Name: Best Gluten Free Vegan Double Chocolate Chip Cookies (Oil Free, One Bowl) - Zen and Zaatar
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Best Gluten Free Vegan Double Chocolate Chip Cookies (Oil Free, One Bowl) - Zen and Zaatar

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× Jump to RecipeAfter many tries (4 to be exact) I finally found the winning combination of ingredients to produce the ultimate gluten-free, oil-free AND vegan double chocolate chip cookies! And they only require 7 ingredients and 15 minutes to prepare, which can be done in one bowl... they are almost too good to be true!Watch me show you how to make these epic double chocolate cookies in the video below!Watch the full video here on YouTube!I have always loved flourless double chocolate chip cookies and the secret to making these delicious cookies without any oil, eggs, dairy, or flour is to use aquafaba and almond butter. Aquafaba works as a miracle egg-replacer in so many baking recipes, and the almond butter offers a deliciously healthy alternative to any oil or butter.The best part about this recipe is that you barely have to wait for them to be ready… and if you can’t even wait that long, the dough is delicious on its own! These cookies are the perfect companion to a tall, cold, glass of almond milk.I hope you guys love this recipe as much as I do! Don't forget to let me know below in the comments if you try this recipe, tag your recreations on Instagram @zenandzaatar #zenandzaatar or pin it for later!If you enjoy this free recipe, consider supporting me further by purchasing or gifting my e-book, including this recipe and over 55 others! Have the best vegan recipes at your fingertips, downloaded to your device, without the ads and extra text on my blog. Buy it HERE!Continue to ContentPreheat oven to 350F. Combine almond butter, aquafaba, and vanilla in a large bowl.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.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.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.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.*This is my favorite brand of dairy-free, vegan chocolate chips! Get it here.Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although zenandzaatar.com attempts to provide accurate nutritional information, these figures are only estimates.Please leave a comment on the blog or share a photo on Instagram« Eggplant Meatballs with Roasted Red Pepper Tahini Pasta (Vegan, Gluten Free, Oil Free)Fudgy Tahini Brownies »Hi Zena 🙂 I made these today and they're incredible! Thank you for sharing! I posted a pic on my IG and gave you credit. I'm looking forward to trying more of your ideas.Replyis the aqua faba whipped when you add it or is it just the brime? Thank you! Some ppl on FV were asking 🙂ReplyCan I replace the aquafaba with something else? Don't really want to open a tin of beans just to get the liquid out if I'm not planning on using them for anythingReplyOh my! These are absolutely fabulous! We almost ate the entire batch. Had to sub a bit of peanut butter for some of the almond butter, but I don't think it affects the taste!ReplyHi, the cookies sound amazing! But i was wondering, if i added oat flour, would it give the cookies alil more valume?Thanx in advanceReplyExcited to try these! Should I be using Salted or Unsalted almond butter?ReplyHi!I'm wondering if ither types of sugar would work as well as coconut sugar? I don't have it currently and wouldn't want to buy it since it's not something that I use often. These cookies look so delicious, can't wait to try them! 🙂ReplyHi!These sound delish! Can I substitute maple syrup or agave syrup for the sugar?Thanks!ReplyI used sunflower butter (nut allergy) and mine came out really flat? What did I do wrong??ReplyHave you ever made the dough and frozen it to bake for a later date ?ReplyI've made these a few times, they are the best of a brownie and a cookie combined. Today i was out of almond butter and used cashew instead, it made them a little less nutty than the almond does. I'm sure any nut butter would be great in these. Also I am not patient enough for the 30 minutes in the fridge so I skipped that step, they probably spead more than if i hadn't but still tastes great. Thanks for this recipe, we love it!ReplyThese. Are. Amazing!!!!!! (My batter was a little dry so I added 2 extra tbsp of aquafaba) thank you!!ReplyI made these today and they’re delicious! I didn’t have coconut sugar, just dehydrated cane crystals (raw sugar) so I used 1/2 that and 1/2 brown sugar. I put Trader Joe’s white chocolate chips in mine instead of regular chocolate chips. Yum! I would have never thought about using the liquid from white beans. Amazing! Thank you.ReplyI tried these 3 times and they all came out flat. Any suggestions? Anyone else have this issue?ReplySimply amazing and exactly what I was craving! Thank you for pulling this off!!!!!ReplyI love these cookies soooo much!! I made them as written and they were so delicious! I made them again just a few days after