Vegan Double Chocolate Cookies
Indulge in these vegan double chocolate cookies—soft, chewy, and boasting a cake-like texture. This easy, eggless recipe combines all-purpose flour, unsweetened Dutch-processed cocoa powder, and vegan chocolate chips for a rich, chocolaty treat.
Ingredients
- 2 Cups All Purpose Flour
- ⅔ Cup Unsweetened Cocoa Powder Dutch-Processed
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¼ Cup Vegetable Oil
- ¾ Cup Maple Syrup
- 4 Teaspoons Flax Seed Meal
- ½ Cup Almond Milk or Any Other Non Dairy Milk
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Almond Extract
- ¾ Cup Vegan Chocolate Chips
- ¾ Cup Walnuts Chopped
Instructions
- Preheat oven to 350F/180C for 15 minutes. Line baking sheets with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking soda and salt.
- In another large bowl, mix together the oil, maple syrup, flax seed meal, almond milk and extracts, and mix well.
- Fold in the dry ingredients in batches. The batter will start to get stiff. You may have to use your hand from now on.
- Add the chocolate chips and walnuts, and mix with a wooden spoon or your hand.
- Use a 1 tablespoon measurement to scoop out the dough and place it on the baking sheet. Then roll each piece of dough and flatten into disks using your fingers and place it an inch apart on the cookie sheet.
- Bake for 10 minutes. Remove from the oven and let stand for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If you want slightly crisper cookies do what was mentioned in the original recipe. Instead of the maple syrup add 1 and ½ cups of sugar and increase the quantity of oil to ⅔rd of a cup. No need to cream the mixture, just mix it together with the milk and extracts.
- Flax seed meal was also optional in the original recipe. It was mentioned that using flax seed meal will give chewier cookies.
- You could use any non dairy milk. The original recipe had used soy.
- If you have a sweet tooth and decide to follow my method, you may want to increase the quantity of maple syrup to 1 cup.
Taste & Texture
As mentioned earlier these vegan double chocolate cookies have a very soft, cake-like texture. My mother-in-law felt that it needed a bit more sweetness but she loved the cookies very much and so did I. For some reason my son was not too excited about these cookies. He was just fishing for the chocolate chunks in the cookies.
Nutrition
Serving: 1 Cookie | Calories: 117kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 82mg | Potassium: 72mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 27mg | Iron: 1mg
