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    Home » Cookies

    Gluten Free, Vegan Death by Chocolate Cookies

    Published: Feb 22, 2019 · Modified: Oct 9, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

    Jump to Recipe Print Recipe

    Thanks to the introductions of Bob’s Red Mill egg replacer, I have created an absolutely sinful cookie that you won’t believe is gluten free and vegan. In fact, it is already free of 7 of the top 8 allergens. With the substitution of shortening for the coconut oil, it will be free of all 8.

    death by chocolate cookies

    Gluten Free Vegan Death by Chocolate Cookies

    These cookies are sinfully packed with chocolate. You'll never believe they're gluten free and vegan.
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 14 cookies

    Ingredients

    • 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
    • ½ Cup Cocoa Powder
    • 2 Tablespoon Espresso Powder
    • 1 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ½ teaspoon Salt
    • 2 Tablespoon Bob’s Red Mill Egg Replacer
    • ¼ Cup Water
    • ¾ Cup Light Brown Sugar packed
    • ¼ Cup Sugar
    • ⅓ Cup Olive Oil
    • 3 Tablespoon Coconut Oil
    • 1 teaspoon Vanilla
    • 1 Cup Cocoa Nibs
    • 6 ounces Good Quality Chocolate roughly chopped

    Instructions

    • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
    • In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Stir together and set aside.
    • In a small bowl, combine the water and egg replacer. Stir well and then let sit to thicken.
    • In the meantime, add the sugars and oils to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until well combined. Scrape down bowl. Add the vanilla and egg replacer. Mix another 60 seconds. Turn the mixer to low speed and add the flour mixture. Stir until just combined. Add in the cocoa nibs and chopped chocolate. Fold together.
    • Scoop into ¼ C cupfuls and place on prepared sheets spaced 3 inches apart (I can fit 6 on a large baking sheet). Flatten the cookies until the are about ½” thick. If they crumble apart, just mash them back together with your hands. Bake in preheated oven for 10-11 minutes until edges are set. Remove from oven and cool on rack for at least 5 minutes. Remove to wire rack to cool completely.
    • Store in an airtight container.
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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