DessertsRecipes

Cruelty Free Double Chocolate Vegan Cookies

With Ground Flaxseed

Vegan baking isn’t all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we’ve created outrageously delicious vegan chocolate chip cookies. In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats.

These 9-ingredient recipe cookies are so delicious and supremely easy to make. Serve them up with some delicious non-dairy milk for a milk and cookies treat. Or, serve them warm, they are fantastic as the chocolate is all gooey and melty.

Double Chocolate Cookies

Nicole Kearsley
These mouth watering vegan chocolate chip cookies are everything you could ever want in a chocolate chip cookie recipe – soft, chewy,with just enough “crunch” to be satisfying as you bite into them. Delicious!
Prep Time 4 mins
Cook Time 11 mins
Total Time 15 mins
Servings 15 Cookies

Ingredients
  

  • 1 tablespoon Ground Flaxseed
  • 6 tablespoon Water
  • 1 cup Flour
  • 1/3 cup Cocoa Powder Unsweetened
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Fine Sea Salt
  • 3/4 cup Brown Sugar
  • 1/2 cup Melted Coconut Oil Or extra-virgin olive oil
  • 2 teaspoon Vanilla Extract
  • 3/4 cup Vegan Chocolate Chips

Instructions
 

  • Mix flaxseeds with 6 tablespoon of water and set aside for 10 minutes then pour the excess water.
  • In a medium bowl, add the flour, cocoa powder, baking soda, and salt. Whisk to combine.
  • In a large bowl, combine the coconut oil, brown sugar, flaxseeds mix and vanilla extract. Whisk until the sugar has incorporated into the oil and the mixture is smooth. About 1 to 2 minutes.
  • Slowly add the flour mixture to the sugar mixture, then stir until combined and no more flour is visible (don’t overdo it). Then, stir in chocolate chips.
  • Line 2 baking sheets with parchment paper for easy cleanup. Roll into small balls and flatten slightly.
  • Optional step. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
  • When you’re ready to bake, preheat the oven to 350°F (180°C). Bake until the edges are just starting to turn golden, about 10 to 12 minutes. Place the baking sheet on a cooling rack.

Notes

MAKE IT GLUTEN-FREE: Simply use your favorite gluten-free baking soda and flour.
MAKE IT DAIRY FREE/VEGAN: Simply use dairy-free/vegan chocolate chips.
*ON VEGAN CHOCOLATE CHIPS: You can use chocolate chunks (regular slabs of vegan chocolate chopped into chunks) instead of chocolate chips. It works just as well.
**BEFORE BAKING: These cookies benefit from a brief 30-minute chill before baking. But if you absolutely cannot wait (I mean, like you just can’t), march bravely onward toward baking. I just find they’re easier to work with (and bake better) when chilled.
***COCONUT OIL: You can taste the coconut or olive oil flavor lightly in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil.
Tags
Show More

Related Articles

2 Comments

Leave a Reply to Emily Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Check Also
Close
Back to top button
Close
Close