in 20 minutes flat! 

an up close shot of chocolate chip cookies on a pink baking sheet

What Makes This Recipe Great

To date, this healthy chocolate chip cookie recipe is a reader favorite and probably my most-made recipe on the site! These cookies are so good that you can’t tell they’re healthy, vegan, gluten-free, refined sugar-free, and free of any added oil or vegan butter. 

They’re decadent, rich, and buttery (thanks to almond butter). Plus, they’re crisp on the edges with a soft and chewy center. This is a one-bowl recipe with just 10 ingredients that you will make on repeat. Yum!

and overhead shot of cookies spread out on a pink speckled baking sheet lined with parchment paper

Ingredient Notes

Here’s what you need for this must-have recipe:

  • Creamy Almond Butter: This is the most important element in your cookies. Use roasted, unsalted, unsweetened almond butter with no other added ingredients. 
  • Maple Syrup and Coconut Sugar: I use a combination of maple syrup and coconut sugar for the best texture and sweetness with a depth of flavor. When I tested the cookies using just maple syrup, they lacked the deep caramel-like flavour that coconut sugar adds. 
  • Flax Egg: Make this by combining ground flax meal with water and letting it gel for a few minutes. This egg replacement works so well to make eggless chocolate chip cookies while still having that binder that eggs provide. 
  • Oat and Almond Flour: The recipe calls for a combination of oat flour and almond flour in order to make the cookies gluten-free and chewy. I recommend using fine oat flour because sometimes homemade oat flour can be clumpy and not milled finely enough. Almond flour is essential for chewiness, richness, and a buttery flavour without added butter.  
  • Vanilla Extract: Be sure to use real vanilla extract or vanilla bean paste, not imitation.
  • Baking Powder + Baking Soda: These help your cookies rise a bit in the oven.
  • Chocolate Chips: (of course!). Just make sure they’re dairy-free! Brands like Enjoy Life or Hu make vegan dark chocolate chips. 
a stack of cookies next to a glass jug of milk and a pink bowl

Step-by-Step Instructions

  1. Preheat the oven to 350F while you prepare your vegan cookie dough.
  2. In a large bowl, whisk almond butter, maple syrup, coconut sugar, and vanilla extract until smooth. Gently fold in your flax egg with a spatula.
  3. Next, sift in all your dry ingredients (excluding chocolate chips), folding until the dough is even and starts to pull away from the edges of the bowl. See reference photo for texture. Add chocolate chips and refrigerate the dough if needed (see “expert tips”).
  4. Scoop about 1 1/2 tablespoons of dough and quickly roll into a ball shape* then lightly flatten onto a non-stick baking mat-lined tray. Leave about 2 inches between cookies as they will spread a little bit as they bake.
  5. Bake for about 10-12 minutes, until tops are lightly golden brown and edges are cooked.* 
  6. Remove from oven and let cool before lifting off the tray (don’t worry, they’ll still be soft and chewy!).
a hand holding a mixing bowl filled with vegan cookie dough and a wooden spoon.

Expert Tips

Because there’s no gluten in these cookies, you don’t risk overworking the dough or making your cookies tough. However, there are a few tricks to ensuring your cookies have the perfect texture.

  • To make the best healthy vegan cookies, I strongly recommend using a nonstick baking mat or parchment paper. They can be somewhat delicate, especially right as they come out of the oven and you’ll risk breaking them if you try to scrape them off of foil or directly from a baking pan surface.
  • Next, as you’re placing your vegan cookie dough onto the baking sheet, if you run into any issues with dough sticking to your hands, try refrigerating or rolling with lightly damp hands. Work quickly, as the heat in your hands does warm the dough as well.
  • Make flat cookie-shaped discs, keeping in mind they will spread a little bit.
  • Finally, make sure you pull them from the oven before they’re fully cooked. They will continue to cook on the baking sheet for several minutes. If they don’t seem firm enough at first, wait until they cool.
  • If you’re making cookies on a hotter day, you may find your dough a little sticky. If so, you can add a touch of additional oat flour (by the tablespoon) or refrigerate the dough for about 10 minutes before prepping to bake.
healthy chocolate chip cookies on a pink lined baking sheet

Swaps & Substitutions

  • Be aware that any substitutions will impact the final outcome of your cookie. Please do your best to follow the recipe steps to a tee for the best results.
  • In a pinch, you can swap out the almond butter for tahini, cashew butter, or peanut butter. However, I find that roasted unsalted almond butter works the best. Peanut butter will impact the flavour so your cookies taste mostly like peanuts. Cashew butter tends to be a bit on the drier side, and tahini a little looser.
  • Because this is an eggless chocolate chip cookie recipe, there are no eggs included. While there are many other egg replacements out there, this recipe has been tested specifically with a flax egg, so if you try a different replacement, keep that in mind! 
a pink speckled baking sheet with layers of cookies stacked on top

Storage Tips

  • Room temperature: Once cooled completely, store these healthy chocolate chip cookies at room temperature in an airtight container for up to five days.
  • Freezing: You can also freeze the raw vegan cookie dough for up to six months. I recommend shaping the dough into cookie-sized balls before freezing. Then you can pop them directly into the oven, just add a few extra minutes to the baking time.
an up close photo of a stack of chocolate chip cookies with a glass jug of milk and pink bowl behind it.

