Vegan Gluten-Free Chocolate Cookies
Delicious, chocolatey, vegan and gluten-free chocolate chip cookies that are healthy and decadent at the same time! Pop some in your kid’s lunchboxes, indulge in an afternoon treat, or pack them for a picnic!
Nothing beats a warm chocolate cookie served straight from the oven, and these Vegan Gluten-Free Chocolate Cookies are the best kind!
These vegan almond flour cookies are gluten-free, dairy-free, and call for the use of monk fruit instead of sugar as a sweetening agent (but use can absolutely use sugar if you prefer!). They offer the satisfaction of a decadent chocolate treat without the guilt of sabotaging your health goals or dietary preferences!
What You’ll Need
- Almond flour
- Coconut flour
- Monk fruit (or white sugar)
- Baking powder
- Salt
- Vanilla extract
- Cocoa powder
- Almond milk
- Coconut oil
- Dark vegan chocolate chips
How to Make Vegan Almond Flour Chocolate Cookies
Preheat the oven to 325ºF (160C). Line a baking sheet with baking paper.
In a bowl, add the coconut oil, almond milk, vanilla extract and monk fruit. Whisk to combine.
Then add all of the other ingredients apart from the chocolate chips. Stir until combined.
Fold in the chocolate chips.
Make balls with the dough in your hands and press them down onto the baking sheet, using your hands or the back of a spoon to flatten them gently. Spread a few more chocolate chips on the top of the cookies.
Bake until the cookies are firm around the edges, about 25-30 minutes. Cookies will get firmer once cool.
How to Store Vegan Gluten-Free Cookies
These gluten-free dairy-free chocolate cookies can be stored in an airtight container, either at room temperature for 3-4 days or in the refrigerator for a day or two longer.
If you live in warm and humid conditions then I suggest that you rather just store your cookies in the refrigerator.
Can I Freeze Vegan Chocolate Cookies with Almond Flour?
Yes, you can! These vegan almond flour cookies can be stored in the freezer for up to 2 months.
For easy freezer storage, flash freeze the cookies on a baking tray in the freezer for 1- 2 hours and then transfer them to an airtight container where you can stack them with parchment paper between the layers or transfer them to a Ziploc bag.
When ready to enjoy, thaw your frozen vegan gluten-free cookies in the refrigerator or at room temperature.
What Makes These Vegan Almond Flour Cookies Gluten-Free?
I’ve used a combination of almond flour and coconut flour in the cookies instead of all-purpose flour which makes these scrumptious cookies gluten-free.
The rest of the ingredients are already gluten-free although it is good to check ingredients such as baking powder in case they do contain a gluten-based starch component. Most include cornstarch or potato starch which are gluten-free.
Variations on These Gluten-Free Dairy-Free Chocolate Cookies
- Add a small amount of espresso powder into the chocolate chip cookie batter. The coffee intensifies the chocolate flavor of these cookies without itself being overpowering in taste.
- Instead of dark chocolate chips, toss in some vegan white chocolate chips.
- Create extra texture to these cookies by including chopped nuts in the cookie batter.
- I prefer using monk fruit as a sugar-free option but you could use white sugar if you prefer.
- Drizzle some melted dark chocolate chips over your cookies once slightly cooled for an added bit of decadence.
Do You Need to Chill the Cookie Dough Before Baking?
No, you don’t need to chill the cookie dough before you bake a batch of your vegan gluten-free chocolate cookies although there’s no problem if you choose to. Chilled cookie dough assists cookies in keeping their shape so that they don’t flatten too much while baking.
Tips for Making Vegan Flourless Chocolate Cookies
- These cookies may need some extra help to flatten since they don’t spread as easily as other cookies. You can use the back of a spoon or the bottom of a measuring cup to flatten them slightly before baking. If you don’t, you could end up with slightly underbaked cookie centers.
- A cookie dispenser helps a lot when it comes to placing your cookie batter on the baking sheet. Something like a cookie scoop is a great way to create uniform-sized cookies that will bake evenly.
- Leave sufficient space between each cookie to allow for spreading while baking. A 2″ space between each cookie should be sufficient.
- For a less sweet tasting cookie, simply reduce the amount of monk fruit or white sugar called for in the recipe ingredients.
Other Vegan & Gluten-Free Cookie Recipes to Try:
- Chocolate Chip Cookies with Almond Flour
- Carrot Cake Cookies
- White Bean Chocolate Chip Cookies
- Peanut Butter Cookies
- Amaretti Cookies
Vegan Gluten-Free Chocolate Cookies
Equipment
Ingredients
- 2 tbsp coconut oil
- ⅓ cup almond milk
- 1 tsp vanilla extract
- ¼ cup of monk fruit or ½ cup white sugar
- 2 cups almond flour
- ⅓ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp cocoa powder
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 325ºF (160C). Line a baking sheet with baking paper.
- In a bowl, add the coconut oil, almond milk, vanilla extract and monk fruit. Whisk to combine.
- Then add all of the other ingredients apart from the chocolate chips. Stir until combined.
- Fold in the chocolate chips.
- Make balls with the dough in your hands and press them down onto the baking sheet, using your hands or the back of a spoon to flatten them gently. Spread a few more chocolate chips on the top of the cookies.
- Bake until the cookies are firm around the edges, about 25-30 minutes. Cookies will get firmer once cool.
