So, this recipe is coming in a little late. Christmas is over, but the demand for this recipe is high! I made these for our Christmas gathering, and they were gone within hours! The recipe couldn’t be any easier, and the options are endless. I made them four ways, plain, half dipped in white chocolate and crushed peppermint candy, fully dipped in white chocolate and candy, and as a sandwich filled with marshmallow cream. I have to say I prefer the first three cookies. The sandwich was gorgeous, but it was a bit much for me. My kids, however, loved them.
The first time I made these, I made them without a binder, and they were fine, but just a bit on the crumbly side. If you don’t mind that, you can skip the egg replacement. You can use one flax egg if you prefer, or I used Just Egg, and it worked perfectly.
These cookies are vegan and gluten-free. I used Bob’s Redmill 1:1 Gluten-Free Baking Flour. You can use regular flour if you prefer, but be sure your flour contains xanthan gum if you are going gluten-free. Xanthan gum replaces gluten, provides some elasticity, acts as the binding agent for the flour, and helps hold onto some moisture.
Be sure to tag me on Instagram if you like them! Enjoy!
These gluten-free, vegan chocolate cookies are super simple and delicious. You may want to double the batch because they’ll be gone in no time.
- 1 3/4 cup 1-to-1 gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/3 cup cacao powder
- 1/2 cup dark chocolate chunks
- 2 tablespoons organic maple syrup
- ½ cup refined coconut oil or other neutral-flavored oil
- 1 cup brown sugar
- 1 egg replacement* (I used 1 Tbsp Just Egg)
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (optional)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large measuring cup, mix all wet ingredients together with ¼ cup water.
- Add in the dry ingredients and mix well until combined.
- Add in the chocolate chunks and refrigerate for 1 hour. (Do NOT skip refrigeration)
- Remove dough from the fridge. Using a small ice cream scoop, or approximately 2 tbsp. of dough, form into balls.
- Place in oven and bake for 16-18 minutes. The longer they cook, the crispier they will be.
- Leave on a baking tray to cool completely, about 10 minutes.
If dipping in white chocolate, add chocolate to the microwave and cook on 50% power and stir every 30 seconds until melted. Or add to double boiler**and cook over medium-low heat until melted. Make sure cookies are completely cooled. Dip cookies in white chocolate or use a spoon and cover either half or the entire cookie. Add crushed candy while white chocolate is still wet.
*Flax egg: 1 tbsp flaxseed meal to 2 1/2 tbsp water mix well and let rest for 5 minutes or until thickened. Use as a regular egg.
** If you don’t own a double boiler (who does these days?) then gather a medium saucepan and 2 medium heatproof bowls that can sit over the saucepan without dipping too far into it. Pour water into saucepan to come 1″ up the sides (there should be a gap between the water and bowl so check it before the water gets hot!) and bring to a simmer over medium heat.
Keywords: Gluten-free, vegan, chocolate cookies