Vegan Gluten-free Double Chocolate Cookies
Vegan Gluten-free Double Chocolate Cookies- made with a combination of whole grain oat flour and almond flour, these chocolately cookies are wholesome and naturally gluten-free. No one would ever guess they’re made without dairy or wheat!
Can you guys believe we’re only a week away from Christmas?! We just finished putting up the last of our decorations and I’ll be damned if we have to take them down next week. They’re not going anywhere until at least the first week of January.
These cookies, however, will be long gone before Christmas. They are so good that they don’t last long in our house! Even if it just the two of us.
I based this recipe off of my all-time favorite cookies, The Best Vegan and Gluten-free Chocolate Chip Cookies. Someone had commented asking if those could be made double chocolate so of course I had to test it out and see for myself!
The ingredients are almost identical except I replaced some of the almond flour with cocoa powder. They’re also made via the same method of whipping solid coconut oil together with coconut sugar (or cane sugar, if you like). All of the ingredients come together in just one bowl and 10 minutes. Super easy, just how we like them, and the result is a rich, chocolatey cookie with chewy edges and a perfectly soft center.
Whether you’re looking for an allergen-friendly edible gift to share or just a basic recipe to satisfy your chocolate cookie cravings, these double chocolate cookies are sure to do the trick. I hope you enjoy them as much as we do!
Vegan Gluten-free Double Chocolate Cookies
Yield: 18 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- 1/2 cup solidified coconut oil*
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 tablespoons almond milk
- 1/2 cup almond flour (not almond meal)
- 1/3 cup unsweetened cocoa powder
- 1 cup oat flour**
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dairy-free dark chocolate chips
Preheat the oven to 350°F then line a baking sheet with parchment paper.
In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.
With the mixer running add the almond flour first. Next add the cocoa powder, oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. Stir in the chocolate chips at the end with a spatula.
Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Bake in the oven for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.
*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer and they spread better with coconut oil. You can also use a combo of both, if you prefer.
**Be sure to use certified gluten-free oat flour for allergies.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
These cookies look heavenly! Tomorrow I’m heading to my mom’s for our annual baking extravaganza, so I’m sure I will be eating a lot of cookies this week… Enjoy your festive decor! I decorated right after Thanksgiving because I love having all of my holiday decor up for as long as possible :)
Hello! I made these and they are delicious!! Family loved too! Love it!
I’m so happy to hear that! Thank you for the review, Diana!
Thank you for making a GF cookie that looks this good! The double chocolate and sea salt is pretty much my dream cookie. I can’t wait to try these and have a Merry Christmas Sarah!
haha my parents are coming to visit at the beginning of January so I’m using it as an excuse to leave up our decorations as long as possible :) ANYWAY these cookies look SO GOOD. Happy holidays Sarah!!! Hope you guys have a fantastic Christmas!
These look so good. Thanks for sharing the recipe.
OMG! I’m looking for recipes for our daughter who has juvenile arthritis and has to have gluten free, dairy free and low sugar. I cut sugar in half and had to use ALL flour as oat flour and they were BOMB!!!! Holy cow thank you!
These are AMAZING! Just one thing I put 1/2 tsp salt and it’s so salty I don’t know why
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Hi! I’d love to make these cookies but I dont eat Almond Flour. We’re a gluten free and nut free household. Are there any other types of flour that you could recommend to replace the almond flour?
Unfortunately the almond flour is key to this recipe and the only other substitutes I would recommend would be other types of nut flour since they are similar in structure. I’ll definitely keep that in mind for future recipe development though!
Mine turned out flat… followed the recipe to a tea…
Sometimes the baking powder isn’t good anymore.
Made these and love them! Everyone asked me for the recipe.
I made your other chocolate chip cookies and they were amazing – for me. I too, have a son who can’t have nuts and would love it if you could whip up something that tastes this good but is dairy, egg, and nut free (I’m a dreamer!). Thank you!
Can I use an equal amount of regular butter instead of coconut oil if I dont need these to be vegan? Thanks!
