Vegan double chocolate cookies
You heard it here first. I’ve actually completed my Christmas shopping ahead of time. It’s the first ever documented occurance of its kind, in all the many odd years that I’ve been enduring December gift buying through gritted teeth. The Christmas cards were even mailed out two weeks ago. Someone actually sent a reply exclaiming surprise at how organised I was.
Next year, I’ll probably revert back to spending the dying shopping hours of Christmas Eve frantically looking for necessary presents. But for now, I get to sit back and bask (and bake) in the glory of readiness.
Because most of my shopping was done online this year, I came across some lovely things during my travels, which I’m bookmarking for future reference. Call it a head start for Christmas 2012 if you like.
-this takoyaki grill pan
-the Lebkuchen spice blend from Gewurzhaus
-this journal to accompany the Keepsake Box I sent my niece
-vintage treasures from emerald + ella and Cake Vintage
-a subscription to Gastronomica
-Tasmanian apple brandy
-or maybe next year I’ll just settle for sending some very special cards
In the meantime, if you happened to make the gingerbread cake from a previous post, and still find yourself in possession of a bit of leftover apple sauce, you may want to make these chocolate cookies as well. Use a suitable alternative to the recommended flours below if you want to want them to also be gluten free.
Vegan double chocolate cookies :
(based on a recipe from Babycakes by Erin McKenna)
1 cup vegetable oil
1 cup sugar
1/3 cup unsweetened apple sauce
1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1 cup plain flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 cup dark chocolate chips
Combine the oil, sugar, apple sauce, cocoa powder, salt and vanilla in a bowl. Mix in the rest of the ingredients. The cookie dough will be quite wet at this stage. Chill it for about 15 mins or long enough for the dough to be scooped and rolled into balls.
Preheat the oven to 160′C (325F). Scoop walnut sized portions of cookie dough, roll each into a ball and arrange them on lined baking trays, leaving an inch of space between each ball of dough to allow for spreading. Bake for 15-20 minutes or until the cookies feel soft but not raw in the middle. Once cool, they will be crisp on the edges and slightly chewy in the center. Just the way chocolate cookies should be.
Tags: chocolate, cookies, vegan, whole wheat
Rosa said,
December 9, 2011 @ 12:05 am
Beautiful cookies! They look so perfect and really irresistible.
Cheers,
Rosa
Emma said,
December 9, 2011 @ 3:37 am
Nice work on the christmas presents! I am in the same boat as yourself, although without the basking/baking time. I don’t know how I found myself here…. how have I ordered all my gifts already? It’s a magical place to be.
Yum @ the Calvados!
Yuri - Chef Pandita said,
December 9, 2011 @ 9:08 am
I haven’t bought a single present yet! These cookies look amazing, I think I’ll make them using coconut oil
Alanna said,
December 9, 2011 @ 9:45 am
These look absolutely delicious! I usually shy away from vegan things (including vegans), but I would totally make these.
Hannah said,
December 9, 2011 @ 1:51 pm
I just love it when you bake vegan! And these cookies look absolutely incredible to boot. They’re already bookmarked and on my holiday baking list. Seriously can’t wait to try the recipe!
Caitlin said,
December 10, 2011 @ 12:53 pm
Just lovely – I’ve never made cookies primarily using oil, so this could be fun. Oh! And we’ll be in Ireland over Christmas & NYE and I thought of you and B (well, B in particular)
sarah the baker yoon said,
December 15, 2011 @ 10:33 am
how is it that every single post of yours is just absolutely picture perfect? it puts me straight into a happy summer’s day even if it’s not summer! your styling is impeccable. so much to learn!
thanks for your warm welcome! i hope i can keep it up. i admire you for being so faithful to your blog!!! cheers and see you soon again!
InTolerantChef said,
December 17, 2011 @ 1:12 pm
Good for you being on top of things! I love these cookies too, and will have a go making them gluten free so I can devour them too!
Basic Vegetarian said,
December 27, 2011 @ 4:00 pm
This looks like a really good vegan cookie recipe. Besides being double chocolate, they seem to have the perfect texture
Celes said,
July 28, 2012 @ 12:52 pm
Im making it right now! But it’s really oily, 1 cup of oil is too much. The oil is separating from the dough. Even when I took it out of the fridge.
Looking forward in tasting it!
Y said,
July 28, 2012 @ 1:02 pm
Hi Celeste, it’s definitely meant to be 1 cup of oil. If it’s separating, it probably just needs to be chilled until firm enough to mix back in. x
SANAA NALWALLA said,
August 14, 2012 @ 9:38 pm
hey wat else can i use as a substitue if i dont have any apple sauce?
Y said,
August 14, 2012 @ 10:38 pm
If you don’t have apple sauce, I’d recommend using a different puree, eg. pear, pumpkin, maybe even banana?
Amanda said,
October 18, 2012 @ 2:20 am
Can these cookies be rolled out and used with cookie cutters?
They look delicious!
Y said,
October 18, 2012 @ 6:53 am
Hi Amanda! You could try but I would probably advise against it. The dough is soft and spreads when it bakes, like regular chocolate chip cookie dough.
Amy said,
November 30, 2012 @ 7:53 am
Im making these right now. I actually just began the chilling process. I swapped some of the ingredients to make it more plantbased for my sensitive stomach. I can’t wait to try them.
Y said,
November 30, 2012 @ 8:41 am
Hi Amy, hope you enjoy the end results and that the substitutions work out well! x
Christine said,
December 12, 2012 @ 2:14 pm
Oh my gosh, this recipe is awesome! Tried it the first time exactly as its written… I, too, thought they seemed too oily, but went with it after reading your comments. They turned out so yummy… But I still wanted to use less oil, so tonight I substituted half the oil for puréed avocado – you must try! They’re so rich and fluffy! Thanks so much for the inspiration!
Y said,
December 12, 2012 @ 5:20 pm
Christine : Thanks for the tip! I LOVE avocado and wouldn’t have thought to use it in this cookie.
Aimee said,
December 15, 2012 @ 11:44 am
How many cookies does this produce approx? I need to make 4 dozen so wondered if doubling the batch would be enough…
Y said,
December 15, 2012 @ 6:12 pm
Aimee : Yes, doubling should be enough! x
Genevieve said,
January 13, 2013 @ 2:17 am
I have never baked a vegan dessert before and this was so easy I don’t think I would want to bake with butter and eggs again. I love dark chocolate and these are the perfect chocolate fix cookie! Next time I make these, I will deffinately try what Christine suggested with the avocado. Thank you for posting!
Rooted Vegan said,
March 1, 2013 @ 7:28 am
Just thought you might want to know that we linked to you today. http://rooted-vegan.blogspot.com/2013/02/vegan-baked-good-link-roundup.html
Nicole said,
April 11, 2013 @ 4:14 am
I’ve made these twice and live the flavor,but the texture is a bit gritty and they fall apart. Is it because of the baking soda? Should it be baking powder?
Y said,
April 11, 2013 @ 7:23 pm
Hi Nicole, I’m not sure why they would be gritty and fragile. It wouldn’t be due to the baking soda. There’s nothing in the ingredient list that would make the batter gritty. Did you happen to substitute any of the ingredients?
Renee said,
May 22, 2013 @ 1:59 am
Thanks! Just made these with kiddos, I didn’t use all the oil, didn’t chill and didn’t have choc chips. Still a big hit!
Y said,
May 22, 2013 @ 8:52 am
Renee : Good to hear. Thanks for the feedback! x