Vegan Chocolate Cookies (Gluten-Free!)

Name: Vegan Chocolate Cookies (Gluten-Free!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 cookies
Ingredients: 1/3 cup coconut sugar; 1/3 cup almond butter; 2-3 Tbsp. pure maple syrup; 3 Tbsp. dairy-free milk; 1 tsp. pure vanilla extract; 1/4 tsp. almond extract; 1 cup oat flour; 1/3 cup cocoa powder; 1 tsp. cornstarch; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 cup vegan chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
12 cookies
Calories
134 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Vegan Chocolate Cookies (Gluten-Free!)

Clara Sanders

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These soft-baked cookies are made healthier with no butter, oil, eggs, or refined sugar! They're easy to prepare, and delectably tasty with rich chocolate flavor.

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Ingredients

Servings

For the wet ingredients:

1/3 cup coconut sugar
1/3 cup almond butter
2-3 Tbsp. pure maple syrup
3 Tbsp. dairy-free milk (more if needed)
1 tsp. pure vanilla extract
1/4 tsp. almond extract (optional)

For the dry ingredients:

1 cup oat flour
1/3 cup cocoa powder
1 tsp. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Stir-in (optional):

1/4 cup vegan chocolate chips (or carob chips)

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Instructions

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add all wet ingredients. Using a hand mixer, beat mixture together for 20-30 seconds until smooth and combined.
In a separate bowl, add all dry ingredients. Stir to combine. Then with your beater still running, slowly add the dry ingredients to the wet ingredients. Mix until just combined. (Add a splash more milk if the dough is too dry, or a sprinkle of oat flour if it's overly sticky.)
Stir in the optional vegan chocolate chips if using.
Scoop out small portions of the dough (about 1.5 tablespoons each) and roll into a ball with your hands. (If the dough is a little sticky, lightly wet your hands to help prevent sticking.) Then slightly press down on the ball and place on lined cookie sheet. Repeat the process with the rest of the dough. (I usually get about 12 small/medium cookies.)
Place in oven and bake for 10-12 minutes.
Important: Remove from oven and allow cookies cool on the baking sheet for 10-15 minutes. (They'll be very soft when they come out of the oven, but firm up as they cool.) Then carefully transfer to a wire rack to finish cooling.

Notes

For oil-free: Prepare the recipe as is, without adding the optional chocolate chips.
Chilling the dough: For convenience, you can prepare the cookie dough ahead of time, then chill it in a sealed container in the refrigerator for up to 1-2 days before baking.
Storing: Allow the cookies to cool completely, then store in a sealed container on the countertop or refrigerator. I find they keep for about 4-5 days. (Anything past that I'm not sure because they never last long!)

Nutrition Information

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Calories 134kcal (7%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Potassium 171mg (5%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 10IU (0%) Vitamin C 0.2mg (0%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 134 kcal

% Daily Value*

Calories	134kcal	7%
Carbohydrates	18g	6%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Potassium	171mg	4%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	10IU	0%
Vitamin C	0.2mg	0%
Calcium	59mg	6%
Iron	1mg	6%