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    Home » All Desserts » Cookies

    Published: Jun 26, 2022 · Modified: Jan 30, 2023 by Anthea

    Vegan Gluten-Free Triple Chocolate Cookies

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    4.86 from 14 votes

    These vegan gluten-free triple chocolate cookies are packed with chocolate and made with oil instead of butter. They have crispy edges and a soft chewy center!

    You can make these vegan chocolate cookies refined sugar-free and they come together in just one bowl. They're perfect for any chocolate lover!

    Close up of chocolate cookies with white chocolate chips and chunks of dark chocolate, sprinkled with coarse salt.

    Ingredients you'll need

    To make these vegan gluten-free chocolate cookies, you'll need:

    Flatlay of ingredients for vegan gluten free chocolate cookies.

    Notes about the ingredients

    Almond flour (blanched almond meal) which adds richness to these vegan gluten-free chocolate cookies! I do not recommend replacing this with all-purpose flour. If you're after nut-free cookies, I'd recommend my chocolate chip cookies.

    Gluten-free all-purpose flour, ideally one with xanthan gum. This helps bind all the other ingredients! If you're not gluten-free, you can substitute this with plain all-purpose flour.

    Coconut sugar, brown sugar or granulated sugar. The caramel undertones of coconut and brown sugar gives these cookies more depth of flavor. However, regular granulated will work fine! If you prefer cookies that are less sweet, I'd recommend coconut sugar.

    Milk, dark and/or white vegan chocolate. You can use either chocolate chips or chocolate chunks. Or skip the white chocolate to make vegan double chocolate cookies!

    Liquid oil. I'd recommend a light-flavored olive oil or any other liquid oil. Even though these cookies are oil-based, the final cookies are not oily!

    Even though these cookies have no eggs, you don't need any special egg replacers!

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Tips for making the cookies

    First, to make these vegan gluten-free chocolate cookies, we need to combine all the wet ingredients, in a medium bowl. This initial step helps dissolve the sugar! I used a whisk and spoon to mix my ingredients but you can also use a stand mixer or electric beater.

    Next, add the rest of your ingredients (but only half of your chocolate) and mix until combined. The final cookie dough should be very thick and fudgy!

    If your dough is too dry, add a dash of milk and mix again. The advantage of gluten-free cookies is that you don't have to worry about overmixing the batter!

    Four image collage of making the cookie dough batter in a bowl.

    I'd recommend using a small ice cream scoop to portion your cookie dough as it helps create evenly sized cookies! Don't worry if some of the chocolate chunks or chips fall out - we can stick them back into the cookies later.

    For nice round chocolate cookies, use your hands to roll each portion into a smooth ball. The dough can be a little sticky and oily so I'd recommend using clean but damp hands! You may need to clean your hands a few times during this step.

    Arrange the cookie dough balls on your lined baking tray and slightly flatten them with your fingers. Make sure you leave around 5 cm (2 inches) between each cookie as they will spread.

    And remember those excess chocolate chunks and chips?! Press them into the surface of each cookie.

    Unbaked cookies on lined baking tray with hand flattening one of the cookie balls.

    Baking the vegan gluten-free chocolate cookies

    These cookies take around 13-15 minutes to bake, depending on your oven.

    If you bake the cookies for a shorter amount of time, your cookies will have slightly crispy edges with a soft chewy center. Yum!

    If you bake the cookies for longer than 15 minutes, your cookies will have chewier edges and be wonderfully crunchy throughout!

    For the best results, I'd recommend baking the cookies only in the middle rack, rather than placing the trays on two racks. Yes, that means you may need to bake the two trays at separate times!

    But why?! The top of the oven is hotter (and bottom is cooler). If you place the cookies on different racks, some cookies may spread too much and others may not spread at all.

    Close up bite shot of one chocolate cookie.

    Expert tips

    Can I make these vegan triple chocolate cookies thinner or thicker?

    Yes! Runnier and stickier cookie dough creates thinner cookies whereas drier cookie dough creates thicker brownie-like cookies. In the notes of the recipe card, I've listed varying quantities of flour so you can achieve thinner or thicker cookies.

    For the thinner cookies, I'd recommend starting with just 2 tablespoons of milk and adding more if needed. The thinner cookies have a beautiful crackly surface.

    For the thicker cookies, the dough may look crumbly but you should still be able to pinch it between two fingers without it falling apart.

    Can I reduce the sugar?

