Vegan Double Chocolate Kahlua Cookies Recipes

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-PEANUT BUTTER SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
• Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
• Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
• Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

DOUBLE CHOCOLATE KAHLUA COOKIES

Steps:

• Preheat oven to 350°F.
• Place cake mix, Kahlua, melted butter, and egg in a large mixing bowl.
• Blend with a mixer on low for 2 minutes, until well combined.
• The cookie dough will be thick.
• Fold in chocolate chips and nuts until well mixed.
• Drop heaping teaspoons of the dough 2- inches apart on lightly greased cookie sheets.
• Bake cookies until they have set, but are still a little soft in the center, 10-12 minutes.
• Remove pans from oven, and let cookies sit for one minute, then place cookies on wire racks to cool completely.
• Sprinkle with confectioners sugar when completely cooled.

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.

KAHLUA COOKIES

Steps:

• Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add kahlua and egg, beating well.
• Combine flour and next 3 ingredients, stirring well.
• Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
• Cover and chill dough for 15 minutes.
• Combine powdered sugar and cocoa.
• Shape dough into 1-inch balls; Roll each ball in sugar mixture.
• Place on cookie sheets coated with cooking spray.
• Flatten each with a fork in a crisscross pattern.
• Bake at 400 degrees for 9 minutes.

VEGAN DOUBLE CHOCOLATE KAHLUA COOKIES

Steps:

• Preheat oven to 350.
• In a large bowl, mix sugar and oil. Add flaxseeds, soy (creamer or milk), vanilla, almond extract, and mix well.
• In a separate bowl, sift together flour, cocoa, baking soda, and salt.
• Fold the dry ingredients into the wet a ¼ cup at a time until dough forms. Add chocolate and walnuts (optional), best to use your hands for even distribution.
• Roll dough into 1-inch balls and flatten into disks. Place the disks 1-inch apart on a lined cookie sheet.
• Bake for 10 minutes, remove from oven and let cool for about 5 minutes on the cookie sheet before transferring them to a wire rack or countertop to cool completely.
• ENJOY!