Who doesn’t like chocolate and chocolate baked goods? Well, that’s not me! One of the first things I extensively searched as soon as I became vegan was the most efficient ways to veganize my favorite chocolate desserts and all the baked goods I often crave for, such as these mouthwatering, double chocolate cookies.
They are definitely from those you cannot resist -chewy, rich in chocolate, flavor and taste- and moreover they are incredibly easy to make. Plus you can eat some cookie dough with no concern! My friends, vegans or not, always ask for the recipe!
For the egg-replacer
- 2 tbsp ground flaxseed
- 6 tbsp hot water
For the cookie dough
- 125 g vegan margarine at room temperature
- ¾ cup raw cane sugar
- ¾ cup white sugar
- ½ tsp baking soda
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup dark chocolate in drops or chopped chocolate
- With a spoon mix the margarine, the sugar and the egg replacer. Add the baking soda, the cocoa and finally the flour and mix well. The dough should be soft.
- Incorporate the chocolate drops and let the mixture rest in the fridge for half an hour.
- Put spoonfuls of the dough on a baking tray lined with greaseproof paper. Make sure they are 3-5 cm apart as they tend to spread during baking. If you want the XL edition – as I usually do! – you’ll need two large spoonfuls of dough for each cookie.
- Bake in preheated oven at 180 ° C for only 13 minutes.
- Remove from the oven and allow them to cool in the baking tray for at least 20-30 minutes. Transfer onto a wire rack until completely cool.
- Keep in an airtight container.
- Vegan crunchy chocolate cookies stuffed with halvah
- Crispy, vegan double chocolate cookies with whole wheat flour and olive oil
- Crunchy cereal bars with apple puree and cinnamon
- Vegan Greek Easter cookies with lemon and saffron
- Vegan Christmas kourabiedes with olive oil and a scrumptious almond stuffing
- Decadent orange tart
- Sugar free, vegan crackers for our dog(s) -that can be eaten from us too!