Dark Chocolate Cookies Gluten Free Vegan Recipes

GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

DARK CHOCOLATE COOKIES (GLUTEN FREE, VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine 1 1/2 cups hot water, chia seeds, and flax seeds in a blender; let soak, about 10 minutes. Blend mixture on high until combined, about 1 minute.
• Combine millet flour, raw sugar, cacao powder, tofu, 1/2 cup warm water, agave syrup, 1/2 cup cacao nibs, almond meal, vanilla extract, baking soda, and salt in a large bowl. Fold in raspberries. Pour blended mixture over flour mixture; mix until batter is combined.
• Scoop batter out onto baking sheets. Top each scoop with a few cacao nibs.
• Bake in the preheated oven until firm, about 12 minutes. Transfer to wire racks to cool.

20+ GLUTEN-FREE COOKIE RECIPES: THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Mix together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla extract and stir until smooth.
• Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
• Cover and refrigerate for at least an hour (or up to 48 hours). You don't NEED to refrigerate the dough if you don't have time, but it's recommended for the best flavor and texture.
• When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment-lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
• Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.