Salted Vegan Double Chocolate Chunk Cookies
The cookie jar needed a fully chocolate version of those honest chippers. These are sublime!
Servings 12 -13 cookies
Ingredients
- 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)
Instructions
- 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.
Notes
Coconut Milk Cream Note: Use regular (not light) coconut milk in this recipe. Before using, refrigerate the can overnight or for a few days. The thick cream will rise to the top and be easy to scoop and measure. I wouldn't sub another plant-based milk in this recipe. If you don't want to use coconut cream, then please experiment yourself with a more cashew butter in combination with perhaps a little more liquid sweetener and less granulated sweetener.
Chocolate Note: I quite like chunkier bits of chocolate in these cookies. You can buy nondairy chocolate chunks, or break up a nondairy chocolate bar. Or, just sub in chips as an alternative!