Jam packed with shaved dark chocolate and topped with flaky sea salt these vegan chocolate cookies are chewy, gooey and totally decadent.
I’ve never been a huge cookie person.
Cakes are more my jam.
But I make an exception for double chocolate chip cookies (as you’d probably gather from the number of double chocolate cookie recipes I’ve shared to date). Because too much chocolate can never be a bad thing right?
These vegan chocolate cookies are packed full of chocolate chips, as any good chocolate chip cookie should be. And when I say chocolate chips I’m talking about roughly chopped chunks of 70% cocoa chocolate.
Chocolate chips are all well and good, but I love the way small slivers of chopped chocolate melt into the cookie and larger pieces become molten and gooey. Especially when they are warm from the oven. Add a sprinkle of flaky sea salt, and a cup of tea and I’m in heaven!
Buckwheat flour adds a lovely slightly nutty note, and at the same time makes these cookies gluten free.
Tell me, are you a cookie or cake person? And what is your favourite flavour?
Vegan Chocolate Cookies with Dark Chocolate Chips {gluten free}
Ingredients
- 100 g Buckwheat Flour (3/4 cup plus 1 tbs)
- 20 g cocoa (2 1/2 tbs)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/4 tsp fine sea salt
- 150 g 70% cocoa dark chocolate roughly chopped (5 1/4 oz)
- 50 g sugar (1/4 cup)
- 55 g brown sugar (1/4 cup)
- 1/4 cup plus 1 tsp canola or other neutral flavoured oil
- 2 1/2 tbs water
- Maldon Sea Salt for sprinkling
Instructions
You'll need to start this recipe the day before as the cookie dough needs to chill for 12 hours)
Place the buckwheat flour, cocoa, baking powder, bicarb (baking soda), and salt in a large bowl and whisk to combine and remove any lumps. Add the chocolate to the flour mixture and stir well to coat the chocolate chunks.
- Place the sugars in a seperate bowl along with the water and oil and whisk until smooth and well combined. Add to the flour mixture and mix only until no flour is visible. The mixture should be sticky and not at all dry. Cover the bowl with plastic wrap and ensure the bowl is well sealed. Refrigerate the dough for at least 12 hours. Do not skip this step.
- Preheat the oven to 180 celsius (350 fahrenheiand line 2 rimmed baking sheets with baking paper. Remove dough from the refrigerator and take roughly portions roughly 2 tbs in size. Roll into a ball, place onto the baking tray and use the heel of your hand and flatten slightly. Repeat with the rest of the dough. Sprinkle with Maldon and bake for 10 to 12 minutes. The cookies will still be slightly soft when you remove them from the oven. Let them cool on the pan for 5 minutes before placing on a wire rack to cool completely. That is if you can resist eating them warm!
Recipe Notes
I actually like to use olive oil when making these cookies. Just make sure it is not extra virgin olive oil.
Best eaten within 3 to 4 days.
More from my site
Dukkah sprinkled Chickpea Crackers {vegan + gluten free}- Herb and Garlic Amaranth Crackers {vegan and gluten free}
- Whole roasted cauliflower head in a Tahini and Ras El Hanout Sauce {vegan + gluten free}
- No churn Bounty Vienetta Ice Cream {vegan}
- Thai Pumpkin Black Rice Vegan Burgers {gluten free}
- Roasted Cocoa Gluten Free Chocolate Cake Recipe
I’m that person in the kitchen who impatiently skips any steps that come between me and nom noms. I did not chill the dough overnight, just chucked it in the freezer for ten minutes then got down to baking. The cookies didn’t spread at all. They look beautiful and taste awesome. I did use regular flour so the sticky gluten might be helping in the shape department. Bottom line: impatience will still get you delicious cookies 😀
Thank you thank you for this lovely recipe.
Haha. I am definitely guilty of this too sometimes. Glad the cookies worked out well for you – and you got to eat them sooner! 🙂
Preptime is actually
12:22 …
Just tried to make these late night last minute for the whole family.
Had only skimmed the whole recipe, seemed great started, and now gotta bake in morn before school I guess?
Kinda deflated, especially after everyone was excited with me prepping for collies.
