These vegan double chocolate chunk cookies are spectacularly delicious, and happen to also be free of added oils (yep, even the chocolate, keep reading).
We all love a vegan chocolate chip cookie, and for us mega-chocolate lovers, we love a double chocolate CHUNK cookie recipe!
A little story about these vegan cookies…
But, oops, we forgot to add it. 🤦🏻♀️ It happens. There are a lot of moving pieces with publishing books – and ebooks!
So, I’m sharing this vegan cookie recipe with you now. Maybe it’s more exciting because we forget all those recipes tucked inside the pages of a cookbook.
Sidenote: That companion ebook to Dreena’s Kind Kitchen is now available. It has some amazing recipes, including PUMPKIN WAFFLES, LENTIL-MISO PATTIES, and a purple sweet potato stew (PPF SOUP)!
Vegan Cookies and Oil-Free Chocolate
For an exquisite cookie experience, try with Nibble Chocolate (nibbleitos or a broken bar).
As there are no added oils in their classic line of vegan chocolate, it is considered an oil-free chocolate. (Note that the line of truffles has more than two ingredients and some added oil, but it’s minimal).
Nibble Chocolate knows how much I love their products and has shared a coupon code for you to enjoy. Use this link and use code DREENABURTON for 10% off.
You can see more about Nibble Chocolate in this video:
Of course, you don’t need to use chocolate “chunks” in these cookies, and you can use any chocolate brand or variety you love.
OH! And I should mention that the touch of salt sprinkled on the tops of the cookies really amplifies the flavors and makes the cookies taste that much more exquisite!
I hope you enjoy these Vegan Double Chocolate Chunk Cookies. Please share in the comments if you’ve tried them, and how you enjoyed them. x Dreena
Salted Vegan Double Chocolate Chunk Cookies
- 1 cup whole-wheat pastry flour
- ⅓ cup cocoa powder
- ¼ cup coconut sugar or unrefined sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup thick refrigerated canned coconut cream from canned coconut milk, see note
- 1 tablespoon cashew butter raw or roasted
- ⅓ cup pure maple syrup
- 1½ teaspoons pure vanilla extract
- ½ cup nondairy chocolate chunks or chips see note
- Few pinches coarse sea salt optional, to sprinkle on cookiesfor sprinkling (optional)
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In a mixing bowl, stir together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. In another bowl, combine the coconut milk cream with the cashew butter, and once combined then stir in the maple syrup and vanilla. Stir through to and mix well.
- Add the wet ingredients to the dry, along with the chocolate chipschunks, and stir through until just well combined. Chill the batter in the fridge 15–20 minutes, if possible.
- Scoop small mounds of the batter (about 1 ½ tablespoons in size) on to the baking sheet. Flatten the cookies with your fingers or a spatula. Sprinkle with the coarse salt, if using.
- Bake for 12 minutes, or until the cookies look set but and are a little crisp around the edges. Remove, and let cool for a few minutes on the panbaking sheet, then transfer to a cooling rack.