Double Chocolate Mocha Cookies Gluten Free and Vegan
Indulge in decadent, plant-based delight with these Double Chocolate Mocha Cookies—gluten-free, vegan, and irresistibly rich! Perfectly balanced with the bold flavors of cocoa and espresso, these cookies deliver a chewy texture and bursts of melted vegan chocolate chips in every bite. The magic of ground flaxseed creates the ultimate egg-free dough, while melted coconut oil and maple syrup provide natural sweetness and a luscious, buttery finish. Crafted to perfection in just under 30 minutes, these cookies are a must-try for coffee and chocolate lovers alike. Whether you're satisfying a late-night sweet tooth or impressing guests with a crowd-pleasing treat, these cookies are proof that indulgence can be both allergen-friendly and utterly delicious.
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Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Instant coffee or espresso powder
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Coconut oil (melted and cooled)
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cup Vegan chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it forms a gel-like consistency. This will act as a flax egg replacement.
Step 3
In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, salt, and instant coffee or espresso powder. Set aside.
Step 4
In a large mixing bowl, combine the melted coconut oil, maple syrup, vanilla extract, and the prepared flax egg. Mix until smooth and well incorporated.
Step 5
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 6
Fold in the vegan chocolate chips evenly throughout the dough.
Step 7
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Do not overbake for a chewy texture.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
| Serving size | (821.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3301.9 |
| Total Fat 191.5g | 0% |
| Saturated Fat 142.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1880.8mg | 0% |
| Total Carbohydrate 439.9g | 0% |
| Dietary Fiber 63.0g | 0% |
| Total Sugars 181.5g | |
| Protein 43.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 213.9mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 2635.5mg | 0% |
Source of Calories