Death by Chocolate Cookies

Brace yourselves, because I have created an absolutely sinful cookie that you won’t believe is gluten free and vegan. Chocolate lovers will adore these death by chocolate cookies! They are so over the top and filled with chocolate flavor.  It's the perfect cookie to cure a serious chocolate craving.  

This recipe is inspired by a decadent 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 total chocolate overload.  We would always share one, which is probably what launched my chocoholic lifestyle.  

If you're looking for more delicious double chocolate cookies, check out these copycat Thin Mint cookies, these awesome gluten free Fudge Rounds, or my favorite small batch double chocolate chip cookies.

Why you'll love this death by chocolate cookie recipe

• QUICK & EASY - It's easy to make and requires no chill time.
• SIMPLE INGREDIENTS - Common ingredients make the softest, chewy chocolate cookies.
• ALLERGEN FRIENDLY - This recipe is gluten free, dairy free, egg free and nut free as written.

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 Extract - 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 - three kinds of chocolate chips in fact.  I've used chopped dark chocolate but you can replace that with dark chocolate chips or semisweet chips if you prefer.  Use your favorite allergen friendly chocolate.  

See the recipe card at the bottom of the post for the full recipe with measurements.

How to make death by chocolate cookies

These easy rich chocolate cookies are sure to cure your chocolate craving.  Before you begin mixing, be sure to line two baking sheets with parchment paper.

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 with a rubber spatula until the chocolate chips are evenly distributed.

STEP 6: Scoop the cookie dough into ¼ cupfuls and place the cookie dough balls on the prepared baking sheets, spaced 3 inches apart.  

Storage

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