Vegan Double Chocolate Chip Cookies
by: claire cary
Soft, fluffy, one bowl, and undetectably vegan and gluten free, these double chocolate chip cookies are the ultimate way to satisfy your late night sweet tooth.
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12
Ingredients
Dry:
- 1 ¼ cup fine almond flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup chocolate chips plus more for topping
Wet:
- ½ cup runny almond butter I like Trader Joe's Raw almond butter
- ⅔ cup light brown or coconut sugar
- ¼ cup apple sauce
- ¼ cup maple syrup
- ¼ cup melted coconut oil or avocado oil
- 2 tsp vanilla extract
- Optional: salt flakes for sprinkling
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together all wet ingredients.
- Add in the dry ingredients, making sure to spoon and level the flour and cocoa powder into the measuring cups, don't scoop from the bag.
- Use a wooden spoon to mix together.
- Fold in the chocolate chips mix to combine.
- Place in the fridge for 20-30 minutes to set. Use a medium cookie scoop to measure scoop the dough onto a baking sheet lined with parchment paper. They might not hold their shape very well, but that's ok, I have a trick for perfect circles after they bake!
- Bake for 10-14 minutes. 12 minutes is perfect in my oven. When you take the cookies out, they should still be very soft but will continue to harden and flatten slightly as they cool.
- The cookies can sometimes spread into a more oval shape, if you want perfect circles, take a large circle cookie cutter and as soon as the cookies come out of the oven, put the cookie cutter over the cookie so it's just around the edges and wiggle it around a bit to get it to form a perfect circle. You can also sprinkle on more chocolate chips at this stage too, they will soften right on top if they're still warm. If you don't have a cookie cutter like that, take a fork and gently press the edges and smoosh them into a more perfect circle.
- Let cool for 15 minutes, then sprinkle with salt flakes and enjoy!
Notes
You can sub the almond butter for another nut/seed butter, though I recommend almond if you can! Just make sure whatever you use is runny and not super thick and the only ingredients are the nut/seed. If there is added salt, just omit the extra salt from the recipe.
If you're using coconut oil, be sure to use refined coconut oil to prevent a strong coconut flavor.
Serving: 1cookie / Calories: 220kcal / Carbohydrates: 19g / Protein: 6g / Fat: 19g / Fiber: 4g / Sugar: 12g
