Easy Chocolate Cookies (Vegan + GF)
Gluten-free chocolate cookies are soft, moist, and chocolaty. They’re also vegan and super easy to make! Perfect for a chocolate craving.
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About this recipe
Gluten-free and vegan chocolate chips, or chunks, cookies are delicious!! Super moist, chocolaty, and also very 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.
They are ideal as a snack, tea time, or for when you have a chocolate craving. It’s one of those cookie recipes to keep on hand because they are so quick and easy to make like these chocolate peanut butter balls that are also vegan.
Ingredients
The main ingredients of this recipe are:
- 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 GF + 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 incorporated well.
Let chill the mixture 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.
Storing
Cookies can be stored in an airtight container 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.
Variations
- Flour: replace brown rice flour and potato starch with buckwheat flour.
For more related 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 chill the mixture 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.
