1 Bowl Vegan Double Chocolate Chip Cookies
1 Bowl Vegan Double Chocolate Chip Cookies- These cookies are a chocolate lover’s dream come true! Chewy, chocolatey, soft, and tender…you’ll never guess that they’re vegan!
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These vegan cookies are basically a brownie in cookie form. They’re firm on the outside and soft and chewy in the center. Best of all? these fudgy cookies are so easy to make! Everything is done in one bowl and there’s no hand mixer or stand mixer needed. These vegan chocolate cookies can be made from start to finish (baking time included) in 20 minutes.
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1 Bowl Vegan Double Chocolate Chip Cookies
Ingredients needed:
Vegan butter
Pure cane sugar
Ground flaxseed
All-purpose flour
Pure vanilla extract
Almond milk (or any other non-dairy milk)
Cocoa powder (you can also use Dutch cocoa powder)
Baking soda
Salt
Vegan chocolate chips (I used dark chocolate chips)
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Melt the vegan butter and pour it into a large mixing bowl. Add the pure cane sugar and stir well. Add the ground flaxseed, almond milk, and pure vanilla extract and stir until well combined.
Add the dry ingredients (all-purpose flour, cocoa powder, baking soda and salt) and stit until combined. Fold in the chocolate chips. Scoop approximately 1 1/2 tablespoons of dough and shape into a ball using your hands. Arrange the dough on the baking sheet, leaving adequate space between each cookie (the cookies will spread out as they cook).
Flatten each ball slightly using your hand. Bake for 10-11 minutes. Remove from the heat. The cookies will seem too soft, but they will firm up as they cool. Let the cookies cool on the baking sheet for 10 minutes and then transfer them to a cooling rack to cool completely.
These double chocolate cookies will keep for 2-3 days in a sealed container.
I Bowl Vegan Double Chocolate Chip Cookies
Ingredients
- 1/2 cup vegan butter
- 3/4 cup pure cane sugar
- 1 tsp pure vanilla extract
- 1/4 cup almond milk
- 1 tbsp ground flaxseeds
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Melt the vegan butter and pour it into a large bowl. Add the pure cane sugar and stir well. Add the ground flaxseed, almond milk, and pure vanilla extract and stir until well combined.
- Add the dry ingredients (all-purpose flour, cocoa powder, baking soda and salt) and stit until combined. Fold in the chocolate chips. Scoop approximately 1 1/2 tablespoons of dough and shape into a ball using your hands. Arrange the dough on the baking sheet, leaving adequate space between each cookie (the cookies will spread out as they cook). Flatten each ball slightly using your hand.
- Bake for 10-11 minutes. Remove from the heat. The cookies will seem too soft, but they will firm up as they cool. Let the cookies cool on the baking sheet for 10 minutes and then transfer them to a cooling rack to cool completely.
Looking for more vegan cookie recipes like these vegan chocolate chip cookies?
Amazing Vegan Hot Chocolate Cookies
Vegan Melted Snowman Sugar Cookies
Amazing Vegan Chocolate Peppermint Cookies
I love seeing your finished projects! If you enjoyed making these 1 Bowl Vegan Double Chocolate Chip Cookies, or any of my other free patterns, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
