Craving a sweet treat that’s both nostalgic and wholesome? These gluten-free vegan chocolate cookies are a delicious homemade version of Argentina’s beloved Chocolinas. Perfect for anyone looking for gluten free, dairy free, and egg free chocolate cookies, this recipe brings the comforting taste of childhood with a plant-based twist.
Whether you’re already a fan of the iconic chocotorta or discovering these chocolate cookies for the first time, you’re going to love this simple, allergen-friendly recipe.
Why You'll Love These Cookies
Perfect for Chocotorta: Use these cookies as a base for your own vegan and gluten free chocotorta (recipe coming soon!).
Allergen-Friendly: These are gluten free, dairy free, and egg free chocolate cookies—ideal for many diets.
Nostalgic Flavor: Inspired by Chocolinas, a classic Argentine cookie used in chocotorta.
Simple Ingredients: No fancy tools or hard-to-find ingredients—just wholesome pantry staples.
If you're into gluten free and vegan desserts, you might also enjoy my vegan chocolate lava cake – they're rich, easy to make, and perfect for chocolate lovers.
What You'll Need to make these Gluten free vegan chocolate cookies
Water: Just a bit is needed to bring the dough together.
Gluten-Free Oat Flour: Make your own by blending rolled oats, or use store-bought. Be sure the oats are certified gluten free to avoid cross-contamination.
Almond Flour: You can buy it or grind raw almonds in a food processor for a finer texture.
Unsweetened Cacao Powder: Use high-quality pure cacao for the richest chocolate flavor.
Agave Syrup: Acts as the sweetener and binder. You can also use maple syrup, rice syrup, or date syrup.
How to Make Gluten-Free Vegan Chocolate Cookies
Step-by-Step Instructions
- Make the Flours
If using rolled oats, blend them into a fine flour. Do the same for almonds if making almond flour at home. - Mix Dry Ingredients
In a bowl, combine oat flour, almond flour, and cacao powder. - Add Wet Ingredients
Stir in agave syrup and water until a dough forms. Use your hands if needed to fully bring it together. - Chill the Dough
Wrap or cover the dough and let it rest in the refrigerator for 20 minutes. This step makes it easier to roll and cut. - Preheat the Oven
Set the oven to 180ºC / 355ºF. - Roll and Cut
Roll the dough between two sheets of parchment paper. Use a cookie cutter of your choice—hearts, rectangles, or classic Chocolina shapes. - Bake
Place the cookies on a lined baking tray and bake for 15–20 minutes until they’re firm and slightly crisp. - Cool
Let the cookies cool completely before removing them from the tray.
Storage
Store your gluten-free vegan chocolate cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 1 month. Let them thaw at room temperature before serving.
If you prefer, you can also freeze the raw dough. Wrap it tightly in plastic or place it in a sealed container and freeze for up to 1 month. Thaw in the refrigerator before rolling and baking.
Time-Saving Tip
No time to chill the dough?
Skip the 20-minute rest by reducing the water. Start with 1 tablespoon and knead the dough by hand. Add up to ½ tablespoon more only if needed. This shortcut will give you a dough that’s easier to work with immediately.
Frequently Asked Questions
I haven’t tested it, but buckwheat flour might work as a substitute. The flavor and texture will vary.
Use a silicone baking mat if available. Otherwise, form dough balls, flatten them with your hands, and lightly grease the baking tray with coconut oil to prevent sticking. The cookies will be more rustic but just as delicious.
Yes, the dough freezes well. Wrap it tightly and freeze for up to 1 month. Thaw in the fridge before rolling and baking.
Gluten free vegan chocolate cookies
Ingredients
- ½ cup gluten free oat flour
- ½ cup almond flour
- 2 tablespoon cacao powder
- 3 tablespoon agave
- 2 tablespoon water
Instructions
- Make the Flours: if using rolled oats, blend them into a fine flour. Do the same for almonds if making almond flour at home.
- Mix Dry Ingredients: In a bowl, combine oat flour, almond flour, and cacao powder.
- Add Wet Ingredients: Stir in agave syrup and water until a dough forms. Use your hands if needed to fully bring it together.
- Chill the Dough: Wrap or cover the dough and let it rest in the refrigerator for 20 minutes. This step makes it easier to roll and cut.
- Preheat the Oven: Set the oven to 180ºC / 355ºF.
- Roll and Cut: Roll the dough between two sheets of parchment paper. Use a cookie cutter of your choice—hearts, rectangles, or classic Chocolina shapes.
- Bake: Place the cookies on a lined baking tray and bake for 15–20 minutes until they’re firm and slightly crisp.
- Cool: Let the cookies cool completely before removing them from the tray.
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