Fudgy Vegan Double Chocolate Chip Cookies

Let’s go VEGAN! One of the goals I have for my blog is to have a great variety of recipes for people to choose from. Whether is sweet, savoury, which I’ll introduce to my blog at a later stage, or vegan, I want to share all types of confectionery using this platform. Today’s recipe will be fudgy vegan double chocolate chip cookies.

Vegan recipes are actually super easy to make, and taste like the real deal. The most important thing is to know what you can substitute normal baking ingredients for, then you can basically transform any recipe into a vegan alternative.

Vegan Substitutes for EGGS

One (1) egg equals:

• 1 tbsp ground flax seed + 3 tbsp water – blend until mixture is thick, creamy & egg-like.
• 1 tbsp chia seeds + 1/3 cup water – mix and let sit for 15 minutes.
• 1 tbsp soy protein powder + 3 tbsp water 
• 1/2 mashed banana
• 1/4 cup unsweetened apple sauce
• 3 tbsp peanut butter 

Multiply whichever alternative you choose above, with the amount of eggs required in original recipe.

Vegan Substitutes for BUTTER

One (1) cup butter (226 g) equals:

• 1 cup applesauce
• 3/4 cup avocado – great for chocolate cakes & cookies
• 3/4 cup mashed pumpkin 
• 1/2 cup banana
• 1 cup coconut oil
• 1/2 cup coconut milk

Vegan Substitutes for MILK

• soy milk
• rice milk
• almond milk
• cashew milk

SUGAR Substitutes

• raw brown sugar
• coconut sugar
• 1 cup white sugar = 3/4 maple syrup (note* if used, the mixture will most likely be wetter than required. Reduce other overall liquids by about 3 tablespoons)
• Muscovado sugar

Vegan Double Chocolate Chip Cookies

Ingredients

• 145g avocado, mashed (about 1 and 1/2 normal sized avos)
• 300g sugar of choice
• 2 tsp vanilla
• chia seed or flax seed mixture* see above for preperation instructions
• 300g self-rasing flour
• 80g cocoa powder
• 1 tsp baking powder
• 300g vegan chocolate chips or cacao nibs

Method

1. Preheat oven to 180˚C (360˚F).
2. Beat the mashed avocado and sugar together in a large mixing bowl until well combined, then beat in the vanilla and soaked chia/flax seeds.
3. In a seperate bowl sift the flour, cocoa and baking powder together. Add to the wet mixture in stages, a third at a time, and mix well. Fold in the chocolate chips.
4. Spoon a tablespoon of mixture onto a greased and lined baking tray, letting the mixture drop off the spoon.
5. Bake in preheated oven for 10-12 minutes. When the cookies are removed from the oven they will still be soft. Leave it to cool completely on the baking tray.

These cookies were absolutely delicious! The first thing I said when I tasted these were “you wouldn’t say they’re vegan!”. They were so chocolately and fudgy, and not dry or dense at all. The morning after I baked them, I warmed some up in the microwave and had them with a cup of coffee, and oh my was that good. These cookies are also very light and not too sweet, which means you can have even more in one sitting!

So there you go, my first vegan recipe I’ve ever attempted, and I think it turned out rather well. Hopefully I’ll be able to successfully create other plant-based bakes in the future. Happy baking!

Regards, Courtney xx

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