Best Gluten Free Vegan Double Chocolate Chip Cookies
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The best gluten-free, oil-free, AND vegan double chocolate chip cookies that can be enjoyed in just 15 minutes, and require only 7 ingredients and one bowl!
Recipe type: Dessert
Cuisine: American
Serves: 15 cookies
  • ¼ cup aquafaba (water from a can of chickpeas or other white beans, or cooking liquid from cooking dry chickpeas)
  • ½ tsp baking soda
  • ¾ cup + 2 tbsp coconut sugar
  • ⅓ cup cocoa powder
  • 1 tsp vanilla
  • ½ cup almond butter
  • ½ cup chocolate chips (ensure vegan)
  1. Preheat oven to 350F. Combine almond butter, aquafaba, and vanilla in a large bowl.
  2. Sift dry ingredients (baking soda, coconut sugar, and cocoa powder) over the wet ingredients, stirring to combine as you do so. Alternatively, you can whisk the dry ingredients in a separate bowl.
  3. Add dry ingredients to wet ingredients and mix with a spoon until just combined. This should result in a sticky dough. Fold in chocolate chips.
  4. To make it easier to work with, you can refrigerate the dough for at least 30 mins. Drop rounded spoonfuls of the dough onto a cookie sheet lined with parchment paper.
  5. Bake for 9-12 minutes. Baking for 9 minutes will yield chewier cookies, while baking for 11-12 minutes will yield cookies that are thin and crispy. Be careful not to overbake. Let cool for at least 2 minutes before transferring to a cooling rack.
Recipe by Zen and Zaatar at