Small Batch Giant Double Chocolate Chip Cookies (Gluten Free + Vegan)
Craving a chocolate fix without the guilt or a mountain of cookies? This small-batch healthy double chocolate chip cookie recipe is THE perfect solution. Designed for those moments when you desire just a few indulgent treats, it delivers all the satisfying chocolatey goodness in a scaled-down portion. My daughter makes these vegan, gluten free treats for us on the regular!
The “double chocolate” aspect comes from combining both cacao powder in the dough and chocolate chips, ensuring an intensely chocolatey experience in every bite. Often incorporating healthy fats like coconut oil or nut butter, these cookies maintain a delightful chewiness and soft texture.
These small-batch healthy double chocolate chip cookies prove that you don’t have to compromise on flavor when making healthier choices. They offer a satisfyingly rich and decadent treat, perfect for a cozy evening or a mindful indulgence. We love that each cookie is a bit larger than a traditional cookie. Its like a bonus cookie size!
If you like this recipe you will love my 4 Ingredient Chocolate Banana Cookies (Vegan + Gluten Free) and my Flourless Peanut Butter and Chocolate Cookies. I always like adding in espresso powder to my chocolate dessert creations for an extra boost of richness. If you don’t have any, its optional and you can definitely leave it out.
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Small Batch Giant Double Chocolate Chip Cookies
Equipment
- medium bowl
Ingredients
- 1/3 cup all natural peanut butter
- 6 tbs maple syrup
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/4 cup cacao powder
- 1/2 tsp baking soda
- dash espresso powder (optional)
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, add in the peanut butter, syrup, vanilla, almond flour, cacao powder, baking soda, espresso powder and mix until incorporated. Next fold in the chocolate chips. Form 4 large balls onto the baking sheet and flatten them out. Top with chocolate chips. Bake for 13-15 minutes or until edges are crispy on sides but soft on the inside. Place cookies onto a wire rack to let cool completely.
Notes
- If you don’t have peanut butter you can use any other nut or seed butter like almond butter or sunflower seed butter.
- Store leftovers in an airtight container on your counter.
- Make sure you use dairy free chocolate chips to keep this recipe Vegan.
Nutrition
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I’m constantly trying out almond flour desserts only to be constantly disappointed, however these were a very welcome exception! My husband always makes jokes about the almond flour desserts doing a disappearing act when you bite into them because the texture is always off but he loved these as much as I did. Thanks for another amazing recipe Stella!
Hi Jen, I’m so glad an almond flour recipe was finally a win for you guys! Thank you for the kind feedback on these!
I have a question. When you say espresso powder is that instant espresso coffee or ground espresso?
Hi Betsy, If you click on the ingredient in my list it will take you to the product I use. Its basically instant coffee powder! Its an optional ingredient though – so its okay if you dont have it.
Hi!
Is the ratio 1:1 if using all purpose flour?
Thank you!
Leia
Hi Leia, I haven’t tried it but if I were to try, I would do 1/2 cup AP Flour. The cookie dough should be thick but pliable and easily scoopable. I hope this helps!