Gluten Free Vegan Double Chocolate Cookies

 

I’ve been meaning to get this recipe out to you for the past few days, but unfortunately, I’ve been stuck in bed with a stomach bug up until yesterday :/ Booooo.

I’m not the kind of person who gets sick very often, so it was weird not only feeling like utter crap, but being confined to my bed or the couch for a few days. Maybe it was a little hint from my body to slow it down a little— I guess it has been a crazy busy summer— and to give my body a little bit of the down time that it probably needs a little more often. One of those reminders that we need to take care of ourselves first in order to take care of everything else going on in our lives.

But good news! I’m feeling about 85% back to normal, slowly getting somewhat-of-an-appetite back (that was a weird feeling, since I always have an appetite), and getting back into the swing of my normal routines.

 

Gluten Free Vegan Double Chocolate Cookies // pumpkinandpeanutbutter.com

 

So I promised you these cookies! Even if they are a few days later than expected…

I’ve been playing around with a lot of gluten free flours lately, especially since this fabulous flour company, Anthony’s Goods, sent me some bulk flours to try. Almond flour has quickly become my new favorite gluten free flour to work with— giving baked good that light, chewy, melt-in-your-mouth consistency that I love SO much.

As you may have figured, almond flour is the base of these cookies, with a little bit of coconut flour thrown in there for good measure. You guys already know how much I adore coconut flour, especially from all the pancakes I’ve made using it. Don’t forget all those awesome nutritional benefits it has (fiber, protein, healthy fats, I could go on and on)!

I mixed those together with some of my very favorite non-dairy liquid ingredients, including coconut oil, peanut butter, and maple syrup. These just HAD to turn out good!

 

Gluten Free Vegan Double Chocolate Cookies // pumpkinandpeanutbutter.com

 

This flour blend turned out absolutely PERFECT and gave these cookies that soft, chewy consistency we all love so much! Ohhh, but did I mention the chocolate?? I used some organic cocoa powder AND some extra large dark chocolate chips to take these cookies to another level. Rich, melty chocolate in every bite— now that’s my kind of cookie!

Hope you guys enjoy these cookies, and as always, if you give them a try, make sure to tag my on Instagram (@pumpkinandpnb) or snap me (pumpkinandpb). I absolutely love seeing your spin on my recipes!

 

Gluten Free Vegan Double Chocolate Cookies // pumpkinandpeanutbutter.com

A big thank you to Anthony’s Goods for supplying me with their gluten-free flours to test out some wheat-free recipes!

Gluten Free Vegan Double Chocolate Cookies

Serves 12-14
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan
Meal type Dessert

Ingredients

  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 tablespoons coconut oil, melted
  • 1/3 cup maple syrup
  • 3 tablespoons peanut butter
  • 1 teaspoon vanilla extract
  • 1/3-1/2 cup dark chocolate chips (depending on how chocolatey you like them!)
  • sea salt (optional)

Note

adapted from fooduzzi's best damn gluten free vegan chocolate chip cookies

Directions

Step 1
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Step 2
Mix dry ingredients together in a large bowl: flours, cocoa powder, baking soda, and salt. In a separate bowl, whisk together wet ingredients: melted coconut oil, peanut butter, maple syrup, and vanilla extract.
Step 3
Pour wet ingredients into the dry ingredients and stir until just about combined. Add in dark chocolate chips and give it one last stir. Roll into a little bigger than 1'' balls and flatten with your palm before placing on the parchment lined baking sheet. Continue until all dough is rolled.
Step 4
Refrigerate entire tray of cookie dough for 10 minutes, than bake for 10 minutes. Remove from oven and sprinkle with sea salt, if desired. Let cool on baking sheet for at least 5 minutes before removing and serving. Store at room temperate for 4-5 days.

Gluten Free Vegan Double Chocolate Cookies // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

17 Comments

  1. I am so glad you are feeling better, Liz! I totally feel ya with the sick thing. I basically never get sick, and when I do I always think it is going to be nice to just be stuck in bed, but it actually really sucks. These cookies though! They look like a dream <3

    • Aww thanks Maya! Yeah, being stuck in bed all day is certainly overrated! SO glad you like these cookies, tho 😉

  2. You know I love my coconut flour too! Yum! These looks so good, I always forget to do the double chocolate deal when I make cookies, so I will definitely give these a shot! Great recipe! 🙂

    • I know, right?!? Double chocolate always gets forgotten! But these babies are definitely worth remembering 😉

  3. Oh no! Hope you have a speedy recovery lady. Definitely rest up and take things slow!
    These cookies look beautiful <3 <3

    • Thanks so much Erica! I’m definitely taking it easy— definitely don’t want round 2 anytime soon!

    • Thanks chicka 😉 Chocolate makes everything better!

  4. Ugh I’m glad you’re starting to feel better!! I’m the same way – I don’t get sick often and when I do it’s so weird / so terrible! haha I had the exact same thing happen to me end of last week / over the weekend – something must be going around here!! PS these cookies sound amazing!!

    • No freakin way!! Something has to be going around. So sorry you were sick too 🙁

  5. Sorry you were sick. Stomach bugs are no fun 🙁 These cookies look incredible, Liz! Love anything double chocolate and your combo of gf flours sound delicious! Can’t wait to try them!

    • Thanks Joscelyn! I’m loving this flour blend— you’ve been inspiring me with all your gf goodies 😉

  6. I cannot even get over how perfect these are! I have sooo much coconut flour to use, and it’s so hard to find recipes without eggs. I can’t wait to make these

    • Totally understand about the egg issue. Hope you like them girl 🙂

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