Irresistibly Delicious Gluten-Free Vegan Double Chocolate Cookies: Your New Favorite Allergy-Friendly Recipe

Imagine sinking your teeth into a soft, rich cookie that delivers the intense, fudgy flavor of a brownie – but in a perfectly round, portable form. These gluten-free vegan double chocolate cookies are precisely that! So intensely chocolaty, so incredibly good, you’ll want to have a tall glass of your favorite non-dairy milk (rice milk is our go-to!) right by your side. What makes these cookies truly exceptional is their commitment to being top-8-free, meaning they are free of soy, peanuts, tree nuts, gluten, dairy, and eggs. This recipe ensures that everyone, regardless of common allergies, can indulge in a truly spectacular chocolate experience. Get ready to satisfy those chocolate cravings in the most delicious and inclusive way possible.

Why These Gluten-Free Vegan Double Chocolate Cookies Are a Must-Try

These aren’t just any cookies; they hold a special place in my heart and my family’s tradition. I have a very fond memory of baking them for my oldest child on his very first day of school. I remember feeling like an “official mom” – keeping a child alive long enough for preschool! And what better way to celebrate this milestone than with warm, homemade cookies and rice milk waiting for him when he got home? Forget the fact that I hadn’t even showered that day; the joy of seeing his face light up made it all worthwhile. (And yes, I secretly hoped there would be some left for me!) That’s a mother’s love, and a love for these cookies, encapsulated.

With all my chocolate-addicted heart, I can truly say I adore this recipe. These cookies literally taste like the most decadent brownies you’ve ever had, but with the delightful chewiness and shape of a perfect cookie. They are incredibly tender, deeply flavorful, and truly a chocolate lover’s dream come true. I’ve been perfecting and making these for over a decade, and I can confidently say they will quickly become a staple in your kitchen too, offering a reliable and delicious treat for any occasion, or just because.

The Uniqueness of Our Vegan Double Chocolate Chip Cookies: No Fuss, All Flavor

One of the many incredible advantages of this specific vegan double chocolate chip cookie recipe is its simplicity and clever construction. Unlike many vegan cookie recipes that often rely on a host of specialized ingredients, there’s no need for vegan butter, flax eggs, or other types of butter alternatives like cashew butter or almond butter. We also skip the need for complex egg substitutes, which is a rare and welcome feature in the world of vegan baking.

This ingredient simplicity not only makes the baking process more straightforward but also makes these cookies more budget-friendly. You won’t find yourself buying expensive substitutes or hunting down niche ingredients. Furthermore, these cookies are completely coconut-free. This is a significant benefit, as many vegan recipes widely depend on coconut oil for fat and texture. For those with coconut allergies or simply a preference to avoid it, this recipe is a true gem. It proves that you can achieve incredible texture and rich flavor without relying on those common vegan baking staples.

Essential Ingredients for Your Vegan Gluten-Free Chocolate Cookies

Crafting these exquisite double chocolate cookies requires a straightforward list of readily available ingredients. Each component plays a crucial role in achieving that perfect brownie-like texture and deep chocolate flavor, all while remaining allergy-friendly.

All-Purpose Gluten-Free Flour Blend: (Ensures a light yet sturdy crumb, make sure it includes xanthan gum, or you’ll add it separately. See our detailed section below for specific recommendations and important notes on flour selection.)
Granulated Sugar: Provides sweetness and contributes to the cookie’s tender texture.
Unsweetened Cocoa Powder: The star ingredient for that intense, deep chocolate flavor. Quality matters here for the best taste!
Baking Soda: A leavening agent that helps the cookies rise and spread slightly, contributing to their soft texture.
Baking Powder: Another leavener, working with baking soda to give the cookies their ideal lift.
Salt: Essential for balancing the sweetness and enhancing all the chocolate flavors. Don’t skip it!
Canola Oil (or other neutral oil): Provides the necessary fat for moisture and a rich mouthfeel without adding competing flavors. Vegetable oil or melted refined coconut oil (if not coconut-free) would also work.
Rice Milk (or other non-dairy milk): Our preferred choice for its neutral taste, but feel free to use your favorite allergy-safe plant-based milk. More on this below.
Vanilla Extract: A crucial flavor enhancer that complements and deepens the chocolate notes.
Vegan Chocolate Chips or Chocolate Chunks: The final touch of chocolate goodness! Ensure they are genuinely dairy-free and suitable for your dietary needs.

