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Gluten Free Vegan Double Chocolate Cookies

Yields1 ServingPrep Time35 minsCook Time15 minsTotal Time50 mins

Gluten Free Vegan Double Chocolate Cookies

 2 cups Almond Flour
 2 tbsp Cocoa Powder
 ¼ tsp Sea Salt
 ½ tsp Baking Powder
 ¼ cup Avocado Oil (or melted/ liquid coconut oil)
 ¼ cup Creamy Nut Butter
 ¼ cup Maple Syrup
 1 tsp Vanilla
 ½ cup DF Chocolate Chips
 Orange Crystal Sprinkles for Topping

Pre-heat oven to 350 degrees. Place parchment paper on a cookie sheet and spray with non - stick agent (I use coconut oil spray).


Mix dry ingredients - almond flour, cocoa powder, sea salt - in a large mixing bowl.


In a separate bowl, mix wet ingredients together - oil, nut butter, maple syrup, vanilla - until well combined.


Pour wet ingredients into the dry. Mix until a thick cookie dough forms. I love using a spatula to help mix! Fold in DF chocolate chips, or whatever mix-ins you desire.


Using an ice cream scooper, scoop cooke dough into your hand and roll to create an even ball. Place on the cooke sheet and press down slightly with your fingers. Repeat this for 10-12 cookies.

Place the cookie sheet with raw cookies in the fridge for 15-20 minutes. This helps the dough set. This is optional, it helps the cookies keep their shape. Add sprinkles on top.


Remove from fridge and bake for 15- 20 minutes. A little less if you want them to be slightly undercooked and a little more if you want them a little crunchy. I love these soft and doughy!