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Give into your chocolate cravings with this Vegan Double Chocolate Chip Cookies Recipe. It is perfect for a sweet tooth, super chocolatey, and rich. Made with gluten-free pantry staples, this chocolate cookie recipe has only 3.5g net carbs each making them low-carb & keto friendly!

Double Chocolate Cookies on wooden chopping board with glass of milk

This post was originally published on March 29th, 2020.

Mostly locked in the house, the weather has been absolutely beautiful this week (apart from the hail yesterday, ha!)! I have been taking advantage of my one-hour-permitted-per-day outdoors to exercise, but it’s never long enough on an almost-warm, spring day.

On to the COOKIES! I’ve been on a cookie-a-thon for the last couple of weeks. I made those amazing Paleo Chocolate Chip Cookies the other day (yum) and adapted that original recipe for these Double Chocolate Cookies.

❤️ Why you will love this recipe

  • They’re easy to make: Whip all of the ingredients together, pop them on a baking tray, and bake them on low for about 30 minutes, DONE!
  • They have a rich chocolate flavor: Hi, I’m Bethany and I’m a chocoholic who can’t eat most chocolate without feeling a bit off. These ultimate vegan chocolate cookies will hit the spot for any chocolate lovers. It is my go-to cookie recipe.
  • They don’t fall apart: A lot of times with gluten-free baking, I find the end result is a bit crumbly. Not these babies!
  • They’re made with simple ingredients: If you love gluten-free baking, most, if not all of these ingredients you will already have on hand. I love not having to leave the house when I want cookies.
  • Your house will smell amazing! Probably one of the best reasons to make cookies anyway, right?

🗝️ Key ingredients & substitutions

  • Almond flour: Or ground almonds instead of all-purpose flour
  • Cocoa powder: Natural cocoa powder is super chocolatey, rich, and dark. Make sure the ingredients are 100% cocoa or cacao powder, ideally fair trade.
  • Sugar or sweetener: I used stevia erythritol which is 1:1 with white sugar. You can use any sweetener or sugar that can be used 1:1 to granulated sugar, or even try coconut sugar or maple syrup for a paleo option.
  • Leavening agents: Baking powder and bicarbonate soda help to make the cookies a little less dense.
  • Sea salt: Salt is so necessary for desserts. It brings out all of the flavors beautifully.
  • Flax egg: Mixing flax meal with warm water makes a goopy substance which is a perfect egg replacer in cookies. It’s also packed with omega 3’s. Win!
  • Coconut oil: I love coconut oil cookies, and use refined coconut oil in them to avoid the coconut flavor. Feel free to replace this with vegan butter or olive oil.
  • Milk or gf stout beer: You can use any non-dairy milk of choice like soy milk, unsweetened almond milk, oat milk, coconut milk, etc. For more depth of flavor, I’ve added the POD Vanilla Stout by First Chop which is a gluten-free British beer brewing company. Highly recommended!
  • Vanilla extract: A touch of vanilla adds warmth and sweetness. I omit this if I use the vanilla stout instead of milk, and it can also be skipped if you don’t have any on hand.
  • Chocolate chips: You can use vegan, paleo, or keto chocolate chips as necessary. I use the Costco Kirkland brand of semi-sweet chocolate chips which is vegan-friendly, and it’s a HUGE bag which means…lots of cookies =] You can also chop up chocolate bars into chocolate chunks if you can’t find vegan chocolate chips easily.
Double Chocolate Cookies on wooden chopping board with a can of gluten free stout beer.

🥣 How to make this Vegan Chocolate Chip Cookie Recipe

1. Begin by preheating the oven to 160°C/320°F

2. Mix the flaxseed meal with water and allow it to sit for a few minutes to make a flax egg.

3. Meanwhile, in a large bowl, mix all of your dry ingredients together with a stand mixer, electric mixer, whisk, or wooden spoon.

4. Add the flax egg and melted coconut oil to the almond flour mixture. Mix well.

5. Add milk or First Chop’s POD Vanilla Stout and mix well.

Stout beer in the chocolate cookie mixture.

6. Fold in the chocolate chips.

7. Make 2-3 inch balls with the cookie dough. You could also use a large or medium cookie scoop if you have one on hand.

8. Place the chocolate cookie dough balls on a parchment paper-lined baking sheet.

9. Press down lightly on the cookies so that they’re a little flatter. They will expand a bit but you don’t want them to be too thick in the middle or they won’t cook properly. They’ll still be perfect circles when they’re finished!

Cookie dough on parchment paper on a baking tray.

10. Bake in the preheated oven for 30-35 minutes, or until the edges start to look darker.

11. IMPORTANT: Allow the gluten-free chocolate chip cookies to cool completely before lifting them off of the parchment paper. I often carefully lift the parchment paper with the cookies off of the cookie sheet and onto a cooling rack to help them cool down quicker They will be super soft at first – allowing them to cool will help them hold together perfectly. 

🫙 Storage Instructions

Store at room temperature in an airtight container. Consume within 3 days.

🪄 Recipe Notes & Tips

  • Try different chocolates: I like white, milk, or dark chocolate chips – dairy free, of course. You can also cut up a chocolate bar into chunks. Chocolate orange would be ridiculously good. Peanut butter chips would also taste amazing. Vegan Chocolate Peanut Butter Cookies? Yes, please!
  • Add in some nuts: Nuts like walnuts, almonds, macadamia nuts, or peanuts are great in these gluten-free cookies! 
Double Chocolate Cookies on wooden chopping board.

