I’ve got to give it to these Chewy Double Dark Chocolate Cookies: They’re decadently rich, ultra chocolatey and they just happen to be vegan. What’s not to love?
- 1/2 cup refined coconut oil, packed, not melted
- 2/3 cup coconut sugar
- 3 tablespoons maple syrup
- 1/2 cup unsweetened plant milk (almond, soy, hemp)
- 1/3 cup cocoa powder
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour (all-purpose, glutenh free flour for gluten free cookies)
- 1 cup dairy-free dark chocolate, chopped
- Preheat the oven to 350° F.
- Using a fork or electric mixer, cream together the coconut oil and coconut sugar in a large bowl. Then add the maple syrup and mix until well combined.
- Next, add the milk, cocoa powder, vanilla, whisking thoroughly until combined. Then mix in the baking powder, baking soda and salt, and again, whisk until well combined. (It’s okay if the dough looks clumpy.)
- Lastly, add the flour to the mixture and stir until just combined (be careful not to over stir). Then gently fold in the chopped chocolate.
- Roll dough into medium sized balls and evenly distribute, about 2 inches apart, on a cookie sheet lined with silicone baking mats (or parchment paper).
- Bake for 12- 15 minutes, or until edges are lightly golden and the tops look crisp. Cool for 1 minute on cooking sheet before transferring to cooling rack to cool completely. ENJOY!
If your coconut oil is liquid, chill in the fridge for a few minutes so it solidifies.
Set aside a small amount of the chopped chocolate to place on the cookies before baking for presentation. You can also add chopped nuts or desiccated coconut.
If the temperature is warm where you are, you may want to chill the dough in the fridge for 30 minutes to firm up the consistency. This will prevent the cookies from spreading out too much whilst baking.