Continuing with this week’s theme of baking without eggs and all-purpose flour! These gluten-free, vegan Triple Chocolate Brownie Cookies are the perfect cookie/brownie hybrid. Slightly crisp on the outside, but super fudgey on the inside and studded with three different types of chocolate. They’re basically a chocolate lover’s dream!
These chocolate almond flour cookies come together super fast and are a great recipe to make with the kiddos. All you really need to make them is one bowl and whisk or spatula. The one trick to them is making sure you let the dough rest for 5 minutes after mixing the wet and dry ingredients together. This gives the dough time to fully hydrate and thicken up a bit.
I know certain ingredients are harder to find these days and trips to the grocery store aren’t the most enjoyable (which is a bummer cause I LOVE going to the grocery store….it’s like my happy place….seriously). So if you don’t have arrowroot flour, feel free to substitute cornstarch or tapioca starch. The only starch you couldn’t use is potato, because it’s way more absorbent than arrowroot and will throw the recipe off. The espresso powder is optional, but really helps to enhance the chocolate flavor. So if you have some, I highly suggest using it!
As far as mix-ins, use whatever chocolate you have on hand! My favorite combo is dark, milk, and white chocolate. But if you want to keep the recipe completely refined sugar free nix the white chocolate and just use different percentages of dark and milk chocolate. Raaka makes some particularly great chocolates that don’t use refined sugar – including an oat milk one that I really love. Also, to keep the recipe vegan make sure you’re using vegan white and milk chocolate.
These Triple Chocolate Brownie Cookies are made with wholesome ingredients, so you can feel good about making a big batch and snacking on them throughout the week. They definitely brought a bit of joy into my kitchen this week and I hope they do the same for yours! And if you’re looking for more egg-free and all-purpose flour free recipes – don’t forget to check out my Tips for Baking Without Flour and Eggs!
Triple Chocolate Brownie Cookies (gluten-free, vegan, and refined sugar free)
A fudgey chocolate almond flour cookie loaded with three different types of chocolate.
- Prep Time: 10 mins
- Cook Time: 11 mins
- Total Time: 21 minutes
- Yield: 10 cookies
• 1 ½ cups almond flour
• ⅓ cup unsweetened cocoa powder
• ¼ cup arrowroot flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• ¼ teaspoon espresso powder (optional)
• 3 tablespoons pure maple syrup
• ½ cup melted coconut oil
• 1 tablespoon almond milk or other non-dairy milk
• 1 teaspoon vanilla extract
• 3 oz (about ⅓ cup) coarsely chopped chocolate (I like to use a mix of dark, milk, and white chocolate)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the almond flour, cocoa powder, arrowroot flour, kosher salt, baking soda, and espresso powder.
Add in the melted coconut oil, maple syrup, almond milk, and vanilla extract and stir until everything comes together. Let the dough rest for at least 5 minutes to allow it to fully hydrate. It will be a little loose at first, but will thicken up after it sits for a bit. Then stir in the coarsely chopped chocolate.
Take roughly 2 tablespoons worth of the dough and roll into a ball. Then place it on your lined baking sheet and gently flatten into a disc shape. Repeat this process with the remaining dough.
Bake for 10 – 12 minutes or until the cookies look just set. Place the baking sheet on a wire rack and let the cookies cool for at least 10 minutes.
Keywords: gluten-free, vegan, refined sugar free, egg free, dairy free