These are the best vegan double chocolate cookies I have ever eaten. I have tried several and without a doubt these are my favorites. They are chewy and soft on the inside and slightly crunchy on the outside.
If you like vegan chocolate treats, have a look at my protein chocolate and almond muffins, or if you looking for sugar-free my energy balls.
Best Vegan Double Chocolate Cookies
Course: Breakfast and Brunch, Yummy DessertsServings
4
servingsPrep time
30
minutesCooking timeminutes
Calorieskcal
Ingredients
1/2 cup (120 ml) coconut oil (refined)
1/2 cup (100 gr) white sugar
1/2 cup (100 gr) brown sugar
Pinch of salt
1/4 (60 ml) almond milk, or any other vegetable milk
1 tsp (5 ml) Vanilla extract
1 cup (130 gr) all purpose flour
2/3 cup (60 gr) unsweetened cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/2 cup (100 gr) chocolate chips and chunks
Directions
- Preheat the oven to 180 C. In a large mixing bowl combine brown and white sugar, salt and the coconut oil and whisk until a paste forms.
- Add in the vegetable milk and vanilla, whisk again.
- Shift in the flour, cocoa powder, baking soda and baking powder and combine gently. Do not overmix.
- Fold in the chocolate chips and chunks, leaving some to top the cookies before baking.
- Roll into small balls and place on a parchment lined baking tray.
- Bake for 10 minutes at 180 C. The edges will be firm but the cookies will still be soft in the middle. Do not worry they will firm as they cool.
Recipe Video
Notes
- By the way… These cookies are perfect for snacks, breakfast, grab and go, and I love them with orange wedges or kiwi, to contrast flavors.
- You can use other vegetable oil that has a neutral taste, and any other vegetable milk. I prefer the almond milk for baking goods, since it is very healthy, low in calories, high in vitamin E, a good source of Calcium and is usually enriched with vitamin D. (1)