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Double Dark Chocolate Chip Cookies (Gluten Free and Vegan)

This Double Dark Chocolate Chip Cookies recipe is really more of a public service announcement than a recipe post. I’m not a food blogger by any stretch, but when I find a recipe this good, I feel it would be selfish not to share it with the world. The fact that they’re gluten free and vegan means I know they will make someone’s day.

Back to school means getting organized about everything, not the least of which is lunch-packing and after-school-snacking. When my kids get home from school they turn into ravenous vultures. It’s like they haven’t eaten anything all day. Never mind the lunch and snack they already had at school. I think their after-school snacks might contain more calories than their actual meals!

It’s always a challenge finding something I can keep on hand that everyone loves, but these cookies make everyone happy, including me!

Double Dark Chocolate Chip Cookies

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Eating Well with Food Allergies

We’ve gone through a lot of food allergies in my family, the stories of which would thoroughly fill another blog, but they’re boring even to me by now. Suffice to say, I love a good cookie recipe that fits all of our food restrictions, and this one does that while including two types of dark chocolate as well. That practically makes it healthy, amiright?

Dark chocolate cookies on a plate with a glass of milk in the background

Speaking of food allergies, I have to give a shout out to Linda Coss, the author of one of my favorite allergy friendly cookbooks, What’s to Eat? Her recipes got me through some hard times as we learned to cope with our kids’ allergies, and I use her egg replacer formula in almost all my baked goods these days. It’s the best way to replace eggs, and doesn’t require any fancy ingredients, just oil, water and baking powder. This recipe is the result of my combining and adapting a couple of different recipes of hers. Thanks Linda!

I also want to mention my friend Brianna of Flippin’ Delicious. If you’re looking for amazing gluten-free and allergy-friendly recipes, start with her!

Double Dark Chocolate Chip Cookies

Now, onto the cookies! Before we get to the recipe, let me add a few notes…

These cookies are bursting with extra chocolatey goodness. If you’re not into deep dark chocolate, you could substitute regular cocoa for the Hershey’s Special Dark cocoa. But really, don’t. It’s so good!

Adding chocolate chips to my double dark chocolate cookie mix.

If you’re having a hard time finding truly dairy free chocolate chips, my favorites are Trader Joe’s, Costco’s Kirtland brand, and Enjoy Life Brand, in that order. If you don’t need to be strictly dairy free, you can use any kind of semi-sweet chocolate chips. Or even switch things up with white chocolate.

Egg Replacer mixture of oil, water, and baking powder

One last note about this recipe. The egg is replaced with a mixture of oil, water and baking powder. If you’d rather use an actual egg that’s totally fine. Or if you want to experiment with other egg replacers such as Ener-G or a flax egg, keep in mind this recipe is for replacing one egg.

Double Dark Chocolate Chip Cookies (Gluten Free)

Double Dark Chocolate Chip Cookies (Gluten Free)

Yield: 2 Dozen
Prep Time: 10 minutes
Cook Time: 9 minutes
Additional Time: 5 minutes
Total Time: 24 minutes

The amount of dark chocolate in these cookies will blow your mind. So chocolatey and melty, you won't believe they're gluten free and vegan!



  1. Preheat oven to 350 F. Or 325 F for convection oven.
  2. In a large bowl, cream margarine and both sugars.
  3. In a small bowl, mix together the egg replacer: 1 1/2 Tablespoon oil, 1 1/2 Tablespoon water, and 1 teaspoon baking powder. Pour into the margarine and sugar mixture.
  4. Add vanilla. Mix well.
  5. Add flour, cocoa, and the rest of the baking powder. Mix well.
  6. Add chocolate chips and fold in gently.
  7. Drop by tablespoon-fulls onto a cookie sheet lined with foil and bake for 9 minutes.
  8. Allow to cool for about 5 minutes before removing.


This recipe can easily be made with regular wheat flour (same amount). You can also use butter instead of dairy-free margarine, and an egg instead of the egg replacement mixture of oil, water and baking powder if you don't need a vegan recipe.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 6gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 43mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 1g

I hope these cookies brighten your day as much as they do ours!


Creating a color-filled life. Conquering my little world one DIY project at a time. With lots of coffee and chocolate. Albuquerque NM. Pinterest ~ Instagram ~ Facebook

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