Gluten-free Vegan Double Chocolate Cookies III

This is the third version of Gluten-free Vegan Double Chocolate Cookies. Please refer to the Gluten-free Vegan Chocolate Cookies I and the Gluten-free Vegan Double Chocolate Cookies II for comparison. And let me know what you like best in your comments here on my blog, on my Facebook page, or on my Instagram.


Gluten-free Vegan Double Chocolate Cookies III

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Recipe by Simona Gluten-free Course: RecipesDifficulty: easy
Prep time


Cooking time




  • 100 gr 100 Simona’s Flour Mix – 2/3 cup

  • 20 gr 20 Unsweetened cocoa powder – 2 1/2 Tbsps

  • 55 gr 55 Light brown sugar – 1/4 cup

  • 50 gr 50 Granulated sugar – 1/3 cup

  • 1/2 tsp 1/2 Baking soda

  • 1/2 tsp 1/2 Baking powder

  • 1/4 tsp 1/4 Salt

  • 55 gr 55 Vegetable oil – 1/4 cup

  • 40 gr 40 Water – 3 Tbsps

  • 150 Mini 150 Mini chocolate chips (I used Enjoy Life) – 3/4 cup


  • Place the flour, cocoa, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add the chocolate chips to the flour mixture and stir well to coat.
  • Place the sugars in a separate bowl along with the water and oil and whisk until smooth and well combined. Add to the flour mixture and mix until no flour is visible. The mixture should be sticky and not at all dry.
  • Use a medium cookie scoop if you have it, or just roll the dough into 2″ balls.
  • Place them on a baking sheet, lined with parchment paper, and put them in the freezer for at least 20 minutes. You can freeze the rolled cookie dough in bags for up to a month if you’d like.
  • In the meanwhile preheat oven to 350 F. Place the baking sheet in the oven when it reaches the desired.
  • Bake for 12 minutes, turning the sheet half way. When ready, place the baking sheet on a cooling rack to let the cookie cool until firm. Be careful when you remove them because they are delicate.

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