Description
If you’re craving a double chocolate chip cookie but don’t want to whip up a big batch, enter this vegan single-serve double chocolate chip cookie. It’s chewy, gooey, chocolatey heaven!
Ingredients
Scale
- 2 tbsp (20 g) vegan butter, melted
- 3 tbsp (25 g) coconut sugar
- 2 tsp (8 g) cashew milk
- 1/2 tsp vanilla paste
- 1/4 tsp espresso powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 4 tbsp (30 g) spelt flour
- 1 1/2 tbsp (9 g) cocoa powder
- 2 tbsp (24 g) chopped dark chocolate or chocolate chips
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 small bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, pour in the 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 cocoa powder and fold together until there are streaks of flour remaining. Finally, add in the chopped chocolate and fold into the dough.
- Cover the bowl with plastic wrap and freeze for 10-15 minutes.
- Scoop the frozen dough out of the bowl, divide it into two, and roll each piece of dough into a tight ball. Place both cookie dough balls on the prepared baking sheet, evenly spaced apart, and bake in the oven for 11-12 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 3-4 times; this will give your cookie that signature tortoiseshell look. Let cool for 10 minutes; it’ll continue to cook as it cools on the counter.