Indulge in the Best Gluten-Free Vegan Double Chocolate Cookies: A Brownie Lover’s Dream

Experience the ultimate chocolate indulgence with these incredibly soft, rich, and deeply flavorful cookies. Each bite tastes like a fudgy brownie in a convenient cookie form, delivering an intense chocolate experience that will leave you craving more. These gluten-free vegan chocolate cookies are not only deliciously satisfying but also meticulously crafted to be free of soy, peanuts, and tree nuts, making them a fantastic Top-8-Free treat for almost everyone. Get ready to satisfy those chocolate cravings and pair them with a tall, cold glass of rice milk!

Why These Gluten-Free Vegan Double Chocolate Cookies Are a Must-Try

These aren’t just any cookies; they hold a special place in my heart, rooted in a cherished memory from my oldest son’s very first day of school. I vividly recall the mix of emotions that day – a proud parent moment mixed with a touch of bittersweet farewell. I remember writing, “You guys, I feel like an official mom! That’s right! I kept a child alive long enough to have him go to school. My little baby is off to preschool!” It was a milestone, and what better way to celebrate (and perhaps comfort myself!) than with homemade treats? I had these very cookies and a glass of rice milk waiting for him when he got home. Forget the fact that I didn’t shower that day; it was a day to revel in being a “real, live mom!” (Insert Pinocchio voice here.) Honestly, my son was lucky there were any left; that’s a true testament to a mother’s love for both her child and these irresistible cookies.

My passion for this recipe stems from deep within my chocolate-addicted heart. These cookies are a revelation for anyone who loves the dense, fudgy texture of brownies but prefers the grab-and-go nature of a cookie. They are incredibly tender, bursting with rich chocolate flavor, and truly represent a chocolate lover’s dream come true. I’ve been baking these for over a decade, and I can confidently say they will quickly become a cherished staple in your home too, whether you have dietary restrictions or simply adore a fantastic chocolate cookie.

The Incredible Advantages of These Vegan Double Chocolate Chip Cookies

What truly sets this recipe apart in the world of vegan baking is its remarkable simplicity and cost-effectiveness. Unlike many vegan cookie recipes that rely heavily on specialized substitutions, these cookies require no vegan butter, no flax eggs, and no other nut-based butters like cashew or almond butter. This is a significant advantage, making the recipe less expensive and much more accessible. You won’t have to fuss with finding specific ingredients or techniques for egg or dairy replacements, simplifying the baking process considerably. Furthermore, these cookies are entirely coconut-free. Many vegan baked goods utilize coconut oil or other coconut products, which can be an allergen for some or simply an acquired taste. This recipe skillfully bypasses coconut, offering a delicious alternative for those seeking a pure, rich chocolate cookie without it.

Essential Ingredients for These Decadent Vegan Gluten-Free Chocolate Cookies

Crafting these perfect allergy-friendly cookies requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving that sought-after brownie-like texture and deep chocolate flavor. Here’s a breakdown of what you’ll need:

All-Purpose Gluten-Free Flour Blend: This is the foundation of our cookies. It’s essential to use a blend that already includes xanthan gum for structure and elasticity, or be prepared to add it separately. More details on flour choices are provided in the section below.
White Granulated Sugar: Provides sweetness and contributes to the cookie’s tender texture.
Unsweetened Cocoa Powder: The key to the rich, deep chocolate flavor. Ensure it’s unsweetened for optimal control over the cookie’s sweetness.
Baking Soda & Baking Powder: These leavening agents work together to give the cookies their soft rise and ideal texture.
Salt: A pinch of salt enhances all the other flavors, especially the chocolate, and balances the sweetness.
Canola Oil (or other neutral oil): Provides moisture and richness without imparting any strong flavors, making it an ideal choice for letting the chocolate shine.
Rice Milk (or other non-dairy milk): Our preferred dairy-free liquid, chosen for its neutral flavor profile and allergy-friendliness.
Vanilla Extract: A crucial flavor enhancer that complements the chocolate beautifully.
Vegan Chocolate Chips or Chocolate Chunks: The “double” in double chocolate! Ensure your chosen brand is certified vegan and free from any allergens you’re avoiding.