    Yes, you can. However, keep in mind that sugar isn't just for the cookies' taste but their structure and texture. Using less sugar in cookies makes them cakier, drier and smaller.

    You can see the differences in cookies made with varying levels of sugar in this helpful post by King Arthur Baking.

    Can I add anything else to these vegan gluten-free chocolate cookies?

    Of course! The following toppings will elevate the cookies even more:
    - sprinkles, pretzels, colored vegan candy
    - coarse sea salt
    - chopped walnuts, pecans or peanuts
    - or half-dip the cookies in melted chocolate!

    Stack of chocolate cookies showing fudgy interior and melty chocolate chunks and chips.

    More vegan cookie recipes:

    • Almond Flour Shortbread Cookies (3 ingredients)
    • 3-ingredient Peanut Butter Cookies (no egg + vegan)
    • Vegan Oatmeal Cookies
    • Vegan White Chocolate Cranberry Cookies

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    Print Recipe
    4.86 from 14 votes

    Vegan Gluten-Free Triple Chocolate Cookies

    These vegan gluten-free chocolate cookies are packed with three types of chocolate and made with oil instead of butter. They have crispy edges and a soft chewy center!
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Cuisine: American, Vegan
    Servings: 16 cookies
    Author: Anthea

    Ingredients

    Wet Ingredients

    • 1 cup (160g) coconut sugar, brown sugar or granulated sugar
    • ⅓ cup (85g) neutral flavored oil, (note 1)
    • ¼ cup (60g) dairy-free milk, or as needed
    • 1 teaspoon vanilla extract, optional

    Dry Ingredients (note 2 to customize)

    • 1 cup (160g) gluten-free all-purpose flour, or all-purpose plain flour (note 3)
    • 1 ¼ cups (125g) almond flour / blanched almond meal
    • 1 cup (170g) roughly chopped vegan chocolate or chocolate chips, milk, dark and/or white, or more as desired (note 4)
    • ¼ cup (25g) cocoa or raw cacao powder
    • ½ teaspoon baking soda
    • Pinch of salt

    Instructions

    • Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.

    Making the cookie dough:

    • In a medium mixing bowl, add all the wet ingredients and stir until combined.
    • Add the dry ingredients and only half of the chocolate chips/chunks. Mix until combined. You should be able to pinch the mixture between two fingers without it crumbling. If the cookie dough is too dry, add 1 tablespoon of milk and mix again (note 5).

    Assembling and baking the cookies:

    • Divide the cookie dough into 16 balls with a small ice cream scoop or using your hands. If using your hands, the dough can be a little sticky and oily so I'd recommend using clean and damp hands to roll the dough. Don't worry if any chocolate chunks/chips fall out.
    • Arrange the balls on the prepared baking trays with about 5 cm (2 inches) between each. Flatten each ball slightly to form round cookie shapes. Press the remaining chocolate into the surface of the cookies.
    • Bake the cookies for 13-15 minutes or until the edges are crisp. Shorter for softer cookies, longer for crispier cookies. I'd recommend baking the cookies only in the middle rack for the best results. This may mean you'll have to bake the two trays cookies one after another.
    • Allow the cookies to cool on the baking tray. Enjoy the cookies warm or at room temperature! Store leftovers 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 (note 6).

    Notes

    1. You may use coconut oil or melted vegan butter, though this will result in slightly different cookies.
    2. For thicker brownie-like cookies (similar to my original recipe published in 2019), use 1 ½ cups (150g) almond flour and 1 cup (160g) gluten-free flour or all-purpose flour. For thinner cookies, use 1 ½ cups (125g) almond flour and ¾ cup (125g) gluten-free flour or all-purpose flour. Note that you may have to adjust the amount of milk to make sure the cookie dough isn't too sticky or dry.
    3. Alternatively, you can use fine white rice flour in the same amount and add 1 teaspoon of ground chia or flax seeds.
    4. You may omit the white chocolate to just make just vegan double chocolate cookies.
    5. All brands and types of flour have a different absorbency so the amount of milk you'll need to add will differ.
    6. These cookies will soften over time. If you would like to refresh them, simply reheat them in the oven at around 160°C (320°F) for 10 minutes. When they cool down, they will be crisp again.
     

    Nutrition

    Serving: 1 cookie | Calories: 213kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Sodium: 60mg | Potassium: 24mg | Fiber: 3g | Sugar: 11g | Calcium: 29mg | Iron: 1mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This recipe was originally published in 2019 and updated in 2022 for simplicity.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. PRIYANKA says

      December 22, 2022 at 5:38 pm

      These sound amazing! Can we use olive oil?

