Brace yourselves, because I have created an absolutely sinful cookie that you won’t believe is gluten free and vegan. In fact, it is free of 7 of the top 8 allergens. These death by chocolate cookies are so over the top and filled with chocolate flavor!
This recipe is inspired by a dessert I ate as a kid. My dad used to take me to an ice cream shop that had a dessert like a banana split called a death by chocolate. It had brownies, chocolate ice cream, hot fudge, chocolate sprinkles and who knows what else, but it was so good and chocolate-y. We would always share one, which is probably what launched my chocoholic lifestyle.
Why you'll love this cookie recipe
- It's easy to make and requires no chill time.
- It's made of common ingredients.
- The cookies are gluten free, dairy free, egg free and nut free.
- Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 flour for this recipe. You can use your favorite flour blend, but be sure it contains xanthan gum or a similar binder. It is especially important in this recipe since there are no eggs to hold things together.
- Cocoa Powder - The cocoa powder is essential for making a chocolate cookie base.
- Espresso Powder - This ingredient is optional, but if you have some on hand definitely add it in. Espresso powder adds a little something that really brings out the chocolate flavor.
- Baking Powder & Baking Soda - The leavening agents are important for keeping the cookies both soft and chewy.
- Salt - Don't be tempted to skip the salt - it adds complexity to the flavor and compliments the sweetness of the chocolate.
- Vegan Butter - I used Country Crock plant butter in this recipe, which does contain soy. If you can't have soy, I'd recommend Miyokos butter instead. If you're not dairy free, you can use regular butter in the same measure.
- Light Brown Sugar - Brown sugar provides a bit of rich caramel flavor in these cookies and also helps them stay soft after they cool.
- Granulated Sugar - White sugar helps the cookies spread during baking and gives a perfect chewy edge.
- Unsweetened Applesauce - The applesauce adds a little moisture that is lost from omitting eggs. Make sure it's unsweetened or you will alter the outcome of the cookies.
- Vanilla - Vanilla extract enhances the flavor of these cookies and sweetens the dark chocolate a bit.
- Dark Chocolate, Milk Chocolate Chips and White Chocolate Chips - You can't have death by chocolate cookies without loads of chocolate. Use your favorite allergy friendly chocolates here.
See the recipe card for full ingredient list with quantities.
Substitutions & Variations
- Not Dairy Free - If you're not dairy free or vegan, use regular butter in the same measure.
- No applesauce - you can use a single flax egg to keep the cookies vegan. If you're not vegan, feel free to use a single large egg in place of the applesauce.
- Nuttier - Add 1 cup of chopped nuts to take these cookies to the next level. Pecans or walnuts would be great!
- More chocolate - If you want a little crunch but are nut free, add 1 cup of cocoa nibs.
- Peanut butter and chocolate - Replace white chocolate chips with peanut butter chips for a match made in heaven.
How to make death by chocolate cookies
STEP 1: Combine the gluten free flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a small bowl. Sift or whisk well to combine and set aside.
STEP 2: Add the vegan butter, brown sugar and white sugar to a large mixing bowl. Beat on medium speed for 2-3 minutes until fluffy.
STEP 3: Add the applesauce and vanilla to the creamed butter and sugar. Beat for another minute until combined.
STEP 4: Turn the mixer to the lowest speed. Slowly add the dry ingredients to the dough. Stir until just combined.
STEP 5: Add the chopped dark chocolate, milk chocolate chips and white chocolate chips to the chocolate cookie dough. Stir together until evenly distributed.
STEP 6: Scoop the cookie dough into ¼ cupfuls and place them on a lined baking sheet spaced 3 inches apart.
Place a few extra chips on top of the cookies before baking to get those picture perfect cookies!
Store leftover cookies in an airtight container at room temperature for up to 3 days.
More cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Death by Chocolate Cookies
- 1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- 6 Tablespoons Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Espresso Powder optional
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ Cup Vegan Butter
- ¾ Cup Light Brown Sugar packed
- ¼ Cup Sugar
- 3 Tablespoon Unsweetened Applesauce
- 1 teaspoon Vanilla
- 4 ounces Dark Chocolate roughly chopped
- ⅓ Cup Vegan Milk Chocolate Chips
- ⅓ Cup Dairy Free White Chocolate Chips
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl, combine gluten free flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Stir together and set aside.1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend, 6 Tablespoons Cocoa Powder, 1 teaspoon Baking Powder, ½ teaspoon Espresso Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- Add the sugar, brown sugar and vegan butter to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until well combined. Scrape down bowl.½ Cup Vegan Butter, ¾ Cup Light Brown Sugar, ¼ Cup Sugar
- Add the applesauce and vanilla. Mix another 60 seconds.3 Tablespoon Unsweetened Applesauce, 1 teaspoon Vanilla
- Turn the mixer to low speed and add the flour mixture. Stir until just combined.
- Add the chopped dark chocolate, milk chocolate chips and white chocolate chips. Stir together until evenly distributed.4 ounces Dark Chocolate, ⅓ Cup Vegan Milk Chocolate Chips, ⅓ Cup Dairy Free White Chocolate Chips
- Scoop into ¼ C cupfuls and place on prepared sheets spaced 3 inches apart (I can fit 6 on a large baking sheet). Bake in preheated oven for 12 minutes until edges are set. Remove from oven and cool on rack for at least 15 minutes. Remove to wire rack to cool completely.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.