These vegan double chocolate chip cookies are soft on the inside, crispy on the outside and filled with ooey, gooey, chocolate goodness.
Ingredients
1 tbsp ground flax + 3 tbsp water
¼ cup coconut oil, softened but not melted
¼ cup natural peanut butter
⅓ cup pure maple syrup
2 tsp vanilla extract
¾ cup spelt flour*
¼ cup finely ground oat flour**
¼ cup unsweetened cocoa powder
½ tsp baking soda
¾ tsp baking powder
pinch of salt
¼ vegan chocolate chips
Instructions
In a small bowl, combine the ground flax and water and set aside
Preheat oven to 350F
Using a stand or hand mixer, beat together the coconut oil, peanut butter and maple syrup on high speed
Lower the speed and add in the flax egg and vanilla
Sift the flours, cocoa powder, salt, baking soda and baking powder into the wet mixture and mix until well incorporated
Fold in the chocolate chips
Roll cookie dough into balls about 2 tbsp of dough each, place onto prepared baking tray and flatten with a fork or your fingertips
Bake for 11 - 13 minutes or until the edges begin to crisp up
The centres will still be a little soft so allow to cool for a few minutes on the cookie sheet before transferring to a wire rack
Notes
*Can sub spelt flour for equal parts all purpose if you don't have spelt or see this post for more flour substitutions **I made my own oat flour by grinding rolled oats in my Nutribullet but you can use store bought
Recipe by Diary of an ExSloth at https://exsloth.com/vegan-double-chocolate-chip-cookies/