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Introducing these delicious Gluten-Free Chocolate Cookies! Not only are these brownie cookies gluten free, they are also vegan and refined sugar free! These eggless chocolate cookies need only 6 ingredients and 20 minutes to make.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
These egg free chocolate cookies are great all year long! And because they are gluten free and vegan, they are a wonderful choice to bring to a holiday party and give an option for those with food restrictions! They will seriously become your new favourite cookies!
These vegan gluten free dark chocolate cookies are super easy to make and they are extremely tasty! The 6 ingredients used to make this cookie mix are things you’ll already have or can easily pick up at the grocery store.
Once you have the ingredients, it’s literally as simple as mixing them together in a bowl until the dough forms, adding on some chocolate chips, shaping the cookies, and throwing them in the oven!
If you have kids, definitely consider getting them involved in making these cookies! It’s super easy and they will love the whole process – from making to eating!
This was inspired by my Vegan Rocky Road, and pairs well with this amazing 3 Ingredient Oatmeal Cookies or Hot Chocolate.
I added this recipe into my Best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
Ingredients to make Gluten Free Chocolate Cookies
- Buckwheat Flour – adds a great nutty flavour to these gluten free double chocolate cookies.
- Cacao Powder – gives a nice, rich, chocolatey flavour. If you have some spare try making my Vegan Chocolate Mousse.
- Baking Powder – helps the cookies to rise.
- Vegan Butter – should be melted prior to using.
- Maple Syrup – is a fantastic natural sweetener.
- Vegan Chocolate – tops off these vegan double chocolate cookies.
See recipe card for full information on ingredients and quantities.
Substitutions
- Buckwheat Flour – other plain gluten-free flours should work great. If you don’t have a gluten-restriction, all-purpose flour will also work well.
- Cacao Powder – can be replaced with cocoa powder if needed. It has a slightly sweeter taste.
- Vegan Butter – If you aren’t vegan, regular butter will work just fine. One of my followers suggested using squashed banana in place of half of the butter and found it worked great!
- Maple Syrup – Honey or agave are great substitutes for maple syrup.
- Vegan Chocolate – is my favourite topping, but you could also mix in white chocolate chips or peanut butter chips into this double chocolate chip cookie.
Variations
- Deluxe – Consider adding another type of chip to make triple chocolate cookies. Throw some white chocolate chips or peanut butter chips in with the dough and top the choc chip cookie mix with the vegan chocolate. Voila! A triple choc chip cookie recipe!
- Kid friendly -This is a great recipe to involve the kids with. Let them add some sprinkles on top for a fun treat.
See this Chocolate Brownie version of this recipe on my website!
How to make Gluten Free Chocolate Cookies
Step 1: Preheat your oven to 180C. In a large mixing bowl, combine the dry ingredients and mix. Add the butter and syrup and mix again.
Step 2: Chop half of the chocolate into small chips and add to the cookie mix.
Step 3: Shape the dough into large cookies and place on a lined baking tray. Press one leftover chocolate chunk onto the top of each cookie. Bake for 12 minutes.
Step 4: Remove from the oven and allow to cool for three minutes.
Hint: The cookies will still be quite gooey when they come out. This is to be expected. They will continue cooking as they cool.
Leftovers
Leftover cookies will keep for 2-3 days in a sealed container. They will also freeze for a couple of months.
Recipe FAQs
Pick a classic cookie, like my vegan chocolate cookies, and get ready to have some fun! For Christmas cookies, turn them into chocolate snowflake cookies and sprinkle some powdered sugar on top. At Valentine’s Day, you can make them heart-shaped. For Halloween, put some monster eye candy on top. The sky is the limit!
All it takes is a few easy swaps! If the recipe calls for butter, use vegan butter. If it calls for chocolate, use vegan chocolate and/or cacao or cocoa powder. For a milk substitute, use plant milk.
It depends on the cookie! My oat cookies don’t use flour at all! For my chocolate cookies and my peanut butter choc chip cookies, I use buckwheat flour. It gives a great nutty flavour to the cookies. Others recommend almond flour or oat flour.
They do! If you are new to the world of gluten-free eating, welcome! I specialize in gluten-free and vegan baking and cooking and I’m here to tell you that there are so many delicious things you may have thought you’d need to say goodbye to! Not only do gluten-free cookies exist, but they are delicious! Try starting with my Gluten Free Chocolate Cookies.
They are SO easy to make! You’ll regret not making these sooner! Simply combine the ingredients, form them into balls, and bake them! Just as easy as a regular cookie, but safe for Celiacs and those with wheat-intolerance!
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Tried this Gluten Free Chocolate Cookies recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Gluten Free Chocolate Cookies
Ingredients
- 150 g Buckwheat flour, (1 cup)
- 25 g cacao powder, (1/4 cup)
- 1 tsp baking powder
- 100 g vegan butter, melted
- 4 tbsp maple syrup
- 50 g vegan chocolate
Instructions
- Pre-heat your oven to 180C. To a large mixing bowl add 150g buckwheat flour, 25g cacao powder, 1 tsp baking powder and mix. Now add the 100g melted dairy free butter and maple syrup and mix
- Chop half of the (25g) dairy free chocolate into small chips and add to the cookie mix and combine (keep the other 25g in big chunks for topping)
- Shape into large cookies and place onto a lined baking tray. Press the leftover chocolate chunks into the top of the cookie. Bake at 180C for 12 minutes.
- Remove from the oven (they will still be quite gooey) allow to cool for 3 minutes
Video
Notes
Nutrition
I made these today, and as it’s January and I’m trying to be good, I switched half the vegan butter for smooshed banana and the maple syrup for very low calorie syrup. They were superb! Thanks James. Your recipes are always reliably fabulous.
Is there a substitute that can be used instead of fat. Would applesauce or other substitute work that you know of?
Hey Henrietta, I’m not sure as I haven’t tried it myself. By all means try it with applesauce and see how you get on. Let me know 🙂
Super yummy! And so easy and quick to make. Fixed my chocolate craving perfectly 🙂
Thank you Kim 🙂
Do you reckon these would work with any other type of GF flour??
I think so Holly, give it a try and let me know 🙂