Name: Gluten Free Triple Chocolate Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1/2 cup vegan butter, softened; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 1/2 cup unsweetened applesauce; 1 tsp vanilla extract; 2 cups gluten free flour blend (290g)*; 1/3 cup cocoa powder; 1 tsp salt; 1/2 tsp baking soda; 1/2 cup chocolate chips; 1/2 cup white chocolate chips

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Perfect, fudgy triple chocolate cookies with two types of chocolate chips are a great treat. These cookies are full of chocolate goodness, make a lot and freeze well.

A note on some of the ingredients:

Vegan butter: My preferred vegan butter for baking is the Becel sticks. I use unsalted butter so that I can control the amount of salt in the baking. As a bonus it is also gluten free! Any solid vegan butter would work in this recipe. I would not use a vegan margarine as it would affect the spread on the cookie.

Unsweetened applesauce: Applesauce in this recipe helps bind the cookies together without the use of eggs. I prefer unsweetened applesauce as there is already a good amount of sugar in the cookies. I buy applesauce in snack containers and one container is 1/2 a cup. This way I don’t end up with an open, partially used jar of applesauce in the back of my fridge.

Gluten free flour blend: I use Bob’s Red Mill 1:1 Gluten Free Flour in this recipe (the blue bag). It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off. If the cookie dough feels too loose after all the ingredients have been added an additional tablespoon or two of flour can be added to firm up the dough.

Chocolate chips: For this recipe I used President’s Choice semi sweet chocolate chips which are accidentally vegan and gluten free. I also used Enjoy Life mini white chocolate chips. I have tried many white chocolate chips in the past and find that Enjoy Life hold their shape well in the cookies. If you can’t find white chocolate chips or don’t have any on hand simply double the amount of semi sweet chocolate chips. Double chocolate cookies are great too!

How the gluten free triple chocolate cookies are made:

the ingredients for gluten free triple chocolate cookies

If using a stand mixer, add the softened butter and sugars to the bowl and mix on medium low for 2 to 3 minutes, scraping the sides occasionally. Alternatively you can also mix everything together by hand, it will just take a little longer and more muscle.

Add in the applesauce and vanilla extract and mix until they are incorporated.

In a medium bowl weigh out the flour then add in the cocoa powder, baking soda and salt. Mix together and then slowly add the dry ingredients to the wet. When there are very few dry patches left, fold in the chocolate chips by hand.

gluten free triple chocolate cookie batter with chocolate and white chocolate chips

Cover the batter and refrigerate for 30 to 60 minutes. This helps give the cookies the fudgy texture and they hold their shape better in the oven.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the batter onto the baking sheets, leaving space between as the cookies will spread slightly.

gluten free triple chocolate cookie dough scooped onto a lined baking sheet

Bake the cookies for 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes before gently moving them to a cooling rack.

gluten free triple chocolate cookies freshly baked on a lined baking sheet

Store the cookies in an air tight container on the counter for up to 3 days or in the freezer for up to 3 months.

Enjoy!