Double Chocolate Cookies (Vegan)
Servings: 10 cookies
How to make the ultimate super easy vegan double chocolate cookies. Crunchy around the edges with soft centres and delicious all over.
INGREDIENTS LIST
- 100 g neutral-tasting oil (coconut, vegetable or sunflower oil)
- 100 g light brown sugar
- 50 g caster sugar
- 3 tbsp non-dairy milk (almond, oat, rice or soy milk) (or water)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 160 g plain flour (all-purpose)
- 30 g unsweetened cocoa powder
- ½ tsp baking powder
- 1 pinch fine sea salt
- 100 g dark chocolate (minimum 50% cocoa solids) (chopped or use chocolate chips)
Preparation
- Cookie dough: In a medium bowl, whisk together the oil, brown sugar and caster sugar together until light and fluffy.
- Add the non-dairy milk and vanilla and mix together.
- Sift the flour, cocoa, salt and baking powder into the bowl.
- When fully combined, stir in the coarsely chopped chocolate or chips.
- Shaping: Use a 2 tbsp ice cream scoop to create balls out of the mixture and place them on a baking tray, lined with baking paper. Sometimes I also have the balls to make them a little smaller and therefore have more of them.
- Resting: This stage is optional. Place them in the refrigerator for a couple of hours or overnight. This helps to allow the dough to rest, firm up and mature the flavours. *see notesFreezing the dough: At this stage, the dough can also be frozen for baking another day.
- Preheat the oven to 180°C fan / 400°F / Gas 6.
- Baking: Bake for 12-14 minutes. Remove from the oven and let them rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
