Best Double Chocolate Mocha Cookies Gluten Free And Vegan Recipes

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Vegan Double Chocolate Chip Cookies image

Ooey gooey vegan double chocolate chip cookies that taste like a brownie in cookie form! Stress-free baking and easy to make gluten free, these are the best vegan Christmas cookies!

Provided by thebananadiaries

Categories Dessert

Time 22m

Yield 18

Number Of Ingredients 11

Ingredients

1 1/4 cups (160 g) organic flour or gluten free 1-to-1 flour
1/2 cup (50 g) natural cocoa powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp espresso powder (optional, but highly recommended)
1/2 cup (115 g) vegan butter or coconut oil, room temperature*
1/3 cup (83 g) unsweetened applesauce, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar
1-2 tbsp dairy free milk, if needed for mixing batter
3/4 cup vegan chocolate chips

Steps:

Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in
Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they're evenly distributed in the dough.
if your dough is too sticky or it's a super hot day, you can chill the dough in the refrigerator for 10 minutes.
Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.
Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.
Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you'd like on top.
store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 cookie (1 tbsp dough), Calories 116 calories, Sugar 8.5 g, Sodium 86.2 mg, Fat 6.5 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 14.7 g, Fiber 1.4 g, Protein 1.6 g, Cholesterol 10.6 mg

DOUBLE CHOCOLATE MOCHA COOKIES (GLUTEN-FREE AND VEGAN!)

Double Chocolate Mocha Cookies (Gluten-Free and Vegan!) image

These cookies taste so good that I cannot stop eating them -they're slightly addictive, so watch out! Link to the full post: http://www.elanaspantry.com/desserts/double-chocolate-mocha-cookies/

Provided by Elanas Pantry

Categories Dessert

Time 17m

Yield 24 cookies, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons organic decaf coffee, espresso grind
1/2 teaspoon baking soda
1/2 teaspoon celtic sea salt
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
3/4 cup dark chocolate, 73%

Steps:

In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt.
In a smaller bowl, stir together grapeseed oil, agave and vanilla.
Stir wet ingredients into dry and then mix in chocolate drops (or chunks).
Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet.
Bake at 350° for 7-8 minutes.
Cool and serve.