Dark Chocolate Chunk Cookies (GF + Vegan)

Ingredients

  • 1/2 cup (120ml) vegan butter (softened to room temp; or use coconut oil for a slightly different texture/flavour)
  • 1/2 cup (100g) organic cane sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp warm water, mixed and set aside 5 min to gel)
  • 1 tsp pure vanilla extract
  • 1 cup (125g) gluten-free all-purpose flour blend (with xanthan gum; or use regular AP flour if gluten isn’t a concern)
  • 1 tsp baking soda
  • 1/4 tsp salt 
  • 1-2 tbsp (30ml) milk (dairy, almond, oat, or soy)
  • 1 1/4 cups (225g) Darkness or Vanilla Sea Salt chocolate chunks

Directions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, cream together vegan butter, cane sugar, and coconut/brown sugar until smooth and fluffy.
  3. Stir in the flax egg and vanilla extract until incorporated.
  4. In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
  5. Gradually add dry ingredients to wet, mixing until just combined. The dough will be thick.
  6. Stir in milk slowly just until dough loosens slightly, then fold in chocolate chunks.
  7. Using an ice cream scoop or a spoon, scoop dough (about 2 tbsp per cookie) onto prepared baking sheet, leaving space between each.
  8. Optionally press a few extra chocolate chunks on top or springle flaked/coarse sea salt. 
  9. Bake 9–11 minutes, until edges are set but the centers still look slightly soft.
  10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.


Notes & Options

  • Gluten-Free Tip: Use a well-balanced GF flour blend (like Bob’s Red Mill 1:1 or King Arthur). Avoid single flours like rice flour, which may make them gritty.

  • Add ins: try different or a blend of add-ins like ChocoSol's cacao nibs or deliciously rich pumpkin seeds for added texture and nutrition! 

  • Feeling adventurous? Try making these with a spicy Five Chili Bullet or super-dark 99% chocolate chunks!
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