Imagine sinking your teeth into a rich, fudgy chocolate cookie that's not only incredibly delicious but also completely vegan and gluten-free. These Double Chocolate Cookies are the ultimate guilt-free treat that proves healthy desserts can be mind-blowingly good! Whether you're a dedicated vegan, gluten-sensitive, or simply a chocolate lover looking for a healthier alternative, these cookies will satisfy your deepest chocolate cravings in just 25 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Dessert
Serves: 10 cookies
Ingredients
- 1 cup gluten-free flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup coconut oil
- 1/2 cup dairy-free chocolate chips
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, sift together the gluten-free flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate large bowl, melt the coconut oil until it becomes liquid. Add coconut sugar, almond milk, and vanilla extract, whisking until the mixture is smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a consistent cookie dough forms. The texture should be slightly thick but not crumbly.
- Fold in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Gently flatten each cookie portion with the back of a spoon or your fingertips to create a uniform shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are slightly firm and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cookies will firm up and be ready to enjoy. Store in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your coconut oil is melted but not hot when mixing with other wet ingredients to prevent ingredient separation.
- Sifting dry ingredients is crucial for a smooth, lump-free cookie dough with perfect texture.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- For extra chocolatey cookies, use a mix of dark and semi-sweet dairy-free chocolate chips.
- Allow cookies to cool completely to achieve the ideal chewy-crisp texture.
- Store in an airtight container with a piece of bread to help maintain moisture and softness.
- For best results, use room temperature ingredients and measure precisely.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 0mg
