Decadent Chewy Vegan Double Chocolate Cookies
Indulge in these ultra-chewy and brownie-like vegan cookies, bursting with rich chocolate flavor. With just the right balance of sweetness and a hint of nuttiness, these cookies offer a delightful treat for chocolate lovers. The key to achieving the perfect chewy texture lies in careful baking—though they may look slightly underbaked at the 10-minute mark, trust that they will set as they cool. Try experimenting by swapping in cherries or nuts for delicious variations—perfect for any occasion!
9
Servings
480
Calories
11
Ingredients
Ingredients
Canola Oil
3/4 cup (none)
Sugar
2 cups (none)
Vanilla Extract
2 teaspoons (none)
Flax Seeds
1 tablespoon (ground to a fine powder)
Flax Seed
1 teaspoon (ground to a fine powder)
Soy Milk
1/2 cup (none)
Flour
2 cups (sifted)
Cocoa Powder
3/4 cup (sifted)
Baking Soda
1 teaspoon (none)
Salt
1/2 teaspoon (none)
Vegan Chocolate Chips
1 1/2 cups (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a blender, grind 1 tablespoon of flax seeds into a fine powder. Add 1/2 cup of soy milk and blend for an additional 30 seconds. Set aside to thicken.
3
In a large mixing bowl, sift together 3/4 cup cocoa powder, 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
4
In another bowl, cream together 2 cups of sugar and 3/4 cup of canola oil until the mixture is light and fluffy.
5
Incorporate the flax/soy milk mixture into the creamed sugar and oil, mixing well to combine.
6
Stir in 2 teaspoons of vanilla extract until fully incorporated.
7
Gradually mix in the dry ingredients to the wet mixture. A hand mixer or stand mixer can be used for ease, but mixing by hand works just as well.
8
Gently fold in 1 1/2 cups of semisweet vegan chocolate chips until evenly distributed throughout the dough.
9
Scoop tablespoon-sized pieces of dough and roll them into 1-inch balls. Flatten each ball into a disk about 1 1/2 inches in diameter.
10
Place the disks on an ungreased cookie sheet, spacing them 1 inch apart.
11
Bake in the preheated oven for 10 minutes. Remove from the oven and let the cookies rest on the sheet for about 5 minutes before using a spatula to transfer them to a cooling rack.
12
For a delightful twist, create variations by replacing 1 teaspoon of vanilla with almond extract and incorporating 3/4 cup of diced cherries, or substituting chocolate chips with 1 1/2 cups of your favorite chopped nuts.
Nutrition Information
20g
Fat
64g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the texture of the Decadent Chewy Vegan Double Chocolate Cookies?
These cookies are ultra-chewy and brownie-like with a rich chocolate flavor.
Are these double chocolate cookies vegan?
Yes, these cookies are entirely vegan, using flax seeds and soy milk instead of eggs and dairy.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How many servings does this recipe provide?
This recipe makes 9 servings.
What are the nutritional values per serving?
Each serving contains 480 calories, 20g of fat, 64g of carbohydrates, and 4g of protein.
How do I prepare the flax egg substitute?
Grind 1 tablespoon of flax seeds into a fine powder, then blend with 1/2 cup of soy milk for 30 seconds and let it thicken.
Which dry ingredients need to be sifted?
You should sift together 3/4 cup cocoa powder, 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
What type of oil is used in this cookie recipe?
The recipe calls for 3/4 cup of canola oil.
How much sugar is required?
You will need 2 cups of sugar.
Should I use a mixer for the dough?
You can use a hand mixer or stand mixer for ease, but mixing by hand also works well.
When should the vanilla extract be added?
Stir in 2 teaspoons of vanilla extract after incorporating the flax/soy milk mixture into the creamed sugar and oil.
What kind of chocolate chips are used?
The recipe uses 1 1/2 cups of semisweet vegan chocolate chips.
How should the dough be shaped before baking?
Scoop tablespoon-sized pieces of dough, roll into 1-inch balls, and flatten them into disks about 1 1/2 inches in diameter.
How far apart should I space the cookies on the baking sheet?
Space the disks 1 inch apart on an ungreased cookie sheet.
How long do the cookies need to bake?
Bake the cookies for 10 minutes.
What if the cookies look underbaked after 10 minutes?
Do not worry if they look slightly underbaked; trust that they will set as they cool.
How long should the cookies rest on the sheet after baking?
Let the cookies rest on the sheet for about 5 minutes before transferring them to a cooling rack.
How can I make a cherry variation of these cookies?
Replace 1 teaspoon of vanilla with almond extract and fold in 3/4 cup of diced cherries.
Can I add nuts to the recipe?
Yes, you can substitute the chocolate chips with 1 1/2 cups of your favorite chopped nuts.
What is the key to achieving the perfect chewy texture?
The key lies in careful baking and allowing them to set properly while cooling.
What type of milk is used for the flax mixture?
The recipe specifies using 1/2 cup of soy milk.
Is the cookie sheet greased?
No, you should place the cookies on an ungreased cookie sheet.
How many ingredients are in this recipe?
There are 11 total ingredients listed in the recipe.
Does this recipe contain cholesterol?
Based on the nutritional data provided, the cholesterol content is not listed, but being a vegan recipe, it is naturally cholesterol-free.
How much cocoa powder is used?
The recipe uses 3/4 cup of sifted cocoa powder.
Can I use flax seed powder instead of whole seeds?
Yes, the instructions specifically mention grinding the flax seeds into a fine powder.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt.
What size should the dough balls be rolled into?
The dough should be rolled into 1-inch balls.
Are these cookies suitable for chocolate lovers?
Absolutely, they are described as bursting with rich chocolate flavor.
What extract is recommended for a flavor twist?
Almond extract is suggested as a variation to replace part of the vanilla.