Vegan gluten free chocolate cookies packed with THREE types of chocolate! Uses common ingredients and can be made refined sugar free!
The texture of these vegan gluten free chocolate cookies
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.
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!
Ingredients to make these gluten free vegan chocolate cookies
To make these cookies, you'll need:
- Almond meal or almond flour, which lends a beautiful moisture and delicate crumb to the cookies
- White rice flour (fine), which is light and doesn't have a strong taste. Brown rice flour can be used but it's more gritty.
- White and dark vegan chocolate chips (or chunks). Some supermarket chocolate brands (like Lindt chocolate) are accidentally vegan as they are high in cacao solids. Alternatively, there are many vegan brands which use alternative milk solids such as soy or coconut.
- Cocoa powder
- Baking soda as it produces a crisper cookie rather than baking powder.
- Ground chia seeds to help bind the ingredients together (essential in vegan gluten-free baking)
- Vegetable oil
- Plant-based milk
These cookies are perfect for:
- Valentine's Day or for your galentines!
See my other vegan cookie recipes:
- Double Chocolate and Raspberry Cookies
- Easy peanut butter and jam cookies
- Double Chocolate and Raspberry Cookies(Opens in a new browser tab)
- Vegan Gingerbread Cookies (refined sugar free)
You may also like:
Vegan Triple Chocolate Cookies
- 2 cups (200g) blanched almond meal / almond flour
- 1 cup (160g) coconut sugar, or organic cane sugar
- ¾ cup (125g) white rice flour, or gluten-free flour blend*
- 1 cup (170g) white and dark chocolate chips, or roughly chopped chocolate
- ¼ cup (25g) cocoa or raw cacao powder
- ½ tsp baking soda
- 1 tbsp (12g) chia seeds, finely ground (see notes)**
- Pinch of any good quality salt, or any good quality salt
- ⅓ cup (85 mL) light-tasting vegetable oil, such as sunflower or rapeseed
- ~¼ cup (62.5mL) dairy free 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.***
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.