Gluten-Free and Vegan Chocolate Chocolate Cookies

by Maggie on June 28, 2012

Bookmark and Share

My kids are addicted to these cookies! And I couldn’t be happier – they’re full of healthier ingredients and they’re nut-free!

This is my first cookie recipe using NuNaturals Stevia (alcohol-free). Let me tell you, I loved cutting back the sugar (even unrefined sugar is sugar) and adding some stevia. If you want to skip the stevia (it’s okay, it took me a long time to come around to stevia), add a tablespoon or two of maple syrup.

This recipe also uses my latest obsession – teff flour. I’ve never regretted using that flour! It’s high in minerals (calcium and iron) and protein. If you’re going to bake with gluten-free flours, this is one of the best ones to use.

These cookies make the perfect ice cream sandwich cookie – the ice cream combined with the wafer-like texture of the cookie. Match made in ice cream heaven. If you don’t have any ice cream on hand, a glass of cold almond milk would be perfect for dipping.

Gluten-Free and Vegan Chocolate Chocolate Cookies

½ cup coconut oil, room temperature
¼ cup coconut sugar
14 drops (1/4 teaspoon) NuNaturals Alcohol-Free Stevia
1 tablespoon ground chia combined with ½ cup water
2 teaspoons vanilla
1 tablespoon psyllium seed husks
1 cup Teff Flour
1/3 cup raw cacao (cocoa powder would work too)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
½ cup chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment.

Cream coconut oil, coconut sugar, and stevia in a large bowl until light and fluffy. Stir in ground chia and water mixture, vanilla, and psyllium seed husks. Combine until fully mixed in (coconut sugar won’t cream like regular white sugar).

In a small bowl, whisk the teff flour, cacao, baking soda, baking powder, and sea salt. Add dry ingredients to wet ingredients and stir until well combined. Stir in chocolate chips.

Using a tablespoon or a small ice cream scoop, place the dough on the cookie sheet and then press with the palm of your hand.

Bake for 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely. Store in an airtight container.

Yield: 12 cookies

Some dairy-free ice cream recipes that we love:

Strawberry Ice Cream
Vanilla Chocolate Chip Ice Cream

Cookies and Cream Ice Cream Cake

I have more plans for this cookie recipe so stay tuned!  Think Oreo cookies…