Best gluten-free vegan double chocolate cookies! These healthy double chocolate chip cookies are made with whole foods ingredients, full of chocolate, and easy to whip up in just 20 minutes!
I love healthy desserts. I'm glad God gave us to tools to learn how to eat healthy, nourishing foods that are delicious at the same time. There is such a beauty in God's creation.
These Vegan Double Chocolate Cookies are in that healthy desserts category. They are seriously the best. Yes, there's definitely some chocolate in these cookies, but the ingredient list is pretty clean. No bad-for-you butter or cholesterol-filled eggs. No added/refined sugars and no processed flours.
Basically, these cookies are made from whole foods. If you use an unsweetened brand of chocolate chips, you can make these cookies entirely whole foods plant-based.
Or, if you're feeling a bit more sweet, go for a sweetened chip.
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Why I love these Vegan Double Chocolate Chip Cookies
- Dietary needs - these double chocolate cookies are plant-based, gluten-free, oil-free, and (mostly) sugar-free.
- Whole foods ingredients - no refined sugar here! We use date sugar for sweetness. And no eggs or butter. Just ground flax and nut butter.
- Perfect easy dessert - these cookies are pretty simple. Whip them up anytime for a dose of chocolate.
- Super quick - you can make these healthy vegan double chocolate cookies in just 20 minutes!
- Double the chocolate - chocolate cookies AND chocolate chips. What's not to love?
- Make these cookies any size - I've made these cookies as small as tablespoon size and pretty close to ¼ cup size. They are great at any size
Ingredient Notes & Substitutions
- Nut Butter: any neutral-tasting nut butter (like cashew butter or almond butter) is perfect in this recipe.
- Date Sugar: Date sugar is a great plant-based sweetener. It's made with just one whole food ingredient: dried dates. If you don't have date sugar you could use another granulated sweetener like coconut sugar
- Unsweetened Applesauce: you may need more applesauce depending on how dry your nut butter is. If you don't have applesauce you could use pumpkin puree.
- Ground Flaxseeds: flax serves as the egg in these cookies, so don't skip it! You could sub an equivalent amount of ground chia seeds.
- Vanilla Extract
- Oat Flour: I used gluten-free oat flour in these cookies. For an extra kick of nutrients you could sub ⅓ cup of the flour with buckwheat flour (also GF) or you can sub ⅓ cup of the flour with almond flour. Alternatively, you could use all purpose flour
- Cocoa Powder: choose unsweetened
- Baking Soda
- Salt
- Vegan Chocolate Chips: my favorite vegan chocolate brand is Enjoy Life - it is certified GF and allergen-free. For a sugar-free alternative you can use 100% unsweetened chocolate which you can find in the baking aisle.
How to make these healthy Vegan Double Chocolate Cookies
Step 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2. In a large bowl, mix the nut butter, date sugar, ⅓ cup of the applesauce, flaxseeds, and vanilla extract until combined.
Step 3. Add the oat flour, cocoa powder, baking soda, and salt. Mix the dough. If it is too dry, add another tablespoon or two of applesauce until the dough comes together - it will still be very thick.
Step 4. Stir in the chocolate chips.
Step 5. Shape in to balls and arrange the cookies on the baking sheets. Use the palm of your hand to flatten the cookies - they won't spread much during the bake.
Step 6. Bake for 10-15 minutes. If your cookies are on the smaller side (like tablespoon-sized), bake to the 10 minute mark. If they are a bit larger, they may need a few more minutes. Once you can pick up a cookie without it breaking, it is done.
Step 7. Let the cookies cool slightly. Enjoy!
FAQs
To make them fully-plant based you will need to use an unsweetened chocolate.
Yep. Be sure to buy certified gluten-free oat flour.
You can make them any size. Often, when I make these cookies, I will use a tablespoon measure to scoop the dough.
If I'm feeling extra fancy though, I'll get out my larger cookie scoop and make them larger.
That depends. If you use a tablespoon to scoop the dough (as I often do) you can make upwards of 25 cookies.
For these pictures I used a pretty large cookie scoop and got 11 cookies.
Recipe Prayer
God, thank you for giving us the ability to make food that is both delicious and healthy. Help us keep ourselves and our friends healthy with nourishing food. Amen.
Related Recipes
There's more where that came from. If you loved these vegan double chocolate cookies you'll also enjoy my other tasty plant-based cookies:
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📖 Recipe
Best Gluten-Free Vegan Double Chocolate Cookies
Ingredients
- ⅔ Cup Nut Butter
- ½ Cup Date Sugar
- ⅓-1/2 Cup Unsweetened Applesauce
- 1 Tablespoon Ground Flaxseeds
- 1 Teaspoon Vanilla Extract
- ½ + ⅓ Cup Oat Flour
- ½ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ⅓ Cup Vegan Chocolate Chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, mix the nut butter, date sugar, ⅓ cup of the applesauce, flaxseeds, and vanilla extract until combined.
- Add the oat flour, cocoa powder, baking soda, and salt. Mix the dough. If it is too dry, add another tablespoon or two of applesauce until the dough comes together - it will still be very thick.
- Stir in the chocolate chips.
- Shape in to balls and arrange the cookies on the baking sheets. Use the palm of your hand to flatten the cookies - they won't spread much during the bake.
- Bake for 10-15 minutes. If your cookies are on the smaller side (like tablespoon-sized), bake to the 10 minute mark. If they are a bit larger, they may need a few more minutes. Once you can pick up a cookie without it breaking, it is done.
- Let the cookies cool slightly. Enjoy!
Nutrition
Nutrition information is an estimate.
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