gluten free vegan chocolate chocolate chip cookies

For these sinful cookies, I took my chocolate chip cookie recipe and changed them up a bit. Most of you know that I have a habit of altering recipes to make them even more fabulous. It was easy to do with this recipe, as I was just adding a good, quality cocoa to enhance the chocolate flavor. I find it really does make a difference. I like Ghirardelli cocoa powder, which I usually find at Target. What is your favorite brand of cocoa to use? 
I do enjoy the classic chocolate chip cookie, but my heart is really fond of a CHOCOLATE chocolate chip cookie. It’s almost like a hand-held gooey brownie with those crispy edges that we all love. Rich, chocolatey goodness…all wrapped up in one gluten, egg, and dairy free cookie. 

gluten free vegan chocolate chocolate chip cookies

makes 2 dozen 
  • 1 1/2 cups Sarah’s gluten free flour blend
  • 1/2 cup good quality cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup organic cane sugar
  • 1/2 cup organic brown sugar
  • 1/4 cup coconut oil, softened
  • 1/4 cup So Delicious unsweetened coconut milk, room temperature
  • 1/4 cup pure maple syrup, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup dairy free chocolate chips

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  In medium bowl, sift together flour blend, cocoa powder, baking soda and salt.  Set aside.  In large mixing bowl, beat together the sugar, brown sugar, coconut oil, coconut milk, maple syrup, and vanilla.  Beat until smooth.  Add the flour mixture and chocolate chips.  Stir until combined.  Drop 2-tablespoon size scoops of cookie dough onto prepared baking sheet.  Slightly flatten with fingers.  Bake for 8-9 minutes.  Do not over-bake (cookies will be soft to the touch and will seem under-baked). Carefully place cookies on cooling rack to cool completely.  Store in air-tight container. 


  1. says

    Oh these do look sinful! YUMMMM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from

  2. says

    Thanks so much for this recipe! I'm brand new to all things Gluten-Free, so I look forward to looking through your recipe collection. My husband has just recently transitioned to the GF lifestyle, and I'm the cook so it's a transition for me, too. Between my husband and my two kids I now cook gluten, dairy, egg and nut-free, so I'm super excited that these cookies fit the bill perfectly (without me having to adjust anything!). They came out slightly crispy on the outside, chewy on the inside and super-rich. My kids were in heaven and my husband (with super-sensitive taste) loved them enough to eat 4 in one evening (I admit, I had 3). I pressed the dough on the first sheet down slightly but they baked too flat. Did not press the second sheet and they baked beautifully. I used Bob's Red Mill All-Purpose GF flour blend, and substituted rice milk for the coconut milk. Also used Guittard semi-sweet chocolate chips (milk free!). Thanks again; we'll be making these often!

  3. says

    Within our family of 8, we have extreme food allergies to soy, milk, egg, nuts, etc. as well as some with sensitivities to egg, gluten, dairy. These were a hit with everyone (I was too lazy to look up your flour blend so I used Hodgson Mill which is not processed in a facility with any of our other allergens). Thanks for making our day!

  4. says

    Oh sorry nevermind just reread your info and indeed they were suppose to come out soft chewy, great receipe! How would I get them crunchy and crispy?

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