Vegan & Gluten-Free Double Chocolate Cookies {easy}

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).

Roll tablespoons of the dough into balls and place on a parchment paper-lined baking sheet.

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).

Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes. The carryover heat from the baking sheet will continue to set the 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!

More Gluten-Free & Vegan Chocolate Cookies to Love:

One Bowl Chickpea Flour Brownies

Double Chocolate Chickpea Flour Cookies

Healthy Chocolate Banana Oat Cookies

100% Flax Chocolate Cookies 

4-Ingredient Chocolate Almond Flour Cookies

Chocolate Coconut Flour Cookies

Vegan & Gluten-Free Double Chocolate Flour Cookies

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• Author: Camilla
• Prep Time: 3
• Cook Time: 11
• Total Time: 14 minutes
• Yield: 16 cookies 1x

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Description

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.

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Ingredients

Scale 1x2x3x

• 1 cup (250 mL) coconut sugar
• 1/3 cup (75 mL) virgin coconut oil, melted
• 1/3 cup (75 mL) warm water
• 1 teaspoon vanilla extract
• 1 and 1/4 cups (180 g) gluten-free all-purpose flour blend
• 1/2 cup (44 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 cup miniature chocolate chips (dairy free)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large bowl, stir together the coconut sugar, melted coconut oil, warm water and vanilla extract.
3. Add the gluten-free flour blend, cocoa powder, baking soda, and salt to the bowl; stir until blended. Stir in the chocolate chips.
4. Use a small cookie scoop or tablespoon measure to scoop level tablespoons of dough; roll into balls and place 2 inches (5 cm) apart on the prepared baking sheet. Flatten ball slightly with fingertips.
5. Bake for 9-11 minutes until the edges of the cookies appear firm (the centers will still look slightly under-baked). Let cool on sheet for 5 minutes before carefully transferring to a cooling rack to cool completely.

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 3 months.

• Category: Cookies
• Method: Baking

Nutrition

• Serving Size: 1 cookie
• Calories: 146
• Sugar: 14.8 g
• Sodium: 115.6 mg
• Fat: 6.5 g
• Saturated Fat: 5,2 g
• Carbohydrates: 23.2 g
• Fiber: 1.8 g
• Protein: 1.6 g
• Cholesterol: 0 mg

Keywords: brownie cookies, double chocolate cookies, vegan, gluten-free, one bowl, chocolate chips, dairy-free, egg-free