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Super Soft Vegan Double Chocolate Cookies

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The softest cookies ever…and they’re naturally gluten free, vegan, and refined sugar-free! Made with almond flour, these cookies are rich, decadent, and totally chewy.

Ingredients

  • 3 cups almond flour
  • 1 and 1/2 tsp. baking soda
  • 1/2 Tbsp. instant espresso*
  • 1/2 cup cocoa powder
  • pinch salt
  • 6 Tbsp. coconut oil, melted
  • 1/4 cup nut butter
  • 1/2 cup maple syrup
  • 1 Tbsp. vanilla
  • 4 oz. vegan dark chocolate, coarsely chopped

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine your almond flour, baking soda, instant espresso, cocoa powder, and salt. Whisk well to remove any clumps. Set aside.
  3. In a medium bowl, combine melted coconut oil, nut butter (I used peanut butter), maple syrup, and vanilla. Whisk well, and then add your liquid ingredients to your dry ingredients. Mix, and add your chopped chocolate once the ingredients are combined. Save a few chunks for topping if desired.
  4. Shape cookies into golf ball-sized cookies (you should get 10 total), and form into thick, flat rounds (they won’t spread too much). Place them on your prepared baking sheet, and place in the freezer for 5 minutes**.
  5. Remove your cookies from the freezer and bake for 10-12 minutes, or just until the edges look like they’re setting. Allow the cookies to cool on the baking sheet for 10 minutes before carefully moving them to a cooling rack to cool completely. As the name implies, these cookies are super soft at room temperature. They’re great from the fridge too – they firm up a bit and get a bit more chewy on day 2!

Notes

*Your cookies won’t take coffee-y. This helps enhance the chocolate flavor. Feel free to omit if desired.

**If a full baking sheet won’t fit in your freezer, line a plate with parchment paper and place your cookies on it. Then remove the cookies, place them on your baking sheet, and bake as instructed.

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