Vegan Dark Chocolate Chip Cookies
These cookies are soft and gooey. They have a snap but so soft from inside that they melt in mouth. This recipe is a keeper, so simple, easy and quick!
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Servings: 12 Cookies
Ingredients
- 1 Cup All Purpose Flour
- 1 Cup Almond Flour
- 1/4 Cup Unsweetened Cocoa
- 3/4 Cup Brown Sugar
- 1/2 +1/4 Cup Vegan Dark Chocolate Chips
- 1 Tsp Pure Vanilla Extract
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/4 Cup Cashew Milk
Instructions
- In a bowl sift and add all the dry ingredients. Add only 1/2 cup chocolate chips now. Leave the rest 1/4 cup of chocolate chips to use it in the end.
- Now add the melted butter and mix with a mixing spatula gently. You will get a nice crumbly texture.
- Add the milk as needed and roll the ingredients in a dough with the help of a spatula. Wrap the dough in a plastic wrap and refrigerate it for 30 minutes.
- Once the dough is out of the refrigerator, Preheat the oven at 350 F/ 180 C. Line your baking cookie tray with a parchment paper.
- Unwrap the plastic wrap and make 12 equal balls from the dough.
- Place them on the baking and press them down 2 inch apart. Now use the 1/4 cup of chocolate chips to top three chocolate chips on each cookie. Bake them on 350 F/ 180 C for 10-15 mins.