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)
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).
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:
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.
Add the gluten-free flour blend, cocoa powder, baking soda, and salt to the bowl; stir until blended. Stir in the chocolate chips.
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.
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.
I just bough some of the Bob's Red Mill gf baking flour blend and made these. WOW! Amazing. Love your recipes and this is a new favorite. Thank you!
Hank
Monday 17th of December 2018
I miss good cookies since I was diagnosed with celiac. I am culling the best of the best and these made the cut. Delicious.
mel
Wednesday 23rd of May 2018
Hi there, I found this recipe through Google tonight... Had everything on hand so I made it (usually wait until I make a new recipe but took a chance). I cannot eat gluten and my boyfriend is vegan but we both love chocolate. I just wanted to say thanks for sharing this recipe - the cookies are great!
Sophie
Monday 12th of February 2018
Insane! So good. I had to hide them from my boyfriend or he would surely have eaten them all! I'll make him more for Valentine's Day.
Carissa
Sunday 3rd of December 2017
Hello there! I just kinda started taking care of one myself and found out I'm better off without gluten, eggs and dairy. I sill like the occasional treat though. These are beyond what I could have hoped for. A treat, for sure, but worth the splurge!
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
Italian White Bean Soup {vegan, oil-free, high protein}
Easy Split Pea Curry {vegan, high protein, oil-free}
3-Ingredient Black Bean Chili {vegan, oil-free, high protein}
Chickpea Pasta e Fagioli (vegan, high protein, grain-free}
Roasted Carrot White Bean Soup {3-Ingredients, vegan, easy
Sarah
Thursday 24th of October 2019
I just bough some of the Bob's Red Mill gf baking flour blend and made these. WOW! Amazing. Love your recipes and this is a new favorite. Thank you!
Hank
Monday 17th of December 2018
I miss good cookies since I was diagnosed with celiac. I am culling the best of the best and these made the cut. Delicious.
mel
Wednesday 23rd of May 2018
Hi there, I found this recipe through Google tonight... Had everything on hand so I made it (usually wait until I make a new recipe but took a chance). I cannot eat gluten and my boyfriend is vegan but we both love chocolate. I just wanted to say thanks for sharing this recipe - the cookies are great!
Sophie
Monday 12th of February 2018
Insane! So good. I had to hide them from my boyfriend or he would surely have eaten them all! I'll make him more for Valentine's Day.
Carissa
Sunday 3rd of December 2017
Hello there! I just kinda started taking care of one myself and found out I'm better off without gluten, eggs and dairy. I sill like the occasional treat though. These are beyond what I could have hoped for. A treat, for sure, but worth the splurge!