Recipe FAQs

What makes these cookies the best?

Cookies are amazing treats, but the classic chocolate chip recipe is not diet, lifestyle, or allergy-friendly. These healthy vegan cookies are dairy-free, egg-free, gluten-free, refined-sugar-free, and oil-free! They have the same soft and chewy middle with slightly crisp edges, but are kind of the cookie for everyone. The best!

Can you really make cookies without eggs?

I know it seems odd to make eggless chocolate chip cookies, especially when eggs seems like an essential ingredient. And they are! However, there are amazing vegan egg replacements out there that serve the same purpose. Without eggs (or a good replacement) the cookies can become crumbly, hard, and flat. Using the flax egg in this recipe will make fluffy, perfect, healthy vegan cookies!

If you try this recipe for these healthy chocolate chip cookies, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! 

As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out!

Healthy Chocolate Chip Cookies (eggless, vegan, gluten-free)

5 from 37 votes
Servings: 12 -13 cookies
Prep: 10 minutes
Cook: 10 minutes
These really are the best healthy chocolate chip cookies you’ll try. They’re perfectly soft and chewy, with slightly crisp edges. These healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously! 

Ingredients 

Instructions 

  • Start by pre-heating your oven to 350F while you prepare your cookie dough.
  • In a large bowl, whisk almond butter, maple syrup, coconut sugar and vanilla extract until smooth. Gently fold in your flax egg with a spatula.
  • Next, sift in all your dry ingredients (excluding chocolate chips), folding until dough is even and starts to pull away from edges of the bowl. See reference photo for texture. Add chocolate chips and refrigerate dough if needed (see “expert tips”).
  • Scoop about 1 1/2 tablespoons of dough and quickly roll into a ball shape* then lightly flatten onto a non-stick baking mat lined tray. Leave about 2 inches between cookies as they will spread a little bit as they bake.
  • Bake for about 10-12 minutes, until tops are lightly golden brown and edges are cooked.* Remove from oven and let cool before lifting off the tray (don’t worry, they’ll still be soft and chewy!).

Video

Notes

Expert Tips
Because there’s no gluten in these cookies, you don’t risk overworking the dough or making your cookies tough. However, there are a few tricks to ensuring your cookies have the perfect texture.
  • To make the best healthy vegan cookies, I strongly recommend using a nonstick baking mat or parchment paper. They can be somewhat delicate, especially right as they come out of the oven and you’ll risk breaking them if you try to scrape them off of foil or directly from a baking pan surface.
  • Next, as you’re placing your vegan cookie dough onto the baking sheet, if you run into any issues with dough sticking to your hand, try refrigerating or rolling with lightly damp hands. Work quickly, as the heat in your hands does warm the dough as well. Make flat cookie-shaped discs, keeping in mind they will spread a little bit.
  • Finally, make sure you pull them from the oven before they’re fully cooked. They will continue to cook on the baking sheet for several minutes. If they don’t seem firm enough at first, wait until they cool.
  • If you’re making cookies on a hotter day, you may find your dough a little sticky. If so, you can add a touch of additional oat flour (by the tablespoon) or refrigerate the dough for about 10 minutes before prepping to bake.
Swaps & Substitutions
  • Be aware that any substitutions will impact the final outcome of your cookie. Please do your best to follow the recipe steps to a tee for the best results.
  • In a pinch, you can swap out the almond butter for tahini, cashew butter, or peanut butter. However, I find that roasted unsalted almond butter works the best. Peanut butter will impact the flavour so your cookies taste mostly like peanuts. Cashew butter tends to be a bit on the drier side, and tahini a little looser.
  • Because this is an eggless chocolate chip cookie recipe, there are no eggs included. While there are many other egg replacements out there, this recipe has been tested specifically with a flax egg, so if you try a different replacement, keep that in mind!
Storage Tips
  • Once cooled completely, store these healthy chocolate chip cookies at room temperature in an airtight container for up to five days.
  • You can also freeze the raw vegan cookie dough for up to six months. I recommend shaping the dough into cookie-sized balls before freezing. Then you can pop them directly into the oven, just add a few extra minutes to the baking time.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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104 Comments

  1. Made these today and they came out great, reminds me of tahini cookies. These have a nice texture. I made spice chocolate cookies too, but those are a work and progress. Maybe I made a mistake with that one because I was making both around the same time. But these almond butter cookies were the winner! Best
  2. I can officially stop looking for the perfect GF, V chocolate chip cookie recipe (honestly...I've tried sooo many) because THESE ARE IT. Crispy on the outside, chewy inside, and easier than heck to make. I bow to your baking prowess and say thannkkk youuu for sharing The. Perfect. Recipe. xx

    5 stars

  3. Hey, Could I sub the almond flour for more oat flour? And the coconut sugar for more maple syrup or honey? Thanks!!

    5 stars

    1. Hi Anna! I don't recommend substitutions because I don't know how those substitutes will turn out, but I definitely would not recommend replacing a granulated sugar with a liquid--that will completely alter the texture and moisture content in the recipe!