Tools You’ll Need for These Decadent Chocolate Cookies

Having the right kitchen tools makes the baking process smoother and more enjoyable. Here’s a list of what you’ll need to whip up a batch of these glorious gluten-free vegan double chocolate cookies:

Mixing Bowl and Electric Beaters OR Stand Mixer: A sturdy mixing bowl with electric beaters or a stand mixer equipped with a paddle attachment will make combining your ingredients quick and effortless.
Measuring Cups and Spoons: Accurate measurements are key in baking, especially for gluten-free recipes.
Medium Cookie Scoop: A cookie scoop ensures uniform cookie sizes, which helps them bake evenly. I’ve personally relied on this one since 2015!
Cookie Sheet (Baking Tray): Essential for baking your cookies. You might need two if you’re making a larger batch or want to keep the baking process continuous.
Parchment Paper or Silicone Baking Mat: Both options prevent sticking and make cleanup a breeze. Silicone mats are reusable and excellent for even heat distribution.
Spatula: For scraping down the bowl and transferring cookies.
Wire Rack (Cooling Rack): Allows air to circulate around the cookies, ensuring they cool completely and don’t become soggy.

Can I Substitute a Sugar Replacement in This Recipe?

When developing this recipe, my primary goal was to create a delicious cookie that successfully omits many common allergens like gluten, dairy, and eggs, making it truly inclusive. Because I’m already navigating these significant dietary adjustments, I typically don’t experiment with artificial sugar alternatives. My preference is to use regular granulated/white sugar to ensure the recipe’s structure and flavor remain consistent and reliable.

However, if you’re looking for slight variations, I would assume you could successfully substitute cane sugar or coconut sugar in this recipe. These natural sugars generally behave similarly to granulated sugar in baking, though they might impart a slightly different flavor profile or color. I wouldn’t recommend venturing beyond these options, as more complex sugar substitutes (like erythritol blends or stevia) can drastically alter the texture, moisture content, and overall outcome of baked goods, especially in recipes that are already free of common binders and emulsifiers. I believe in moderation in all things, and sometimes, a little regular sugar is perfectly fine for a treat! If you do decide to try a different sugar substitute, please be sure to comment below and share your results – your feedback is invaluable to the community.

Choosing the Right Gluten-Free Flour Blend for Success

The type of gluten-free flour you use is absolutely critical to the success of these cookies. A good gluten-free flour blend is essential for achieving the right texture and consistency. When I’m looking for a convenient and affordable option, I often reach for the Walmart Great Value All Purpose Gluten-Free Flour Blend, which conveniently includes xanthan gum. Xanthan gum is vital in gluten-free baking as it acts as a binder, providing elasticity and structure that gluten typically offers.

For those times when I’m more inclined to bake completely from scratch, I rely on my homemade gluten-free flour blend. If you choose to use a homemade blend or any store-bought blend that *doesn’t* contain xanthan gum, it’s crucial to **add 1/2 teaspoon of xanthan gum** directly to the cookie recipe. This step is non-negotiable for achieving the desired soft and chewy texture.

While I haven’t personally tested this recipe with other popular gluten-free all-purpose flour blends like King Arthur Gluten-Free All-Purpose Flour or Bob’s Red Mill 1-to-1 Baking Flour, I would anticipate they would perform quite well, as they are formulated to be direct cup-for-cup replacements in most recipes. However, a critical point to remember is to *only* use an all-purpose gluten-free flour mix that combines multiple grains and starches (such as rice flour, potato starch, and tapioca starch as a base). Single gluten-free flours like almond flour, oat flour, or coconut flour will NOT work in this recipe. These individual flours have vastly different absorption rates and structural properties compared to wheat flour or balanced gluten-free blends, making them unsuitable for direct substitution. Unfortunately, it takes the careful balance of multiple grains and starches to truly replicate the properties of traditional wheat flour in baking, especially for cookies like these.

