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!

Vegan Gluten-free Double Chocolate Cookies- made with a combination of whole grain oat flour and almond flour, no one would ever guess these chocolatey cookies are 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!

Vegan Gluten-free Double Chocolate Cookies- made with a combination of whole grain oat flour and almond flour, no one would ever guess these chocolatey cookies are made without dairy or wheat!

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- made with a combination of whole grain oat flour and almond flour, no one would ever guess these chocolatey cookies are made without dairy or wheat!

Vegan Gluten-free Double Chocolate Cookies- made with a combination of whole grain oat flour and almond flour, no one would ever guess these chocolatey cookies are made without dairy or wheat!

Vegan Gluten-free Double Chocolate Cookies

Yield: 18 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

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Ingredients:

  • 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

Directions:

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! heart