These Vegan Double Chocolate Cookies are gluten-free, oil-free and refined sugar-free! They are easy to make with simple ingredients, delicious and perfect for dessert. They will satisfy all your cookie cravings!
Vegan Double Chocolate Cookies
If you’re looking for a vegan chocolate cookie recipe that you can make easily when the cookie craving kicks in, you’re in the right place!
I’m so happy with how these cookies turned out – they are rich in chocolate, crunchy, not overly sweet and very easy to make. Oh and they are quite healthy too, since they don’t contain any oil or refined sugar.
I mean, what more could you ask for?
This recipe is adapted from my gluten-free Chocolate Chip Cookies that you can find in my Everyday Vegan cookbook.
How to Make these Vegan Cookies
Here are the steps to follow to make these vegan cookies:
- Combine rice flour, cacao powder and baking soda in a large bowl. Add in agave syrup (or maple syrup) and peanut butter and combine with a spatula. The dough should be moist but not too sticky, and should stick together when you press it between your fingers.
- Add a splash of plant milk if the dough is too dry or a little bit of flour if it’s too moist. Then, fold in as many chocolate chips as you want.
- Form 10-12 medium-sized balls with your hands and place them on a baking tray lined with parchment paper. Flatten them with a glass or with your palm, making sure they don’t touch each other.
- Add a sprinkle of coarse sea salt on top of each cookie. If you’ve never tried this before, trust me, you’re going to love it!
- Bake the cookies at 350F or 180C for 8-12 minutes depending on how you like them best. Bake for 8 minutes if you want chewy cookies or 12 minutes for crispy cookies. Then, allow the cookies to cool completely on a cooling rack and enjoy!
Are these Cookies Gluten-Free, Oil-Free and Refined Sugar-Free?
Absolutely yes!
I have wanted to create a healthier, gluten-free, oil-free and refined sugar-free cookie recipe since I went vegan in 2014 and I’m so happy with how this recipe turned out.
These double chocolate cookies, along with the Chocolate Chip Cookies from my Everyday Vegan Ebook, are my new go-to cookies and are always a hit.
How to Store these Chocolate Cookies?
If you happen to have leftover cookies, you can store them in the fridge in an airtight container for 3-4 days. These glass containers are great for leftovers and for meal prep.
Crunchy Vegan Cookies for any Occasion
These double chocolate cookies are perfect for a party, a birthday, a picnic, a brunch or for any occasion. Nobody will tell they are vegan, let alone gluten-free and healthier than store-bought cookies.
I hope you guys will enjoy my easy gluten-free chocolate cookies! They are:
- Very easy to make
- Crunchy
- Vegan
- Gluten-free
- Oil-free
- Refined sugar-free
- Perfect for a party, a brunch, a picnic (or for any occasion really)
- Healthier than store-bought cookies…
- … AND more delicious!
Have fun baking!
Nolwenn ☀
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Vegan Double Chocolate Cookies
These Vegan Double Chocolate Cookies are gluten-free, oil-free and refined sugar-free! They are easy to make with simple ingredients, delicious and perfect for dessert. They will satisfy all your cookie cravings!
Ingredients
- 1 cup rice flour (150 g)
- 1/4 cup cacao powder (25 g)
- 1/4 cup maple syrup (60 ml)
- 1/4 cup peanut butter (65 g)
- Splash of plant milk (optional)
- Handful of dark chocolate chips
- 1/2 tsp baking soda
- Pinch of coarse sea salt
Instructions
- Preheat your oven to 350F or 180C.
- In a large bowl, combine rice flour, cacao powder and baking soda. Add in agave syrup and peanut butter and combine with a spatula.
- Add a splash of plant milk if the mixture is too dry. The dough should stick together when you press it between your fingers. Fold in the chocolate chips.
- Form 10-12 medium-sized balls and place them on a baking tray lined with parchment paper. Flatten them with your palm or with a glass.
- Sprinkle coarse sea salt on top of each cookie.
- Bake the cookies for 8-12 minutes depending on how you like your cookies best. 8 minutes for chewy cookies, 12 minutes for crunchy cookies.
- Place the cookies on a cooling rack to cool. Enjoy!
Notes
These cookies are adapted from my Everyday Vegan Cookbook. Get your cookbook here.
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Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 4.3gCarbohydrates: 18gFiber: 1.8gProtein: 2.9g
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Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
