Many years ago, I was gifted a copy of The Allergen-Free Baker’s Handbook by Cybele Pascal. Everything in this sweet tome is free of gluten, dairy, eggs, peanuts, tree nuts, soy, and sesame. That includes all types of cakes, pies, pastries, and of course, cookies. I decided to try the vegan gluten-free double chocolate chip cookies first, and we weren’t the least bit disappointed. In fact, I recently decided to bake them again, and update this post with new photos, notes, and nutrition facts. And, I’m sharing it as the first recipe in our 12 days of holiday cookies!
Double Chocolate Chip Cookies made Vegan, Gluten-Free, and Nut-Free
Unlike many allergy-friendly cookies, these bake up perfectly tender and chewy. Below are some additional notes and tips for baking the best vegan gluten-free double chocolate chip cookies. And, we have a recipe video created by Cybele herself!
For Chocoholics: These are very rich chocolate cookies. They’re higher in cocoa than a lot of double chocolate chip cookies, but don’t taste like intense “dark chocolate” since they’re well balanced with sweetener. Obviously, I used dairy-free chocolate chips, not chocolate chunks, but you can choose whatever works for you.
Flour Blend Notes: The first time I baked these double chocolate chip cookies, I followed the recipe to the letter, using Cybele’s basic gluten-free flour blend. However, the second time I used King Arthur Baking Blend, since I had it on hand. The blend already contains xanthan gum, so I omitted the xanthan gum in the recipe. The cookies came out a little thicker, a touch crumbly, and they tasted a wee bit “gluten-free,” if you know what I mean. They were still delicious, but not quite as cohesive. So the flour blend you use does matter! It can also affect the baking time. So keep an eye on things if you do make changes.
Superfine Brown Rice Flour: You might notice that Cybele calls for this ingredient in her flour blend and in this chocolate chunk cookies recipe. She uses superfine brown rice flour exclusively, since it is less gritty than some brands of brown rice flour. But it can be hard to find and is often more expensive than regular brown rice flour. You can simply use regular brown rice flour. What I like to do is grind the brown rice flour in a spice / coffee grinder before using to aid in a finer grind. It’s not quite as fine, but does help.
Dough Refrigeration & Freezing: The dough is ready to go right away, but if you opt to refrigerate the dough for a few hours, it is slightly easier to shape, and the cookies bake up a little thicker. I sometimes bake just a few cookies and then keep the dough in the refrigerator for up to a week to bake on demand. You can also roll the dough balls and freeze them, to bake later. If you opt to bake all of the dough, you can freeze any leftover cookies.
Special Diet Notes: Double Chocolate Chip Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.
- 1¼ cups Basic Gluten-Free Flour Blend
- ½ cup cocoa powder
- 1 teaspoon cream of tartar
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup canola oil (or other neutral baking oil)
- ⅓ cup plain rice milk (or milk beverage of choice)
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- 1 cup Enjoy Life ricemilk chocolate bars, chopped into chunks (about 4 [1.4-ounce] bars), or 1 cup dairy-free chocolate chips
- Preheat your oven to 325°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour mix, cocoa powder, cream of tartar, xanthan gum, baking soda, and salt until thoroughly mixes and all clumps of cocoa are broken up.
- In a large mixing bowl, beat the oil and milk alternative on medium speed for 30 seconds. Add the sugar and vanilla, and mix for 20 seconds.
- Add the dry ingredients to the wet ingredients in your mixing bowl. Mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks or chocolate chips.
- Scoop out the dough by the heaping tablespoonful and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary.
- Bake the cookies in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.
- Let the cookies cool for 5 minutes on the baking sheets before transferring them to a cooling rack. They will firm up more as they cool.