Happy Easter holidays everyone! I hope that all of you out there had a lovely holiday weekend and that you were able to spend some time with the people that you love.
Hey, remember when we said that we really like chocolate? Well, here we are once again, with a super yummy chocolate recipe for you.
The recipe today is for our Vegan Double Chocolate Cookies. This is something we make super often in the Spross Kitchen. Wolfgang loves these cookies so it is a necessary treat to make at least once a month. This one is not quite as simple as our last recipe for our Vegan Chocolate Cake, but it’s definitely not complicated, just takes a little love (but we always put that into our baking, right?)
These cookies are:
- Super soft
- Not too sweet
- Vegan; and of course
- Super chocolatey!
Everyone who tries them always says the same thing, “Are these really vegan!?!? They are amazing!”
So once again, without further ado, we give you our Vegan Double Chocolate Cookies!
I said this the last time, but will say it again. I have written the US conversions as well, however, I highly recommend using a food scale and weighing everything while it’s much more accurate and will give you the best results.
Vegan Double Chocolate Cookies
- 175 mL canola oil — ¾ cup
- 180 g granulated sugar — ¾ cup + 2 Tablespoons
- 2 teaspoons vanilla extract
- 1 Tablespoon + 1 teaspoon flaxseeds*
- 125 mL soy milk** — ½ cup
- 256 g flour — 2 cups
- 75 g cocoa powder — ½ cup + 4 Tablespoons
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 150-200 g dark chocolate — 1 cup 1 ¼ cups
*Whole flaxseeds are the best because you can grind them fresh at home in a coffee grinder or small food processor. If you don’t have the proper tools to do this, it’s totally okay to buy them pre-ground, but the consistency of the cookies may be a little bit different.
**Technically, you can use any plant-based milk here. However, I have tried with Oat milk and the cookies turned out very dry. I would highly recommend soy milk, as it keeps them fluffy and moist. I have also tried a half/half mixture of soy and rice milk which also turned out really well.
- Grind flaxseeds in a coffee grinder or food processor until they are a fine powder.
- Pour flaxseeds into soy milk, mix well and let sit for about 10 minutes.
- In a medium sized bowl, mix together flour, cocoa powder, baking soda and salt; set aside.
- In a large bowl, mix together sugar and canola oil. I use a hand mixer here and mix for about 2 minutes. Then add the soy/flaxseed mixture and vanilla. Mix well for about 1 minute.
- Using your mixer, slowly add in the flour/cocoa powder mixture that we set aside earlier. I add about ¼ of the mixture at a time, mix well, and repeat until all has been mixed in. Mixture will be thick and may be oily. This is okay!
- Chop chocolate into small pieces (you can also use vegan chocolate chips here), and add into the cookie dough. Mix well with a spoon.
- Let the cookie dough sit in the refrigerator for about 30 minutes. This step is not necessary, however I find that when the mixture hardens a bit and when it’s cold, the cookies turn out way better!
- Form small balls and put on a cookie sheet lined with parchment paper. Press the cookies lightly to form your cookie shape. You do not need to completely form them, but these cookies don’t spread completely on their own, they need a little help 🙂
- Bake for about 7-10 minutes at 180 degrees Celsius. Remove cookies and let sit on the baking sheet for another 4 minutes before removing. They will be really soft when you take them out and that’s good! They will finish baking while sitting on the sheet outside of the oven, which keeps them really moist.
- Remove from cookie sheet and place on a flat surface until completely cool (if you can resist eating them right away!)
- Store cooled cookies in an airtight container.
We hope you enjoy these cookies as much as we do! It took some time to play with the recipe to really get it where we like it, but we hope that you will enjoy them! Let us know in the comments below what you think!