Try baking these Vegan Double Chocolate Chip Cookies for your next dessert. They are decadent, moist and delicious and I made them using my favorite non-dairy chocolate chips and coconut sugar. These cookies are the BEST, and they literally melt in your mouth!
1/2 Cup of organic sugar
1/2 Cup of vegan butter, softened slightly
1/4 Cup of almond milk, or a nondairy milk of your choice
1/2 Cup of coconut sugar
1 1/2 Cups of gluten free all-purpose flour
1/2 Cup of natural cocoa powder
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/2 Teaspoon of baking soda
1 Cup of nondairy chocolate chips or you can
use white chocolate chips
-Preheat the oven to 350F degrees then line a baking sheet with parchment paper. Set aside.
-In a large bowl, add the sugars and vegan butter to the bowl then use a handheld electric mixer to cream the butter and sugars until fluffy. Then add the almond milk and vanilla extract and cream together until mixed well.
-In the same bowl, sift the flour, cocoa powder, baking soda and Himalayan salt to the bowl. Combine well then fold in chocolate chips.
-Use a cookie scoop then prepare cookie dough into about 16 balls or so. Add to a baking sheet with parchment paper. Bake cookies for 10 – 15 minutes. The cookies de-puff and firm up while cooling. If they bake in the oven a little longer, they will not be as soft and chewy. Enjoy!