Rich, fudgy Double Chocolate Chip Cookies with squidgy, brownie-like insides & surprisingly healthy ingredients. No gluten, no oil, no dairy & no eggs!
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5 from 3 votes

Fudgy Double Chocolate Chip Cookies

Rich, fudgy Double Chocolate Chip Cookies with squidgy, brownie-like insides & surprisingly healthy ingredients. No gluten, no oil, no dairy & no eggs!
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Baked Goods, Snack
Cuisine: gluten-free, oil-free, vegan
Servings: 16
Calories: 203kcal
Author: Melanie McDonald


  • 2 cups / 328g / 1 540ml/19fl oz can cooked and rinsed chickpeas save 2 tablespoons of the aquafaba (chickpea liquid
  • ½ cup / 55g oat flour be sure to use certified gluten-free oats if you need these to be completely gluten-free you can buy it ready made or make it yourself by blending regular oats in a food processor or blender until they are a flour like consistency
  • ½ cup / 50g cocoa powder
  • ½ cup / 100g sugar I used turbinado sugar in mine - different sugars will yield different textures
  • 1 teaspoon vanilla extract
  • 4 tablespoons almond butter see recipe notes for subs
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons aquafaba the liquid from a can of chickpeas - see notes if you cook your own chickpeas
  • ¼ teaspoon espresso powder or instant coffee granules OPTIONAL, you can omit this but it boosts the chocolate flavour so if you can use it the flavour will be better
  • ½ cup / 100g chocolate chips I like to use semi-sweet ones


  • Preheat oven to 350°F and have a cookie sheet ready, lined with baking parchment if necessary.
  • Add the chickpeas, oat flour, cocoa powder, sugar, vanilla extract, almond butter, baking soda, baking powder, aquafaba and coffee to a food processor and blend until smooth and starting to ball up.
  • Then either stir the chocolate chips in (it's quite hard work because the dough is quite stiff), or add them to the food processor and pulse a couple of times to distribute. If you do it the food processor way they will break up a little bit.
  • Use an ice-cream scoop to scoop dollops of the mixture onto a cookie sheet, or if you don't have an ice-cream scoop you can just roll lumps of dough into balls about the same size as an ice-cream scoop, and place them on the cookie sheet.
  • Use the back of a fork to push down on the top of each one twice, in a cross shape, so they are about the same thickness all over. A little over ½ an inch.
  • If you want them to look pretty, arrange a few extra chocolate chips on the top and push them in a little bit so they stick.
  • Bake in the pre-heated oven for 9 minutes. (If you prefer a drier cookie with no brownie squidginess then bake for 14 minutes). When you remove them they will be very soft. DO NOT try to remove them from the cookie sheet. Leave them on the tray for at least 10 minutes, then move to a cooling tray.


Store in an air tight container. Will keep for a few days but for best squidgy, brownie middle effect eat on the 1st day.
If you do not have almond butter you can use cashew butter instead. Smooth peanut butter can also be used but it will impart a peanut flavour in the cookies (which would actually be quite nice!).
If you cook your own dried chickpeas, you can use the cooking liquid as aquafaba but you will need to reduce it down in a pan first to make it thick like the liquid you find in a can.


Serving: 1cookie | Calories: 203kcal | Carbohydrates: 37g | Protein: 5g | Fat: 6g | Sodium: 91mg | Fiber: 5g | Sugar: 16g | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 1.1mg