Introducing these delicious Gluten-Free Chocolate Cookies. These brownie-like cookies are not only gluten free but also vegan and refined sugar free. Eggless and simple, they require only 6 ingredients and about 20 minutes from start to finish.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make the cookies
- Leftovers & storage
- Recipe FAQs
- Recipe card
Why this recipe works
These egg-free chocolate cookies are a crowd-pleaser year-round. Because they are both gluten free and vegan, they make a considerate choice for gatherings and holiday parties where guests may have dietary restrictions. The texture is soft and slightly gooey, with a rich chocolate flavor that feels indulgent without refined sugar.
The recipe uses only six pantry-friendly ingredients, so it’s quick to assemble. Mix the dry ingredients, add melted vegan butter and maple syrup, fold in chocolate, shape into cookies and bake. The end result is a chewy, chocolate-forward cookie that’s simple to make and easy to share.
This recipe is also great to make with kids — they can help mix, shape and press the chocolate pieces into the tops of the cookies, which makes the process fun and rewarding.
Ingredients to make Gluten Free Chocolate Cookies
- Buckwheat flour – adds a pleasant nutty depth to the cookies.
- Cacao powder – provides a rich, chocolatey base. Cocoa powder can be used instead if needed.
- Baking powder – gives a gentle lift so the cookies aren’t too dense.
- Vegan butter – melted before mixing to bind the dough; regular butter can be substituted if not making vegan cookies.
- Maple syrup – a natural sweetener that keeps the cookies moist.
- Vegan chocolate – chopped and mixed in, with larger pieces reserved for topping.
See the recipe card below for exact ingredient amounts and measurements.
Substitutions
- Flour: Other plain gluten-free flours or a gluten-free blend will work. If you don’t need gluten-free, use plain all-purpose flour.
- Cacao powder: Swap with cocoa powder if preferred; cocoa is slightly sweeter.
- Vegan butter: Use regular butter if not avoiding dairy. Some bakers have successfully replaced half the butter with mashed banana for a lower-fat option.
- Maple syrup: Honey or agave make suitable alternatives.
- Chocolate: Use white chocolate chips or peanut butter chips for a different flavor profile.
Variations
- Deluxe: Add an additional type of chip (white chocolate or peanut butter) to create triple chocolate cookies.
- Kid friendly: Let children decorate the tops with sprinkles or shape the dough into themed shapes for holidays.
How to make Gluten Free Chocolate Cookies
Step 1: Preheat the oven to 180°C. In a large bowl, whisk together the dry ingredients. Pour in the melted vegan butter and maple syrup and stir until a dough forms.
Step 2: Chop half the chocolate into small chips and fold them into the dough, reserving larger chunks for the tops of the cookies.
Step 3: Shape the dough into large cookie rounds and place them on a lined baking tray. Press a reserved chocolate chunk onto each cookie and bake at 180°C for about 12 minutes.
Step 4: Remove the cookies from the oven when the edges are set but the centers remain slightly soft. Let rest for about three minutes before transferring to a cooling rack; they will firm up as they cool.
Hint: Expect the cookies to look gooey straight out of the oven. This is normal — they finish setting while cooling.
Leftovers
Store leftover cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze in an airtight container or freezer bag for up to two months.
Recipe FAQs
Get creative by shaping cookies or changing decorations: dust with powdered sugar for a snowy look, cut into hearts for Valentine’s Day, or top with themed candies for Halloween.
Use vegan butter and dairy-free chocolate or plant-based milk as needed. These swaps keep the texture and flavor while removing dairy.
It depends on the recipe. Buckwheat flour works well here for its nutty flavor; almond or oat flour are also popular gluten-free options depending on the desired texture.
Yes. With the right ingredients and technique, gluten-free cookies can be just as delicious and satisfying as their wheat-based counterparts.
Absolutely. This recipe requires basic mixing and shaping steps and yields great results with minimal fuss.
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Gluten Free Chocolate Cookies
Ingredients
- 150 g Buckwheat flour (1 cup)
- 25 g Cacao powder (1/4 cup)
- 1 tsp Baking powder
- 100 g Vegan butter, melted
- 4 tbsp Maple syrup
- 50 g Vegan chocolate (chopped)
Instructions
- Preheat the oven to 180°C. In a large bowl combine 150 g buckwheat flour, 25 g cacao powder and 1 tsp baking powder. Mix well.
- Add 100 g melted vegan butter and 4 tbsp maple syrup. Stir until a cohesive dough forms.
- Chop half of the 50 g vegan chocolate into small chips and fold them into the dough. Reserve the remaining chocolate in larger chunks for topping.
- Shape the dough into large cookie rounds and place on a lined baking tray. Press reserved chocolate chunks into the top of each cookie. Bake at 180°C for 12 minutes.
- Remove from the oven; they will be soft in the center. Allow to cool for 3 minutes, then transfer to a cooling rack to finish setting.
Notes
Step-by-Step Photos: The post includes photos to guide you through the recipe.
Substitutions & Variations: Options are listed in the recipe post.
To Store: Keep in an airtight container at room temperature for 2–3 days.
To Freeze: Freeze in an airtight container for up to 2 months.
Tip: Change shapes or toppings to make these festive for holidays or to suit tastes.
Nutrition
Carbohydrates: 41 g |
Protein: 5 g |
Fat: 18 g |
Saturated Fat: 6 g |
Fiber: 6 g |
Sugar: 15 g
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