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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.
Table of Contents
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 :).
Recipe Benefits
- Vegan (egg free, dairy free)
- Nut free
- Gluten-free
- Quick and easy to make
- Made in one bowl
Ingredients for Double Chocolate Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
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).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Lucky for all of us, these cookies are a breeze to make (hmm…it could also be a danger!).
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, stir together the coconut sugar, melted coconut oil, warm water and vanilla extract.
- 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 the dough portions into balls and place 2 inches (5 cm) apart on the prepared baking sheet. Flatten ball slightly with fingertips.
- Bake for 9 to 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.
Tip: Carryover Heat Will Continue to Cook the Cookies
Allowing the cookies to sit for a spell (specifically, 5 minutes) on the baking sheet after baking is a key step for the success of these cookies.
The warmth of the baking sheet (carryover heat) will continue to set the centers of the cookies, allowing for crisp edges but soft, tender centers. Yes, please. This is also why it is important to remove the cookies from the oven while they still look slightly underbaked in the middle.
FAQ
- How should I store the vegan & gluten-free double chocolate cookies? 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.
- My cookies are still soft after sitting for five minutes after baking. Is that normal? Yes! The cookies will still be slightly soft when you transfer them to the cooling rack. They will firm up as they cool.
- What can I use in place of coconut oil? You can use an equal amount of melted plant butter (also called vegan sticks or vegan margarine) in place of the coconut oil. I do not recommend using other oils. The cookies will be somewhat greasy after baking if other oils are used.
- Is there a substitute for coconut sugar? Yes! You can use an equal amount of lightly packed brown sugar (light or dark).
- What can I use in place of a gluten-free flour blend? I have had success making these with chickpea flour (use an equal amount of chickpea flour). I have not tested the recipe with any other gluten-free flours.
Happy baking–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 Chocolate Cookies
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, stir together the coconut sugar, melted coconut oil, warm water and vanilla extract.
- 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 to 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.
Super yummy! My father in law is gluten-intolerant and he declared these the best cookie he has ever eaten. Thought you should know.
Thankyou x
Made these again today, tried instant coffee mixed with the water, for my brother,he said delicious!
Ooh, that sounds so good, Trina! Lucky brother 🙂
I used King Arthur’s paleo 1:1 flour. It is just cassava, almond and coconut flour, no gums. I also chopped some Dandies marshmallow and added to the batter and topped with a marshmallow piece and two extra chocolate chips. Turned out really good! My family suggested added some chopped almonds for a rocky road cookie. I had to let the batter sit for the coconut oil to absorb some of the liquid, added one extra teaspoon of the flour.
Thank you,
Trina
Oh my goodness, Trina, sounds so good! Thank you for sharing 🙂
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!
I miss good cookies since I was diagnosed with celiac. I am culling the best of the best and these made the cut. Delicious.
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!
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.
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 made these yesterday. Wonderful!
Oh God these are amazing. Came out perfect and loved by all, even some snobs.
Just tried this with my own gluten-free flour blend (rice flour, millet, sorghum, potato starch, xanthan gum). I do a lot of cooking at home, especially with a food allergic child. This recipe worked beautifully. Thanks for a great recipe!
Hi Tinker,
Absoutely re: using purple basil. But do cut back on the amount of the basil, since the purple is more intensely flavored than sweet basil. I’d do around 3/4 cup instead of 1 cup of basil when using the purple. Enjoy!
I’m hoping your food news has something to do with your Green and Black’s win of late. Huge Congrats and I’ll be back for the report and the giveaway!
That sounds interesting… I’ll have to try. Do you think it would work with purple basil as well?
… I’d like to sign up for the yummy treat giveaways, now, please… 🙂
– Tinker