Description
Indulge your sweet tooth without the guilt with these irresistible Vegan Double Chocolate Cake Cookies!
Ingredients
Scale
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 (+/-) *
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet with silicone pads or parchment paper, set aside.
- Place the all the Dry Ingredients into a large bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Stir in the vegan chocolate chips.
- 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.
- Place in a 350 F preheated oven for 19 to 20 minutes or until a toothpick comes out clean*.
- 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!
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