Can’t wait to try them, wil know how they are soon enough 😛
Hi Daisha, thanks for your feedback. Prep time is active time involved in preparing the ingredients for a recipe. Unfortunately, my recipe software doesn’t enable me to include wait time. 🙁 To avoid others being disappointed I’ve just added a section at the beginning of the first step to point out that this recipe should be started the day before. 🙂
Enjoy the cookies! They are my favourite!!
They were amazing!!! Noticed my browser hadn’t fully uploaded either, so never had time to beforehand read your recipe. Sorry to vent my frustration was not your fault, WAAAY Worth the wait 🙂
Ps. Sorry for typos in first comment. Have a splendid eve
I was wondering if I could use coconut oil instead of canola? I have some digestive issues and uh, canola doesn’t always agree with me.
Shennae, good news, you can use pretty much whatever oil you like. I actually like to use Olive Oil when making these. Just be aware if you use coconut oil unless you select one that is marked “no coconut flavour” they might have an overwhelmingly coconutty taste. Let me know how you go. 😀
It worked out great, I had some that had melted in the pantry because it’s summer and I used that in the recipe. I chilled the dough a bit too long because 12 hours meant I’d have to stay up in the middle of the night to finish the recipe! I managed to get the dough to thaw out after all and I’ve given some cookies out and got the thumbs up.
I want to make these… However I don’t see the recipe. Can you help me? I see the others….
Hi Renee, you should be able to see it now. Let me know if you have any issues 😀
These cookies look absolutely amazing!
If i’m not able to get a hold of buckwheat flour, what other alternative flour can I use? Also, does normal flour work for this recipe? (I know this is a gluten-free recipe)
Regular flour will work just fine in this recipe if you aren’t able to get hold of buckwheat flour. The flavour won’t be quite the same (buckwheat flour imparts a lovely depth) but it will be delicious nonetheless 😀
Is it possible that there’s a misprint somewhere in this recipe? I’m about to put the mixture in the fridge and I’ve had to add a little extra oil and water because as written above, it’s incredibly dry. Tastes delicious, though, so I’m hoping it’ll work out!
Hi, Anne 🙂 There isn’t a misprint in the recipe, however, I’ve found 2 things can contribute to a dry dough.
1. Do you weigh the ingredients or use cup measures? Weighing is by far the more accurate measure, and I’ve found this is less likely to result in dry cookies.
2. I’ve found different brands, and sometimes, even different batches of flour absorb liquid differently. The first time my Mum made these cookies following the recipe she had the same issue, but the next time the dough was perfect. Both weighed out to the gram but using different brands of flour. So this could account for your issue. You were right to add a little extra water. I’ve found this will resolve the issue. The cookies should still turn out perfectly fine. You might just need to smush the dough together a little more.
Anyway, let me know how they turned out. Hopefully you are munching on one now! 🙂
Its funny I read your post this morning and the first thing you say is you like cake over cookies….when just yesterday I was telling friends that I prefer cookies over cake! These look delicious and I had to let you know, I’d eat these any day of the week. Going to save this to try your recipe out.
YUM! These cookies look amazing! I love that they’re gluten free and vegan! Such a great recipe! …also, I hear ya on chocolate chunks. ALL about that 🙂 Hope that you have a great weekend girl!
xoxo Cailee
These cookies look incredible! I agree, chopped chocolate does wonders to baked goods, in place of chips! Double the chocolate for double the yum factor!
Chopped chocolate chunks all the way I say 😉
These cookies look amazing!! The texture looks perfect too 🙂
Thanks Sarah. I love a good soft fudgy cookie oozing with chocolate 😉
Oh my stars! They look soooo good! I never say to no cookies or cakes, but when chocolate is involved, I happily eat a few bars on their own. Since moving to Switzerland (where chocolate is EVERYWHERE), a good portion of our food allowance is spent on chocolate! Love the addition of sea salt to these cookies. P.S. I owe you an email … 🙂
I can only imagine how tempting it must be to be amongst all that amazing quality chocolate Thanh! Honestly, I don’t know how I could do without a little chocolate every day. A square of 70% cocoa chocolate and a cup of tea after dinner is one of my favourite parts of my day 😉
These look really yummy! Can’t wait to try making them!?
Thanks Lucy 🙂 I hope you enjoy them. I’ve made them so many times. They’re pretty addictive, especially warm, straight from the oven!
I love a double chocolate cookie, these look divine!
Thanks Laura. There’s no such thing as too much chocolate in my opinion 😉