There is something about baking that is so therapeutic. I love creating new desserts in the kitchen, measuring out the ingredients, tasting the homemade dough along the way (always), adding a bit more or this or that and waiting anxiously for the final dessert to pop out of the oven while my entire apartment is filled with the aromas of fresh baking.
And sometimes you just need homemade cookies in the house. Rich, chocolatey, ooey-gooey-melt in your mouth Grain Free Double Chocolate Cookies that just happen to be made without gluten, grains, eggs or dairy. You heard that right, these cookies use simple ground up almonds aka almond meal as their base.
Why I love these Grain Free Double Chocolate Chunk Cookies – they are gluten free, fudgey, refined sugar free, vegan AND healthy. They are super soft, chewy and ooey-gooey on the inside and slightly crispy on the outside PLUS full of melty chocolate chips! These cookies are soooo decadent, rich and insanely chocolatey guys and takes pretty much amazing on their own or straight from the oven on top of an inviting bowl of vanilla ice cream. #YesPlease
And these Grain Free Double Chocolate Cookies are pretty easy to make. They are whipped up in a food processor/high speed blender where you make the almond meal by grinding up whole almonds until a flour like consistency is formed. Add the dry ingredients to the food processor, pulse and then add in the wet ingredients. Chill the dough in the fridge for 30 minutes. Bake for 10. Devour. It’s really that simple! The most important (and maybe the most difficult) step is making sure to let the cookies cool completely before removing them from the pan – because these Double Chocolate Cookies do not contain any binder other than the flax and almond meal this step is a must to ensure you have the perfect crispy cookie.
If you do try these Grain Free Vegan Double Chocolate Cookies or any other recipes of mine, I love hearing about it! Insta or Tweet it to me (@cearaskitchen) or Facebook it to me via the Ceara’s Kitchen Facebook Page! 🙂Print
These Double Chocolate Chunk Cookies are decadent and rich. They are grain free, gluten free, refined sugar free and vegan. They full of melty chocolate, soft, chewy, and ooey-gooey on the inside as well as slightly crispy on the outside.
- 1 tbsp flax (+ 3 tbsp water)
- 2 cups almonds (use 1 1/4 cups almond meal/almond flour)*
- 1/4 cup cocoa powder
- 1/2 cup shredded unsweetened coconut
- 1/3 cup cane sugar
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 1/4 tsp sea salt
- 1/4 cup melted coconut oil (OR 2 tbsp applesauce + 2 tbsp nut butter) *See note
- 1 tsp vanilla extract
- 2 tablespoons maple syrup
- 12 Dark Chocolate Chunks
- Add flax and water to a small bowl. Stir and set aside.
- Pulse almonds in food processor or blender until almond meal forms. Make sure to not over pulse (you do not want to make almond butter!).
- Add dry ingredients – cocoa powder, shredded coconut, sugar, baking soda, optional cinnamon and sea salt. Pulse until the the ingredients are evenly distributed.
- Add the thickened flax egg, melted coconut oil, vanilla extract and maple syrup. Pulse a couple times until a thick dough forms.
- Cover and chill in the fridge for thirty minutes.
- Preheat the oven to 350F/180C.
- Roll dough into 1 inch cookies dough balls and place on a cookie sheet lined with a baking mat, leaving 1 1/2 inch space between each cookie (the cookies do spread out a bit). Add one dark chocolate chunk to the middle of each cookie. Pat the cookies down sightly with the palm of your hand.
- Bake for 9 – 11 minutes until the edges start to crisp.
- Take the cookies out of the oven and let them cool fully before removing from the pan and serving.
1) If you have almond meal OR almond flour on hand these cookies can be easily whipped up in a large mixing bowl.
2) Remember to chill your cookie dough for at least 30 minutes in the fridge. This helps the dough bind together and also helps the cookies to puff up while baking.
3) Leave the cookies cool down completely before removing them from the pan – because these Double Chocolate Cookies do not contain any binder other than the almond meal this step is a must to ensure you have the perfect crispy cookie.
*Update: For an OIL-FREE version substitute 2 tbsp of applesauce and 2 tbsp of nut butter for the coconut oil. After scooping the cookie dough onto the cookie sheet makes sure to press down the cookie dough with the palm of your hand a bit because they will not spread out as much. I actually prefer the oil-free version! Thanks Brandi from TheVegan8 for testing out this awesome Oil-Free version!
- Prep Time: 10 mins
- Cook Time: 11 mins
- Category: Dessert
- Cuisine: American
- Serving Size: 12
- Calories: 888
- Sugar: 49g
- Sodium: 116mg
- Fat: 63g
- Saturated Fat: 32g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 7mg