Soft and fudgey double chocolate chip cookies coming your way! These cookies are not only super chocolatey but also vegan, gluten-free and refined sugar-free. Perfect for healthy chocolate lovers.
I am obsessed with chocolate so whenever I get the chance, I’m always sneaking it into my treats. I absolutely love some good old fashioned chocolate chip cookies, but if I had to choose between a chocolate chip cookie or a double chocolate chip cookie I think I would have to go with the latter 😛
The best part about these guys, not only are they super soft and delicious but they are also easy to make and perfect for any occasion.
How to make the perfect double chocolate chip cookie
With any vegan cookie batter you usually add the dry ingredients separately from the wet ingredients. This batter needs to be prepared a bit different. To start off the coconut oil needs to be mixed with the coconut sugar. One thing to keep in mind is that the coconut oil needs to be soft but not melted. After that the rest of the ingredients can be added and mixed into a batter. Scoop the cookie batter at least 2-3 inches apart so the cookies can spread.
Once the cookies are baked, let them sit for a few minutes and indulge in your beautiful creation!
If you happen to bake some of these tasty cookies I’d love to know how they turned out. Make sure to tag @delight.fuel or simply comment below.
Double Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil (non melted)*
- 1 cup gluten-free flour
- 3 tbsp cashew milk
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup 2 tbsp cacao powder
- 1/4 vegan/unsweetened chocolate chips
Instructions
Preheat oven to 350 F and line a baking sheet with parchment paper.
In a medium bowl add coconut oil and coconut sugar. With a handmixer mix on high until well combined. Add cashew milk and mix for another few seconds. Add the rest of the ingredients except for the chocolate chips and mix until a dough forms. Stir in the chocolate chips and scoop batter with a small ice cream scoop onto a baking sheet. Leave room between cookie dough scoops.
Bake for about 15 minutes. Allow cookies to cool down before serving.
Notes
*Make sure the coconut oil is soft enough but not melted