Vegan Double Chocolate Chip Cookies
Do you ever get the kind of craving for chocolate where a bite of a chocolate bar just won’t cut it?
Today’s Vegan Double Chocolate Chip Cookies are for those kind of days. Rich, decadent and unbelievably chocolate-y, this variation on my classic chocolate chip cookies will hit the spot when all else fails. For day-t0-day desserts (yes, I have dessert everyday!) I usually opt for something on the healthier side, like these oreos, but every once in a while you just need a really sugary, chocolatey cookie- and here’s the perfect recipe!
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Vegan Double Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 24
Ingredients
- 1 tbs ground flaxseed
- 3 tbs warm water
- 2 cups spelt flour
- ¼ cup + 2 tbs cocoa powder
- ⅔ cup coconut sugar
- ½ tsp baking soda
- ⅛ tsp salt
- ⅔ cup vegan butter or coconut oil, softened
- 2 tsp vanilla extract
- 2 tbs maple syrup
- ¼ cup non-dairy milk
- vegan chocolate chips (as many as you want!)
Instructions
- Preheat oven to 350°. Grease a baking sheet.
- Prepare flax "egg" by stirring together flax and water in a small bowl or cup. Let sit 10 minutes before using.
- In a large bowl, whisk together flour, cocoa powder, coconut sugar, baking soda and salt.
- In a small bowl, stir together butter, vanilla, maple syrup, milk and the flax "egg".
- Add contents of small bowl to large and mix until thoroughly combined (can use electric mixer). Fold in as many chocolate chips as desired.
- Scoop a little more than 1 tablespoon of batter onto baking sheet for each cookie. Use your hand to slightly flatten each scoop of batter.
- Bake for 11-13 minutes, until edges are lightly golden. Let cool for a few minutes before enjoying.
You’re so cute!! XD Love the tee!
Hehe, thank you Sarah! 🙂
Can I make these gluten free?
I would try an all purpose gluten-free flour mix! Let me know how it goes! 🙂