Double Chocolate Cookies (Vegan & Gluten-free)

Chocolate Decadence  

Hello my little dolphins!

I am in a chocolate mood lately, so expect to see some chocolaty recipes in the next posts. Ok, I know summer is coming and it is all about “summer body” everywhere, and somehow chocolate does not fit in the picture, but I think that 1-2 cookies won’t kill anyone and will just make you happy. Let’s see the positive!!

So if you share the same thinking, you should try these double chocolate cookies, they are: chocolaty x 10000, light and chewy and the chunks remain soft and melt in your mouth…

If by now I got your attention, the recipe is just here: double chocolate cookies, egg free, dairy free and gluten free!


Make 10 cookies.


-90 g of rice flour

-90 g of buckwheat flour

-100 g of dark chocolate cut into chunks

-60 g of brown sugar

-50 g of 100% cocoa powder

-100 ml of plant-based milk (almond milk, rice milk, hazelnut milk…)

-80 ml of rapeseed oil

-1 tea spoon of baking soda

-a pinch of sea salt

How to proceed:

Pre-heat the oven to 180°C.

In a bowl, mix together the rice flour, the buckwheat flour, the sugar, cocoa powder, baking soda and sea salt. Then pour the plant-based milk and the rapeseed oil, stirring. Add the dark chocolate chunks, mix.

Shape the cookies and put them on an oven tray covered with baking paper. Bake in the oven for 20mins, remove from the oven and let them cool down for 20mins before eating them, VOILA!!!

Perfect occasions for these vegan double chocolate cookies:

-tea time, afternoon tea



Version Française

Recette pour une dizaine de cookies.


-90 g de farine de riz

-90 g de farine de sarrasin

-100 g de chocolat noir découpé en morceaux

-60 g de sucre roux

-50 g de poudre de cacao 100%

-100 ml de lait végétal (lait d’amande, lait de riz…)

-80 ml d’huile de pépin de raisin ou colza

-1 cuillère à café de levure chimique

-une pincée de sel de mer

Comment procéder:

Préchauffer votre four à 180°C.

Dans un saladier mélanger la farine de riz, la farine de sarrasin, le sucre roux, la poudre de cacao 100% et le sel de mer. Verser ensuite le lait végétal et l’huile, bien mélanger. Ajouter le chocolat découpé en morceaux, remuer.

Former des cookies et les déposer sur une plaque recouverte de papier cuisson, cuire au four pour 20 mins et ensuite laisser refroidir 20 mins avant de déguster, VOILA!

Occasions parfaites pour ces cookies double chocolat végétaliens:


-petit snack



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