I perfected Vegan Chocolate Chip Cookies No Butter that are chewy and soft with crisp edges, 100% vegan, gluten free, oil free and shockingly ready in 20 minutes for National Chocolate Chip Cookie Day.

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I’m obsessed with these Healthy Crumbl Cookies because they actually taste like the real deal, chewy center and crisp edges that make me go back for more. I adore that they’re Vegan Soft Chocolate Chip Cookies, but not sickly sweet, deep chocolate from 3/4 cup dairy free dark chocolate chips keeps it honest.

And they feel kinda grown-up thanks to a hit of 1/2 cup pure maple syrup, which gives rich caramel notes without any fake stuff. I make them when I need an every-day treat that’s still sorta responsible.

Cookie Monster energy, zero guilt. No lie, I grab seconds.

Ingredients

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Gluten free flour: the base that holds everything together, soft and neutral tasting.
Rolled oats: gives a bit of chew and whole grain heartiness, kind of cozy.
Ground flaxseed: adds plant protein and a slightly nutty note, helps bind it.
Warm water for flax egg: turns flax into that sticky egg substitute, simple trick.
Baking soda: lifts the cookies so they aren’t dense and a bit airy.
Fine sea salt: sharpens the sweetness and makes chocolate pop, don’t skip it.
Pure maple syrup: natural sweetness with a caramel hint, it’s gooey and real.
Unsweetened applesauce: moistens without oil, keeps cookies tender and slightly fruity.
Vanilla extract: rounds out flavors, gives that bakery smell you want at home.
Dairy free dark chocolate chips: rich pockets of chocolate, slightly bitter and satisfying.

Ingredient Quantities

1 1/2 cups gluten free all purpose flour (measure and spoon into cup)

1/2 cup rolled oats (gluten free)

1 tablespoon ground flaxseed

3 tablespoons warm water (for flax egg)

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup pure maple syrup

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

3/4 cup dairy free dark chocolate chips (or chopped dark chocolate)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Make the flax egg: stir 1 tablespoon ground flaxseed into 3 tablespoons warm water in a small bowl and let sit 5 minutes until thickened.

3. In a large bowl combine 1 1/2 cups gluten free all purpose flour (spoon and level when measuring), 1/2 cup gluten free rolled oats, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt; whisk briefly to distribute.

4. Add the flax egg, 1/2 cup pure maple syrup, 1/4 cup unsweetened applesauce and 1 teaspoon vanilla extract to the dry mix and stir with a wooden spoon or spatula until just combined. Don’t overmix or the cookies get tough.

5. Fold in 3/4 cup dairy free dark chocolate chips or chopped dark chocolate, scraping the bottom so all the flour is incorporated.

6. If the dough seems too wet or sticky to handle, chill 5 to 10 minutes in the fridge; if it feels too dry add 1 teaspoon water at a time until it holds together. The dough should be soft and slightly tacky.

7. Scoop rounded tablespoons of dough onto the prepared sheet, spacing about 2 inches apart; press each ball lightly with your fingers to flatten slightly for a crisp edge and chewy middle.

8. Bake 10 to 12 minutes until edges are lightly golden and centers look set but still soft. Watch carefully, gluten free cookies can go from perfect to dry fast.

9. Let cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. They firm up as they cool.

10. Store cooled cookies in an airtight container at room temperature up to 3 days or freeze for longer. Reheat briefly in a toaster oven for that fresh-baked vibe.

Equipment Needed

1. Oven and a baking sheet lined with parchment paper or a silicone mat
2. Small bowl for the flax egg
3. Large mixing bowl
4. Measuring cups and spoons (including a tablespoon)
5. Whisk for dry ingredients
6. Wooden spoon or rubber spatula for mixing and folding
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack and oven mitts

FAQ

Q: How long do these cookies keep and how should I store them?
A: Store in an airtight container at room temp for up to 4 days, or freeze baked cookies up to 3 months. If you refrigerate they get firmer, so let them come to room temp before eating.

Q: Can I swap the maple syrup for another sweetener?
A: Yes. You can use agave or brown rice syrup in a 1 to 1 swap. Honey would work if not vegan, but liquid sweeteners can make the dough a bit softer so chill the dough if needed.

Q: Do I have to use gluten free oats and GF flour, or can I use regular versions?
A: If you don't need them GF, regular rolled oats and all purpose flour work fine in the same amounts. If someone has celiac only certified GF oats and flour are safe.

Q: Why do we use ground flaxseed and warm water instead of an egg?
A: Flax + warm water makes a gel that binds like an egg, keeps the cookies moist and gives structure. Let it sit a few minutes till thick before mixing in.

Q: How do I get chewier cookies vs crispier ones?
A: For chewier: flatten dough less, bake a minute or two less, and take them off the sheet while still soft. For crispier: press the dough thinner, bake a little longer and cool completely on the sheet so edges set.

Q: Can I add nuts or change the chocolate amount?
A: Absolutely. Stir in 1/2 cup chopped nuts or more chocolate chips if you like. Just keep total mix-ins around 3/4 to 1 cup so the dough still holds together.

Best Healthy Chocolate Chip Cookies (vegan, Gluten Free, Refined Sugar Free, Oil Free) Recipe Substitutions and Variations

Flax egg (1 tbsp ground flaxseed + 3 tbsp water) → chia egg: 1 tbsp ground chia + 3 tbsp water, or 1 store bought vegan egg replacer (follow package), or 1/4 cup very ripe mashed banana (changes flavor)
Gluten free all purpose flour → 1 1/4 cups oat flour + 1/4 cup tapioca starch, or 1 1/2 cups almond flour (dough will be denser and a bit more crumbly)
Rolled oats → quick oats (use same amount) or 1/2 cup finely chopped puffed rice for crunch, or leave out and add extra 1/4 cup gf flour
Pure maple syrup → brown rice syrup or date syrup (same volume), or 1/3 cup coconut sugar dissolved in 1/4 cup warm water

Pro Tips

1. Chill the dough if it feels sticky, but not too long or it gets rock hard and won’t spread. About 5 to 10 minutes is perfect. If it’s still dry after chilling add a teaspoon of water at a time until it’s soft and tacky.

2. Use warm water for the flax egg and let it sit the full 5 minutes. If you skip that the binding will be weak and the cookies can crumble. Stir it again right before adding so it’s even.

3. Watch the oven like a hawk in the last 2 minutes. Gluten free cookies look set before they’re fully done, and overbaking makes them dry. Pull them when edges are lightly golden and centers still look a little soft.

4. Let cookies cool on the baking sheet for 5 minutes before moving to a rack. They firm up as they cool, and trying to transfer them too early makes them fall apart. If you plan to freeze, freeze flat on a tray first then bag them so they don’t smoosh.