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Vegan Double Chocolate Chip Cookies (Vegan, Gluten Free, Dairy Free)


Description

Vegan Double Chocolate Chip Cookies (V, GF, DF): an easy recipe for soft, decadent chocolate cookies packed with chocolate chips. Vegan, Gluten Free, Dairy Free.


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Ingredients

Dry Ingredients

  • 1 ¼ cups gluten free oat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • 1 cup vegan chocolate chips
  • For topping: 2 tablespoons vegan chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oat flour, cocoa powder, baking soda, baking powder and salt.
  3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until the mixture is thoroughly combined and resembles caramel.
  4. Add the dry ingredients to the wet ingredients. Whisk until you get a sticky and thoroughly combined ball of soft dough. The last few stirs will be a bit tough. Fold in chocolate chips.
  5. Cover the bowl and let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
  6. Using a cookie scoop, scoop about 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc of desired thickness—they won’t spread much during baking. Press chocolate chips into the tops of the cookies.
  7. Bake for 8-14 minutes. Mine took 10 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

Notes

– *You can skip this step, but the dough may be too sticky to flatten with a fork. Also, the cookies are less likely to have that great texture on top.
– Store in an airtight container at room temperature for up to 1 week.
– More cookie recipes (all V+GF): peanut butter chocolate chip oatmeal, trail mix, and pumpkin chocolate chip (paleo).
– More chocolate recipes: double chocolate pecan brownies, paleo almond joy, and chocolate PB rice crispy treats.

  • Category: Cookies, Dessert, Vegan, Gluten Free, Dairy Free.
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