These decadent Double Chocolate Chip Cookies are perfect if you’re looking for a rich, fudgy, chewy treat to fulfill all of your chocolate cravings. These perfect fudgy cookies are vegan, gluten-free, and refined sugar-free, so you can enjoy them guilt-free! Fair-warning: They are addicting!
Ever since transitioning to a gluten-free lifestyle, baking has become one of my favorite pastimes. I am not sure why I find gluten-free baking SO much easier than traditional baking. I have even talked to a few of my friends who are professional bakers and pastry chefs and they complain endlessly about gluten-free baking, but I love it! It’s been so easy and fun, which is exactly what I need right now as I relax at home during this COVID-19 pandemic.
Globally, the atmosphere is filled with angst, anxiety, and uncertainty. Here is Los Angeles, we are only on day 4 of the quarantine. During this time I am making sure to engage in activities at home that I find relaxing and allow me a mental break from the chaos. Baking is perfect. Chocolate is perfect. Combining the two is phenomenal and results in a tasty treat!
So, I dove into some cathartic baking and decided to make my favorite double chocolate chip cookies.
These cookies are:
- Gluten-Free: made with my favorite Red Mill’s Gluten-Free All-purpose Flour and a few tablespoons of almond flour
- Vegan: using flax-egg instead of eggs, Vegan Chocolate Chips (Trader Joe’s has the best vegan chocolate chips for baking!), and non-dairy milk
- Refined Sugar-Free: No brown sugar or white sugar. This recipe uses coconut sugar and maple syrup, resulting in perfectly sweet cookies.
- Fudgy, chocolatey, decadent, crispy on the outside, and soft on the inside!
What you will need for this recipe:
- Gluten-Free All-Purpose Flour: (my favorite is Bob Red Mills)
- Almond Flour: (TJ’s has my favorite blanched almond flour)
- Vegan Butter: (For this recipe I use Country Crock Vegan Avocado Butter)
- Dutch Processed Cocoa Powder
- Coconut Sugar: (Here is my fav brand)
- Maple Syrup
- Ground Flax: to make the flax egg Its simply 1 tbsp ground flax + 3 tbsp water. Let it sit for 10 minutes and it turns into a goop that is ready to use
- Chocolate Chips: (to keep this recipe vegan, be sure to use vegan chocolate chips like these)
- Non-dairy milk: almond milk works perfectly.
- Vanilla Extract
- Baking Soda
This recipe is very simple and can be done in a few easy steps.
First, mix the dry ingredients together: the flour, cocoa powder, baking soda, and salt. Next, mix the wet ingredients together: maple syrup, coconut sugar, melted vegan butter, and vanilla extract.
Then, slowly mix the dry ingredients into the wet ingredients. If the mixture is too dry and crumbles easily, add 1 tbsp non-dairy milk (do not add more than 3 tbsp non-dairy milk). Then, mix in the chocolate chips.
Now, you can scoop the cookie dough onto a prepared cookie sheet and let the oven do the rest of the work! In ten minutes you’ll have perfect, gooey, chocolatey cookies!
Ultra-Fudgy Vegan Gluten-Free Double Chocolate Chip Cookies!
A few tips and tricks to this recipe
- These cookies only need 10 minutes to bake. This is the perfect sweet spot to achieve cookies with a crispy outside and chewy inside.
- Allow the cookies to cool on the cookie tray for 5 minutes before transferring them to a wire rack. This helps to prevent them from falling apart.
- Store the cookies for up to 5 days in an airtight container at room temperature.
- You can also store any extra cookie dough for up to 2 months in the freezer. When you are ready to bake, simply pop the on a cookie tray and into a pre-heated oven.
- If you do not have any gluten sensitivities, feel free to substitute Gluten-Free All-Purpose Flour with Regular All-Purpose Flour. The substitution is 1 to 1. Be sure to omit the almond flour if you are not making these gluten free. (The almond flour helps to make the cookies fluffier.)
- I like to make my treats refined sugar free, just to make them a bit healthier. If you do not have maple syrup or coconut sugar or hand, you can substitute 3/4 cup white sugar for maple syrup and 1/2 cup brown sugar for coconut sugar.
- The flax egg is not completely necessary, it just helps to bind the ingredients together just a bit more and also adds a bit of protein and omega-3s. Feel free to omit the flax egg. (no substitution necessary)
- Don’t have any vegan butter on hand? No worries, you can substitute it with 1/2 cup coconut oil. (If you would like to use regular butter, simply substitute the butter 1:1)
If you're looking for more tasty Gluten-Free Desserts, try these!
Double Chocolate Chip Cookies | Vegan and Gluten-Free
- 1/2 cup Vegan Butter
- 1/3 cup Maple Syrup
- 1/2 cup Coconut Sugar
- 1 tsp Vanilla Extract
- 1 flax egg (1 tbsp ground flax + 3t tbsp water)
- 3 tbsp Almond Flour
- 1 cup All-Purpose Gluten Free Flour
- 2/3 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1 tbsp Almond Milk (or other non-dairy milk, if needed)*
- 1 cup Vegan Dark Chocolate Chips
- Preheat the oven to 375°F (180°C).
- Add melted vegan butter, coconut sugar, and maple syrup into large bowl and whisk together. Then, add the vanilla and mix in.
- Sift the flours and cocoa powder into a mixing bowl, then mix in the baking soda and salt.
- Slowly mix in the dry ingredients to the wet. The mixture may begin to crumble as it is mixing together. If so, add 1 tbsp of almond milk or other non-dairy milk into the thick cookie dough. The mixture should begin to stick together. (Add no more than 3 tbsp almond milk)*
- Mix in the chocolate chops. The cookie dough will be very thick, but sticky enough to form into balls.
- Scoop cookies onto a parchment lined baking sheet. Each cookie should be about 2 tbsp in size.
- Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine as they will firm up as they cool.
- Leave the cookies to cool on the cookie sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooking.
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