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Fudgy Vegan Double Chocolate Chip Cookies

Indulge in these easy-to-make fudgy vegan double chocolate chip cookies that melt in your mouth, perfect for dessert lovers!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond butter Can be substituted with peanut or cashew butter.
  • 1/2 cup maple syrup Reduce by a tablespoon for less sweetness.
  • 1/4 cup unsweetened cocoa powder For a more chocolatey flavor, add mini chocolate chips.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt A sprinkle on top before serving adds flair.
  • 1/2 cup dairy-free chocolate chips Add chocolate chunks for extra chocolateiness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond butter, maple syrup, cocoa powder, vanilla extract, baking soda, and salt. Mix until smooth.
  3. Stir in the dairy-free chocolate chips.
  4. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet.
Baking
  1. Bake for 10-12 minutes, until the edges are set.
  2. Allow to cool on the baking sheet before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to a week or freeze for up to three months. Chill the dough for 15-30 mins for thicker cookies.