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Vegan death by chocolate cookies on baking sheet.
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5 from 10 votes

Vegan Death by Chocolate Cookies

Three kinds of chocolate are stuffed into each of these vegan death by chocolate cookies, making them intensely chocolate-y and quite divine. They are also vegan, soy-free, and can be nut-free.
Prep Time25 minutes
Cook Time14 minutes
Total Time39 minutes
Course: Cookies
Cuisine: Soy-free, Vegan
Diet: Vegan, Vegetarian
Servings: 36 cookies
Calories: 163kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 1 ½ cups semisweet chocolate chips (divided)
  • ½ cup avocado oil or any neutral oil
  • ½ cup sugar
  • ½ cup almond butter (sub with equal quantity or oil or applesauce if nut-free)
  • 1 teaspoon instant coffee
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup almond flour (use more all purpose flour if nut-free)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup cacao powder

Instructions

  • Melt ½ cup of the chocolate chips in a double boiler -- a bowl placed over a pot of simmering water -- until it's melted and smooth.
  • Preheat the oven to 375 degrees Fahrenheit.
  • In a bowl, beat together the sugar and vegetable oil for a minute with a hand mixer or whisk. You can also do this in a stand mixer with the paddle attachment or by hand.
  • Add the almond butter, vanilla, coffee, salt and melted chocolate and mix until it all comes together. This will be a rather crumbly batter, more like a shortbread than a chocolate chip cookie batter. But it should hold together when you form it into a ball.
  • Add the flour, baking powder, baking soda and cacao powder and mix until everything is incorporated. Do not overmix. Stir in the remaining cup of chocolate chips and save some for the top, if you wish.
  • Prepare cookie sheets by lining with silpat sheets or parchment paper. Or spray lightly with cooking spray.
  • Make 1-inchs balls of the cookie dough and flatten them in your palms to make a disc. Place on the cookie sheet. Repeat. Be sure to give at least an inch of space between the cookies.
  • Bake 14 minutes, turning the cookie sheet once halfway during baking.
  • Remove from the oven and place the cookie sheet on a rack. Let the cookies cool for 10 minutes before transferring them directly to the rack where they can continue to cool.

Nutrition

Serving: 1cookie | Calories: 163kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 97mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4IU | Calcium: 20mg | Iron: 1mg