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!
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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!
These Gluten-Free Vegan Double Chcolate Chip Cookies Are:
- Gluten-Free: made withRed 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 Delicious Double Chocolate Chip Cookie Recipe:
- Gluten-Free All-Purpose Flour: (I used Bob Red Mills All Purpose Gluten-Free Flour to make these cookies)
- Almond Flour: (Make sure to use blanched almond flour, not almond meal.)
- Vegan Butter: (Like Earth Balance Butter)
- Dutch Processed Cocoa Powder
- Coconut Sugar: (Here is my fav brand)
- Maple Syrup
- Ground Flax: to make the flax egg Its simply combine 1 tbsp ground flax + 3 tbsp water. Let it sit for 10 minutes and it turns into a goop and 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
These Gluten-Free Vegan Double Chocolate Chip Cookies are super easy to make and can be done in a few simple 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.
2. Then, slowly mix the dry ingredients into the wet ingredients (except almond milk). If the mixture is too dry and crumbles easily, slowly drizzle in almond milk (do not add more than 1/4 cup non-dairy milk). Then, mix in the chocolate chips.
3. 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!
I hope you enjoy this Gluten-Free Vegan Double Chocolate Chip Cookies Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
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
- 1/4 cup Almond Milk (or other non-dairy milk)
- 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. Slowly drizzle in the almond milk until the mixture begins to stick together. Add no more than 1/4 cup almond milk.
- Mix in the chocolate chips. If time permits, transfer the dough into the fridge for 15-30 minutes. 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.