Double Chocolate Chip Cookies
These rich, soft and fudgy cookies really hit the sweet spot without the addition of oil or butter! They don't sacrifice on flavor, that's for sure!
Equipment
- Stand or hand mixer
- cookie sheets
- silpat or parchment
Ingredients
- 1 tablespoon ground flax seed plus 3 tablespoon water
- ½ cup smooth tahini
- ¼ cup dark brown sugar
- ¼ cup coconut sugar can substitute more brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup cocoa powder
- ½ cup whole wheat flour
- 2 tablespoon plant based milk
- ⅓-½ cup vegan chocolate chips
Instructions
- In a small bowl, mix together 1 tablespoon ground flax and 3 tablespoon water to make the flax egg. Set aside.
- Add the smooth tahini, brown sugar and coconut sugar to stand mixer bowl and beat on medium speed until fully combined. (This can also be done with a hand mixer!)
- On a low setting, slowly add in the flax egg, vanilla extract, salt, baking soda, cocoa powder, flour and soy milk. Mix on medium setting until batter is fully combined.
- Add the chocolate chips and fold them into the batter using a spatula.
- Chill the cookie dough in the fridge for at least 30 minutes to 1 hr.
- Using clean hands or a cookie scoop, form into 2-inch balls, place onto Silpat or parchment lined baking sheet and slightly press with palm to form into 1 inch thick "disk" shapes. Should make around 12-14 cookies.
- Bake at 350°F for 8-9 minutes. Cookies will appear soft when coming out of the oven. Let them cool on the baking sheet for 10-15 minute before attempting to move them. Enjoy!
Notes
- You can prep dough ahead of time and store in fridge to bake a day or two later
- DON'T OVER COOK! Cookies will appear soft at 8-9 minute mark. They will firm up as they cool, trust me!