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Gluten-Free Vegan Chocolate Brownie Cookies

Deliciously rich and fudgy cookies that are both gluten-free and vegan, perfect for chocolate lovers and those with dietary restrictions.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Can substitute with other nut flours.
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free chocolate chips Optional ingredient.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk until well blended.
  3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. If using, fold in the dairy-free chocolate chips.
  5. Using a tablespoon, scoop out dough and roll into balls. Place them on the prepared baking sheet, leaving space between each cookie.
  6. Place the baking sheet in the oven and bake for 10-12 minutes. The cookies should look slightly underdone; they’ll firm up as they cool.
  7. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. Reheat in the microwave for a cozy treat.