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Double Dark Chocolate Chip Cookies (Vegan, Gluten-free)

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 2 -3 Dozen
Author: Angela Marinelli, M.S., M.Ed.


  • 1/2 cup Earth Balance I use soy-free
  • 1/4 cup non hydrogenated shortening
  • 2/3 cup palm sugar
  • 2 TBS plus 2 tsp unsweetened applesauce
  • 1 TBS vanilla
  • 2/3 cup raw cacoa powder
  • 1/2 cup AP gluten-free flour blend or AP Paleo blend (for grain-free option)
  • 1 tsp espresso powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp hot water
  • 6-8 TBS allergy-free dark chocolate morsels or Paleo Chunks



  • Preheat oven to 350F.
  • Line baking sheets with parchment or silicone mats.


  • With a mixer beat Earth Balance, shortening, and palm sugar until blended, about 30-60 seconds. Add applesauce and vanilla. Beat until blended, about 30 seconds.
  • Add dry ingredients. Beat on lowest speed. Beat in hot water on lowest speed. Fold in chips.


  • Scoop batter onto lined baking sheets. I use a 1-2 tsp size scoop. Leave 1" between cookies. Gently pat down.
  • Bake for 8-9 minutes or until just set. Remove from oven and let set on pan for a couple minutes. Transfer to cooling rack. Let completely cool before storing.


  • Store in an airtight container for up to 1 week, or freeze for up to 3 months.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017