Namaste all you chocolate lovers out there!
My girls have been begging me to make ANYTHING with chocolate….and what does a good mum do? I say “hell yes!”
My oldest asked if we could make it vegan so that I could join them whilst they put the cookie monster to shame…(again, who am I to say no!)..bless her 4 year old heart 🙂
So here we go – vegan double chocolate chocolate-chip cookies adapted from Oh She Glows.
This recipe makes about 12 depending on how big you like your cookies. Prep time is kinda hard to estimate because I had the girls help me out and you know how that usually goes down. If it were just you, I think you’re looking at about 15 minutes prep time and 10-13 minutes baking time (this can vary depending on the oven you’re using. Our’s is very eager to burn things so we usually have to reduce the bake time)
- 1 tablespoon ground flax mixed with 3 tablespoons water
- 55 grams or 1/4 cup virgin coconut oil (do not melt)
- 65 grams or 1/4 cup peanut butter
- 78 ml or 1/3 cup maple syrup (if you want your cookies sweeter, you could add sugar)
- 1 teaspoon vanilla extract or freshly grated vanilla pod
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 tablespoons cocoa powder
- 2 tablespoons dessicated coconut powder
- 145 grams or 1.5 cups gluten-free rolled oats ground into flour
- 4-5 teaspoons non-dairy milk (I used oat milk because it’s naturally sweet) to moisten the batter
- 100 grams finely chopped dark chocolate
- Preheat oven to 176C. Line a baking tray with baking paper.
- In a cup, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the mixture again once thickened.
- Add all the wet ingredients in a mixing bowl (along with the flax mixture). Beat the ingredients by hand or with an electric mixer until combined and smooth. Check for sweetness here, and add sugar/more syrup accordingly. I prefer my desserts on the less sweeter side so stuck with the amount of maple syrup mentioned above.
- Add the dry ingredients one by one. If your dough is a bit dry, add some non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not sticky.
- Chop/grate the chocolate (I did a bit of both). Fold the pieces into the batter.
- Lick spoon 😉
- Shape dough into balls and flatten them between the palms of your hands.
- Arrange on the baking sheet and bake for about 12-13 minutes.
- Cool cookies on the baking sheet until they harden up a little (if you can wait that long – as you can see, someone (not naming names..ahem) ate half a cookie whilst they were still cooling!)
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