These Double Dark Chocolate cookies have an indulgent dark chocolate flavor without the intense sweetness. The coconut oil, although less common in baking, is a healthier alternative than traditional fats often used in cookie recipes. The coconut sugar and brown rice syrup provide a milder sweetness, and are thought to have less of an impact on your blood sugar than table sugar. It’s the perfect treat for a sunny spring day. The only problem with them is… cookie monsters (husbands, children, anyone with a nose) will have a hard time waiting to eat them. They're the best vegan chocolate cookies ever!

Double Dark Chocolate Peanut Butter Cookies [Vegan, Gluten-Free]

Advertisement

Serves

24

Advertisement

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/2 cup brown rice syrup
  • 1/4 cup coconut sugar
  • 2/3 cup peanut butter
  • 1/4 cup coconut oil (not melted)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup raw cocoa powder
  • 1/3 + 1/4 cup brown rice flour
  • 1/2 cup semi-sweet chocolate chips
Advertisement

Preparation

  1. Preheat oven to 350°F.
  2. Line a baking sheet with a silpat (optional).
  3. To a large mixing bowl add flaxseed meal and water. Stir and allow to rest and thicken up for 3 minutes.
  4. Add the brown rice syrup, coconut sugar, peanut butter, coconut oil and vanilla extract to the bowl, and mix until combined, about 3 minutes.
  5. Gradually mix in the baking soda, sea salt, cocoa powder, and brown rice flour until combined.
  6. Stir or mix in chocolate chips.
  7. Using a melon baller or rounded tablespoon drop cookies onto a baking sheet spaced 2 inches apart.
  8. Handling as little as possible, gently flatten each cookie into a disk shape (it may help to roll the dough into a ball shape first). Due to the nature of the coconut oil it may begin to melt and pool around the raw cookie dough, that’s OK.
  9. Simply mix dough between batches, and remove any excess oil from the baking sheet before adding a new batch of cookies to the pan.
  10. Bake for approximately 8 to 10 minutes.
  11. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

When the cookies are fresh out of the oven, warm on the baking pan, you may want to cut away the excess ring the coconut oil makes around the edges of some cookies for a more attractive shape (optional).

Advertisement
Advertisement