Giant Double Chocolate Cookies (Gluten Free, Vegan)

  • Author: Dietitian Debbie
  • Prep Time: 5 Min
  • Cook Time: 22 Min
  • Total Time: 27 minutes
  • Yield: 2 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Gluten free, dairy free, grain free
  • Diet: Vegan


These giant double chocolate cookies take no time to whip up and taste like a fudge-like brownie but in cookie form. Simple ingredients mean these are vegan, gluten free, and dairy free.  


  • 1 tablespoon ground flax seed
  • 3 tablespoons warm water
  • 1/3 cup almond flour
  • 1/3 cup almond butter
  • 1/4 cup maple syrup
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup vegan chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat mat.
  2. Add ground flax seed and water to a medium size mixing bowl. Set aside for 2-3 minutes until gel forms. 
  3. Add the almond flour, almond butter, maple syrup, cocoa powder, baking soda, and salt to the flax egg. Mix well with a wooden spoon. (Dough will be wet/soft.)
  4. Stir in the vegan chocolate chips. 
  5. Divide dough into two and spread onto baking sheet. Bake for 22-24 minutes or until top is cracked and no longer looks wet. 
  6. Allow to cook completely on baking sheet to allow them to firm up before eating or transferring to a container to store. 


Don’t want to make giant cookies? You can also make 6 small cookies from this batter, but reduce the bake time to 10-12 minutes. The smaller cookies are softer than the giant ones, but just as tasty. Make sure to allow them to cool completely on the baking sheet for best results. 


  • Serving Size: 1/2 Cookie
  • Calories: 311 kcal
  • Sugar: 21 g
  • Sodium: 225 g
  • Fat: 17.5 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 14.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4.5 g
  • Protein: 7.5 g
  • Cholesterol: 0 mg