Rich cocoa flavor with bittersweet dark chocolate chips inside, these Vegan Double Chocolate Chip Cookies are eggless, dairy-free, gluten-free, for the chocolate lovers and everyone!
Prep Time10 minutesmins
Cook Time12 minutesmins
Resting Time8 minutesmins
Total Time30 minutesmins
Cuisine: American
Keyword: 30 minutes or less, chocolate, dairy-free, gluten-free, vegan
Preheat the oven at 170 C / 340 F. Line a baking sheet with a baking mat or parchment paper.
In a big bowl, add the ground almond, oat flour, and tapioca starch. Sieve in cocoa powder, salt, baking powder, and baking soda. Use a fork to mix them together.
Add the melted coconut oil, maple syrup, and vanilla extract. Mix all to combine into a slightly sticky mixture.
Stir in about half of the chocolate chips into the bowl. Save the rest for decoration.
Use a tablespoon to scoop out the mixture. Roll it between your palms and place it on the baking sheet. Repeat to finish all mixture.
Press the cookie balls into round disks. Add the rest chocolate chips on top.
Bake at 170 C / 340 F for 12-15 minutes until they are dry to the touch. Let them cool in the oven completely and EAT.
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Video
Notes
This recipe starts at 2:55 in the video.
Storage: Store in an air-tight jar in the fridge for 2 weeks.