Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free)

blender

Prep time

20 mins

skillet

Cook time

12 mins

timer

Total time

32 mins

These oil-free, vegan Triple Chocolate Cookies are rich, dense, and chocolatey, like a mashup between a brownie and cookie. Best of all, they taste like a mug of hot chocolate when eaten warm!These oil-free, vegan Triple Chocolate Cookies are rich, dense, and chocolatey, like a mashup between a brownie and cookie. Best of all, they taste like a mug of hot chocolate when eaten warm!

Source

Instructions

  1. 1

    Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

  2. 2

    In a large bowl, whisk together the all-purpose flour, tapioca flour, cocoa powder, salt, and baking powder.

  3. 3

    Melt the 6 ounces of dark chocolate in a glass bowl over a double boiler on the stove (complete instructions are in the blog post). Alternatively, you can melt the chocolate in a glass bowl in the microwave in 30-second intervals. Allow the melted chocolate to cool slightly.

  4. 4

    Add the cashew butter or almond butter, maple syrup, and vanilla to the melted chocolate. Whisk until completely combined and smooth.

  5. 5

    Add the melted chocolate mixture to the flour-cocoa mixture and stir until just combined with a wooden spoon. Fold in the chocolate chips using a rubber spatula.

  6. 6

    If the cookie dough is too sticky to scoop up, refrigerate the batter for 10- 15 minutes (but not any longer).

  7. 7

    Use a medium cookie scoop to form 22-24 cookies. Flatten each cookie slightly with your palm. If desired, press a few extra chocolate chips onto the top of each cookie for presentation.

  8. 8

    Bake the cookies for 9-12 minutes (see blog post above for precise times). Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool for 5-10 minutes before devouring.

Ingredients

Servings:

to 24

  • R 0.5 cup + 1 tablespoon unbleached all-purpose flour
  • R 0.25 cup tapioca flour
  • R 2.5 tablespoons unsweetened cocoa powder, sifted
  • R 0.25 teaspoon fine sea salt
  • R 1.25 teaspoons baking powder
  • R 6 ounces dark chocolate chunks or dairy-free chocolate chunks (see notes above)
  • R 1 cup natural creamy cashew butter or almond butter
  • R 0.67 cup pure maple syrup
  • R 2 teaspoons pure vanilla extract
  • R 0.5 cup vegan chocolate chips or more dark chocolate chunks + extra for topping
  • R Flaky sea salt

BETA