Cakey Chunky Chocolate Cookies (VG)

Not crisp. Not chewy.

Cakey = Soft, light, moist & crumbly.

These cookies are sweet & chocolately with a cakey texture – very much like a classic brownie. The chunks of chopped dark chocolate provides chocolately accents throughout the cookie, while the roasted almond butter gives the crumb a slightly nutty flavour. ❤

Be generous with the chopped chocolate (or chocolate chips). They’re called chocolate cookies for a reason!

I used Lindt 70% dark chocolate. But you could use whatever vegan chocolate you prefer.

Also, did I mention this is a one bowl recipe? Less time spent cleaning – more time spent relishing in the sweet chocolate smell that will waft around your kitchen. 😛

This recipe is based on my Vegan Marshmallow Stuffed Chocolate Cookies (check that recipe out if you want something more decadent).

But if you just want a jarful(s) of tasty chocolate cookies, check out the recipe below!

Simplicity: 4.5/5     Deliciousness: 4.5/5     Nutrition: 3/5

Ingredients

Makes 24 medium sized cookies – more if you make mini sized ones

WET INGREDIENTS

• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1 cup brown sugar
• 1/2 cup roasted nut butter (I used almond)
• 1/2 cup coconut oil (solid, not liquid/melted)
• 1 tsp vanilla bean paste or extract
• 4 tsp plant based milk (I used unsweetened almond milk)

DRY INGREDIENTS

• 1 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp himalayan pink salt
• 1/4 cup cacao powder
• 3 cups gluten free oat flour (oats blended into a fine powder)
• 80 grams / 3/4 cup of vegan dark chocolate (chopped) or vegan chocolate chips

METHOD

1. Preheat oven to 176 degrees Celsius and line 2 large baking trays with baking paper.
2. Place all the wet ingredients in a large mixing bowl. Then, using a handheld electric mixer, process the ingredients until smooth.
3. Add the baking powder to the mixture and process until well combined. Repeat this process for each of the dry ingredients (except for the chocolate). The cookie dough should be moist but not super sticky.
4. Roughly chop the chocolate (not too small!) and add to the bowl. Process the dough once more to mix the chocolate through.
5. Using a spoon, scoop the cookie dough (1 large tablespoon-ful = medium sized. 1/2 tablespoon-ful = mini). Next, using your hands, roll the dough into a ball and then flatten to approximately 1cm thickness.
6. Repeat this process for the rest of the dough. You can pick out the bigger pieces of chocolate to press into the top.
7. Before baking in the oven, ensure the cookies are well spaced out on the tray – they will expand during the cooking process.
8. If you shaped mini discs of dough, bake for 10 – 12 minutes. If you shaped medium sized discs of dough, bake for 14 – 16 minutes.
9. Allow the cookies to cool on the baking tray for 5 minutes before transferring to cooling rack for another 10 minutes.
10. ENJOY!  😊