Gluten Free Vegan Chocolate Cookies Recipe
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!
Servings: 24 cookies
Calories: 126kcal
Ingredients
Dry Ingredients
- 2 cups almond flour
- ½ cup cocoa powder
- ½ cup granulated stevia (or sweetener of choice)
- 1½ teaspoons baking powder
- 1 teaspoon bicarbonate soda
- ½ teaspoon salt
Wet Ingredients
- 2 tablespoons ground flaxseeds
- 5 tablespoons warm water
- ½ cup coconut oil melted
- ¼ cup + 3 tablespoons vegan milk or gluten free Stout *see notes
- ¾ 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.2 tablespoons ground flaxseeds, 5 tablespoons warm water
- Meanwhile, in a large bowl, mix all of your dry ingredients together with a stand mixer, electric mixer, whisk, or wooden spoon.2 cups almond flour, ½ cup cocoa powder, ½ cup granulated stevia, 1½ teaspoons baking powder, 1 teaspoon bicarbonate soda, ½ teaspoon salt
- Add the flax egg and melted coconut oil to the almond flour mixture.½ cup coconut oil
- Add milk or gluten free stout and mix well.¼ cup + 3 tablespoons vegan milk or gluten free Stout
- Fold in the chocolate chips.¾ cup chocolate chips
- 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!
- 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
- 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.
- Add in some nuts: Nuts like walnuts, almonds, macadamia nuts, or peanuts are great in these cookies!
- Store in an airtight container on the counter for up to 4 days.
Nutrition
Calories: 126kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 124mg | Potassium: 48mg | Fiber: 2g | Sugar: 4g | Vitamin C: 0.003mg | Calcium: 45mg | Iron: 1mg