Meet these delicious Gluten-Free Chocolate Cookies — rich, fudgy brownie-style cookies that are gluten free, vegan and free of refined sugar. They’re eggless, made with just six ingredients, and take about 20 minutes from start to finish. Simple, comforting and perfect for sharing.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make
- Storage
- Recipe FAQs
- Recipe card
Why this recipe works
These chocolate cookies deliver deep chocolate flavour and a fudgy texture without eggs, dairy or gluten. The recipe relies on a small number of pantry-friendly ingredients that work together: a nutty gluten-free flour, cacao for intensity, melted plant-based butter for richness and maple syrup for natural sweetness. A little baking powder helps them lift and spread into irresistible chunky cookies.
They’re quick to prepare — just mix, fold in the chocolate, shape and bake — so they’re ideal when you want a fast bake that still impresses. Because the cookies are vegan and gluten free, they’re an inclusive treat for gatherings and holiday parties.
If you want children to help, this is a great hands-on recipe: measuring, mixing and pressing chocolate chunks on top are fun, simple tasks for little helpers. The cookies will be soft and slightly gooey straight from the oven but set as they cool.
Ingredients to make Gluten Free Chocolate Cookies
- Buckwheat flour – lends a pleasant, nutty flavour that pairs well with chocolate.
- Cacao powder – provides rich, deep chocolate flavour; cocoa can be used if preferred.
- Baking powder – gives a light lift so the cookies aren’t dense.
- Vegan butter – melted to bind and add richness; regular butter works if not following a vegan diet.
- Maple syrup – a natural liquid sweetener that adds moisture and caramel-like notes.
- Vegan chocolate – chopped into chips and chunks for melty pockets and attractive tops.
Quantities and the full recipe are provided in the recipe card below.
Substitutions
- Flour: Any plain gluten-free flour blend can replace buckwheat flour. If you don’t need the recipe to be gluten free, use plain all-purpose flour.
- Cacao: Cocoa powder is a fine substitute and is typically a touch sweeter.
- Butter: Regular dairy butter can be used instead of vegan butter. For a lower-fat twist, try replacing half the butter with mashed banana (results vary).
- Maple syrup: Use honey or agave if preferred (note: honey is not vegan).
- Chocolate: Swap in white chocolate chips or peanut butter chips to change the flavour profile.
Variations
- Triple chocolate: Add another type of chip — white chocolate or peanut butter chips — to create a triple-chocolate cookie.
- Decorative: Top each cookie with sprinkles, chopped nuts or sea salt to suit holidays or personal taste.
- Kid-friendly: Let children press sprinkles or small candies into the tops once baked for fun, festive treats.
For a softer, fudgier result, shape cookies slightly larger and bake for the lower end of the suggested time; for crisper edges, bake a minute or two longer.
How to make Gluten Free Chocolate Cookies
Step 1: Preheat the oven to 180°C (350°F). In a large bowl, whisk together the dry ingredients until even. Stir in the melted vegan butter and maple syrup until a soft dough forms.
Step 2: Chop half of the chocolate into small chips and fold them through the dough. Reserve larger chunks to press on top of each cookie before baking.
Step 3: Shape the dough into large cookie rounds and place them on a lined baking tray. Press a reserved chocolate chunk into the center of each cookie. Bake for about 12 minutes.
Step 4: Remove the cookies from the oven. They will look soft and slightly gooey; allow them to cool for about three minutes on the tray so they set but remain tender inside.
Hint: A gooey center straight from the oven is normal. The cookies continue to firm as they cool, resulting in a fudgy interior and slightly crisp edges.
Leftovers
Store cookies in an airtight container at room temperature for 2–3 days. For longer storage, place them in the freezer in a sealed container or bag for up to two months. Thaw at room temperature before serving.
Recipe FAQs
This cookie dough is a great base for holiday variations. For Christmas, top with a dusting of powdered sugar or festive sprinkles. For Valentine’s Day, press heart-shaped chocolate pieces on top. For Halloween, add orange-coloured sprinkles or small candy eyes. Small decorative changes make the same tasty dough feel seasonal.
Use vegan butter and dairy-free chocolate, and choose plant milk for any recipe that calls for milk. These swaps preserve texture and flavor while removing dairy.
It depends on the desired texture and flavour. Buckwheat flour gives a nutty note and works well here. Almond flour yields a tender, slightly crumbly cookie; oat flour produces a milder taste. Use what you prefer or what you have on hand.
Absolutely. With the right combination of ingredients — good-quality cacao, the right gluten-free flour and proper fat — gluten-free cookies can be every bit as satisfying as traditional versions.
Yes. This recipe is intentionally simple: combine dry ingredients, add melted butter and syrup, fold in chocolate, shape and bake. It’s quick and beginner-friendly.
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Gluten Free Chocolate Cookies
James Wythe
5 minutes
12 minutes
3 minutes
20 minutes
5 Cookies
Equipment
- Baking tray
- Mixing bowl
- Baking parchment or reusable liner
- Chopping board
- Sharp knife
Ingredients
- 150 g Buckwheat flour (about 1 cup)
- 25 g Cacao powder (about 1/4 cup)
- 1 tsp Baking powder
- 100 g Vegan butter, melted
- 4 tbsp Maple syrup
- 50 g Vegan chocolate, chopped (half chopped into chips, half kept in chunks for topping)
Instructions
- Preheat the oven to 180°C (350°F). In a large mixing bowl, combine the buckwheat flour, cacao powder and baking powder.
- Add the melted vegan butter and maple syrup, mixing until a cohesive dough forms.
- Chop half of the chocolate into small chips and fold them into the dough. Reserve the remaining chocolate in larger chunks for topping.
- Shape the dough into large cookie rounds and place them on a lined baking tray. Press a reserved chocolate chunk into the top of each cookie.
- Bake at 180°C for approximately 12 minutes. Remove from the oven and allow cookies to cool on the tray for about 3 minutes before transferring to a rack to finish setting.
Notes
Step-by-step photos: Refer to the images above for visual guidance through the process.
Substitutions & variations: See the substitutions and variations section in the post for ideas to tailor flavour and texture.
To store: Keep in an airtight container at room temperature for 2–3 days.
To freeze: Freeze in an airtight container or bag for up to 2 months. Thaw at room temperature.
Tip: Adjust baking time by a minute or two to achieve your preferred balance of gooey centre and crisp edges.
Nutrition
