Vegan Double Chocolate Chip Cookies Lower Fat Recipes

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
• In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in
• Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they're evenly distributed in the dough.
• if your dough is too sticky or it's a super hot day, you can chill the dough in the refrigerator for 10 minutes.
• Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.
• Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.
• Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you'd like on top.
• store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream margarine, sugar, vanilla and molasses until fluffy.
• Add soy milk and combine.
• In a separate bowl, combine flour, cocoa powder, salt and baking soda.
• Mix dry ingredients with wet ingredients.
• Stir in chocolate chips.
• Place dough by tablespoon onto ungreased cookie sheet approximately two inches apart and bake for 8-9 minutes.

VEGAN DOUBLE CHOCOLATE CHIP COOKIES- LOWER FAT

Steps:

• Preheat oven to 350°F.
• Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
• In a large bowl sift together flour, cocoa, baking soda and salt.
• In a seperate large bowl cream together oil, sugar/stevia, and applesauce. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
• Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
• Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
• Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
• Variations:.
• For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
• For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).