Double Chocolate Cake Cookies [Vegan]


Chocolate Cake Cookies [Vegan] | EmmaEats

If Christmas and Winter are associated with mint, Valentine’s Day is definitely chocolate. And with Valentine’s Day around the corner, it’s the perfect time to start thinking about a chocolate treat for that little someone special.

Although these cookies don’t look it, they are incredibly indulgent. Similar to quick cake mix cookies you may have seen elsewhere, these from-scratch cookies are simple to make and require only one bowl (make the flax mixture in a cup). These deep chocolate treasures come together in no time. Often, I make these once Katie is down for her nap but just before Emma comes home from school. There are no hellos or pleasantries on her arrival — only “mmmmmm, Mom, can I have some of what you’re baking?”

With a response like that, you can probably guess one of the treats I’ll be making for my little someone specials this Valentine’s Day.

Double Chocolate Cake Cookies [Vegan]

(makes 16 cookies)

  • 6 tablespoons water
  • 2 tablespoons ground flaxseed
  • 100g (60% or more) dark chocolate, broken into 1″ pieces
  • 1/2 cup unrefined coconut oil, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 1/4 cups unbleached all-purpose flour
  • 1 1/4 tsp baking powder
  • pinch of ground kosher salt
  • 1 cup mini chocolate chips

Line 2 baking sheets with parchment paper and preheat the oven to 350F.

In a small bowl, whisk together the water and ground flaxseed. Set aside to allow the mixture to thicken slightly.

In a large microwave-safe bowl, heat the chocolate at 50% power for 1 minute. Stir and add the coconut oil. Continue heating and stirring the chocolate and coconut oil at 30 second intervals (and at 50% power) until the mixture is smooth. Let cool slightly.

Mix in the sugar, vanilla extract and ground flaxseed mixture. Next sprinkle the flour, baking powder, salt and chocolate chips over the chocolate mixture and stir until just combined.

Scoop the cookie dough by heaping soup spoonfuls on to the prepared baking sheets, spaced evenly, 8 per sheet. Bake for 15-20 minutes in the preheated oven until the edges are crisp and the tops are just set. Let the cookies set and cool completely on the baking sheets.

Tips and Suggestions:

  • Try adding 1/2 cup chopped dried cherries when you add the chocolate chips.

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