Vegan & Gluten Free Double Chocolate Cookies
Chewy, chocolatey cookies of your dreams. They are slightly crispy on the outside and fudgy on the inside. Best part? They're 100% vegan and gluten free!
The holiday season isn't complete without a delicious warm cookie. Something about the smell of cookies while they bake in the oven brings a sense of comfort in the home. What better way to spend time with family, cheer someone up, or catch up with old friends than over sharing a freshly baked cookie. There is no better way to show you care than offering a cookie that everyone can enjoy!
Over the years I've found that everyone likes their cookies a different way. Some like it chewy and underbaked, others like to be crispy and crunchy. Personally, I like my cookies to be slightly crispy around the edges, and delectably chewy on the inside. In the spirit of fairness, I've put baking times in the recipe to accommodate all the different kinds of cookie lovers!
This recipe is great for many reasons, but the best part of it has to be how versatile it is! You can add in different toppings to get a different cookie every time. I've suggested a few of my favorite combinations below!
Peppermint & marshmallow (vegan)
Candy cane & white chocolate chip (vegan)
Walnut & chocolate chip (vegan)
If you're like me, and like to have cookies available on a whim, feel free to freeze the batter! You can pre-measure each cookie, roll them out, and the pop them into a freezer safe container for up to 1 month. When you're ready to bake, put them onto a baking sheet and bake straight away. There's no need to thaw them out.
Vegan and Gluten Double Chocolate Cookies
Ingredients
Wet
1 cup melted butter
3/4 cup cocoa powder
1 cup brown sugar
1 cup cane sugar
2 vegan eggs * using egg replacer (I used our own J&J blend, you can purchase in-store)
2 tsp vanilla extract
Dry
2 cup gluten free flour blend (I used our own J&J blend, you can purchase in-store)
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions
Start by melting your butter on low for 20 second intervals in the microwave, or on the stovetop.
In a large bowl, add your melted butter and cocoa powder. Whisk together until smooth.
Add the rest of the wet ingredients into the bowl, and beat with a hand or stand mixer until fluffy (about 2 or 3 minutes).
Next, add in all your dry ingredients except the chocolate chips. Beat until fully combined.
Using a spatula, fold in the chocolate chips by hand. *This is where you can add in any different toppings you would like.
Now, cover your dough and let it sit in the fridge for 1 hour before baking.
Preheat your oven to 350 degrees Fahrenheit.
Prepare a baking sheet with parchment paper.
Scoop out your cookie dough and form 2-3 inch balls, then place onto the baking sheet. Don't flatten down your cookies, they tend to spread a lot while baking so leave lots of room on the pan for them to grow.
For chewy, fudgy cookies, bake for 10 minutes, or until edges are slightly crispy. For crispy/crunchier cookies, bake for 13-15 minutes.
Let the cookies sit on the pan for 10 minutes before transferring to a cooking rack.
The baked cookies can last up to 3 days in a sealed air tight container.
The cookie dough can last up to 1 week in the fridge in a sealed air tight container.
The cookie dough can last up to 1 month in the freezer in a sealed air tight container.
Have you made this recipe? Let me know how it went in the comments!