Satisfy your chocolate cravings with these fudgy, rich and easy-to-make vegan and gluten-free chocolate cookies. All you need is one bowl and about 10 minutes!
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 gluten-free 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 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 gluten-free chocolate cookies.
Even your most intense chocolate cravings won’t stand a chance against these cookies. They’re soft and chewy with a brownie-like texture and beneath their cracked tops you’ll find a generous amount of chopped chocolate chunks.
What I really love about these cookies however, is what isn’t in them. There’s no gluten, no grains, no dairy, and no eggs so these are both gluten-free and vegan. 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! Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Almond Butter – You’ll need a creamy unsweetened almond butter.
- Applesauce – Choose an unsweetened, unflavored applesauce.
- Sugar – The caramel-like flavor of coconut sugar works well with chocolate.
- Oil – Use either refined or un-refined coconut oil.
- Vanilla – A little vanilla rounds out all the flavors.
- Cocoa Powder – Use a natural cocoa powder not Dutched.
- Flour – We’re using coconut flour for these cookies.
- Baking Soda – Baking soda gives the cookies their crackly tops.
- Chocolate – Use either chopped chocolate, chocolate chunks or chocolate chips.
How to Make Gluten-Free Vegan Chocolate Cookies:
What I love about these cookies is how quick and easy they are to make.
- You’ll start by stirring together the almond butter, applesauce, coconut sugar, oil, vanilla extract and salt in a large bowl.
- Next you’ll sift in the cocoa powder, coconut flour and baking soda and gently stir until combined.
- Finally fold in chopped chocolate chunks, scoop the dough onto a parchment-lined baking sheet and you’re ready to bake.
- A short 8 minutes later and your cookies will be out of the oven. Now the hardest part is letting them cool.
Fudgy, soft and intensely chocolatey, these chocolate cookies are a timeless treat everyone will love!
More Chocolate Cookies:
Vegan Double Chocolate Cookies
These soft and chewy gluten-free and vegan double chocolate cookies are easy to make and loaded with chocolate!
Ingredients
- ½ cup/120g creamy unsweetened almond butter
- 3 Tablespoons/45g unsweetened applesauce
- ⅓ cup/64g coconut sugar
- 1 Tablespoon/15ml coconut oil
- 1 teaspoon vanilla extract
- ⅛th teaspoon fine sea salt
- ¼ cup/20g natural 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, coconut oil, 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 ½-inch ice cream scoop; place 1-2 inches apart on parchment-lined baking sheet.
- Bake until cookies begin to crack on top, (about 8 minutes). Transfer to wire racks. Let cool completely before removing cookies.
Notes
Storage:
Store cookies in an airtight container at room temperature.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 232mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 3g
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.
Elle says
These are some of the BEST paleo chocolate cookies I’ve found. Great recipe!