Double Chocolate Cookies (V, GF, DF)

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A lot of people these days are becoming more and more aware of the foods they put into their bodies. This greater awareness leads to healthier cooking and baking, and much more inventive uses of healthy ingredients. I don’t know about you guys, but I don’t want to sacrifice flavor for a healthier diet, if I can help it. After all, better taste keeps us going back for more and I want my healthy diet to last. Wouldn’t you?

Well, here is an absolutely incredible recipe that looks and tastes like the most decadent chocolate cookie you’ve ever had. The chew factor is spot on and each cookie is so rich and chocolaty, you’ll hit all your sweet cravings in just one bite!

And what’s more… it’s gluten-free! The base of this cookie is nut butter, nary a flour in sight! I used cashew butter. Cashews, in my opinion, are the least nut-flavored nut. So if you’re looking for a chocolate flavored cookie, with no taste of nuts, cashew butter is the way to go. Of course, you can use peanut or almond butter or even tahini, but expect the flavor profiles of those ingredients to come through in the finished cookie product. We also use aquafaba, in place of eggs, as a binder in this recipe. Aquafaba is the liquid from a can of white beans, such as cannellini beans or chickpeas. Aquafaba can also be made from cooking dried white beans, in other words, reconstituting the, from their dried state via boiling. Aquafaba should be thick and viscous, similar to egg whites, so if boiling your beans at home, remove the beans when cooked through, then reduce the liquid (boiling on the stove) until it becomes the consistency of egg whites. Aquafaba can be saved in an airtight container in the fridge for up to 2 days.

I apologize for the pictures. I made these cookies and took just the one picture above. This was such a great recipe, that I didn’t want to wait until I made it again to post it. I will update this post with pictures when I make it again, which my tummy tells me will be very soon.

This cookie is so easy to make. It can be ready, from start to finish, in about 20 minutes..! So, whip up a batch or two today and please let me know (in the comments section) what you think of this vegan, gluten-free answer to a chewy, moist, decadent double chocolate cookie.

Double Chocolate Cookies

1/2 cashew butter

1/2 c coconut sugar

1/3 c cocoa powder (I use Hershey’s Dark, for intense chocolate flavor)

4 T aquafaba (the liquid from a can of white beans, i.e. chickpeas, cannellinis)

1 1/2 t pure vanilla extract

1/2 t baking soda

1/4 t salt

1/2 c vegan chocolate chips (I use minis, for better dispersal through the cookie)

Preheat your oven to 350°F. 

Combine cashew butter, vanilla, and aquafaba in a bowl. Add coconut sugar, cocoa powder, baking soda, and salt. Mix to incorporate completely. Fold in the chocolate chips.

Using a 1 1/2 T cookie scoop, scoop out dough onto a parchment-lined baking sheet pan about 2″ apart. These cookies don’t spread so much, so I use an oiled measuring cup to flatten the cookies just a bit. Bake in the center of the oven for about 9 minutes for a chewy cookie. Baking past 11 minutes will yield a crunchier cookie. 

Let the cookies rest on the sheet pan for about 10 minutes. They will get firmer as they cool. Using a cookie spatula, transfer the cookies to a plate and serve! Or place completely cooled cookies in an airtight container for up to 4 days at room temperature or a week in the fridge.

Sweetly  Yours,

Leelabean

 

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