Vegan Chocolate Cookies Recipe

Name: Vegan Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 cup pastry flour; 3 tablespoons tapioca flour; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon fine salt; 1/2 teaspoon xanthan gum; 1 1/2 cups vegan sugar or organic unbleached cane sugar; 1/2 cup applesauce; 1/2 cup raw organic coconut oil, melted; 3 tablespoons grapeseed oil; 1/2 teaspoon apple cider vinegar; 1 cup vegan chocolate chips

Servings: persons

3/4 cup all-purpose flour
1/2 cup pastry flour
3 tablespoons tapioca flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon xanthan gum
1 1/2 cups vegan sugar or organic unbleached cane sugar
1/2 cup applesauce
1/2 cup raw organic coconut oil, melted
3 tablespoons grapeseed oil
1/2 teaspoon apple cider vinegar
1 cup vegan chocolate chips

1
Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
2
Whisk the flours, cocoa powder, baking powder, salt and xanthan gum together in a medium bowl.
3
Put the sugar, applesauce, coconut oil, grapeseed oil and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute.
4
Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined.
5
Fold in the chocolate chips.
6
Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart.
7
Bake the cookies in two batches, two sheets at a time, until the cookies are set and beginning to crack on the top, 16 to 18 minutes.
8
Rotate the sheets halfway through for even baking.
9
Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.
10
Bake the remaining cookies on the third pan following the above directions.
11
Vegan Cinnamon and Pecan Cookies:
12
Make the Vegan Chocolate Cookies, adding 1 1/2 teaspoons ground cinnamon to the flour mixture, and folding in 1 cup chopped pecans.
13
Bake as directed.
14
Vegan Chocolate Peanut Butter Cookies:
15
Make the Vegan Chocolate Cookies, adding 1/3 cup natural peanut butter to the wet ingredients, and increasing the water to 2/3 cup.
16
Substitute in 3/4 cup chopped roasted unsalted peanuts in place of the chocolate chips in the recipe.
17
Vegan Rocky Road Chocolate Whoopie Pie Cookies:
18
Make the Vegan Chocolate Cookies.
19
Reduce the vegan chocolate chips to 3/4 cup and fold in 3/4 cup chopped raw almonds.
20
When cool place 3 mini vegan marshmallows on each of 18 overturned cookies, and broil 1 minute.
21
Top each with another cookie to make sandwiches.

1008

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/2 cup pastry flour, 3 tablespoons tapioca flour, 1/2 cup unsweetened cocoa powder, and more.

Yes, Vegan Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Chocolate Cookies

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