5.0 from 9 votes
Vegan Chocolate Cookies (Gluten-Free!)
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 cookies
Calories: 134 kcal
Course:
Dessert
Cuisine:
Vegan , gluten-free
Ingredients
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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.