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gluten free vegan double chocolate chip cookies on a plate
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5 from 1 vote

Gluten Free Double Chocolate Chip Cookies

These 35-minute Gluten Free Double Chocolate Chip Cookies are easy-to-make with only 8 ingredients and vegan too! Perfect dessert for any season using simple pantry ingredients.
Prep Time17 minutes
Cook Time18 minutes
Total Time35 minutes
Course: Cookies
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 9 cookies
Calories: 357kcal
Author: Dalya Rubin

Ingredients

  • 1 tablespoon ground flaxseed meal Bob's Red Mill brand is recommended
  • 2 ½ tablespoons water
  • 5 tablespoons vegan buttery sticks softened at room temperature, divided
  • ¼ cup light brown sugar
  • ¼ cup granulated/cane sugar
  • 9 ounces semi-sweet or bittersweet chocolate chips and/or chunks, divided
  • 1 ⅓ cups finely ground blanched almond flour Bob's Red Mill brand is recommended
  • ¼ cup dutch process cocoa powder Hershey's brand is best
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt

Instructions

  • Line a cookie sheet with parchment paper. Set aside.
  • In a small bowl, use a fork to mix together the ground flaxseed meal with the 2 ½ tablespoons of water. Set aside for 5 minutes, until it becomes a thick gel.
  • In a medium microwave-safe bowl add ⅔ (about 6 ounces) of the chocolate chips with 1 tablespoon of the vegan butter. Melt in the microwave for 30-second intervals, stirring in between, until fully melted.
  • In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the remaining 5 tablespoons vegan butter, brown sugar, and granulated/cane sugar. Beat on medium speed 3 minutes, until combined and creamy.
  • Pour in the in melted chocolate mixture and mix. Then, add the flax mixture and mix until combined.
  • Add the almond flour, cocoa powder, baking soda and salt into the butter-flax mixture and mix on medium speed until a cookie dough texture forms.
  • Add ⅓ (roughly 3 ounces) of the remaining chocolate chips/chunks, and fold into the cookie dough.
  • Use a ¼ cup scoop or measuring cup to measuring 9 cookie dough balls and place onto the parchment-lined baking sheet, leaving 2 inches of space between each ball of dough. If making smaller cookies (totaling 18 cookies), scoop 2-tablespoonfuls per cookie.
  • Refrigerate or freeze the dough while you set the oven to preheat to 350°F.
  • Bake cookies for about 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.
  • Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!

Notes

  • Swap the last ⅓ cup of semi-sweet chocolate chips for white chocolate chip if you'd like! 
  • Use ¼ cup cookie scoop or measuring cup (for larger cookies), or a 2-tablespoon cookie scoop (for smaller cookies) to perfectly shape the cookies so they bake evenly and uniformly.
  • Freeze raw cookie dough: You can freeze the raw cookie dough on a parchment-lined sheet tray for a few hours, then transfer to a freezer-safe ziplock once all the cookie dough is fully frozen.
  • Storage: Store cookies in a container on the counter for up to 4 days. 

Nutrition

Serving: 1Cookie | Calories: 357kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 151mg | Potassium: 214mg | Fiber: 5g | Sugar: 23g | Vitamin A: 311IU | Vitamin C: 0.004mg | Calcium: 63mg | Iron: 3mg