Vegan Dairy Free Double Chocolate Chip Cookies
How to make easy Dairy Free Chocolate Chip Cookies. Our decadent vegan double chocolate cookies are the perfect recipe for cocoa lovers.
Servings: 18
Calories: 206kcal
Equipment
- Mixing bowls
- Spatula or Wooden Spoon
- whisk
- measuring cups
- measuring spoons
- Cookie Sheet
- Spoon
Ingredients
- 2 cups All Purpose Flour
- 1/4 cup Cocoa Powder
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 1/4 cups Chocolate Chips
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar packed
- 1/2 cup Canola Oil plus 1 tbsp
- 1 tsp Vanilla Extract
- 5 tbsp Water
Instructions
- Whisk together the flour, cocoa, baking powder, baking soda, and kosher salt in a large bowl. Add the chocolate chips and toss to coat.
- Whisk together the sugars with the oil, vanilla extract and water in a separate bowl until smooth and well incorporated.
- Using a wooden spoon, stir in the flour mixture into the wet sugar mixture until just combined. Cover the bowl with plastic wrap. Refrigerate the dough for at least 2 hours.
- Heat the oven to 350 F, with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper or silicone baking mats. Remove the dough from the fridge.
- Using a spoon, scoop the dough onto the baking sheets in 2-inch mounds, spacing them 3 inches apart. To minimize spreading, freeze the balls of dough for 10 minutes before baking.
- Remove the balls of dough from the freezer. Bake until the edges of the cookies are golden brown, 12-13 minutes, rotating baking sheets from the front to back and top to bottom halfway through baking.
- Let cookies cool on the pan until firm enough to transfer to a rack, about 5 minutes. Let finish cooling on a rack then serve.
Nutrition
Calories: 206kcal | Carbohydrates: 27.9g | Protein: 2.5g | Fat: 9.8g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 129mg | Potassium: 122mg | Fiber: 1.1g | Sugar: 15.6g | Calcium: 41mg | Iron: 1mg
