Gluten-Free Chocolate Cookies

Gluten-free chocolate cookies are soft, moist, and chocolaty!! They’re also vegan and super easy to make! Perfect for a chocolate craving.

About this recipe

Gluten-free and vegan chocolate chips, or chunks, cookies are delicious!! Super moist, chocolaty, and also soft.

They’re super easy to make, one bowl is required and it’s just mixing the ingredients. They also freeze very well, you can make two batches and freeze them for future cravings.

It’s one of those simple recipes, like these vegan peanut butter truffles, https://almondyes.com/chocolate-peanut-butter-balls/ , that I also liked to make extra to freeze.

They are ideal as a snack, tea time, or for when you have a craving for chocolate. It’s one of those cookie recipes to keep on hand because they are so quick and easy.

Ingredients

• Flours: we use in this recipe brown rice flour and potato starch.
• Baking soda: leaving agent.
• Salt: enhances flavors.
• Cocoa powder: unsweetened cocoa powdered.
• Sugar: brown sugar. You can also use white granulated sugar.
• Milk: vegetable milk like almond or soy.
• Vanilla Extract: add flavor.
• Peanut Butter: to give a hint of peanut flavor (Optional).
• Chocolate chips or chunks: dark chocolate chips or chunks.

How to make vegan chocolate cookies

Whisk brown rice flour, potato starch, cocoa powder, brown sugar, baking soda, and salt in a large bowl.

Add the peanut butter, vanilla, vegetable milk, and oil. Mix until incorporate well.

Let chill the mixture covered in the refrigerator for at least one hour. If you don’t have time is not necessary for the mixture to rest.

Preheat the oven to 350F.

Line a baking sheet with parchment paper or a silicone mat.

With the help of a spoon portion out the dough into small balls and place them on the prepared baking sheet. Place the chocolate chips or chunks on the cookies.

Bake for 12 minutes, keep in mind that all ovens are different.

Let cool before removing to a wire rack.

Store cookies at room temperature in an air-tight container for up to 3 days. Or in the refrigerator for up to 5 days.

Storing

Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.

You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.

When you are ready to enjoy them, warm them slightly in a medium oven before eating.

Variations

You can replace the gluten-free flour, you can use buckwheat flour instead of brown rice flour and potato starch.

Peanut butter is optional, there is no need to add it, and coconut oil should work well in this recipe instead of sunflower oil.