C is for cookie, and that absolutely, 100% is good enough for me.
The first cookie recipe of 2018 here, and I have just two words for you:
Hubba hubba.
I want to dive face-first into those drippy pools of chocolatey goodness. hbu?
Life has been cray lately, and my brain is kind of in a fairly constant state of mush. So chocolate is a necessity pretty much every day.
Multiple times a day.
If you recall, I have chocolate oatmeal for breakfast pretty much every morning. It’s easy, it’s quick, and it starts the day off with just the right amount of chocolate wow.
But after dinner, I feel those chocolate cravings again. And while I typically keep a chocolate bar—okay, two—in my pantry for these cravings, having a batch of chocolatey cookies in the fridge is even better.
I mean, what can beat chewy, chocolatey, rich, perfectly sweet vegan cookies? No chocolate bar could ever stand up to that kind of epicness.
First things first: these cookies are THICC. I think that’s a thing in 2018. I have no idea why. But I’m saying it to be trendy and millennial.
“Is that a bad thing? Should I not say that on the blog?” < me to Mark because I’m literally 5,000 years old at heart.
Regardless, they are thicc as thicc can be…however thicc that is. And they’re dense and heavy. And kind of totally huge. The size of my palm, easily. And super chocolatey!
Do you see those grainy lookin’ things in the cookies? That’s from the almond flour! Almond flour is much more coarse than wheat flour, so the cookie is a bit grainer than your regular cookie.
But I kind of love it like that. We seriously under-bake these bad boys (on purpose for maximum softness and chew!), so it’s almost like you’re munching on chocolate cookie dough.
And how on earth could that be a bad thing?
Answer: it can’t. Never ever.
What else…these cookies are based off of these cookies! One of the most popular recipes on my site. We’re basically swapping out some flour for cocoa powder, leaving out the coconut flour, and that’s about it. We’ll add 1/2 Tbsp. of instant espresso powder to make the chocolate more…chocolatey. But you can leave it out if you don’t have it on hand.
You’ll love to know that these are totally refined sugar-free (hayyy maple syrup), gluten free (thx, almond flour), vegan (nut butter and coconut oil to the rescue), and so gosh-darn delicious. With all of that goodness happening in here, feel free to add in some extra chocolate chunks.
I won’t tell no one.
Honestly, if I could turn Fooduzzi into a dessert-only blog without:
a. upsetting you guys
b. gaining 500 lbs.
I probably would. They just make me so gosh-darn happy.
And when you can make them gluten free/ vegan / refined sugar-free, all while packing in a ton of flavor and decadence…well, I’m straight-up jumping for joy over here.
Super Soft Vegan Double Chocolate Cookies
https://www.fooduzzi.com/wp-content/uploads/2018/03/soft-vegan-double-chocolate-cookies-7.jpg
| Prep: | Cook: | Yield: 10 large cookies | Total: |
The softest cookies ever...and they're naturally gluten free, vegan, and refined sugar-free! Made with almond flour, these cookies are rich, decadent, and totally chewy.
You'll Need...
- 3 cups almond flour
- 1 and 1/2 tsp. baking soda
- 1/2 Tbsp. instant espresso*
- 1/2 cup cocoa powder
- pinch salt
- 6 Tbsp. coconut oil, melted
- 1/4 cup nut butter
- 1/2 cup maple syrup
- 1 Tbsp. vanilla
- 4 oz. vegan dark chocolate, coarsely chopped
Directions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine your almond flour, baking soda, instant espresso, cocoa powder, and salt. Whisk well to remove any clumps. Set aside.
- In a medium bowl, combine melted coconut oil, nut butter (I used peanut butter), maple syrup, and vanilla. Whisk well, and then add your liquid ingredients to your dry ingredients. Mix, and add your chopped chocolate once the ingredients are combined. Save a few chunks for topping if desired.
- Shape cookies into golf ball-sized cookies (you should get 10 total), and form into thick, flat rounds (they won't spread too much). Place them on your prepared baking sheet, and place in the freezer for 5 minutes**.
- Remove your cookies from the freezer and bake for 10-12 minutes, or just until the edges look like they're setting. Allow the cookies to cool on the baking sheet for 10 minutes before carefully moving them to a cooling rack to cool completely. As the name implies, these cookies are super soft at room temperature. They're great from the fridge too - they firm up a bit and get a bit more chewy on day 2!
Additional Notes
*Your cookies won't take coffee-y. This helps enhance the chocolate flavor. Feel free to omit if desired.
**If a full baking sheet won't fit in your freezer, line a plate with parchment paper and place your cookies on it. Then remove the cookies, place them on your baking sheet, and bake as instructed.
OMG these look delicious. When I put my Hashimotos into remission will definitely make these.
Oh awesome! Let me know if/when you try them, Joyce! Hope you get better soon. :)
Ohhmyygoodnesss yum! I have been craving ALL the chocolate this week so these are totally up my alley!! And of course I love your original recipe so I’ll definitely be trying this one soon ☺️
:) :) You’ll have to let me know if you try it!
Needed a cookie today and made these – so good! Made them a little smaller and cooked for the same time and turned out amazing. Thx for the recipe!
I’m so glad you liked them, Jen! Love that you made them smaller too. :)
i had to google thicc, so i know i’m getting old. either way, these cookies still look like da bomb (can that still be a thing?).
Thats the best soft chooclate cookie , there isn’t any rare and hard to find ingredients like apple sauce or vegan butter , chickpea water, , I made a couple of times,thank you
So glad to hear that!
I have to say these are my favorite cookie! They turned out beautifully and I’ve passed the recipe on to many.