Essential Tools for Baking Perfect Chocolate Cookies

Having the right equipment can make all the difference in your baking experience, ensuring smooth preparation and consistently delicious results. Here are the tools you’ll need for these chocolate cookies:

Mixing Bowl and Electric Beaters OR Stand Mixer: A good sturdy mixing bowl combined with electric beaters or a KitchenAid stand mixer with a paddle attachment will ensure your dough is perfectly combined and smooth.
Measuring Cups and Spoons: Accurate measurements are critical in baking, especially with gluten-free recipes.
Medium Cookie Scoop: A cookie scoop is invaluable for creating uniformly sized cookies, which ensures even baking. I’ve personally relied on this one since 2015 for consistent results!
Cookie Sheet: You’ll need at least one good quality baking sheet, possibly two if you’re baking multiple batches.
Parchment Paper or Silicone Baking Mat: These prevent sticking and make cleanup a breeze. They also help cookies bake more evenly.
Spatula: Essential for mixing, scraping down bowls, and carefully transferring baked cookies.
Wire Rack (Cooling Rack): Crucial for allowing cookies to cool completely and prevent them from becoming soggy on the bottom.

Can I Substitute a Sugar Replacement in This Recipe?

When developing this recipe, my primary focus was on making it gluten-free, dairy-free, and egg-free – already quite a few staple omissions! Because of these significant changes, I generally prefer not to experiment further with sugar alternatives to maintain the recipe’s integrity and ensure consistent results. I typically use regular granulated white sugar for its reliable performance in baking. You might have success substituting cane sugar or coconut sugar, as they tend to behave similarly to granulated sugar in terms of texture and moisture. However, I wouldn’t recommend venturing beyond these options without significant recipe testing, as other sugar substitutes can drastically alter the cookie’s texture, spread, and overall flavor. My philosophy is “moderation in all things,” so enjoying these cookies with traditional sugar in a balanced diet is perfectly fine. If you do decide to try a different sugar substitute, please share your results in the comments below; your feedback could be invaluable to other bakers!

Selecting the Best Gluten-Free Flour for These Cookies

The choice of gluten-free flour is paramount to the success of these cookies. The goal is to mimic the structure and texture that traditional wheat flour provides. When I’m looking for a convenient and affordable option, I often reach for the Walmart Great Value All Purpose Gluten-Free Flour Blend, which conveniently includes xanthan gum. Xanthan gum is a crucial ingredient in gluten-free baking as it provides the elasticity and bind that gluten would normally offer. If I’m feeling more ambitious and prefer to bake entirely from scratch, I use my homemade gluten-free flour blend. In this case, it’s essential to add 1/2 teaspoon of xanthan gum separately to the cookie recipe, as my homemade blend doesn’t include it.

While I haven’t personally tested this recipe with other popular gluten-free all-purpose flour blends such as King Arthur Gluten-Free All-Purpose Flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, I would anticipate they would perform quite well. The critical factor is to use an all-purpose blend that combines multiple grains and starches (like rice flour, potato starch, and tapioca starch as a base). You absolutely cannot substitute this with single gluten-free flours such as almond flour, oat flour, or coconut flour. These individual flours have vastly different absorption rates and protein structures, and they will not yield the correct texture or consistency for these cookies. Unfortunately, replicating the properties of regular wheat flour in gluten-free baking requires the synergy of a carefully balanced blend of various flours and starches.

What If You Only Need Vegan Chocolate Cookies (Not Gluten-Free)?

For those who don’t have a gluten intolerance or allergy but are looking for a fantastic vegan chocolate cookie, this recipe is incredibly adaptable. You can easily substitute the gluten-free all-purpose flour blend with an equal amount of regular all-purpose wheat flour. The rest of the recipe remains the same, providing you with delicious, dairy-free, and egg-free chocolate cookies that are sure to impress. It’s a simple swap that makes this recipe versatile for a wider range of dietary needs.

Choosing the Best Dairy-Free Milk for Baking

When it comes to baking, my go-to dairy-free milk is consistently rice milk. I find it to be superior for several reasons, especially in recipes like these cookies where we want the chocolate flavor to truly shine. Rice milk has a relatively thin consistency and, most importantly, a very neutral flavor profile. Unlike many nut milks (such as almond milk, coconut milk, or cashew milk) that can impart a distinct flavor or an undesirable aftertaste, rice milk blends seamlessly into baked goods without competing with other ingredients. Given that we manage nut allergies in our household, crafting this recipe to be naturally nut-free was a priority, and rice milk perfectly aligns with this goal.

