Vegan Chocolate Chip Cokkies

Vegan Chocolate Chip Brownie Cookies

Chocolate Brownie Cookies

Gooey, moist vegan chocolate chip cookies - they taste like a brownie, in cookie form.

Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are entirely plant-based, gooey and moist, refined sugar-free and delicious. As vegan desserts go, these are the crème-de-la-crème. They taste like a rich chocolate chip brownie but are in cookie form which makes them easier to eat. These vegan chocolate chip cookies will fool the harshest critics from children to adults. Try this vegan dessert at your next family function, get together or just indulging on the couch.

Chocolate chip cookies remind me of my childhood. Growing up, my family always had dessert after dinner and freshly baked chocolate chip cookies were a regular on the menu. There is nothing better than cookies right out of the oven. The way they break apart and the chocolate oozes out (I bet you’re picturing it in your head). Obviously, vegan desserts need a few ingredient replacements to replicate their non-vegan counterparts. The vegan chocolate chip cookies are indistinguishable from the ones you had as a child, probably even better.

Pitted Dates

The secret to the moisture of these plant-based chocolate chip cookies is the dates. Not only do they make an excellent sweetener, but they also create a great texture. Many healthy vegan desserts tend to use pitted dates instead of sugar. Check out this recipe.

The Egg Replacer

There are so many ways to substitute eggs in baking. A lot of vegan desserts will call for a pre-packaged egg replacer, chia seeds, apple sauce or mashed banana. These egg replacers are great but for our vegan chocolate chip cookies, we will be using flax meal. Flax seeds have a nutty flavor which makes it a great egg substitute for baked goods like cookies. These seeds also draw in liquid which helps the cookies keep their moisture and structure.

Cocoa Powder

As with all baking, quality ingredients are very important. These cookies will only be as good as the base you make them from. The cocoa powder adds the richness of the brownie taste to these cookies. I like to use Everland Organic Cocoa Powder. Not only does this have a high-quality taste and richness but the cocoa powder is fair trade, certified vegan and Canadian made. 

Chocolate Chips

Of course, one of the most important ingredients is chocolate chips. You can’t have vegan chocolate chip cookies without chocolate chips! Again, I like to use Everland Premium Dark Chocolate Chips for the reasons mentioned above. If these are a little high in sugar for you there are plenty of vegan chocolate chips on the market. 

.

Prep Time: 20 Minutes
Total time: 20 Minutes

Ingredients

  • 1 cup walnuts
  • 1 cup almond meal (also known as almond flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup nuts (such as pecans, Brazil or walnuts), chopped*
  • 1 cup pitted dates
  • 2 tsp pure vanilla extract
  • 2 tsp chocolate extract
  • 5 tsp flax meal
  • 1/2 cup vegan chocolate chips 70%
  • 1/4 tsp fleur de sel (or other quality salt)
  • 1/2 cup water
  • 1/4 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1/8 tsp almond extract (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment or a silicone baking mat.
2. Prepare your mise en place.
3. Combine the flax meal and water in a small bowl. Set aside.
4. Place the walnuts into the bowl of a food processor fitted with the metal blade. Process for 2 to 3 minutes or until the walnuts start to become moist and a bit oily — almost like walnut butter. Add the almond meal and pulse a few times to combine the two ingredients. Note: if you using a super powerful processor, such as a Robot Coupe, the times mentioned will likely be less.
5. Place the ground nuts in a medium bowl. Add the cocoa powder, baking soda, baking powder, cinnamon, and salt (grind the salt between your fingers, if the crystals are quite large.).
6. Place the pitted dates into the food processor (no need to clean the bowl) and pulse until they are in very small pieces. The dates should start to come together in a ball and be smaller than a pea, but not paste-like.
7. Next, add the vanilla and chocolate extract along with the reserved dry mixture to the date mixture in the food processor. Pulse for just a few turns to combine.
8. Scrape the mixture back into the mixing bowl. Add the chopped nuts followed by the chopped chocolate wafers.
9. At this point, add the flax and water to the food processor and blend for a minute or so.
10. Lastly, add the flax egg to the cookie mixture and fold the ingredients together.
11. Let the mixture sit for a few minutes before forming. This will give the cookie dough time to soak up a bit of the moisture, making the cookies easier — and less messy — to roll.
12. To bake the cookies, roll into round balls and then flatten — the cookies will not spread out during baking.
13. Place the cookies into the preheated oven and bake for 15 to 18 minutes. When done, the cookies should hold together, yet still be moist in the middle. That being said, the amount of time they will take will depend on your oven, how big the cookies are and how you like your cookies.
14. Let cool for a few minutes on the baking tray and then carefully remove them and let them cool on a cooling rack.
Print
For the additional nuts, you can use whatever you like, almonds, walnuts or even pine nuts would work here. To chop the nuts, this can either be done by hand or they can be pulsed a few times in the food processor — after the other nuts have been ground and removed. Also note that a variety of other ingredients could be used here instead, try adding dried cherries, or other dried fruit.

