Vegan Triple Chocolate Cookies (Oil Free)
#dessert
#triple
#chocolate
#cookies
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- unbleached all-purpose flour 9 tbsp
- tapioca starch/flour ¼ cup
- unsweetened cocoa powder 2 ½ tbsp
- fine sea salt ¼ tsp
- baking powder 1 ¼ tsp
- dark chocolate chunks or vegan chocolate chunks 6 oz
- natural cashew butter or almond butter 1 cup
- pure maple syrup 0.67 cup
- pure vanilla extract 2 tsp
- vegan chocolate chips or dark chocolate chunks + extra for topping ½ cup
- Flaky
📝
The ideal bake time depends on how you like your cookies. If you like them soft and gooey, just 9 minutes will be sufficient. If you want them to be a bit firmer and fluffy, I recommend baking them 11-12 minutes. Storage: Store leftover cookies in an airtight container on the counter for 3 to 4 days, or in the freezer for up to 3 months. To freeze, add a piece of parchment paper between each cookie, or freeze on a baking tray before transferring to a freezer bag.
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1Gather: unbleached all-purpose flour , tapioca starch/flour , unsweetened cocoa powder , fine sea salt , baking powder , dark chocolate chunks or vegan chocolate chunks , natural cashew butter or almond butter , pure maple syrup , pure vanilla extract , vegan chocolate chips or dark chocolate chunks + extra for topping , Flaky sea salt.
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2Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper.
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3In a large bowl, whisk together the all-purpose flour, tapioca flour, cocoa powder, salt, and baking powder.
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4Melt the 6 oz 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.
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5Add the cashew butter or almond butter, maple syrup, and vanilla to the melted chocolate. Whisk until completely combined and smooth.
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6Add 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.
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7If the cookie dough is too sticky to scoop up, refrigerate the batter for 10-15 minutes (but not any longer).
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8Use a medium cookie scoop to form 22-24 cookie. Flatten each cookie slightly with your palm. If desired, press a few extra chocolate chips onto the top of each cookie for presentation.
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9Bake the cookies for 9-12 minutes (see Note 1). Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool for 5-10 minutes before devouring.