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Vegan Chocolate Cookies
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Brief Description
Vegan Chocolate Cookies
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Main Ingredient
Chocolate
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 6 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: Lewisaa
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Posted On: Jul 28, 2014
Number of Servings:
Ingredients:
- 2 cups - Flour
- 2/3 cups - unsweetened cocoa powder
- 1 teaspoons - baking soda
- 1/2 teaspoons - salt
- 2/3 cups - vegetable oil may use coconut oil
- 1 1/4 cups - sugar
- 4 teaspoons - ground flaxseeds
- 1/2 cups - nondairy milk soy/almond
- 2 teaspoons - vanilla extract
- 1/2 cups - nonddairy chocolat chips/chunks must say vegan/dairy free
Directions:
Begin by preheating the oven to 350 degrees Fahrenheit. Mix the ground flax seeds with the non-dairy milk, and whisk them together well. Set this aside for a few moments to thicken.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Stir them together with a whisk until well-blended and there are no lumps of cocoa powder remaining.
Combine the sugar and the vegetable oil in a large bowl, and whisk them together until the sugar is nice and moist. Now add the flax seed mixture, and the vanilla extract, and mix them into sugar until it thickens into a smooth, shiny batter.
Add all the dry ingredients at once and stir carefully, mixing until everything is incorporated and you have just a few spots of flour remaining. Finally, add the chocolate chips or chunks and mix them into the cookie dough along with the last of the flour. The dough will be stiff.
Use a cookie scoop to form 1-inch balls of dough and use your palm to gently flatten them slightly into discs, then place them on a parchment-lined cookie sheet. (I made small bite size cookies and baked for exactly 6 min)
Bake the cookies at 350 degrees F for 9-10 minutes, until they're puffed and have lost the raw shine in the middle. Remove them from the oven and let them cool for 2-3 minutes on the cookie sheet, then move them to a wire rack to cool completely.
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