Spring time or not, I like to have some form of cookies around pretty much any time of the year. I tested these Double Chocolate Cookies a few times until I found the perfect ratio of flour and vegan butter. Cookies are not one of my strengths, that's for sure. But I think the time and energy spent to perfect these cookies was well worth it. These cookies are not too sweet, they are soft and gooey on the inside, and full of yummy, melted chocolate in every bite, of course!
Ingredients:
60g vegan butter, softened
1 cup white cane sugar
1 1/2 cup flour
3 tbsp cocoa powder
2 tsp baking powder
50 ml unsweetened oat or soy milk
70g 50% dark chocolate, chopped
pinch of salt
Instructions:
In a mixing bowl, cream together softened vegan butter and sugar.
In a separate mixing bowl, combine dry ingredients. (flour, cocoa powder, baking powder, pinch of salt)
Then add the dry ingredients to the wet and mix, adding a bit of the plant-based milk at once. Making sure not to overmix the dough.
Fold in the chocolate and form 11 even size cookie dough balls, using your clean hands.
Place the cookies onto a parchment lined baking sheet and bake for 10-15 minutes. The cookies will look slightly under baked after 15 minutes, but that's okay. They will set once you let them cool completely.
Did you make this recipe? Tag me on Instagram @plantiul_life_!
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