Easy Chocolate Cookies (Vegan + GF)
GF vegan chocolate cookies are soft, chewy, and chocolaty. They’re also vegan and super easy to make; one bowl is required, and it’s just mixing the ingredients! Full packed with chocolate chips or chunks, these plant-based cookies are perfect for a chocolate craving.
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About these vegan chocolate cookies
GF chocolate cookies are soft, chewy, and loaded with rich chocolate flavor. They’re super easy to make; one bowl is required, and it’s just mixing the ingredients. For more plant-based cookies, here is the link to these chocolate peanut butter balls.
These chewy vegan chocolate cookies are ideal as a snack, tea time, or when you have a chocolate craving. It’s one of those eggless chocolate cookie recipes to keep on hand because they are so quick and easy to make. They also freeze very well.
Ingredients
The main ingredients of this recipe are:
- Flours: brown rice flour and potato starch.
- Salt: enhances flavors.
- Cocoa powder: unsweetened cocoa powder.
- Milk: vegetable milk, like almond or soy.
- Oil: natural oil, like sunflower oil. Coconut oil should work well, too.
- Vanilla Extract: add flavor.
- Peanut Butter: creamy peanut butter.
- Chocolate chips or chunks: dark chocolate chips or chunks.
How to make these easy, one-bowl vegan 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 incorporated well.
Let the mixture chill in the refrigerator for at least one hour.
Preheat the oven to 350°F (180°C).
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.
Storing
Store the cookies covered at room temperature for up to 3 days, or in the refrigerator for 5 days.
Can I freeze cookies?
Yes, 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.
Top tips
- Give all the cookies the same size, so they cook at the same time.
- Give the cookies some space on the baking sheet since they expand when cooked.
- Don’t over-bake them; the bottom should be lightly golden.
- Let them cool before removing to a rack.
Variations
- Flour: Replace brown rice flour and potato starch with gluten-free all-purpose flour.
- Dried fruits: add some chopped toasted almonds, walnuts, or pecans for crunchiness.
- Berries: add some blueberries or raspberries for freshness and colour.
For more GF easy chocolate recipes
- Chocolate muffins (Vegan + GF)
- Chocolate peanut butter balls (Vegan + GF)
- Easy chocolate muffins (1 bowl)
Easy Chocolate Cookies (Vegan + GF)
Ingredients
- 3/4 cup brown rice flour (105gr)
- 1/4 cup potato starch (40gr)
- 1/2 cup cocoa powder (50gr)
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup packed brown sugar
- 1 tablespoon peanut butter
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1/2 cup vegetable milk (120ml)
- 3/4 cup chocolate chunks or chips
Instructions
- Whisk brown rice flour, potato starch, cocoa powder, brown sugar, baking soda, and salt in a large bowl.
- Add the peanut butter, vanilla, milk, and oil. Mix until incorporated well.
- Let the mixture chill covered in the refrigerator for at least one hour.
- Preheat the oven to 350°F (180°C). 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.