Vegan Double Chocolate Cookies
Enjoy these gooey soft double chocolate vegan cookies
10 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 395 |
| Fat: | 32 g |
| Carbohydrates: | 24 g |
| Protein: | 9 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 2 cup 2 cup 2 cup Almonds, Slivered
- 0.333 cup 0.333 cup 0.333 cup Coconut Oil, Organic, melted
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Flour
- 0.333 cup 0.333 cup 0.333 cup Maple Syrup, Pure
- 100 gram 100 gram 100 gram Dark Chocolate
- 0.5 cup 0.5 cup 0.5 cup Dark Chocolate Chips
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F
- Process all the ingredients in a food processor to make dough. I like the almonds more crunchy and textured, but if you want smoother dough, process until the desired consistency is reached.
- Make silver-dollar sized cookies on a parchment shape.
- Bake for 10 minutes, 15 if you want them crispy
- Let them cool and SET. They are too soft when they are hot
Notes
The cookies do not really spread as they are baking, so make the shape close to the final. Also as there is no egg, the cookies are not as bound so if you make them too big they break easily
Add a Note
My Notes:
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