Vegan Double Chocolate Cake Cookies! Perfect for chocolate lovers and health enthusiasts alike, these Double Chocolate Cake Cookies are your new go-to dessert!

Indulge your sweet tooth without the guilt with these irresistible Vegan Double Chocolate Cake Cookies! Bursting with rich chocolate flavor, these delightful treats are the perfect fusion of cakey goodness and cookie bliss. Made with wholesome ingredients, these cookies prove that healthy can be delicious. Each bite offers a moist, fudgy texture that will leave you craving more. Whether you’re hosting a gathering or simply treating yourself, these vegan cookies are guaranteed to impress your guests and earn you rave reviews.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, and no highly processed ingredients.

Hi there, Ameera here!

If you’re on the hunt for a dessert that’s both super yummy and made with wholesome ingredients, look no further than these delightful cookies that are the perfect cross between a cake and a cookie! Trust me, these treats have stolen our hearts (and our taste buds) with their unique texture and flavor.

You gotta give these cookies a try!

Tips for Success:

• Flavor Profile: These Double Chocolate Cake Cookies are moist, and cake-like, and full of chocolate flavor. The tahini enhances the chocolate flavor, but the tahini flavor does not come through. The chocolate chips are fully of delicious melty goodness.
• Unsweetened Cocoa (Cacao) Powder: You can use your favorite unsweetened cocoa (cacao) powder such as Hershey’s or other brands. We used Navitas Organic Cacao Powder as it is considered a ‘superfood’ due to its high amount of antioxidants, minerals, and vitamins. Cacao powder is packed with flavonoids. These nutrients have been shown to lower blood pressure and improve the blood flow to the brain and heart, and aid in preventing blood clots.
• Sweetness: These cookies are very lightly sweet.
• Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring, it will become a sticky thick batter. We used a large cookie scoop to scoop up the batter. It works really well. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. The batter should be able to hold its dome-shape on the baking sheet. If the batter seems to wet to work with, then simply put in the fridge for 15 to 20 minutes to firm up.
• Maple Sugar (or other dry sugar): We used maple sugar, but coconut sugar or other dry sugars work equally well. You cannot substitute maple sugar for maple syrup.
• Maple Sugar: Maple sugar is dehydrated maple syrup.  It works really well in this recipe.  The maple sugar can be substituted with date sugar.  If your diet permits, coconut sugar is also a good substitute for maple sugar.
• Tahini: Be sure to use a runny tahini that is not thick and clumpy. We have not tested any substitutions.
• Whole Wheat Pastry Flour is WFPB: Whole Wheat Pastry Flour is a whole grain flour. It is made from 100% stone ground soft spring wheat It is Whole Food Plant Based as it is made from 100% soft spring wheat berries. It has a lighter texture. We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour.
• Whole Wheat Flour: You can also use whole wheat flour in this recipe. The end product is a slightly denser texture and has a more pronounced wheat flavor.
• Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. For an exact measurement, it is 6.2 oz.).
• Testing the Cookies for Doneness: These cookies are large and cakelike. To test for doneness, stick a toothpick down the center of a cookie, when it comes out clean with a few crumbs, they are done. Make sure you don’t hit a chocolate chip for a false reading.
• Vegan Chocolate Chips: Feel free to use your favorite cacao chips or vegan chocolate chips.
• Optional Whole Food Plant Based Powdered Sugar: If you’d like, you can sprinkle Whole Food Plant Based Powdered Sugar over top of the cookies for a beautiful presentation, but it is not necessary. If you do opt to sprinkle them with powdered sugar, we suggest only doing so right before serving.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will last for 3 to 4 days stored in an air-tight covered container.

These cookies freeze well.

Pantry Products:

• Whole Wheat Pastry Flour: We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour. Feel free to use your favorite whole wheat pastry flour.
• Unsweetened Cocoa (Cacao) Powder: We used Navitas Organic Cacao Powder. Feel free to use your favorite unsweetened cocoa/cacao powder.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large (14 x 20) baking sheet
• Large cookie scoop (optional)
• Silicone baking sheets or parchment paper

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Vegan Double Chocolate Cake Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 19-20 Minutes
• Total Time: 35 Minutes
• Yield: 14-16 Cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Indulge your sweet tooth without the guilt with these irresistible Vegan Double Chocolate Cake Cookies!

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Ingredients

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Dry Ingredients:

• 1 ½ cups (6.2 oz.) whole wheat pastry flour *
• 1/3 cup + 2 Tablespoons cacao powder (or cocoa powder) *
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2/3 cup maple sugar (or dry sugar of choice) *
• 2 Tablespoons flaxseed meal
• ¾ teaspoon sea salt (+/-) *

Wet Ingredients:

• ¼ cup tahini *
• 1 Tablespoon lemon juice
• ½ cup unsweetened plain plant milk
• 1 Tablespoon vanilla
• 1/3 cup unsweetened applesauce

Other Ingredients:

• 1 to 1 ¼ cups vegan chocolate chips (+/-) *

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Instructions

1. Preheat the oven to 350 F, middle rack.
2. Line a large baking sheet with silicone pads or parchment paper, set aside.
3. Place the all the Dry Ingredients into a large bowl, whisk to combine.
4. Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
5. Stir in the vegan chocolate chips.
6. Using a large cookie scoop (3 Tablespoons), scoop out the batter into rounded lumps onto the large baking sheet, approximately 3 inches apart as the batter does slightly spread.
7. Place in a 350 F preheated oven for 19 to 20 minutes or until a toothpick comes out clean*.
8. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack. Allow to cool for 20 minutes, then enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 14 to 16 large cake cookies

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