These Vegan Double Chocolate Chip Cookies are gluten-free, dairy-free, healthier, and taste fantastic! They are basically a brownie in a soft cookie form while also being better for you. They are made with chickpea flour, coconut oil, almond milk, coconut sugar, unsweetened cocoa, and dairy-free chocolate chips. If you love chocolate and cookies, you have to give these a try!
Chickpea Flour Benefits
Chickpea flour is a unique gluten-free flour that can be used as a substitute for wheat flour. It has a unique taste and texture, but it makes for great healthier cookies. I loved using this flour for this recipe because chickpea flour makes these dietary friendly and adds health benefits. For example, chickpea flour has more protein than plain white flour since it’s made from protein-packed garbanzo beans. Also, it’s high in fiber, thiamine, folate, iron, magnesium, and various other minerals. It has fewer calories than wheat flour, tends to make you fuller, and affects blood sugar less. Essentially, it’s a better option when you want something healthier, and it can also taste delicious.
Chickpea Flour Benefits Source – Healthline, VeryWellFit
Cookie Ingredients
- Chickpea flour
- Unsweetened cocoa powder
- Baking soda
- Fine sea salt
- Unsweetened almond milk
- Coconut oil
- Coconut sugar or brown sugar
- Pure vanilla extract
- Instant coffee
- Dairy-free semi-sweet chocolate chips
Ingredient Notes
Chickpea flour is also known as garbanzo bean flour and can be found on Amazon if you can’t find it easily in a grocery store. For another gluten-free option, you could also try using almond flour in place of the chickpea flour, but I have not tried that myself!
For the cocoa powder in this recipe, make sure to use unsweetened cocoa powder and not dutch processed cocoa. It makes the cookies richer and adds less sugar as well. Also, instant coffee adds richness to the cookies, but make sure not to use regular coffee because it will make the cookies grainy.
These cookies are vegan by using coconut oil, almond milk, and dairy-free chocolate chips. I highly recommend using Enjoy Life Chocolate Chips, or Lily’s Dark Chocolate Chips for the dairy-free option. Also, if you want a nut-free option, the almond milk can be replaced with oat milk, rice milk, or coconut milk.
Cookie Making Equipment
- Large cookie sheet
- Parchment paper
- 2 mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
Recipe Notes
- Bake the cookies for 8 minutes and check to see if they are done. The edges will look mostly baked, but the center will be slightly soft. If you prefer crunchier cookies, I recommend baking the cookies for 10 minutes or more.
- Store the cooled cookies in an airtight container at room temperature for 3 days or the refrigerator for 1 week.
- For freezing these cookies, cool completely and then transfer them to two ziplock freezer bags. Freeze for up to 3 months and defrost at room temperature when you’re ready to eat them.
I hope you love these vegan double chocolate chip cookies! I personally love how rich and satisfying they are because I love anything chocolate. That being said, I so look forward to hearing your reviews and feedback! You can leave a comment down below, tag me on Instagram, or tag me on Pinterest.
More Vegan Cookies To Try
Vegan Double Chocolate Chip Cookies
Equipment
- Large cookie sheet
- Parchment paper
- 2 mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
Ingredients
- 1 Cup Chickpea flour
- 1/3 Cup Unsweetened cocoa powder
- 3/4 tsp Baking soda
- 1/4 tsp Fine sea salt
- ¼ Cup Unsweetened almond milk
- 1/4 Cup Coconut oil melted
- 1/2 cup Coconut sugar or brown sugar
- 1 ½ teaspoons Pure vanilla extract
- 1 ½ teaspoons Instant coffee
- 1/4 Cup Semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a medium bowl, whisk together chickpea flour, cocoa powder, baking soda and salt. In another small bowl, and whisk the milk, oil, coconut sugar, vanilla, and instant coffee until combined.
- Combine the wet ingredients into the dry ingredients. Stir in the chocolate chips.
- Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.
- Bake in preheated oven for 8 to 10 minutes until set at edges.
- Let cool on sheet for 5 minutes, then transfer to cooling rack and cool completely.
Notes
- Bake the cookies for 8 minutes and check to see if they are done. The edges will look mostly baked, but the center will be slightly soft. If you prefer crunchier cookies, I recommend baking the cookies for 10 minutes or more.
- Store the cooled cookies in an airtight container at room temperature for 3 days or the refrigerator for 1 week.
- For freezing these cookies, cool completely and then transfer them to two ziplock freezer bags. Freeze for up to 3 months and defrost at room temperature when you’re ready to eat them.
