Vegan Double Chocolate Cookies 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 COOKIES

Steps:

• Preheat the oven to 350°F. Lightly grease two rimmed baking sheets.
• In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently. Mix in the vanilla extract.
• Add 1 cup of the flour, along with the cocoa powder, baking soda, and salt and mix well. Add the remaining 1 cup flour and mix until it firms up.
• Fold in the chocolate chips.
• Place twelve 1½-2 tablespoon scoops of dough on each baking sheet, a few inches apart; the cookies will spread a little bit. Flatten the cookies slightly with your hand.
• Bake for 10 minutes.
• Remove from the oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

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.

SUPER-EASY VEGAN DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350.
• Line a cookie sheet with parchment.
• In a mixer, stir up the cake mix to break up lumps.
• Melt margarine in the microwave.
• In a blender, place the brown sugar, melted margarine, vanilla, egg replacer and water, pulse to blend thoroughly.
• Stir into the cake mix until incorporated.
• Stir in chocolate chips and nuts.
• Drop by tablespoonfuls onto cookie sheet, and bake for 10-12 minutes. They will flatten and get a crinkly look on the top.
• Let cool for 3 minutes on cookie sheet, then transfer to a cooling rack to cool completely.

VEGAN DOUBLE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180°C/ gas mark 4 and line a tray with a reusable baking sheet
• Put both the white and brown sugar in a bowl with the margerine and cream together with an electric whisk until light and fluffy then add the vanilla
• Sift the baking powder, cocoa powder and flour together until the margerine mixture
• Add the milk and mix by hand until combined
• Add 3/4 of your chocolate chunks and disperse evenly through the mix
• Roll into balls and flatten with your finger tips adding the remaining chocolate chunks on top
• Bake in the center of the oven for 10 minutes (note they will be very soft but firm up when you take them out of the oven)