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5 from 6 votes

Vegan Triple Chocolate Cookies

Vegan gluten free chocolate cookies packed with THREE types of chocolate! Uses common ingredients and can be made refined sugar free!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American, Vegan
Servings: 14


Dry Ingredients

Wet Ingredients


  • 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.***


* You can use all-purpose or plain flour if you're not gluten free.
** 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.
*** 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.
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