Rich and fudgy, with a hint of coconut, these double chocolate coconut oil cookies come together in a flash! Easy to make, and even easier to eat. Enjoy these with a cup of tea or a glass of milk!
As we come up to Valentine’s Day, people are in the mood for chocolate! There’s more chocolate in the stores, and I know that in my family, we tend to bake more with chocolate at this time of year. These Valentine’s Day cupcakes are a prime example of that.
Sometimes you want just a simple cookie recipe though. An easy, quick recipe you can count on, and bake in a hurry when a cookie craving strikes.
These double chocolate coconut oil cookies are just the thing to whip up when you’re short on time but ready for fresh baked treats. They require simple ingredients that you probably already have in your pantry.
If you don’t want to use coconut oil, you can use vegan buttery spread instead.
Can I freeze this cookie dough?
Yes, you can freeze this dough pretty easily. Just drop it onto the cookie sheet, and freeze until firm. Then put the cookie dough pieces in a freezer bag. Store for up to three months, and bake a few or all of them when you are ready! It may take an extra minute or two to bake these from frozen.
What gluten free flour works best for these cookies?
Any gluten free flour blend should work pretty well in this recipe, but I prefer Namaste Perfect Flour Blend or my own homemade gluten free flour. You can try blends from Living Now Foods or Gluten Free 123 as well. I don’t recommend almond flour for this recipe, as I think it will make the cookies too oily and heavy.
I get a lot of questions about using oil in cookies rather than vegan buttery spread. These work well with the coconut oil. You do want to use the oil when it’s solid for this recipe. For that reason, I don’t know of another oil that you could substitute. You could try palm shortening as an alternative if you wish.
Some tips for baking gluten free and vegan cookies:
- use parchment paper – this will keep the cookies from sticking to the pan
- let the cookies cool fully before removing from the cookie sheet
- this recipe works very well with Namaste Perfect Flour Blend – but you can try other gluten free flour blends if you like. If the dough seems too dry or wet, adjust the amount of flour or water accordingly.
More vegan cookies to try:
- Vegan cowboy cookies
- Chocolate sunbutter crinkle cookies
- Thick and chewy egg free chocolate chip cookies
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Double Chocolate Coconut Oil Cookies (Gluten Free, Vegan).
Rich and delicious, these gluten free chocolate cookies are made with coconut oil! An easy recipe everyone loves.
Place the coconut oil and sugar in a mixing bowl and mix until smooth and combined. Add the applesauce and water and mix until combined.
Add the gluten free flour, cocoa powder, salt and baking soda, and mix on low speed, scraping down the sides of the bowl if needed.
Stir in the chocolate chips.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Drop tablespoons of cookie dough onto the cookie sheets, leaving about an inch between cookies.
Bake at 350 degrees for 10-12 minutes. Allow cookies to cool fully before removing from the cookie sheets.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.
If you are not gluten free, you can use regular all-purpose flour.
You can use palm shortening or vegan buttery spread in place of the coconut oil if needed.
Add homemade vegan chocolate ice cream to these to make a decadent ice cream sandwich!