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Overhead view of a double chocolate chip cookie on a metal cooling rack.

Vegan Chocolate Cookies

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  • Author: Deryn Macey
  • Prep Time: 8 mins
  • Cook Time: 10 mins
  • Total Time: 18 minutes
  • Yield: 24
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

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

  1. Preheat the oven to 350 degrees F with a rack in the middle.
  2. 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.
  3. In a small bowl combine the flax meal and water and set aside for 5-10 minutes until it resembles a thick gel.
  4. 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.
  5. 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.
  6. 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.
  7. Slowly spoon your dry ingredients into to the butter-sugar mixture, mixing to incorporate the flour into the wet ingredients between spoonfuls.
  8. Once the flour mixture has been fully incorporated, fold in the chocolate chips.
  9. 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.
  10. 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.
  11. 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