I’ve never made them with real butter but it seems like it should work!
Loved these! Do you have the nutritional information for the cookies available? Thank you!
I’m glad you liked them! Im in the process of updating my recipe card to include nutritional facts so hopefully I’ll get around to this one soon!
Love, love, loved these! Unfortunately, we didn’t have oat flour in the house so we used all-purpose flour (a blend of rice flour and other things), but the cookies came out really amazing anyway! Thank you for sharing it!
This recipe did not work for me. The cookies didn’t spread and after cooling, they were very crumbly! Not sure what I did wrong because I followed the recipe exactly….
I’m so sorry to hear that! Did you use a stand mixer and make sure that your coconut oil was solid?
I made this recipe and it tasted great! but I must of done something wrong and it turned into a single big flat cake-like thing.Can any body tell me what I did wrong?
Did you spoon and level when measuring the flour and cocoa powder? Was your coconut oil solid state? If it was too soft then it will melt too soon and cause the cookies to spread prematurely. You can try refrigerating the dough prior to rolling into balls.
Hi!!! Y tried this recipe many times and the Flavia is Amzing!!! Loved it!!! However, when you grab them they start falling apart!!! How can I make them without them turning into pieces? The Flavor is si good son I want them to hola together!! What did I do wrong? I uses my handmixer.
Hi Ana! Are you allowing them to cool completely before handling them? The coconut oil is liquid when hot but as it cools to room temperature it will firm up and allow the cookies to hold together.
Hi, i’ve made this a couple of time and they are amazing! but i tried doing them two times again but now they turn out flat instead of chunky like the first two times I did them :( and I don’t know what I’m doing wrong, I tried to refrigerate the dough balls before putting them on the oven but they still turn out kind of flat.
It’s possible the temperature of your home or oven is making a difference, especially if it was cooler the last time you made them and had success. You could try refrigerating the dough for at least an hour prior to rolling them into balls. Just make sure it’s covered so that it doesn’t dry out!
Thank you! It really helped, I just made them again and they turned out like the first time I did them :)
I’m so happy to hear that! :)
Made these yesterday and they are delicious! Mine were a little bit crumbly and not as fudgey as it yours look in the picture, and my rolled dough balls don’t seem as glossy as yours (same thing happens when I make your chocolate chip cookies, which are still my absolute favorite!). Any ideas why? I use my stand mixer and use solid coconut oil. Even though they crumble a little bit while eating them they are still like the most amazing cross between brownies and cookies ever!
I’m glad you like them even with the texture being less than ideal! Are you spoon and leveling your flour? You don’t want it to be tightly packed or that could throw off the moisture levels. Also making sure to allow them to cool completely since the coconut oil will help them firm up once cool. Hopefully that helps! :)
I do spoon and level, but I will make sure to be more careful from now on. And I think I will start buying my oat flour instead of making it, that might make a difference too. Thank you so much for your help! And for yet another amazing recipe. I brought them to a friend’s house and they all loved them!
That could be it! I’ve only used store-bought oat flour so I’m not sure how homemade might impact them. It seems like it shouldn’t but I can’t think of what else would be causing it.
These were heavenly. The coconutty chocolatey-ness was such an incredible combo. I will be making these often!!!
Hi! Love these cookies. I make them often. Do you know the calorie count? My batch yield 32 cookies
Hello! Mine were SUPER crumbly! I usually make the regular ones and they turn out perfect. The only difference here was I used a mixer and I usually hand mix. Any idea why they’d be faking apart crumbly?
Sorry to hear they didn’t turn out well for you! This recipe seems to be finicky and one I will have to revisit as I am getting mixed reviews. One thing to keep in mind is making sure you’re not packing your flour (just spoon and level) as too much flour/cocoa could throw off the moisture levels. Could also be from under measuring your coconut oil. Also make sure to allow them to cool completely since the coconut oil will help them firm up once cool. If that doesn’t help then I’m not sure what could be going on and will have to do some troubleshooting!
best cookies ever hehe im in school and used it for a project got a 100 ty