VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Course Vegan Dessert Recipes

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings -20 COOKIES

Calories 194kcal

Author Holly Waterfall

Ingredients

2 Tbsp ground flax seed
5 Tbsp warm water
1 cup oat flour see notes
3/4 cup pure maple syrup
1/2 cup tahini
1/2 cup almond butter
1/2 cup almond flour
6 Tbsp cocoa powder
6 pitted dates
1 1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
3/4 cup dairy-free chocolate chips plus more for topping

Instructions

Preheat oven to 350 degrees F.
Mix 6 tablespoons of warm water to flax. Set aside for 10 minutes.
Place the flax egg and all of the other ingredients except for the chocolate chips into a food processor and blend until thoroughly mixed and smooth.
Add chocolate chips and fold in.
Take approximately tablespoon sized scoops out of the batter and roll into a ball. Place the batter balls on a parchment lined baking sheet. Press down and flatten about a ¼ inch thick.
Place chocolate chips on the top of each cookie.
Bake for 15 minutes at 350 degrees F.
Let cool on a wire rack and serve! Store in an airtight container.

Video

Notes

To make your own oat flour, just add rolled oats to a blender and blend to a flour. You can use Gluten Free oats if needed as well.

The batter can become sticky and fudgy (which tastes amazing and can be eaten like that). If the food processor can’t blend properly then add a tablespoon of water at a time until it can. Thicker and “fudgy” is good though!

When flattening the balls of batter you can lightly oil the bottom of a glass to help keep them from sticking.

You can use all tahini if you want to make them nut free as well. Enjoy!

Nutrition