A chewy gluten-free, paleo and vegan chocolate cookie with double the chocolate.
There’s nothing quite as tempting as the sweet smell of freshly baked cookies wafting through the house, even more so if those cookies happen to be paleo vegan chocolate cookies filled with big melty chunks of chocolate.
Rich, chewy and overflowing with chocolate, these are the kind of cookies you drop everything to run and go make. Luckily they are just about the easiest cookies you can whip up.
All you need is one bowl, a few ingredients you probably have in your pantry, and in less than 10 minutes and you can have a batch of paleo vegan chocolate cookies ready to go in the oven, which means when the mood strikes there isn’t much standing between you and a big plate of these cookies.
Even your most intense chocolate cravings won’t stand a chance against these cookies. They have a soft and chewy center, and beneath their cracked tops you’ll find a generous amount of chopped chocolate chunks that form pockets of melty goodness when warm from the oven.
When freshly baked they are ever so crisp around the edges and meltingly tender on the inside. Rich with cocoa, they are also deeply chocolatey but not too sweet.
What I really love about these cookies however, is what isn’t in them. There’s no gluten, no grains, no refined sugar, no dairy, and no eggs so these chocolate cookies are both vegan and paleo friendly. If you are one of the many people who asked for a dairy-free/vegan version of my popular double chocolate cookies, these are for you!
P.S. I’ll be turning these cookies into double chocolate ice cream sandwiches with some of my homemade vegan chocolate ice cream shortly, so stay tuned for that recipe coming up soon.
Serves 12
Sylvie Shirazi
Yields 12
A chewy gluten-free, paleo and vegan chocolate cookie with double the chocolate.
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- ½ cup/120g creamy unsweetened almond butter
- 3 Tablespoons/45g unsweetened applesauce
- 1/3 cup/64g coconut sugar
- 1 teaspoon vanilla extract
- 1/8th teaspoon fine sea salt
- ¼ cup/20g cocoa powder
- 1 Tablespoon/7g coconut flour
- ½ teaspoon baking soda
- 3oz/85g chopped dark chocolate
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl stir together almond butter, applesauce, coconut sugar, vanilla extract and salt.
- Sift in cocoa powder, coconut flour and baking soda; gently stir until combined. Fold in chopped chocolate chunks.
- Scoop batter using a 1 1/2-inch ice cream scoop; place 1-2 inches apart on parchment-lined baking sheet.
- Bake until cookies begin to crack on top, (about 8-10 minutes). Transfer to wire racks. Let cool completely before removing cookies.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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