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What Vegans Eat: Holiday Double Chocolate Cookies

Posted on 15 November 2016

This week my mother and sisters are graciously hosting a Starling & Ivy Holiday Trunk Show Party for their neighborhood friends. Tasked with preparing a selection of vegan holiday goodies to bring to the party, I dug deep into the archives of my personal favorite vegan chef, Isa Chandra Moskowitz, and found this gem of a cookie recipe from 2008. The results were even better than expected, so I had to share my (slightly tweaked) recipe with you! These cookies are not only magnificently chewy and decadent, they're also beautiful so would make a perfect Christmas cookie! Or just a great family treat :)

 

Double Chocolate Chunk Vegan Cookies

Yield: About 3 dozen cookies

 

INGREDIENTS

1 tablespoon + 1 teaspoon ground flaxmeal
1/2 cup soymilk

2 cups all-purpose flour
3/4 cup dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup canola oil
1/4 cup unsweetened applesauce
2 cups sugar (I used 1 cup white and 1 cup light brown)
2 teaspoons vanilla

3/4 cup dark chocolate chunks

 

INSTRUCTIONS:

1. Preheat oven to 350 F.

2. Add flaxmeal and soymilk to a small bowl and whisk to combine. Let sit.

3. In a large bowl sift together the flour, cocoa, baking soda and salt.

4. In a separate large bowl (use a stand mixer if you have one) cream together the oil, applesauce, and sugar. Add the flaxmeal/soymilk mixture (which should be slightly thickened by now) and mix well. Mix in vanilla.

5. Remove bowl from stand mixer if using, and use a hand spatula to fold in the dry ingredients. Add in batches to make the process easier, and once it becomes too stiff to continue mixing by hand, use the mixer on low to combine the rest of the way. The dough will feel almost like brownie batter and have a glossy, smooth consistency. Add in the chocolate chunks and stir by hand if able (or use the mixer on its lowest setting).

6. Line a cookie sheet with parchment paper or Silpat. Drop the dough by 1 inch balls onto the sheet about 1 inch apart from each other, and flatten/shape into discs that are about 1 1/2 inches in diameter. The dough's brownie-like consistency should make it easier to mold into neat circles.

7. Bake each sheet of cookies for 10 minutes. Remove from oven and let cool for 5 minutes on the sheet, and then move the cookies onto a wire rack to cool completely.

8. Repeat with approximately 3 cookie sheets, yielding about 3 dozen cookies. 

 

Double Chocolate Chunk Vegan Cookies

Warning: These cookies with a tall glass of cold soy milk are dangerously addictive.... Hope you try this one out! Thanks to Isa for the amazing recipe. If you try it out this Holiday season, snap a photo and tag us on social media!

xoxo,
Sapna

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2 comments

  • manju: December 16, 2016

    These cookies were delicious. They tasted better than the non vegan cookies. This recipe is a keeper in our household. Thanks for the recipe.

  • Francesca: November 15, 2016

    OMG I’m so making these!! Thank you <3

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