Vegan Double Chocolate Chip Cookies
Ingredients
- 1/2 cup Vegan Butter
- 1 cup Brown Sugar
- 1 + 1/4 cup All Purpose Flour (gf works but will make them crumble more)
- 1/4 cup cacao powder
- 1 tsp Baking Soda
- 1 pinch sea salt
- 2 Tbsp Cashew milk (or other non-dairy milk)
- 3-4 oz dairy-free dark chocolate (60%), cut into chunks
Preparation
Preheat the oven to 180°C/350°F.
Cream the vegan butter and sugar using an electric mixer and set aside.
Sift the all-purpose flour and cacao powder into a bowl, then mix in the baking soda and sea salt.
Using your hands, mix the dry and wet ingredients until you get a crumbly dough before adding the cashew milk. Mix again.
Mix 1/2 of the chocolate chunks into the dough.
Form small dough balls (about 1/2 to 1 inch in diameter, depending on how big you want your cookies to be) and place them on a baking tray lined with parchment paper. Make sure you leave enough space between the cookies as they’ll spread while baking. The dough will feel very crumbly, that’s normal; if you press the crumbles together, they’ll stick though!
Bake for 10 minutes (if you made bigger cookies or if you’re using a glass or other thicker tray, you may need to increase the baking time by 1-2 minutes, but be sure to still check at the 10-minute mark).
Add the remaining chocolate chunks to each of the cookies and sprinkle coarse sea salt on top.
Let the cookies cool for at least a few minutes.
