Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Gluten-Free Chocolate Chip Cookies Without Coconut Oil

Rated as 5 out of 5 Stars

"My most-requested dessert, even over my normal chocolate chip recipe. Delicious and chewy cookies for those with certain dietary restrictions. Something to consider is that banana is the egg substitute and the taste is noticeable. Blue Bonnet® light margarine does not contain trace amounts of whey or lactose. Trader Joe's® semi-sweet chocolate chips are on PETA's list of recommended vegan chocolate."
Added to shopping list. Go to shopping list.


40 m servings 252
Original recipe yields 24 servings (2 dozen cookies)


{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.
  3. Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.
  4. Bake in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts

Per Serving: 252 calories; 11.2 38.6 2.3 0 216 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

this is a cool cookis