Double Chocolate Stout Cookies – this is one for chocolate lovers! These vegan double chocolate cookies are sweet, suuuuper chocolatey and rich, with a hint of vanilla thanks to First Chop’s POD Vanilla Stout. Made with gluten free pantry staples, this chocolate cookie recipe is great to make with what you have on hand! 3.5g net carbs each – low carb & keto friendly!
Mostly locked in the house, the weather has been absolutely beautiful this week (apart from the hail yesterday, ha!)! I have been taking advantage of my one-hour-permitted-per-day outdoors to exercise, but it’s never long enough on an almost-warm, spring day.
On to the COOKIES! Man, I’ve been on a cookie-a-thon for the last couple of weeks – hence the need to get out and exercise every day. I made those amazing Paleo Chocolate Chip Cookies the other day (YUM) and adapted that recipe not only for these Double Chocolate Stout Cookies, but also a plain ol’ Peanut Butter Cookie recipe which needs a little more tweaking so stay tuned!
Anyway, let me tell you why I love these cookies:
- They’re easy to make! Whip it all together, pop them on a baking tray, bake them on low for about 30 minutes, DONE!
- They taste SO chocolatey! Hi, I’m Bethany and I’m a chocoholic who can’t eat most chocolate. These hit the spot.
- They don’t fall apart! A lot of times with gluten free baking, I find the end result is a bit crumbly. Not these babies!
- They’re made with pantry staples! If you’re home and into gluten free baking most, if not all, of these ingredients you will have on hand. I love not having to leave the house when I want cookies.
- Your house will smell amazing! Probably one of the best reasons to make cookies anyway!
- The First Chop POD Vanilla Stout – it adds a really tasty hint of vanilla to these cookies which means you can skip adding vanilla essence.
How to make these Vegan Double Chocolate Cookies
- Mix all of your dry ingredients together.
- Melt coconut oil (if needed).
- Add flax meal and coconut oil to the dry ingredients. Mix well.
- Add First Chop’s POD Vanilla Stout. Mix.
- Add chocolate chips and mix.
- Make 2-3 inch balls with the cookie dough.
- Place on parchment lined baking try.
- Press down lightly on the cookies so that they’re a little flatter. They will expand a bit but you don’t want them to be too thick in the middle or they won’t cook properly.
- Bake at 160 degrees for 30-35 minutes, or until the edges start to look darker.
- IMPORTANT: Allow to cool completely before lifting them off of the parchment paper. They will be super soft at first – allowing them to cool will help them hold together perfectly.
Jazz it up!
- Try different chocolates! I like white, milk or dark chocolate chips – dairy free, of course. You can also cut up a chocolate bar into chunks. Chocolate orange would be ridiculously good.
- Add in some nuts! Nuts like walnuts, almonds, macadamia nuts and peanuts are great in these cookies!
- No stout on hand? You could switch it for 100ml of dairy free milk…but it won’t taste as good!
FAQ’s for these gluten free vegan double chocolate cookies
Where can I find almond flour?
I buy mine on Amazon, I’ve also in the past bought ground almonds from normal grocery stores, but they tend to only be available in 200-250g bags.
Can I use another beer?
For this particular recipe I recommend using First Chop’s POD Vanilla Stout (which you can buy online here) due to it’s complex flavors adding wonderful layers for your palette to enjoy, but if it’s not available in your country, another stout would work well, or you can switch 1:1 it for dairy free milk, like vanilla almond milk.
These cookies are too soft!
Remember to let them cool completely before moving them off of the parchment paper! I found that they’re even better the next day…but they may not last that long!
How do I store these gluten free cookies?
Store at room temperature in an airtight container. Consume within 3 days.
More recipes you will love:
- THE BEST PALEO CHOCOLATE CHIP COOKIES
- GLUTEN FREE STOUT BEEF STEW
- LAYERED PALEO VEGAN CUPCAKES
- PUMPKIN SPICE CHEESECAKE BITES
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Vegan Double Chocolate Stout Cookies
Equipment
- mixing bowl
- measuring spoons
- scale
- baking tray
- parchment paper
- oven
Ingredients
Dry Ingredients
- 200 g almond flour or ground almonds 2 cups
- 90 g cocoa powder 1/2 cup
- 95 g stevia 1/2 cup
- 1.5 teaspoons baking powder
- 1 teaspoon bicarbonate soda
- 1/2 tsp salt
Wet Ingredients
- 2 tbsp flax meal
- 5 tbsp warm water
- 90 g coconut oil 1/2 cup
- 100 ml First Chop POD Vanilla Stout *see notes
Optional
- 100-125 g chocolate chips use paleo/vegan/keto chocolate chips as necessary, 1/2-3/4 cup
Instructions
- Mix flax meal with warm water and set aside.
- Mix all of your dry ingredients together.
- Melt coconut oil, if needed.
- Add flax meal/water mixture and coconut oil to the dry ingredients. Mix well.
- Add First Chop’s POD Vanilla Stout. Mix.
- Add chocolate chips and mix.
- Make 2-3 inch balls with the cookie dough.
- Place on parchment lined baking try.
- Press down lightly on the cookies so that they’re a little flatter. They will expand a bit but you don’t want them to be too thick in the middle or they won’t cook properly.
- Bake at 160 degrees for 30-35 minutes, or until the edges start to look darker.
- Allow to cool completely before lifting them off of the parchment paper. They will be super soft at first – allowing them to cool will help them hold together perfectly.
