Chocolate Cookies – SUGAR-FREE

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These awesome little chocolate cookies are:

  1. Gluten-free
  2. Dairy-free
  3. Sugar-free (yes, really!)
  4. Egg-free

I can hardly even believe it, but I’ve finally figured out how to make a sugar-free, vegan chocolate cookie that’s easy to make! I’ve been working on this project for a few months now, and I’d almost given up. It seemed impossible that I’d ever have a good cookie ever again. But I figured it out. The trick is the agar agar, which thickens when it reaches boiling. The water in the cookies works with the agar agar to help the cookies not melt all over the place while baking, and gives them more of a cookie-like texture when finished. The combination of vinegar and baking soda is of course to help them rise a bit in the oven (they don’t rise much, but just enough to be considered a cookie).

I plan to make a plain shortbread version of these too, but first I’ll have to tear myself away from the chocolate goodness of these chocolate cookies that I’ve been deprived of for the past few months. But stay tuned, because it’s coming soon!

Vegan, Sugar-Free Chocolate Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Dessert

Yield: 2 Dozen Cookies


  • 1 1/2 Cups Oat Flour
  • 1/2 Cup Quinoa Flour (this can be subbed with oat probably, but a fair warning that I haven't tested this yet!)
  • 1/2 Cup Cocoa Powder
  • 1 Tsp Baking Soda
  • 3 Tsp Stevia Powder
  • 1 Tsp Sea Salt
  • 1 1/2 Tsp Agar Agar
  • 3/4 Cup Coconut Oil
  • 1 Tsp Vanilla Extract
  • 1 Tsp Vinegar
  • 1/4 Cup Non-Dairy Milk OR Water


  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a cookie sheet with parchment paper.
  2. Mix together all the dry ingredients in a medium-sized bowl.
  3. Incorporate the coconut oil and water into the dry ingredients.
  4. When the coconut oil and water are fully incorporated, add the vanilla extract and vinegar. Mix well.
  5. The resulting dough should be moist but still moldable (slightly more moist than average cookie dough). Mold the dough into 1-inch balls, flatten them in your hands and then place them on the cookie sheet. It's possible to flatten the cookies with a spoon as well, but I prefer to use my hands.
  6. Bake the cookies at 375 for 15-20 minutes (until they're firm to the touch), then remove and LET THEM COOL before removing from the cookies sheet! If you don't allow them to cool, they WILL fall apart. About 10 minutes of cool time should be enough.
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