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DOUBLE CHOCOLATE COOKIES

AUGUST 29, 2020 ! 2

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Double chocolate cookies bake up chewy

and gooey, and !lled with a gooey
chocolate center. The perfect vegan and
gluten free cookie for chocolate lovers!

When it comes to vegan cookie recipes,

my favorites include the classic
chocolate chip cookies, white chocolate
macadamia cookies, and these
vegan chocolate cookies.

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Arman Liew
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01:02

I am a full "edged chocoholic, and the

more chocolate I can !t into a dessert,
the better the dessert will be. Well, in my
eyes at least. These chocolate cookies
are currently how I satisfy my chocolate
cravings.

If I had to describe these cookies, I’d call

them fudge cookies or fudgy brownie
cookies. See, they have a crisp and
tender exterior, but a fudgy, gooey
center. If you’ve made my brownie
cookies before, then these will be kind of
similar, although not as thin and crispy.
Rather, they are thick, soft, and with
mouthfuls of chocolate in every bite.

Seriously, these are the ultimate vegan

chocolate cookies!

How do you make double

chocolate cookies?
These cookies take barely any time to
prepare and require no eggs, milk, or
dairy. Furthermore, you don’t need any
fancy kitchen mixers- just one bowl and
patience to let the dough chill. I promise
you though, it will be worth it!

The Ingredients

Flour– All purpose "our or gluten free

all purpose "our. You can try a
wholewheat "our, but your cookies
will not be as soft.
Cocoa powder– Dutch processed and
sifted, to ensure no clumps are in
them.
Baking soda– Gives the cookies some
rise and ensures they do not spread
too much.
Salt– Brings out the sweetness of the
cookies.
Butter (dairy free)- I used dairy free
butter, to keep them vegan.
Oil– Any neutral tasting oil can be
used, like canola oil, vegetable oil, or
even re!ned coconut oil.
Sugar of choice– There are plenty of
sugar options here. Standard sugars,
like white or brown can be used, along
with coconut palm sugar. See my tips
below to make sugar free double
chocolate cookies.
Water– To mix everything together.
You can use milk if you’d like, but I
noticed no di#erence.
Chopped chocolate– This is
important- You MUST use a chopped
up chocolate bar, not chocolate chips.
This ensures the center is oozing with
chocolate, just like in my Tesla
chocolate cookies.

The Instructions

Start by mixing together your dry

ingredients in a mixing bowl and set that
aside. In a separate bowl, cream
together the butter, oil, sugar, and one
tablespoon of water, until "u#y. Add the
rest of the water and mix well. Slowly
add in your dry mixture until combined,
then fold through your chocolate chips.
Cover your mixing bowl and refrigerate
the dough for at least 30 minutes,
preferably an hour.

Preheat the oven to 180C/350F and line

a large baking sheet with parchment
paper. Form 12 balls of dough and place
them on the lined sheet,1-2 inches apart,
as they will spread a little bit. Bake for
10-12 minutes, until ‘just’ done. Remove
from the oven and let cool on the baking
sheet completely.

Can I make these cookies

sugar free?
If you’d like to make these sugar free,
simply make the following swaps-

Sugar– Use a granulated sweetener

like monk fruit or erythritol, or a
brown sugar substitute, like Splenda
brown sugar.
Chocolate- Use a sugar free chocolate
bar or a Baker’s Chocolate Bar with a
minimum cocoa content of 80%. You
can also use sugar free chocolate
chips, but they will not melt very well.

Can I make these cookies

keto/low carb?
These cookies are best not to be altered
too much, otherwise, they will likely not
turn out as expected.

If you’d like a low carb chocolate cookie,

you may want to make keto double
chocolate chip cookies.

Tips to make the best double

chocolate cookies
Do not overbake the cookies, as they
!rm up while they are cooling down.
Once the cookies look set on top and
are mostly !rm around the edges,
they are done.
If you’d prefer thicker, larger cookies,
make 6 balls of dough instead of 12.
For an extra hit of gooey chocolate in
the center, place a square or two of
chopped chocolate directly into the
center of the cookie dough ball.
Feel free to add other kinds of
chocolate into it, like white chocolate
chips, peanut butter chips, or caramel
chips.

Storing and Freezing cookies

To store: Leftover cookies will keep at
room temperature, in a sealed
container, for up to 2 weeks. You can
store them in the refrigerator if you’d
like them to keep longer.
To freeze: Place cookies in a ziplock
bag and store in the freezer for up to 6
months. Let thaw to room
temperature before enjoying.

More vegan cookie recipes

you’ll enjoy
Oatmeal Raisin Cookies
Healthy Oatmeal Chocolate Chip
Cookies
Banana Bread Cookies
Peanut Butter Cookies
Copycat Levain Cookies

Double Chocolate
Cookies
Double Chocolate Cookies are thick and chewy
cookies made with cocoa powder and loaded
with plenty of chocolate! No eggs, milk, or dairy
needed- They are vegan and gluten free!

5 from 4 votes

Print Rate

Course: Dessert Cuisine: American

Prep Time: 5 minutes Cook Time: 10 minutes
Total Time: 15 minutes Servings: 12 Cookies
Calories: 140kcal Author: Arman

Replay

Ingredients
1 cup flour all purpose or gluten free
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 cup butter dairy free or standard
2 tbsp oil any neutral tasting oil (canola,
vegetable, etc)
3/4 cup sugar of choice white, brown,
coconut, or sugar free subs
4 tbsp water * See notes
1/2 cup chocolate chopped

Instructions
1. In a large mixing bowl, add your flour,
cocoa powder, baking soda, and salt, and
set aside.
2. In a separate bowl, whisk together your
softened butter, sugar, oil, and 1
tablespoon of water. Once smooth, add
the rest of the water and mix well. Slowly
add the dry mixture and mix until just
combined. Finally, fold through the
chopped chocolate.
3. Cover the bowl of cookie dough and
refrigerate for at least 30 minutes,
preferably an hour.
4. Preheat the oven to 180C/350F. Line a
large baking sheet with parchment paper.
5. Remove the cookie dough from the
refrigerator. Form 12 small or 6 large balls
of cookie dough and place on the lined
sheet. Bake the cookies for 10-12 minutes,
or until the tops look 'just' done.
6. Remove from the oven and let cool on the
baking sheet completely.

Nutrition
Serving: 1Cookie | Calories: 140kcal |
Carbohydrates: 21g | Protein: 2g | Fat: 7g |
Sodium: 136mg | Potassium: 48mg | Fiber: 1g |
Vitamin A: 118IU | Calcium: 6mg | Iron: 1mg |
NET CARBS: 20g

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COMMENTS

2 THOUGHTS ON “DOUBLE
CHOCOLATE COOKIES”
Christine
SEPTEMBER 7, 2020 AT 11:05 PM ×
I can use almond "our and swerve?