❓ Frequently Asked Questions

Where can I find almond flour? 

I buy mine on Amazon or at Costco. I’ve also in the past bought ground almonds from normal grocery stores, but they tend to only be available in 200-250g bags.

I’d like to try adding beer instead of milk. Can I use another beer? 

For this particular recipe, I recommend using First Chop’s POD Vanilla Stout (which you can buy online here) due to its complex flavors adding wonderful layers for your palette to enjoy, but if it’s not available in your country, another stout would work well, or you can switch 1:1 it for dairy-free milk, like vanilla almond milk.

These vegan gluten-free chocolate cookies are too soft! 

Remember to let them cool completely before moving them off of the parchment paper! I found that they’re even better the next day…but they may not last that long!

Double Chocolate Cookies on wooden chopping board with a can of gluten free stout beer.

😋 More sweet recipes you will love:

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📖 Recipe

Double Chocolate Cookies on wooden chopping board with glass of milk

Gluten Free Vegan Chocolate Cookies Recipe

Bethany Galloway
Give into your chocolate cravings with this Vegan Double Chocolate Chip Cookies Recipe. It is perfect for a sweet tooth, super chocolatey, and rich. Made with gluten-free pantry staples, this chocolate cookie recipe has only 3.5g net carbs each making them low-carb & keto friendly!
5 from 3 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Vegan
Cuisine American
Servings 24 cookies
Calories 101 kcal

Ingredients
  

Dry Ingredients

  • 200 g 2 cups almond flour or ground almonds
  • 90 g 1/2 cup cocoa powder
  • 95 g 1/2 cup stevia (or sweetener of choice)
  • 1.5 teaspoons baking powder
  • 1 teaspoon bicarbonate soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 tbsp flax meal
  • 5 tbsp warm water
  • 90 g 1/2 cup coconut oil, melted
  • 100 ml 1/4 cup + 3 tbsp milk or First Chop POD Vanilla Stout, *see notes
  • 100-125 g 1/2-3/4 cup chocolate chips, use paleo/vegan/keto chocolate chips as necessary

Instructions
 

  • Begin by preheating the oven to 160°C/320°F.
  • Mix the flaxseed meal with water and allow it to sit for a few minutes to make a flax egg.
    A fork whisking flax meal and water together in a white bowl.
  • Meanwhile, in a large bowl, mix all of your dry ingredients together with a stand mixer, electric mixer, whisk, or wooden spoon.
    Dry ingredients mixed together in a metal bowl.
  • Add the flax egg and melted coconut oil to the almond flour mixture.
    Adding coconut oil to the chocolate cookie mixture.
  • Add milk or First Chop’s POD Vanilla Stout and mix well.
    Stout beer in the chocolate cookie mixture.
  • Fold in the chocolate chips.
    Chocolate chips added to the vegan chocolate cookie dough.
  • Make 2-3 inch balls with the cookie dough. You could also use a cookie scoop if you have one on hand.
  • Place the chocolate cookie dough balls on a parchment paper-lined baking sheet.
  • Press down on the cookies so that they’re a little flatter. They will expand a bit but you don’t want them to be too thick in the middle or they won’t cook properly. They'll still be perfect circles when they're finished cooking!
    Cookie dough on parchment paper on a baking tray.
  • Bake in the preheated oven for 30-35 minutes, or until the edges start to look darker.
  • IMPORTANT: Allow them to cool completely before lifting them off of the parchment paper. I often carefully lift the parchment paper with the cookies off of the baking tray and onto a cooling rack to help them cool down quicker They will be super soft at first – allowing them to cool will help them hold together perfectly. 

Notes

  1. Milk or stout: you can buy First Chop POD Vanilla Stout here. If it's not available where you are, substitute with another gluten free stout or 100ml of non-dairy milk. See substitutions in the full post for more ideas.
  2. Try different chocolates! I like white, milk, or dark chocolate chips – dairy free, of course. You can also cut up a chocolate bar into chunks. Chocolate orange would be ridiculously good. Peanut butter chips would also taste amazing. Vegan Chocolate Peanut Butter Cookies? Yes, please!
  3. Add in some nuts! Nuts like walnuts, almonds, macadamia nuts, or peanuts are great in these cookies! 
  4. Store in an airtight container on the couter for up to 4 days.

Nutrition

Serving: 1gCalories: 101kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gSodium: 79mgFiber: 4.5g
Keyword allergy free, baking, chocolate, Comfort Food, cookie, cookies, dairy free, dessert, gluten free, low carb, party food, snack, sweet, vegan
Tried this recipe?Let us know how it was!

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2 Comments

  1. I’m diabetic for net carbs doesn’t work for my diet, I need to full carbohydrate count in order to know what I’m ingesting. Can you offer BOTH carb numbers in your recipes? I’m having a very difficult time finding recipes I can even use. Thank you, your recipes DO look tempting but I can’t eat them without knowing exactly the amount of carbohydrates in them.

    1. 5 stars
      Hi Ginna,

      Thank you for your message! I’m currently working on updating all of my recipes. My old ones like this one are missing things like the nutritional info and, as you mentioned, that doesn’t help people who need to know the total carbs at all! I went ahead and updated the recipe card here with the nutritional information. Let me know if there are any other recipes you want to try that I haven’t updated yet, or if you have any other questions.

      Cheers,
      Bethany =]

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