deluxe double chocolate chip cookies

This is my new favorite/best chocolate chip (vegan) cookies I have made since leaving behind dairy and eggs back in the barn. Chewy, chocolatey, and chunky, what more could you want in a cookie. I also think that I alone ate 75% of the cookies in two days…oops. This is also the first time I experimented with using earth balance vegan butter instead of oil and regular butter, as well as chickpea brine for an egg substitute…and I was very pleased with the texture.

Makes 12-14 small cookies

Deluxe Double Chocolate Cookies (adapted from Vegan Richa):

Ingredients:

  • 4 tablespoons earth balance
  • 1/2 cup coconut palm sugar (or you can use regular sugar)
  • 3 tablespoons chickpea brine
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup (optional)
  • 1/4 teaspoon cinnamon (truly is a magical addition)
  • 1/4 almond milk (or more, can also use other non-dairy milk)
  • 2 cups all-purpose flour
  • 3 1/2 tablespoons cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • Dash of salt
  • 2 cups chocolate chips

Instructions:

  1. Preheat oven to 350 F.
  2. Mix softened earth balance, sugar, chickpea brine, vanilla, maple syrup, and cinnamon in one bowl.
  3. Mix Flour, cocoa powder, baking soda, baking powder, and salt in another bowl.
  4. Alternate dry ingredients and almond milk into the first bowl (if too liquidy, you can add more flour, if too dry you can add more almond milk).
  5. Stir in chocolate chips! Chill dough for 15 minutes.
  6. On a parchment lined baking sheet, making little balls with the dough, flattening them slightly. Bake for 10 minutes!

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