Deep Chocolate Cookies

Chocolate chewy cookies that are vegan and gluten-free. Super easy to make.

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  • Prep Time: 30 minutes
  • Servings: 25 cookies

You can create these delicious vegan and gluten-free chocolate cookies in a flash. The ingredients are straightforward: nothing complicated.

 Mix up the ingredients in about 8 minutes. I use a 35 mm/1 tablespoon cookie scoop to form uniform, two-bite cookies easily.

Bake the cookies for 16 minutes at 350°. Let the cookies bake while you prepare your favorite tea. Sit down, relax, and enjoy!

Deep Chocolate Cookies are so effortless to make that I often bake a double batch for my family, especially my eldest grandson attending the University of Denver. 

Just keep the ingredients in your pantry and you will be ready to get your chocolate fix.

Recipe

INGREDIENTS:

DRY:
  • 270 g almond flour (1 1/2 c)
  • 120 g coconut sugar (8 TBS)
  • 70 g darkcocoa powder(2 tsp)
  • 1 1/2 tsp baking powder
  • 1/16 tsp salt
WET:
  • 1/3 c + 1 TBS lukewarm water
  • 1 1/2 tsp vanilla extract
NOTES:
  • Use good cocoa powder for best flavor.
  • Change out the vanilla extract for orange, a drop of mint, or 1/2 tsp fresh cardamom powder.

DIRECTIONS:

1. Preheat oven to 350 degrees

2. Prepare a cookie sheet with parchment paper or a silicone sheet.

3. Add dry ingredients to a large mixing bowl and break up any clumps with an electric beater. Or shift dry ingredients together.

4. Add the liquid ingredients. Mix with electric beater for 5 minutes. Scrape sides of bowl occasionally.

5. Portion out small amounts of dough onto a cookie sheet, using a cookie scoop. Dip scoop into warm water occasionally when dough sticks.

6. Flatten each cookie lightly with a moistened palm.

7. Bake for 16 minutes. Cool cookies on baking sheet for 5 minutes then continue to cool on rack.

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