Vegan Double Chocolate Cookies
Its nearly the end of January and Valentine’s Day is fast approaching so I wanted to create a really delicious recipe you can share with your loved ones or potentially give as a gift (as you can see I’m being much more prepared for this then my Christmas recipes)! I may not be a typical Valentine’s recipe but I think the dark chocolate and rose petals make it extra special.
This recipe is very rich and indulgent, so probably not something you want to be eating everyday but its great as a treat! I know that is probably very obvious to you but I feel like I need to make them clear when I post recipes like this on a blog which focuses on healthy whole plant-based foods most of the time.
I chose to use coconut sugar in this recipe because its what I had and I like the taste but feel free to use brown sugar as a substitute! Coconut sugar pretty similar to regular sugar but its slightly lower in fructose and contains tiny amounts of fibre and nutrients so it could be argued it is very slightly healthier then sugar but it is not a health food! You should be trying to fibre and nutrients from fruit, veg, grains and legumes not sugar.
Sorry for rambling on about sugar but what I want you to take from this is that sugar is not something to be feared! Yes we should be trying to eat less added sugar but that doesn’t mean we have to cut it out completely. So enjoy your sweet treats whether they are made with coconut sugar, normal sugar or any sweetener in moderation! A healthy and balanced diet should include all types of food so that you don’t feel restricted!
- 5g (1 Tbsp) Flaxseed
- 45ml (3 Tbsp) Water
- 90g (1 cup) Oats (use gluten-free if required)
- 80g (1/4 Cup) Coconut Oil
- 60g (1/4 cup) Almond butter
- 100g (1/2 Cup) Coconut Sugar
- 60g (1/2 Cup) Cacao or Cocoa Powder
- A dash (1/4 tsp) Vanilla Powder
- Pinch of Salt
- 180g (1 Cups) Dark Chocolate Chips
- Rose Petals
- Melted dark chocolate
- Preheat oven to 180°C.
- Place the flax seed and water in a bowl and mixture to combine.
- Leave for around 5 minutes so it starts to soak up the water.
- Meanwhile, place the oats in a food processor and blend until a fine flour is formed and set aside.
- Place the coconut oil and almond butter in a pan and heat gently until it becomes a liquid and then add to the flax seed mixture along with the coconut sugar and mix to combine.
- Then add the oat flour that you made earlier, the cacao powder, vanilla powder and a pinch of salt and mixture to form a soft dough.
- If the mixture is still warm from the melted coconut oil then leave it in the fridge to cool down for around 20 minutes.
- Once cool add the chocolate chips and mix until they are evenly distributed.
- Scoop 10 evenly sized portions onto a baking sheet lined with parchment paper.
- Flatten them slightly with your hand and form into a cookie shape.
- Then bake for 12-15 minutes. Be careful because you don't want them to burn.
- Once baked leave them to cool for 20-30 minutes as they will be too soft to pick up when they come out!
- Serve drizzled with melted dark chocolate and rose petals if you desire.
I tried to take more photos then usual for this post so let me know if you like it and I’ll try to do the same in the future and maybe also include some photos of the recipe being prepared and the ingredients too.
If you make the recipe please use the hashtag #eatplantifully and tag me in it!