Description
Small-batch fudgy vegan double chocolate chip cookies. They’re ooey-gooey and fudgy in the middle, with crisp and crunchy edges!
Ingredients
Scale
- ½ cup (95g) vegan butter, melted
- 1 cup (150g) coconut sugar
- ⅓ cup (36g) cocoa powder
- 3 tbsp (32g) cashew milk
- 2 tsp vanilla paste
- 1 tsp espresso powder
- ½ tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup (135g) spelt flour
- ½ cup (75g) roughly chopped dark chocolate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Begin by adding the melted vegan butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, add in the cocoa powder, cashew milk, vanilla paste, espresso powder, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Sprinkle in the spelt flour and fold together until there are a few streaks of flour remaining. Finally, add in the chocolate and fold into the dough.
- Cover the bowl with plastic wrap and freeze for 25 minutes exactly.
- Using a 3 tbsp cookie scoop, scoop the cookie dough out into balls, placing them evenly spaced apart on the cookie sheet (I usually do 6-8 cookies to a large baking sheet so they have room to spread).
- Bake the cookies in the oven for 12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 5-6 times; this will give you that signature tortoiseshell cookie look. Let cool for 10 minutes and sprinkle with flaky salt for presentation.