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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 minutes
Cook Time20 minutes
Total Time35 minutes
Cuisine: American, Vegan
Servings: 16 cookies
Author: Anthea

Ingredients

Wet Ingredients

Dry Ingredients (note 2 to customize)

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
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