Delicious double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.
Added Tips: a few light suggestions from the Chef's at Goatlandia Kitchen
Ingredients
½ cup Vegan Butter (112g)
½ cup White Granulated Sugar (100g)
½ cup Light Brown Sugar(100g)
1 teaspoon Vanilla Extract
1 cup All Purpose Flour(125g)
⅔ cup Cocoa Powder (56g)Unsweetened
1 teaspoon Baking Soda
¼ teaspoon Salt
1 Tablespoon Soy Milk or other non-dairy milk
1 cup Vegan Chocolate Chips (175g) + more for pressing into the tops of the warm cookies after baking
Instructions
Preheat the oven to 350°F (180°C).
Add the vegan butter and brown and white sugar to the bowl of your stand mixer and cream them together. Add the vanilla extract and mix in.
Sift the flour and cocoa powder into a separate mixing bowl and mix in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add the 1 Tablespoon soy milk or other non-dairy milk and mix into a thick cookie dough.
Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls. Add a splash of more milk IF the dough is still crumbly, it should hold together easily and you want moist cookies once they are baked.
Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
Press in a few more chocolate chips to the top of the cookies as they come out of the oven.
