Decadent vegan & gluten-free double chocolate cookies are exactly what your next celebration need! Made in one bowl, they are fast & easy to make, too.
Apologies for not letting all of you know that I’d be away from my desk for a few days; I have food adventures to report, but I’ll get to those soon.
In the meantime, chocolate. Specifically, chocolate cookies. My parents are visiting, my dad loves chocolate—what better reason to bake a batch? Moreover, it was relatively cool yesterday thanks to a few thunderstorms; there was a chance I wouldn’t melt from the heat of the oven.
Decadent Double Chocolate Cookies (without eggs, dairy or gluten)
I have been meaning to use some more of the relatively new package of all-purpose, gluten-free flour blend sitting in my pantry. It is a 1:1 blend (i.e., you can use it measure for measure in place of regular all-purpose flour blend) and it worked perfectly in a favorite pancake recipe a few mornings back. Why not give it a go with cookies?
Sometimes, I make very good decisions :).
Ingredients for Double Chocolate Cookies
I took cues from some of my favorite chocolate cookie recipes (most notably, a non-vegan cookie from Martha Stewart’s cookie cookbook). However, I used some alternative ingredients, namely:
- Gluten-free all-purpose flour blend (use any brand you prefer, just make sure it is a 1:1 flour)
- Coconut oil (instead of butter; so delicious)
- All-natural cocoa powder (so much more flour than Dutch process)
- Coconut sugar (instead of refined white sugar)
The resulting cookies are crisp, slightly chewy at the centers, and utterly amazing (jut ask my Dad).
How to Make the Cookies
Lucky for all of us, these cookies are a breeze to make (hmm…it could also be a danger!).
Grab a bowl (you only need one) and mix the wet ingredients: coconut sugar, melted coconut oil, warm water and vanilla. Then simply str in all of the dry ingredients until blended (gluten-free flour, cocoa powder, baking soda, salt, chocolate chips).
Using your fingertips, press down on each dough ball to flatten slightly.
Bake in a preheated 350F oven for 9 to 11 minutes until the edges appear crisp and just set but the middles still look under-baked (trust me, this is key to achieving perfect cookies).
Transfer the cookies to a cooling rack to cool completely (they will continue to firm up as they cool).
I know you will love these!
Cheers, and happy baking!