Description
Vegan double chocolate cookies that are crunchy around edge with a soft and chewy centre for a super yummy chocolate treat! Whip these up in just 20 minutes.
Ingredients
- 1 tbsp flax meal (11 g)
- 2 ½ tbsp water
- ½ cup plant-based butter, at room temperature (113 g)
- ⅓ cup sugar (66 g)
- ½ cup brown sugar (100 g)
- 1 cup all-purpose flour (140 g)
- ¼ cup cocoa powder (25 g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips (170 g)
Instructions
- Preheat the oven to 350 degrees F with a rack in the middle.
- Add a piece of parchment paper to a cookie sheet. The recipe makes about 24 cookies, so you may need 2 large baking sheets or to bake the cookies in two batches.
- In a small bowl combine the flax meal and water and set aside for 5-10 minutes until it resembles a thick gel.
- In a mixing bowl, add the vegan butter, sugar, and brown sugar. Using an electric mixer or a stand mixer beat the vegan butter and sugars until well combined.
- In a separate bowl add the flour, cocoa powder, baking soda, baking powder, and salt. Using a whisk or spatula, stir to combine and then set aside.
- Add in the vanilla extract, apple cider vinegar, and flax meal mixture to the butter mixture. Mix until well combined. You want this to mix for 2-3 minutes so the sugars start to dissolve.
- Slowly spoon your dry ingredients into to the butter-sugar mixture, mixing to incorporate the flour into the wet ingredients between spoonfuls.
- Once the flour mixture has been fully incorporated, fold in the chocolate chips.
- Using a cookie scoop or a spoon, scoop out about 1 ½ tbsp of the cookie dough onto your prepared cookie sheet about 2-inches apart. If you like you can press a few extra chocolate chips into the top of each cookie.
- Bake your cookies for 10 minutes at 350 degrees F or until the edges appear to be set and the center of the cookies look soft.
- Cool cookies on a cooling rack for about 5 minutes and then enjoy!
Notes
Store your cookies in an air-tight container at room temperature for up to 3 days. You can freeze the baked cookies by storing them in a freezer safe container for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sodium: 100 mg
- Fat: 6 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g