Vegan Gluten-Free Chocolate Cookies
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.
Servings: 16 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.
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.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 23.2g | Protein: 1.6g | Fat: 6.5g | Saturated Fat: 52g | Sodium: 115.6mg | Fiber: 1.8g | Sugar: 14.8g