Nom, nom, nom, nom…… There was a time when that phrase (?) made me cringe, but I get it now, because there isn’t any other way to describe these vegan dark chocolate chip cookies. They’re just nommy.
I’ve shared a few vegan chocolate chip cookie recipes on this blog. Like these, and these. But you guys, these are hands down my favorite. Mostly because I love dark chocolate anything. And, because I made these with coconut oil instead of vegan butter. Trust me, it works.
If you’ve been following me for a while you know that I’m not too keen on super sweet desserts. If I take a bite of something and it makes my teeth hurt, and I can feel my blood sugar spike within a minute of that first swallow, I won’t finish it. You know what it’s like to be the passenger in a fast car and the driver wants to show you how the turbo engine can get you from zero to sixty in a half of a second? Before you can tell that driver that you don’t need to; zooooooooooooooommmmmmmmmmm, holy s#!t, am I alive? That wasn’t fun, I’m never getting in a car with that driver again. Super sugary desserts are kind of like that. No thanks.
These dark chocolate chip cookies aren’t like that. They’re like being the passenger in a luxury sedan. You’re going to get a smooth, pleasurable, no neck slamming into the headrest, kind of ride. Guess why? Because I reduced the amount of sugar by an entire cup, and you won’t miss it.
Most chocolate chip cookie recipes call for three quarters of a cup of brown sugar and three quarter cups of white sugar, that’s one and a half cups of sugar! Too. Much. Sugar. The only time I want that much sugar is when I’m swooning over Adam (he grew up close to my hood, I’m always on the look out for him) and Maroon 5 singing in this most awesome video. Have you seen it? Don’t you love it?! I’m doing the embarrassing mom dance (shoulders up and down, head rockin’) in my chair right now. You have no idea how many times I’ve mortified my kids doing this in the car-haha! Good times. 🙂
Another thing about the typical chocolate chip cookie recipe that I don’t love is that you have to add one cup of butter. That’s two sticks! I really don’t want to add two sticks of vegan butter to my cookies. I have, and I will again, depending on who my audience is, but sometimes it’s just too much for me. If you’re coming to my blog, you’re looking for healthier options, and that’s what I want to give you, and that’s why these cookies are made with 10 tablespoons of coconut oil instead of two sticks of vegan butter.
When you’re beating the dough in the mixer it’s not going to be really sticky, you’ll have to roll it into balls before baking. Don’t worry, the cookies bake up beautifully. They’re crisp on the outside and chewy on the inside, just like a cookie should be.
Serve these with an icy cold glass of almond milk. Yum! Or should I say, nom!
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You can purchase Enjoy Life dark chocolate chips on Amazon.com
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Linda and Alex at Veganosity
Yields 2
These vegan dark chocolate chip cookies have less sugar than most chocolate chip cookie recipes, and they're made with coconut oil instead of vegan butter.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of finely ground sea salt
- 1/4 cup of applesauce + 1 teaspoon of baking powder – mix well until it’s foamy
- 1/4 cup of brown sugar
- 1/4 cup of organic cane sugar
- 2 teaspoons of pure vanilla extract
- 10 tablespoons of coconut oil
- 1 bag of vegan dark chocolate chips ( I use Enjoy Life brand)
Instructions
- Preheat the oven to 350° and line a cookie sheet with parchment paper
- In a medium bowl whisk the dry ingredients together.
- In a mixing bowl mix the sugar and the coconut oil together until light and fluffy.
- Add the vanilla and the applesauce egg replacer and mix until well blended
- Add one third of the flour and mix until just blended. Repeat until all of the flour is just blended. Don’t overmix. Stir the chocolate chips into the dough.
- Scoop out the dough with a tablespoon and form into a ball and place on the cookie sheet. Bake for 13-15 minutes or until golden brown. Cool on a wire rack.
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