Gluten-free decadent double choc vegan cookies

Chocoholics will love the combination of crisp fudgy cookie dough studded with molten pools of gooey chocolate chunks for double the decadence. These taste like a brownie in cookie form, and nobody would ever guess they are vegan and gluten free.

Decadent double choc cookies. Credit: Plum / Ben Dearnley

• makes

  12

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 50 g (¼ cup) coconut oil
• 2 tbsp plain Greek coconut yoghurt (or plain Greek yoghurt)
• 115 g (½ cup) caster sugar
• 60 g (⅓ cup, lightly packed) brown sugar
• 1 tsp vanilla extract
• 2 tsp instant coffee, dissolved in ½ tsp hot water
• 130 g (1 cup) gluten-free plain flour
• 35 g (⅓ cup) Dutch-process cocoa powder
• ¾ tsp bicarbonate of soda
• pinch of sea salt flakes
• 100 g gluten-free, vegan dark chocolate (70% cocoa), roughly chopped

Instructions

1. Preheat the oven to 170°C fan-forced (or non-fan-forced equivalent). Line a large baking tray with baking paper.
2. Place the coconut oil, yoghurt, both sugars, vanilla and coffee in a mixing bowl and mix to combine. Add the flour, cocoa, bicarb soda and salt and mix until just combined to form a shiny, pliable dough. Fold half the chocolate into the dough.
3. Roll the dough into 12 balls and place on the tray, allowing space for the cookies to spread. Sprinkle the remaining chocolate over the dough balls and gently press down on the top to flatten. Bake the cookies for 12–14 minutes, depending on your preferred level of crispiness – less baking equals soft and fudgy, longer baking equals crispy.
4. Allow the cookies to cool on the tray for a few minutes, then transfer to a wire rack. Enjoy while the cookies are warm and the chocolate is still gooey. Alternatively, store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
   

Note

Coconut yoghurt works wonders in the absence of egg to make the vegan dough soft and pliable and coffee enhances the flavour of the chocolate.

This recipe is an edited extract from Gluten Free Express by Helen Tzouganatos (Plum, RRP $44.99). Photography by Ben Dearnley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.