The best crinkly, and oh so gluten free, Vegan Double Chocolate Chunk Cookies that will fool just about everyone. Made with special secret ingredients, real maple syrup, vanilla, gluten free flour, and double the chocolate chips and/or chunks. These cookies are rich in flavor and soon to become everyone’s favorite. They’re perfect for any and all occasions from school lunches to upcoming game days. Every bite is soft and chewy in the center…with just the right amount of melty chocolate. So DELICIOUS!
After countless request and many attempts, I’m finally sharing my favorite gluten free and vegan chocolate chip cookies! So many of you have asked for these, so here they are!
And while they’re not my mom’s chocolate chip cookies that I grew up eating, they are so delicious in their own special way. Everything you’d ever want out of a really good chocolate chip cookie.
First and foremost, it was you guys. I’ve had so many requests for really good gluten free and vegan chocolate chip cookies. For a while I feared making these. But then I found myself very, very curious about creating a cookie using aquafaba, the liquid from a can of chickpeas.
I was a little weirded out at first, but more curious than anything. So I started experimenting a bit and discovered the magic of aquafaba.
When used in baking, it can replace eggs. And while it’s not a direct substitute, it works so well! And you guys, I promise you, just like you don’t taste the eggs in your cookies, you will not taste the aquafaba either.
These are really easy and the only key thing you have to do is whip the aquafaba until it turns white. Just like whipped eggs whites. It only takes a minute though, so it’s not a big deal!
When the aquafaba is whipped, add in all of the wet ingredients. I used maple and brown sugar to sweeten these, and then added lots of vanilla for really good flavor. Plus a splash of nut milk that will help to keep them from drying out.
On to the dry ingredients. Since I’ve gotten a lot of requests for gluten free cookies, I also made these gluten free. I like to use Bob’s Red Mill Gulten Free 1 to1 Baking Flour, it works so well!
Then just some baking soda and salt…that’s it!
Stir in the chocolate chips and/or chocolate chunks. Now let the dough hang out for a few minutes to stiffen up. Then roll the dough into nice big cookie dough balls. I found that making these cookies on the bigger side gave better results, so giant cookies it is!
Bake them up and just minutes later you’ll have the sweetest, soft, and chewy vegan cookies. Simple as that.
Basically, they’re everything you could want out of a cookie, just vegan and gluten free…so everyone can enjoy them! Perfect for back to school!
Looking for other vegan dessert recipes? Here are a few ideas:
Lastly, if you make these Vegan Double Chocolate Chunk Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vegan Double Chocolate Chunk Cookie
Servings: 14 cookies
Calories Per Serving: 270 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/4 cup aquafaba (Aquafaba is the liquid from a can of chickpeas (garbanzo beans). I promise you will not taste it!)
- 1/2 cup melted coconut oil
- 1/2 cup real maple syrup
- 1/4 cup brown sugar (use 1/3 cup for sweeter)
- 2 tablespoons nut milk
- 2 teaspoons vanilla extract
- 2 cups, plus 2 tablespoons all-purpose flour or all-purpose gluten-free flour (I use Bob's Red Mill Gluten Free 1 to 1)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- sea salt
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- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a large mixing bowl, using an electric mixer, whisk the aquafaba until it turns white (like whipped eggs whites), about 1-2 minutes. Add the coconut oil, maple, brown sugar, milk, and vanilla and mix to combine. Add the flour, baking soda, and salt. Fold in the chocolate chunks. 3. Chill the dough 10-15 minutes, then roll the dough into 2-3 tablespoon size balls (I made giant cookies). Place 3 inches apart on the prepared baking sheet. Flatten each ball down into a disk using the palm of your hand.4. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 4-5 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 5. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.