I’m a big fan of layering. Layering clothes and layering recipes. It makes life simple. This dairy, egg, nut and soy-free recipe was inspired from our chocolate chip + oatmeal cookie. When you’re craving some extra chocolate in your life, give these a go and let us know what you think. These didn’t make it past one day in our home. It is also free from dairy, egg, all nuts and soy. If you want to make it gluten-free sub in 1:1 ratio gluten-free flour to all-purpose flour.
Vegan Double Chocolate Cookies
Dairy, egg, nut and soy-free deliciousness
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa powder we use Hersey's as it's safe for our family.
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup vegan butter we use Earth Balance since it's vegan and safe with our allergies
- 1/3 cup organic cane sugar
- 1/3 cup organic brown sugar
- 2 teaspoon pure maple syrup this is our secret ingredient!
- 1/2 cup vegan chocolate chunks we use Enjoy Life!
- 2-3 tablespoon water (set aside JUST in case you need it as the dough might be crumbly
Instructions
- Set your oven for 350 degrees. I try and use the convection option whenever possible. Mix the dry ingredients – flour, cocoa powder, oats, baking soda and salt – in one bowl, whisk around to it’s all nicely sifted together.
- In the other medium sized bowl, take the vegan butter, cane sugar, brown sugar and maple syrup and use a whisk until the vegan butter and sugar are nice and creamy. Now, fold in the chocolate chunks (or chips or raisins, pending on your pick) in that same bowl.
- Time to mix the bowls together! Using a spoon, spoon in the wet ingredients into the dry and mix together. Because these are vegan cookies and don’t have eggs, the batter will appear dry and crumbly. That’s totally normal. If the cookie batter seems a touch too dry, now you can introduce 1-2 teaspoons of water. If you add in too much water, your cookies will be very dry (I’ve gone off the deep end and added in too much water).
- Once your dough is nicely mixed together, it’s time to spoon them onto your cookie sheet. I use tinfoil on my cookie sheets. You will need to mold the cookies as they won’t form as easily as recipes which call for eggs – but they will still be amazingly delicious.
- Take 1-2 tablespoon and roll into a ball and place them on the prepared cookie sheet. Keep at least 1.5 inches of space in between as these cookies rise differently than ones made with dairy or egg, meaning they spread more than they rise. Repeat until you’ve used up all of the cookie dough.
- Bake at 350 degrees for 11 minutes. The cookies will spread, but look somewhat raw-ish and will be golden underneath. Cool them for a few minutes on the pan to enjoy!
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