Adapting the Recipe: Vegan Chocolate Cookies Without the Gluten-Free Aspect

If your dietary needs only require vegan cookies and you don’t need them to be gluten-free, it’s incredibly simple to adapt this recipe! You can substitute the gluten-free flour blend with regular all-purpose wheat flour at the exact same amount. The rest of the ingredients and instructions will remain the same, making this a wonderfully versatile recipe for delicious dairy-free and egg-free chocolate cookies. Enjoy the same rich, brownie-like flavor with a familiar flour base!

Selecting the Best Dairy-Free Milk for Your Cookies

When it comes to baking and cooking, my absolute favorite dairy-free milk is rice milk. Its distinct advantages make it ideal for this recipe. Rice milk is naturally thin, which helps achieve the perfect cookie consistency without adding excess richness. More importantly, it has a wonderfully neutral flavor, meaning it doesn’t compete with or leave an aftertaste like some other non-dairy milks (such as almond milk, coconut milk, or cashew milk) can. This allows the deep chocolate flavors to truly shine. Given that we manage nut allergies in our home, crafting this recipe to be entirely nut-free was a priority, and rice milk perfectly fits that requirement.

However, if rice milk isn’t your preferred or safe option, you are welcome to use your dairy alternative of choice. Whether it’s almond milk, soy milk, oat milk, or another variety, simply substitute it in the same amount. While I haven’t personally conducted extensive recipe testing with every single nut milk, based on their general properties, I would anticipate that most standard unsweetened non-dairy milks would work just fine in this recipe. The key is to choose a milk that is plain or vanilla-flavored (avoiding sweetened versions unless you adjust the sugar) and one that your family safely enjoys.

Choosing Your Vegan Chocolate Chips: A Guide

The type of vegan chocolate chips you use can significantly impact the final taste and safety of your double chocolate cookies, especially for those with severe allergies. If you adhere strictly to certified vegan standards, Enjoy Life Chocolate Chips are widely considered the gold standard. They are free from common allergens and explicitly labeled vegan, providing peace of mind.

Over time, I’ve become a bit more flexible in my choices. Currently, I often use the Kirkland (Costco) brand chocolate chips – specifically the ones in the white bag, NOT the red and white bag. While they don’t explicitly state “vegan” or “dairy-free” on the packaging, a careful review of their ingredients list typically indicates they are free from dairy. However, it is crucial for anyone with severe allergies to always double-check ingredient labels, as formulations can change. Ultimately, the best choice is whatever brand of vegan chocolate chips you feel most comfortable with, ensuring they meet your specific dietary needs and safety standards. Always prioritize what works best for you and your family.

Proper Storage for Your Delicious Double Chocolate Cookies

These double chocolate cookies are so incredibly delicious that, in our household, a batch of 15 cookies rarely lasts long enough to consider freezing! (What can I say, we absolutely adore these cookies and they disappear fast!) However, for those who might actually have leftovers or wish to bake ahead, I would confidently assume they would freeze beautifully. Once baked and completely cooled, simply place them in an air-tight, freezer-safe container. This will help maintain their freshness and prevent freezer burn for several weeks, allowing you to enjoy a quick treat whenever the craving strikes.

For immediate enjoyment and to keep them at their peak tenderness, I recommend storing any leftover cookies at room temperature in a covered, air-tight container. This method ensures they remain wonderfully soft and rich for several days, preserving that delightful brownie-like texture. Whether you eat them all in one go or save a few for later, these cookies are sure to bring joy with every bite!

