Death by Chocolate Cookies

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.

If you're looking for more delicious vegan cookies, check out these copycat Thin Mint cookies or my son's favorite carrot cake whoopie pies.

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.

Ingredient Notes

• 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.

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.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days.