Vegan chocolate chip cookies, taken to a whole new level! These cookies don’t just have one chocolate element but THREE (and maybe even four). I made the cookie chocolate and packed it with chunks of dark chocolate, white chocolate… then dipped it in melted chocolate. And they happen to be gluten free! Need I say more?!
Depending on how long you bake them for, these cookies can be crispy on the outside, fudgy, brownie-like or crunchy all of the way through! They are moreish and will curb your chocolate cravings.
A lot of people ask me how can chocolate be vegan?! Vegan chocolate is either really high in cacao solids so doesn’t need milk solids OR uses a milk substitute such as soy, such as this brand. In Australia, both of these ingredients can be found in our local supermarket.
I don’t know about you, but I’ve always LOVED cookies (and ice cream) more than cakes. Some of my favourite cookie recipes are my Peanut Butter and Jam Cookies or my Coconut Cookies. I love the textures of cookies, whether they are crispy or fudgy and having crunchy, melty or soft bits in my cookies. These vegan chocolate chip cookies are super quick and easy to make and only use ingredients from your major supermarket. They are kid-friendly too!
The cookies’ main ingredients are almond meal and rice flour – one of my favourite gluten-free combinations for baked goods. Almond meal lends a moist and delicate crumb whereas the rice flour is light, very fine and acts in a similar way to regular wheat flour. Make sure you get fine rather than coarse white rice flour. You can get it from your major supermarket (it’s usually fine rice flour by default in supermarkets) or your local South-Asian speciality shop. It’s always more affordable at the latter! I’ve experimented with brown rice flour but I find it to be more gritty than white rice flour. Some people can’t tell the difference but I do!
Instead of using an egg, I used ground chia seeds. When the seeds are combined with plant-based milk or water, it gels up to help the ingredients stick together.
With Easter just around the corner, these are the perfect treat to bake right now! But what am I saying… chocolate is perfect for any time of the year, right?!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Triple Chocolate Chip Cookies
- 2 cups (200g) almond meal
- 1 cup (160g) coconut sugar
- 3/4 cup (125g) white rice flour
- 1 1/2 cup (150g) white and dark chocolate chips or roughly chopped chocolate
- 1/4 cup (25g) cocoa or raw cacao powder
- 1/2 tsp baking soda
- 1 tbsp chia seeds, finely ground (see notes)
- Pinch of himalayan salt, or any good quality salt
- 1/3 cup (85 mL) light-tasting vegetable oil, such as sunflower or rapeseed
- ~1/4 cup plant-based milk, such as almond, soy or coconut, (as needed)
- Preheat the oven to 180°C (350°F).
- In a large-size bowl, add all the dry ingredients and half of the chocolate bits and mix until combined.
- Add the wet ingredients to the bowl and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
- Line a baking tray. Roll the cookie dough into balls and flatten on the baking tray. Press the remaining chocolate bits into the surface of the cookies.
- Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they will be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they will be crisp all of the way through.
- Enjoy cookies immediately. Alternatively, store in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week or in the freezer for up to 1 month.
- These cookies may soften over time. If you would like to crisp them up again, reheat them in the oven at around 160°C (320°F) for 10 minutes. When they cool down, they will be crisp again.
- If your chia seeds are not ground, it's easier to blend them with the liquids in the recipe then combine them with the rest of the ingredients.