Double chocolate cookies {vegan, gluten-free}

 In Cookie & small cake, Recipes

On our first day in Nova Scotia, we had a meeting with Kirsten from Wild Leek in Halifax. As we entered the vegan restaurant, we actually had no idea which product we were going to use neither what recipe we were going to make. It came as an evidence when we saw the cookies on the counter as we had a double chocolate cookie recipe idea for a while. Kirsten had a great recipe we did twist with more chocolate – more chocolate is never wrong – and cranberries. Don’t worry, it looks like a lot of ingredients, but it’s actually pretty easy to make.

Double chocolate cookies {vegan, gluten-free}

Ingredients (24 cookies):

Cookies dough

  • 110 grams all-vegetable shortening
  • 150 grams margarine
  • 450 grams sugar
  • 200 grams chickpeas flour
  • 150 grams rice flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 tablespoon of melasse
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 70 grams chocolate powder
  • 1 teaspoon of water
  • 100 grams dried cranberries
  • 100 grams dark chocolate chunks 100%
  • 300 grams tempered dark chocolate 100%


Preheat the oven to 180°C/350°F. Mix all the cookies dough ingredients in a robot or large bowl. Chop the cranberries and chocolate into big chunks. Then, add the cranberries and dark chocolate chunks in the cookies dough and mix gently. Make some balls with the cookies dough and place on a baking sheet covered with parchment paper.  Flatten the dough balls with the palm of the hand. Cook for 12 minutes. Leave to cool.

Temper the dark chocolate. Dip half the cookie in the tempered chocolate and refridgerate for 10 minutes. Then, keep at room temperature before serving.

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