However, if rice milk is not readily available to you, or if you have a different preferred dairy alternative that is safe for your dietary needs, feel free to substitute it in the same amount. While I haven’t personally conducted extensive recipe testing with various nut milks for this specific recipe, based on my general baking experience, I would assume they should work fine. Just be mindful of any flavor contributions or textural differences they might introduce.

Selecting Vegan Chocolate Chips: My Top Recommendations

For truly vegan chocolate chips, strict standards often point to brands like Enjoy Life Chocolate Chips. They are widely recognized as a “gold standard” in the allergy-friendly and vegan community, as they are explicitly labeled and formulated to be free from common allergens. Over time, I’ve become a bit more flexible in my choices and now also use the Kirkland (Costco) brand chocolate chips – specifically the ones in the white bag, NOT the red and white bag. While the white bag doesn’t explicitly state “vegan” or “dairy-free,” a quick check of the ingredient list shows that they typically don’t contain any dairy components. However, I always recommend checking labels carefully as formulations can change. Ultimately, the best choice is whatever brand you feel most comfortable with, ensuring it meets your personal dietary requirements and allergy considerations. Whether you opt for chips or chunks, make sure they are dairy-free to keep these cookies truly vegan.

How to Properly Store These Double Chocolate Cookies

Given that one batch of these delectable cookies yields about 15 pieces, we’ve honestly never had any leftovers to freeze! They’re simply too good to last long in our household. However, if you find yourself with extra (a true test of willpower!), they should freeze perfectly well. Once baked and completely cooled, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They should maintain their quality for up to 2-3 months. When you’re ready to enjoy them, simply thaw them at room temperature. For immediate enjoyment, while we’re actively munching on a fresh batch, I store them in an airtight container at room temperature. This method ensures they remain wonderfully soft and tender, preserving that delightful brownie-like texture for several days.

Explore More Gluten-Free Vegan Cookie Recipes!

Absolutely, I have a passion for creating delicious allergy-friendly treats! My son’s allergies to wheat, dairy, and eggs mean that all of my baking is intentionally gluten-free and vegan, ensuring everyone can enjoy a sweet treat without worry. If you adore these double chocolate cookies, you are sure to love these other fantastic gluten-free vegan cookie recipes. They offer a diverse range of flavors and textures, perfect for any occasion or craving:

Vegan Gluten-Free Chocolate Chip Cookies: A classic reimagined, just as chewy and satisfying as the original.
Gluten & Dairy Free Oatmeal Chocolate Chip Cookies: These are uniquely made without any flour blends – using only oats for a wholesome, hearty cookie.
Soft, Roll-Out Sugar Cookies: Perfect for decorating and celebrating, these sugar cookies are tender and easy to work with.
Allergy-Friendly S’mores Cookies: Capture the magic of a campfire treat in a cookie, complete with gooey marshmallow and rich chocolate.
Allergy-Friendly Pumpkin Chocolate Chip Cookies: A delightful autumn-inspired cookie that’s moist and full of spice.
Allergy-Friendly Black & White Cookies: A New York deli classic made accessible for those with allergies.
Gluten-Free Vegan Chocolate Orange Cookies: A sophisticated flavor combination that’s both vibrant and rich.
Gluten-Free Vegan Chocolate Peppermint Crinkle Cookies: Festive and refreshing, perfect for the holiday season.
Maple Cookies with Maple Glaze: Sweet and comforting, these cookies celebrate the wonderful flavor of maple.
Allergy-Friendly Homemade Oreos: Recreate the iconic sandwich cookie at home, completely free of common allergens.
Gluten-Free Vegan Skillet Cookie: A fun, shareable dessert that’s quick to put together and incredibly satisfying.
DoubleTree Chocolate Chip Cookies Made Gluten-Free Vegan: Experience the famous hotel cookie in a completely allergy-friendly format.

Want to See It Made? Watch the Recipe Video!

For those who learn best by seeing, I’ve prepared a helpful video demonstrating each step of this recipe. Watching it beforehand can give you a clear understanding of the process and what the dough and finished cookies should look like, ensuring you bake with confidence. If the video player doesn’t appear below this text, you can always find it on my YouTube channel.

