Double Chocolate Chip Cookies (Vegan, Gluten Free, Nut Free)

Double Chocolate Chip Cookies Vegan Gluten Free From My Bowl

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4.8 from 11 reviews

These Double Chocolate Chip Cookies are Vegan, Gluten Free, and Nut Free, so everyone can enjoy them, whether it be an afternoon snack or evening dessert.


  • 2 tbsp Ground Flax Seed + 6 tbsp Water
  • 3/4 cup Enjoy Life Foods Gluten-Free All Purpose Flour
  • 1/4 cup Cacao Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt, see notes
  • 1 cup Enjoy Life Foods Mini Chocolate Chips, divided
  • 1/4 cup Plant Based Milk (Hemp, Oat, Soy, etc.)
  • 1/3 cup Sunflower Seed Butter
  • 1 tsp Vanilla Extract


  1. Preaheat your oven to 350F. In a small bowl, combine the Ground Flax with 6 tbsp of Water and stir well. Let sit for 5-10 minutes.
  2. In the meantime, combine the Flour, Cacao Powder, Baking Powder, and Salt together in a large bowl. Stir well.
  3. Using a double boiler, melt 1/2 cup of the Mini Chocolate Chips. Add this to a medium bowl, then mix in the Sunflower Butter until evenly incorporated.
  4. Next, add in the Plant Milk, Flax Egg, and Vanilla Extract to the bowl. Stir well. (Note: it is important to mix the melted chocolate with room temperature ingredients first, so it does not solidify)
  5. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Fold the remaining 1/2 cup of Chocolate Chips into the batter.
  6. Using a 1 tbsp measure, scoop out portions of the cookie dough, and form into round shapes – these cookies will not expand much in the oven. Place on a lined baking tray, then bake for 12-14 minutes.
  7. Let cool completely before storing in an airtight container at room temperature, where they will last for 5 – 7 days.


Flax Seed may be substituted with Ground Chia Seeds.

I have not tested this recipe with any other flours other than this one by Enjoy Life Foods, but I imagine any other GF flour blend would do. I would not recommend using solely Oat Flour for this recipe.

* The Sunflower Butter I purchased already had Salt in it, hence why I reduced the Salt in this recipe to only 1/4 tsp. If yours is unsalted, I would recommend using 1/2 tsp Salt instead!