Dairy Free Chocolate Chocolate Chip Cookies

These Dairy Free Chocolate Chocolate Chip Cookies is especially for those of us who enjoy our chocolate.

Made with unsweetened cocoa powder and dark chocolate, these cookies are rich, decadent, and full of chocolaty flavor in every bite!

Nan Says: "Super yummy and moist cookie"

What you need to make vegan double chocolate cookies.

• For the Vegan Egg Ground flax and Water.
• Oil. Use a neutral oil such as vegetable oil.
• Flour. All purpose flour.
• Unsweetened cocoa powder. Dutch process does not work as well in this recipe.
• Baking Soda Added for a bit of leavening.
• Ground Cinnamon A 'secret' ingredients that brings out the chocolate flavor.
• Sugar. Both Light Brown Sugar and Granulated Sugar.
• Vanilla Extract I prefer a pure vanilla extract for flavor balance in this recipe.
• Chocolate Chopped Dark Chocolate, Dark Chocolate Chips, or Dark Chocolate Chunks. Make sure that you are using vegan or dairy free chocolate.

How to make Dairy Free Chocolate Chocolate Chip Cookies

• Prep Time: 10 minutes.
• Bake Time: 15 minutes .
• Servings: 18 .
• How to Serve: Serve warm with vegan milk.
• Notes: You will need mixing bowls and baking sheets to make this recipe. .

1. Prepare. Preheat your oven to 325°F. Also, prepare your baking sheets for nonstick. Parchment paper or a baking mat can work in this recipe.
2. Egg. To make the vegan egg, combine together the ground flaves and water. Allow the mixture to sit until it becomes gel-like (about five minutes).
3. Dry Ingredients. In a medium bowl, use a whisk to combine together the unsweetened cocoa powder, flour, ground cinnamon, and baking soda.
4. Sugars. In a large bowl, mix together the oil, sugars and vanilla extract until just combined. Then use a rubber spatula or similar item to fold in the flax egg mixture from the second step.
5. Combine Add the dry ingredients from first bowl to the ingredients from the second bowl and mix until combined.
6. Chocolate. Lastly, use a clean rubber spatula to fold in the chocolate.
7. Bake. Use medium cookie scoop to scoop out the cookie dough, roll the dough between your hands into a ball, and then place the balls on to your prepared baking sheet. Bake the cookies for 12-14 minutes or until the tops begin to get crusty and the cookies appear to be st.
8. Cool Allow the cookies to set on the baking sheet for 10 minutes before transferring them to a cooling rack to fully cool.

Tips for making the best chocolate chocolate chip cookies.

Using chopped chocolate or baking chocolate works best in this recipe. Also, make sure that your chocolate has no additional ingredients such as dairy.

More helpful tips for you.

1. When selecting an unsweetened cocoa powder, stick to a good quality regular cocoa powder. I would not use a dutch process cocoa powder as it has a bitter flavor
2. Use a neutral oil, such as canola, sunflower, or vegetable oil. Other oils can bring additional flavors to the cookies that is not as desirable. When you combine the oil with the other ingredients, do not over mix the ingredients or the oil will start separating out of mixture.
3. For extra nuance, you can sprinkle the tops of your cookies with flaky sea salt just before baking.

How to store no added dairy double chocolate chip cookies.

Once the cookies have fully cooled they can be stored in an airtight container. When properly stored, they should keep for up to five days at room temperature or frozen for up to a few months.
I would use parchment paper between layers when storing these cookies.

Here are some more dairy free dessert recipes.

• Vegan Lemon Curd Cookie Bars
• Steel Cut Oat Chocolate Chip Cookies (vegetarian)
• Dairy Free Linzer Cookies
• Vegan Walnut Shortbread Cookies
• Best Vegan Chocolate Cake Recipe
• Lemon Blueberry Cake For 2 (vegan, MedDiet)