Gluten Free Vegan Double Chocolate Cookies

Yield:
15

Prep Time:
5 minutes

Cook Time:
9 minutes

Additional Time:
5 minutes

Total Time:
19 minutes

Soft, rich cookies that taste like circles of brownies. So chocolaty, so good–you’ll need a big glass of rice milk with them. (Top 8 free, gluten-free & vegan too!)

Ingredients

1 and 1/4 cups gluten-free flour mix (see section above for options) measured by spooning it in and leveling in
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon xanthan gum (only if your gluten-free blend doesn’t already include it)
1/2 teaspoon baking soda
1 teaspoon cream of tarter (or baking powder)
1/4 teaspoon salt
1/3 cup canola oil (or other neutral oil)
1/3 cup Vanilla or Plain Rice Milk (or other non-dairy substitute)
2 teaspoons vanilla extract
1 cup dairy-free chocolate chips

Instructions

To ensure you understand the process and know what to expect, consider watching the recipe video beforehand. It provides a visual guide to making these delicious cookies.
Begin by preheating your oven to 325 degrees F (160 degrees C). Prepare your baking sheet by greasing it lightly or, for easier cleanup and even baking, line it with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with electric beaters), combine the dry ingredients: gluten-free flour mix, granulated sugar, unsweetened cocoa powder, xanthan gum (if your flour blend doesn’t already contain it), baking soda, cream of tartar (or baking powder), and salt. Mix thoroughly on low speed, ensuring all ingredients are well incorporated and any lumps of cocoa powder are broken up.
Next, add the wet ingredients to the dry mixture: canola oil, rice milk, and vanilla extract. Continue mixing until everything is just combined and the dough is smooth. Be careful not to overmix.
Gently fold in your chosen vegan chocolate chips or chunks. Mix until they are evenly distributed throughout the dough.
Using a medium cookie scoop, portion out the dough and place it onto your prepared baking sheets. This dough tends to be slightly oily. You might find that after scooping, you need to use your hands to gently press the dough together, as the high oil content can sometimes make it a bit crumbly.
Bake the cookies in the center of the preheated oven for 7-9 minutes. It is crucial not to overcook these cookies, as they can dry out quickly. Keep a close eye (and nose!) on them; if you start to smell the delicious chocolate aroma strongly, it’s a good sign they are close to being done – head for the oven!
Once baked, remove the cookies from the oven and allow them to set on the hot baking pan for five minutes. This helps them firm up slightly. After five minutes, carefully transfer them to a wire rack to cool completely. The cookies will be wonderfully tender and soft. Store any leftover cookies in an airtight container at room temperature to maintain their freshness.
**Optional Tip:** If you prefer a more perfectly round, slightly domed cookie, leave them as they are after baking. If you like a flatter, chewier cookie, you can gently take the bottom of a glass or cup and lightly pat down each cookie immediately after they come out of the oven, while they are still warm and pliable.

Notes

Be sure to refer to the comprehensive FAQ sections above the recipe card for answers to common questions regarding ingredients and substitutions.

Don’t forget to check out my full list of other delicious gluten-free vegan cookie recipes, also located above the recipe card, for more allergy-friendly inspiration!

*Important Allergy Disclaimer: Our family’s allergies, while severe and regularly re-tested, allow us to rely strictly on product labels. I do not routinely contact companies to inquire about ingredient derivations or potential cross-contact during manufacturing. If your specific allergies or sensitivities require this level of verification, please perform your own due diligence. I cannot guarantee the safety of any ingredient for your unique needs; only you can make that determination. I simply share what works safely for our family.

**Cross-Contamination Warning: If you are preparing these cookies for someone with food allergies, and you yourself do not manage food allergies on a regular basis, I HIGHLY recommend consulting with them. Have them verify every single brand and ingredient you plan to use to ensure they are acceptable. Furthermore, discuss and implement strategies to prevent cross-contamination in your kitchen, as even trace amounts of allergens can be problematic.

This recipe has been slightly adapted from the wonderful The Allergen-Free Baker’s Handbook by Cybele Pascal, a fantastic resource for allergy-friendly baking.

DON’T FORGET TO PIN IT! While you’re there, be sure to explore my other dietary-specific PINTEREST BOARDS for a wealth of allergy-friendly recipes and tips!