Incredibly delicious vegan and gluten-free double chocolate cookies

If you don’t tell people these cookies are gluten-free and vegan, they’ll never know, says chef Ryan Scott, owner of Ryan Scott 2Go Catering in San Francisco. Scott recently featured the cookies on “The Today Show,” along with a recipe for his Spicy Taco Salmon. Both recipes are featured in his new collection, “The No-Fuss Family Cookbook: Simple Recipes for Everyday Life” (Houghton Mifflin Harcourt, $ 30).

The cookies, which are made with coconut oil instead of butter, are a perfect sweet treat for vegan dads this Father’s Day. And if you don’t need the cookies to be gluten-free, you can use regular all-purpose flour.

Incredibly delicious vegan and gluten-free double chocolate cookies

Makes 24 cookies


2⁄3 cup coconut oil, at room temperature but solid, not liquid

2⁄3 cup lightly packed brown sugar

1⁄2 cup granulated sugar

1⁄2 cup unsweetened almond milk

2 1/2 cups gluten-free all-purpose flour, such as Cup4Cup

1⁄2 cup unsweetened cocoa powder processed in the Netherlands or extra dark

1 teaspoon of salt

1 teaspoon of baking soda

1⁄2 teaspoon of baking powder

2 cups vegan dark chocolate chunks, divided use

2 tablespoons of Maldon sea salt


Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

Using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3 to 4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more.

Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

Place 2 tablespoon mounds of dough on prepared baking sheets, spacing cookies at least 2 inches apart. Press remaining chocolate pieces onto top of cookie dough balls and sprinkle a small pinch of Maldon’s salt on each. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and not kick back, but it should not shake.

Let cool completely on the mussels. Store in an airtight container or zipped bag at room temperature for up to 5 days.

From Ryan Scott’s Hassle-Free Family Cookbook: Simple Recipes for Everyday Living (Houghton Mifflin Harcourt, $ 30)

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