Vegan Chocolate Cookies (Gluten-Free!)
These soft-baked, fudgy chocolate cookies are made healthier with no butter, eggs, added oil, or refined sugar! They're easy to make, chewy like a brownie, and packed with rich chocolate flavor.
Servings: 16 small cookies
Ingredients
Wet ingredients:
- 1/3 cup coconut sugar
- 1/3 cup almond butter (drippy)
- 2 Tbsp. pure maple syrup
- 1/4 cup dairy-free milk
- 1 tsp. pure vanilla extract
Dry ingredients:
- 1 cup oat flour* (GF if needed)
- 1/4 cup almond flour
- 1/3 cup cocoa powder (Dutch-processed)
- 1 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine grain salt
Stir-in (optional):
- 1/4 cup vegan chocolate chips
Instructions
- Wet ingredients: In a large mixing bowl, add all wet ingredients. Whisk until smooth and combined.
- Dry ingredients: In a separate bowl, add all dry ingredients. (Sift in your cocoa powder if it's clumpy.) Then stir the dry ingredients together.
- Combine & rest: Add the dry ingredients to the wet. Stir with a spatula until a dough forms. It'll be thick and slightly sticky. (Eventually I just use my hands to mix and help form a ball.) Then add the chocolate chips, if using, and mix again. Set aside on the counter to let the dough rest for about 10 minutes while you preheat your oven.
- Oven: Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
- Form cookies: When the oven is almost preheated, begin scooping out small portions of the dough. (I use a small #40, 2 Tbsp. cookie scoop with thumb-lever press for even portions.) Then roll the dough into balls with your hands. (If the dough is sticky, lightly wet your hands.) Slightly press down on the balls and place on the lined cookie sheet. Press in more chocolate chips on the tops if you wish. (I get 16 small cookies using my 2 Tbsp. cookie scoop, tightly packed with dough.)
- Bake: Place in oven and bake for 10-12 minutes.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for 15 minutes. (This step is important because they'll be very soft when they come out of the oven, but firm up as they cool.) Then transfer to a wire rack to finish cooling.
Notes
*For best results: Weigh your flours. You'll find gram measurements in the "metric" tab in the recipe card above. It's much more accurate because flour amounts can vary by volume.
Storing: Allow the cookies to cool completely, then store in a sealed container on the countertop for 2 days or refrigerator for 4-5 days. They also freeze great for 2-3 months.
For oil-free: Ensure your chocolate chips are oil-free (if using).
Recipe originally published December 2023. Updated October 2026 with slightly improved texture & flavor.
Nutrition Per Serving (Estimate)
Calories: 111 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 125 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 0.1 IU | Calcium: 45 mg | Iron: 1 mg