Like most baked vegan desserts, they are best when first made; however, that being said, these cookies are still extremely moist the next day (if they last that long). They are even forgiving enough that if left unbaked, they can be baked the next day. They also freeze well.

Download Our
Vegan Pantry Checklist

Have a question?

We will get back to you within 12 hours.

Prep Time: 20 Minutes
Total time: 20 Minutes

Ingredients

  • 1 cup walnuts
  • 1 cup almond meal (also known as almond flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup nuts (such as pecans, Brazil or walnuts), chopped*
  • 1 cup pitted dates
  • 2 tsp pure vanilla extract
  • 2 tsp chocolate extract
  • 5 tsp flax meal
  • 1/2 cup vegan chocolate chips 70%
  • 1/4 tsp fleur de sel (or other quality salt)
  • 1/2 cup water
  • 1/4 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1/8 tsp almond extract (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment or a silicone baking mat.
2. Prepare your mise en place.
3. Combine the flax meal and water in a small bowl. Set aside.
4. Place the walnuts into the bowl of a food processor fitted with the metal blade. Process for 2 to 3 minutes or until the walnuts start to become moist and a bit oily — almost like walnut butter. Add the almond meal and pulse a few times to combine the two ingredients. Note: if you using a super powerful processor, such as a Robot Coupe, the times mentioned will likely be less.
5. Place the ground nuts in a medium bowl. Add the cocoa powder, baking soda, baking powder, cinnamon, and salt (grind the salt between your fingers, if the crystals are quite large.).
6. Place the pitted dates into the food processor (no need to clean the bowl) and pulse until they are in very small pieces. The dates should start to come together in a ball and be smaller than a pea, but not paste-like.
7. Next, add the vanilla and chocolate extract along with the reserved dry mixture to the date mixture in the food processor. Pulse for just a few turns to combine.
8. Scrape the mixture back into the mixing bowl. Add the chopped nuts followed by the chopped chocolate wafers.
9. At this point, add the flax and water to the food processor and blend for a minute or so.
10. Lastly, add the flax egg to the cookie mixture and fold the ingredients together.
11. Let the mixture sit for a few minutes before forming. This will give the cookie dough time to soak up a bit of the moisture, making the cookies easier — and less messy — to roll.
12. To bake the cookies, roll into round balls and then flatten — the cookies will not spread out during baking.
13. Place the cookies into the preheated oven and bake for 15 to 18 minutes. When done, the cookies should hold together, yet still be moist in the middle. That being said, the amount of time they will take will depend on your oven, how big the cookies are and how you like your cookies.
14. Let cool for a few minutes on the baking tray and then carefully remove them and let them cool on a cooling rack.
Print
For the additional nuts, you can use whatever you like, almonds, walnuts or even pine nuts would work here. To chop the nuts, this can either be done by hand or they can be pulsed a few times in the food processor — after the other nuts have been ground and removed. Also note that a variety of other ingredients could be used here instead, try adding dried cherries, or other dried fruit.

Like most baked vegan desserts, they are best when first made; however, that being said, these cookies are still extremely moist the next day (if they last that long). They are even forgiving enough that if left unbaked, they can be baked the next day. They also freeze well.

Post a Comment