Vegan Double Chocolate Chip Cookies
These Vegan Double Chocolate Cookies are gluten-free, dairy-free, healthier, and taste amazing! They are basically a brownie in a soft cookie form. They make the perfect chocolate sweet treat.
Equipment
- Large cookie sheet
- Parchment paper
- 2 mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
Ingredients
- 1 Cup Chickpea flour
- 1/3 Cup Unsweetened cocoa powder
- 3/4 tsp Baking soda
- 1/4 tsp Fine sea salt
- ¼ Cup Unsweetened almond milk
- 1/4 Cup Coconut oil melted
- 1/2 cup Coconut sugar or brown sugar
- 1 ½ teaspoons Pure vanilla extract
- 1 ½ teaspoons Instant coffee
- 1/4 Cup Semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a medium bowl, whisk together chickpea flour, cocoa powder, baking soda and salt. In another small bowl, and whisk the milk, oil, coconut sugar, vanilla, and instant coffee until combined.
- Combine the wet ingredients into the dry ingredients. Stir in the chocolate chips.
- Using a small cookie scoop or tablespoon, scoop rounded mounds of dough onto cookie sheet, spacing 2 inches apart.
- Bake in preheated oven for 8 to 10 minutes until set at edges.
- Let cool on sheet for 5 minutes, then transfer to cooling rack and cool completely.
Notes
- Bake the cookies for 8 minutes and check to see if they are done. The edges will look mostly baked, but the center will be slightly soft. If you prefer crunchier cookies, I recommend baking the cookies for 10 minutes or more.
- Store the cooled cookies in an airtight container at room temperature for 3 days or the refrigerator for 1 week.
- For freezing these cookies, cool completely and then transfer them to two ziplock freezer bags. Freeze for up to 3 months and defrost at room temperature when you're ready to eat them.
