Vegan Double Chocolate Chip Breakfast Cookies
The easiest gluten free vegan double chocolate cookies recipe. This soft baked dessert requires less than ten simple ingredients!
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Vegan Double Chocolate Chip Cookies
Good morning everyone! Today I am sharing a simple and delicious soft baked cookie recipe. These double chocolate chip cookies are light, fluffy, moist, and packed with chocolate flavor in every bite. They are also vegan and can be made gluten free. I used mashed banana to add natural sweetness and moisture to these cookies, along with other key ingredients such as quick oats.
These soft baked chocolate chip cookies serve as the perfect little treat to snack on between meals. If you are looking to incorporate more plant based ingredients into your diet, this recipe is sure to be a winner. I think this recipe is also a perfect example of how easy it truly can be to create vegan baked goods such as cookies, donuts, pies, and the list goes on.
Now that I’ve introduced the recipe we will be making today, let’s take a look at some quick things to note. Then, we will go through the list of ingredients you will need to make these soft baked double chocolate chip cookies.
How Do You Make Gluten Free Cookies Moist?
One very commonly asked question in regards to making gluten free cookies is how to make them moist. I personally find that using a fruit such as mashed banana helps the cookies retain a lot of moisture. With these double chocolate chip cookies specifically, the combination of mashed banana and coconut oil helps ensure that the cookies turn out nice and moist. These ingredients are crucial because nobody likes a dry and crumbly cookie.
What Is The Best Flour To Use For Gluten Free Cookies?
There are many flour options to choose from when making gluten free cookies. One of my personal favorites is the Bob’s Red Mill gluten free 1 to 1 baking flour. Another great option, which is what we are using for this recipe, is to make your own flour by blending up gluten free oats. This is one of the most budget friendly options, and it works really well in all kinds of baked goods. Not only can you use oat flour in gluten free cookies, but you can also use it in gluten free pancakes, banana bread, muffins, and the list goes on.
Vegan Double Chocolate Chip Cookies – Ingredients
- Quick Oats – The first ingredient you will need for this recipe is the quick oats. The quick oats will be blended up to form a fine oat flour, which will serve as the main dry base ingredient for this recipe. If you want to make this recipe gluten free, make sure to use your favorite gluten free oats.
- Dark Chocolate Chips – The dark chocolate chips add sweetness as well as rich chocolate flavor to your cookies.
- Mini Semi-Sweet Chocolate Chips – The semi-sweet chocolate chips add even more sweetness and rich chocolate flavor. They will be gently folded into your cookie dough before you pop the cookies in the oven to bake.
- Coconut Sugar – The coconut sugar adds a lot of sweetness to these cookies. It is an essential ingredient for this recipe.
- Cocoa Powder – You will also need cocoa powder for these double chocolate chip baked cookies. The cocoa powder adds even more chocolate flavor to the base of the cookies. I used Hershey’s Special Dark cocoa powder, but you can use whichever kind of cocoa powder you have on hand or enjoy most.
- Ripe/Overripe Banana – The ripe or overripe banana adds moisture and sweetness to this recipe. It is important that you use a ripe or overripe banana for optimal sweetness. If the rind is yellow with some brown spots, the banana is perfect to use in this recipe.
- Creamy Peanut Butter – Creamy peanut butter is used in the cookie dough for moisture and richness. It is a key ingredient that you definitely don’t want to omit. You might be able to sub another nut or seed butter, although I haven’t tried any alternatives.
- Melted Coconut Oil – The coconut oil adds a ton of moisture to the cookies to ensure they don’t turn out too dry or crumbly.
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Vegan Gluten Free Double Chocolate Chip Breakfast Cookies
Ingredients
- 3/4 cup quick oats (blended into a fine oat flour)
- 3 tbsp coconut sugar
- 1 tbsp dark chocolate chips/chunks
- 1/2 tbsp mini semi sweet chocolate chips
- 1 tsp cocoa powder (I used Hershey's Special Dark)
- 1/2 medium ripe banana (mashed)
- 1 tbsp creamy peanut butter
- 1/2 tbsp melted coconut oil (measure after melting)
Instructions
- Preheat the oven to 400° F.
- In a mixing bowl, combine the oat flour, coconut sugar, and cocoa powder.
- Add the mashed banana, peanut butter, and melted coconut oil, and mix again until a thick and sticky cookie dough forms.
- Gently fold in the semi-sweet chocolate chips, reserving a few for topping the cookies with if desired.
- Roll the cookie dough into six equally sized spheres.
- Place each cookie dough ball on a lined or greased baking sheet, leaving space between each cookie.
- Use a rubber scraper to flatten each dough ball into a round cookie shape.
- Press the dark chocolate chips/chunks into the tops of the cookies.
- Bake the cookies for about 8 minutes, or until firm.
- Dig in and enjoy!
Notes
I hope you all enjoy these soft baked double chocolate chip cookies! They are easy to make and they taste absolutely delicious. As per usual, I will be back with another post in just a few days. Talk to you all soon!
-Alyssa 🙂
