My sweet tooth was calling to me this week so when Lydia asked to make cookies it didn't take much convincing. Like her mama, she loves her chocolate and we came up with these cookies filled with cocoa, chocolate chips, and only plant-based ingredients.
The results were a dense, fudgy, brownie like treat, but in little bite sized cookie form. My son said it smelled like hot cocoa when I was making them and I have to concur that even when we taste tested them it was like hot cocoa in my mouth. The only problem with these bad boys? Eating just one!
Recipe
1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
10 tbsp vegan butter melted (I use Melt)
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
2 tsp pure vanilla extract
1 1/2 cups all purpose flour (I'm partial to King Arthur)
1 tsp baking powder
1/2 tsp[] salt
1/2 cup semi-sweet mini chocolate chips (I use Enjoy Life--it's made with pure chocolate)
Preheat oven to 350°F.
Mix together your ground flax and water for the flax egg and let sit for 5-10 minutes.
In your stand mixer or a medium sized mixing bowl, mix together the cocoa powder, white sugar, and butter.
Beat in the flax egg and vanilla until fully incorporated.
Mix your flour, baking powder, and salt in a separate bowl.
Add the dry ingredients to the wet ingredients and mix (but do not over beat). Note the batter is very thick. Do not be alarmed!
Fold in the chocolate chips.
Prepare baking sheets. I like to line mine with parchment paper.
Scoop out 1-2 tablespoonful of dough, roll, and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out. These will not expand much during the baking process.
Bake in preheated oven for approximately 12 minutes. The cookies will come out soft from the oven but will harden up as they cool. Since they are a little soft upon coming out I'd advice you to let them cool on the cookie sheet for a few minutes before transferring to a wire rack or plate to cool.
Comments