Vegan Double Chocolate Cookies
You know those days when you crave chocolate but you also want to feel virtuous? Enter these Vegan Double Chocolate Cookies. They’re rich, indulgent, and guilt-free—well, mostly. Packed with cocoa and dark chocolate chips, they’ll satisfy your deepest chocolate cravings. The best part? No eggs, no dairy, just pure chocolatey goodness. You can eat the entire batch and still feel like a health-conscious queen. So, next time you need a sweet treat that doesn’t involve compromising your values or your waistline, make these. They’ll have you wondering why you ever settled for store-bought cookies.
Vegan Double Chocolate Cookies
These Vegan Double Chocolate Cookies deliver a rich, decadent chocolate experience without the guilt. It’s a chocolate lover’s dream.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1/4 cup dairy-free chocolate chips
- 1/4 cup dark chocolate chunks
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together melted coconut oil, maple syrup, almond butter, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Fold in the chocolate chips and chunks.
- Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, until the edges are slightly firm.
- Allow cookies to cool before indulging.
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (% Daily Value Per Serving)
- Vitamin A: 1%
- Calcium: 2%
- Iron: 8%
- Magnesium: 4%
- Vitamin E: 3%
Additional Notes & Tips to Enhance Flavor
- Try adding a pinch of cinnamon to bring out the chocolate flavor even more.
- For an extra decadent treat, drizzle with melted dark chocolate after baking.
- Feel free to use any nut butter you prefer if almond butter isn’t your thing.
- If you’re feeling extra, throw in some chopped nuts or dried fruit for added texture.
- These cookies store well in an airtight container—if you can resist eating them all right away.
