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Vegan Double Chocolate Chip Cookies

Indulge in warm, gooey Vegan Double Chocolate Chip Cookies that are quick to make and absolutely delicious. Perfect for everyone, these cookies are egg-free and dairy-free.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour You can substitute with regular flour, but texture may vary.
  • 1/2 cup cocoa powder Ensure it is gluten-free if necessary.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted Can substitute with peanut butter for a nutty flavor.
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1/2 cup dairy-free chocolate chips Dark or white chocolate chips can be used for variety.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together almond flour, cocoa powder, baking soda, and salt.
  3. In another bowl, combine maple syrup, melted coconut oil, and vanilla extract.
  4. Mix the wet and dry ingredients together until combined.
  5. Fold in the dairy-free chocolate chips.
  6. Scoop tablespoon-sized amounts of dough onto a lined baking sheet.
  7. Bake for 10-12 minutes until edges are set.
  8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for 5-7 days at room temperature or freeze for up to 3 months. For thicker cookies, chill the dough for 30 minutes before scooping.