If you don’t already know this, I live in Winnipeg, Canada. And folks, the temperature is dropping so low it’s going to feel like -53C with the windchill tonight! I know I’ll be turning on my oven to do some baking, and I suggest you all do the same in solidarity. If that isn’t a good enough reason, these vegan and gluten-free Double Chocolate Cookies sure are!
I mean, look at that cookie dough! So. Much. Chocolate! Are you drooling yet?
These vegan gluten-free Double Chocolate Cookies are:
- AND so, so easy to make!
When I say easy, I mean easy. The dough comes together really quickly and unlike many cookie recipes, these require no chill time! After mixing up the dough, all you have to do is bake, cool, and eat! In less than an hour you can be enjoying soft, chewy, and chocolatey cookies.
Notes on ingredients:
These double chocolate cookies are made vegan and gluten-free with help from a few key ingredients:
Ground Flaxseed: Vegans have been replacing egg with what is called a flax egg for a very long time! This recipe uses 1 tablespoon of ground flaxseed with 1/4 cup of non-dairy milk. This is a little different from the traditional 1 tablespoon flax to 3 tablespoons of warm water, so keep that in mind for future recipes!
Bob’s Red Mill GF All Purpose Flour: I love bean flour, and this blend has it! I prefer a gluten-free all purpose flour that contains bean flour for these cookies because it provides a great texture!
I’m Free Gluten Replacement: You can buy this from the Modernist Pantry, or you can replace it with xanthan gum. I prefer to use the Gluten Replacement as I have found it works better than xanthan gum, but either will work! (And honestly, none would likely work as well but I haven’t tested it without yet.)
While you’ve got the oven on, may as well bake some more vegan and gluten-free cookies!
- Biscotti — three ways!
- Chocolate Crinkle Cookies
- Loaded Peanut Butter Cookies
- Classic Peanut Butter Cookies
- Crispy Maple Oatmeal Cookies
These Double Chocolate Cookies are vegan and gluten-free -- but you wouldn't know it! These cookies are soft, chewy, and so easy to make!
- 1 tbsp ground flaxseed
- 1/4 cup non-dairy milk
- 1/4 cup + 2 tbsp vegetable or canola oil
- 1 cup sugar
- 1 tsp vanilla
- 1 cup Bob's Red Mill GF All Purpose Flour
- 1/4 cup tapioca starch
- 1/3 cup cocoa powder
- 1/2 tsp I'm Free Gluten-Replacement, or xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
Preheat oven to 350 degreed Fahrenheit. Line a baking sheet with parchment.
In a small bowl, mix together the ground flaxseed and non-dairy milk. Let the flax 'egg' sit for 5 minutes.
In a large bowl, sift together the flour, tapioca starch, cocoa powder, Gluten Replacement (or xanthan gum), baking soda, and salt.
Add the vegetable oil, sugar, and vanilla to the flax 'egg' and mix well.
Add the wet ingredients to the dry ingredients and mix until combines. Fold in the chocolate chip cookies.
Using a spoon (or your hands, if you want to) drop about tablespoon-size balls onto the lined baking sheet. These cookies will spread, so make sure to leave room in between the cookies! In my small apartment sized oven, I do about 8 cookies per sheet.
Bake for 10 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling wrack.
Once completely cool, place in an airtight container to store.
Not making these Double Chocolate Cookies right away? Pin the recipe for later!