      Reply
      • Anthea says

        December 22, 2022 at 9:00 pm

        Yes! Olive oil is my preference!

        Reply
    2. Hanady says

      September 14, 2022 at 9:12 pm

      5 stars
      These are so delicious! They were a total hit with the kids and so quick and easy to make! Perfect with a hot cup of tea.

      Reply
    3. Delwyn says

      December 22, 2021 at 10:47 am

      5 stars
      Thank you so much for this wonderful recipe Anthea! I have now made these cookies 4-5 times and they are extremely popular with vegan and non-vegan members of my family alike! Now everyone calls them 'Nan's world famous cookies'! You are the one who deserves the credit!

      Reply
      • Anthea says

        January 14, 2022 at 8:16 pm

        Aw that's so so sweet Delwyn! You'd be an amazing Nan, I can just tell. I'm so glad that even the non-vegans enjoyed these too! Thanks a million xx

        Reply
    4. Dor says

      November 05, 2021 at 8:03 am

      5 stars
      These were great! I used 120g AP flour instead of the rice flour, and only 100g sugar instead fo the 160g called for. Even with the decreased sugar amount, I thought a full cup of choco chips was quite rich so will decrease that amount next time. But overall, loved the cookies! Something about double chocolate cookies feel so decadent!

      Reply
      • Anthea says

        January 14, 2022 at 8:16 pm

        Glad you enjoyed these and thanks for your feedback! I agree about the double chocolate too 🙂

        Reply
    5. Claudia says

      January 13, 2021 at 9:35 pm

      5 stars
      Wow! They are amazingly delicious! I can’t wait to bake more of these cookies ?! As I ran out of almond flour I used a little less of it and a little more of all purpose flour, just in case Someone finds himself in the same situation as me.

      Reply
      • Anthea says

        January 13, 2021 at 9:42 pm

        Soo glad you enjoyed them so much Claudia! Good to hear that all purpose flour worked instead of almond flour too :).

        Reply
    6. Karina says

      November 24, 2020 at 6:01 am

      5 stars
      My kids are in love with those cookies, they even take 1 or 2 as a snack when we are going for a walk. Soooooo good are easy to make! Finally found the perfect vegan cookie recipe :). Thank you!

      Reply
      • Anthea says

        November 29, 2020 at 11:24 am

        So glad to hear Karina and just in time for cookie season! Such a good idea as a walking snack too haha. Thank you so much for your kind feedback!

        Reply
    7. Indrani says

      October 20, 2020 at 12:45 am

      Hello, could we use normal dairy butter instead of oil? And could we use flax seeds instead of chia (out of them and wanted to make these tonight for my sons birthday tomorrow)

      Reply
      • Anthea says

        October 21, 2020 at 10:23 am

        I haven't used dairy butter for this recipe so I can't 100% say but I think it'd work. And yes, flax will work.

        Reply
    8. Celine says

      October 19, 2020 at 5:02 pm

      5 stars
      Love this one! The cookies came out so perfect! I can’t get enough of them. Thank you so much for the recipe!!

      Reply
      • Anthea says

        October 21, 2020 at 10:24 am

        My pleasure!! And thanks so much for your lovely feedback xo

        Reply
    9. Rachel says

      July 15, 2020 at 1:21 pm

      5 stars
      Love this recipeeeee.. Cant wait to try another recipe!! I used canola oil.

      Reply
      • Anthea says

        July 18, 2020 at 9:32 am

        Glad to hear Rachel! And glad that canola oil worked too. Thanks for the lovely comment xo

        Reply
    10. Dragana Ilic says

      May 07, 2019 at 11:36 am

      5 stars
      Love this recipe!!! I baked them crispy and they are delicious. Used coconut oil as that’s the only one I’ve had in pantry. Added pecans, delicious!

      Reply
      • Anthea says

        May 07, 2019 at 9:07 pm

        I'm SO glad to hear that! Glad it worked with coconut oil for you and pecans sound lovely. Thank you!

        Reply
    11. Miranda says

      April 20, 2019 at 4:04 pm

      5 stars
      My biscuits turned out amazing. Thankyou very much for sharing this recipe.

      Reply
      • Anthea @ Rainbow Nourishments says

        May 08, 2019 at 8:46 am

        That's great! Thanks for leaving a kind comment!

        Reply

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