but I was out of almond butter so I used organic sunbutter instead. I added a very small amount of almond flour because the sunbutter seemed like it had more oil than the almond butter. They turned out perfect again! I prefer the taste of almond butter over sunbutter but they were still delicious! Thank you for such a wonderful recipe that I will make over and over again! (Also, all 3 of my kids loved these!)ReplyHi! I tried this but I used regular sugar and the cookies flattened out and they became all stuck together, do you think it's because of the sugar?Thank you!ReplyReally tasty, but mine ended up super thin, lacy looking, and crunchy. It's probably something I did wrong! I see a lot of people had really good luck, so any suggestions would be helpful. Thanks!ReplyOk...a lot of recipes say they are the "best" whatever...and they are often pretty good. But THIS recipe is really the best gluten free vegan cookie I have yet to make. Thank you! I had to substitute almond butter for Wow butter (pretend peanut butter) because I have a nut allergy, and it worked just fine. They even look like normal cookies...instead of hard little pucks that most of the gluten free cookies end up looking like. I was just searching this morning for some way to use up some aquafaba and came across this...and wow. I'm so happy. Thank you!ReplyThese are chocolate perfection! Love them! Thanks for the recipe.ReplyThanx for such an amazing recipe, we often bake them and totally love them. But mine goes really soft after a day, is that normal? . how long are they suppose to last well? . pls suggest.ReplyI made these today and I am not sure what happened but they were not "runny" at all. I used a cookie scope and they never did flatten out. They were not thin in any manner. Any idea why? I followed the recipe exactly? Very odd, still waiting for them to come out of the oven to see how they tasteReplyHello, was wondering if Im allergic to nuts can I not use almond butter or substitute with something else?Thank youReplyThese are a family favorite! Started to make them and realized I had no aquafaba! I substituted coconut cream and they turned out just as delicious! We like them baked more in the 11-13 minute range, 9 minutes didn’t hold together.ReplyI have made these cookies a few times and they never cease to be amazing! Thanks for sharing this recipe .......love them!ReplyThese are the best cookies I have ever had , maybe in my life!!! They are perfect in every way ! Thank you for posting such an amazing easy recipe.ReplyThese look so good! Do you use aquafaba in any other recipes?ReplyThanks for sharing! Do they keep long?ReplyI did something wrong. My cookies puddled. They are more like candy than a cookieReplyMy kids made these last night for my birthday and they were absolutely delicious. Will definitely make these whenever I need a chocolate fix!ReplyHello!I’m not sure where the error was here - but I read followed the recipe and read the comments (ensuring I refrigerated the dough and even bought a new baking soda). I used kraft peanut butter (the recipe said any nut butter would do), but I think that may have been what caused a problem (too much oil or additives)? It turned into an entire sheet of cookie, and was not even in there for the full 9 minutes. I can basically roll it up like a chocolate fruit roll up. Still tastes yummy, but disappointing turnout. 🙁ReplyHi can i use softened coconut oil instead of nut butter?ReplyI make these cookies constantly and they are my absolute fave. Anytime I make hummus, I’m like, oh darn I guess I better make THE cookies. I like to add some walnuts or peanuts and a sprinkle of flaky sea salt on top. Also substituting the almond butter for peanut butter makes an equally delicious rendition (and is quite a bit cheaper!). Thanks for such a great recipe!ReplyThese are absolutely amazing!!! We've made them multiple times just as written since finding them less than a month ago. I'm thinking of adding some finely ground instant coffee in to the next batch (which I often do with chocolate cakes and brownies). Thank you so much for the new addiction!ReplyHi, I’m Zena and I’m passionate about creating innovative, nutritious, and Mediterranean-inspired plant-based recipes that anyone could enjoy. Want to know more?Skip to Recipe

× Jump to RecipeAfter many tries (4 to be exact) I finally found the winning combination of ingredients to produce the ultimate gluten-free, oil-free AND vegan double chocolate chip cookies! And they only require 7 ingredients and 15 minutes to prepare, which can be done in one bowl... they are almost too good to be true!Watch me show you how to make these epic double chocolate cookies in the video below!Watch the full video here on YouTube!I have always loved flourless double chocolate chip cookies and the secret to making these delicious cookies without any oil, eggs, dairy, or flour is...

Best Gluten Free Vegan Double Chocolate Chip Cookies (Oil Free, One Bowl) - Zen and Zaatar

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