Explore More Gluten-Free Vegan Cookie Recipes

Absolutely, I have a treasure trove of gluten-free vegan cookie recipes! My son’s severe allergies to wheat, dairy, and eggs mean that all of my baking is lovingly crafted to be gluten-free and vegan, ensuring everyone can enjoy a delicious treat safely. If you’ve fallen in love with these double chocolate cookies, I’m confident you’ll adore these other allergy-friendly delights:

Vegan Gluten-Free Chocolate Chip Cookies
Gluten & Dairy Free Oatmeal Chocolate Chip Cookies (unique because they use NO flour blends—just oats!)
Soft, Roll Out Sugar Cookies
Allergy-Friendly S’mores Cookies
Allergy-Friendly Pumpkin Chocolate Chip Cookies
Allergy-Friendly Black & White Cookies
Gluten-Free Vegan Chocolate Orange Cookies
Gluten-Free Vegan Chocolate Peppermint Crinkle Cookies
Maple Cookies with Maple Glaze
Allergy-Friendly Homemade Oreos
Gluten-Free Vegan Skillet Cookie
DoubleTree Chocolate Chip Cookies Made Gluten-Free Vegan

Watch the Recipe: Step-by-Step Video Tutorial!

Visual learners rejoice! To ensure your baking experience is as smooth as possible, I’ve created a comprehensive video tutorial demonstrating exactly how to make these incredible gluten-free vegan double chocolate cookies. Watching the video beforehand can be incredibly helpful to see the consistency of the dough, the scooping technique, and what the cookies should look like at each stage. This visual guide will boost your confidence and help you achieve perfect results every time. If the video doesn’t play directly below this text, you can always head over to my YouTube channel to watch it there. Happy baking!

Gluten Free Vegan Double Chocolate Cookies Recipe

Yield:
15 cookies

Prep Time:
5 minutes

Cook Time:
9 minutes

Additional Time:
5 minutes

Total Time:
19 minutes

Soft, rich cookies that taste like circles of brownies. So chocolaty, so good–you’ll need a big glass of rice milk with them. These are also top-8-free, gluten-free & vegan!

Ingredients

1 and 1/4 cups gluten-free flour mix (see section above for options) measured by spooning it in and leveling in
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon xanthan gum (only if your gluten-free blend doesn’t already include it)
1/2 teaspoon baking soda
1 teaspoon cream of tartar (or baking powder)
1/4 teaspoon salt
1/3 cup canola oil (or other neutral oil)
1/3 cup Vanilla or Plain Rice Milk (or other non-dairy substitute)
2 teaspoons vanilla extract
1 cup dairy-free chocolate chips

Instructions

Watch the video beforehand, if you’d like to see how to make it first.
Preheat oven to 325 degrees F. Grease a baking sheet or put down a silicone baking mat.
In a stand mixer with the paddle attachment, combine the flour mix, sugar, cocoa, xanthan (if needed), baking soda, cream of tartar/baking powder and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
Next add the oil, rice milk, and vanilla until well mixed.
Fold in the chocolate chips.
Scoop out the dough and place on cooking sheets. This dough will be oily. I sometimes find after I’ve used my cookie scoop, that I need to use my hands to press it together, as it can become crumbly due to the high oil content.
Bake at the center of the oven for 7-9 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!
Allow them to finish setting for five minutes on the hot pan. Then, remove them to completely cool on a wire rack. Cookies will be tender and soft. Keep leftovers in an air-tight container.
**If you like a more balled look to your cookies, leave them as is. If you prefer a flatter look, you can take the bottom of a cup and gently pat them down when they first come out of the oven.

Notes

Be sure to see my notes above the recipe card for FAQs.

See all of my other gluten-free vegan cookies above the recipe card.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Slightly adapted from The Allergen-Free Baker’s Handbook by Cybele Pascal

DON’T FORGET TO PIN IT! WHILE THERE, BE SURE TO CHECK OUT MY OTHER DIETARY-SPECIFIC PINTEREST BOARDS for more allergy-friendly inspiration!