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

Gluten Free Double Chocolate Chip Cookies

Makes: 9 cookies
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Prep Time: 17 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
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.
Recipe by 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

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Instructions
 

  1. Line a cookie sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the in melted chocolate mixture and mix. Then, add the flax mixture and mix until combined.
  6. 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.
  7. Add ⅓ (roughly 3 ounces) of the remaining chocolate chips/chunks, and fold into the cookie dough.
  8. 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.
  9. Refrigerate or freeze the dough while you set the oven to preheat to 350°F.
  10. Bake cookies for about 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.
  11. Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!

Test Kitchen 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

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