Vegan Double Chocolate Cookies

I always prefer a recipe that makes a single sheet of cookies; instead of an extended kitchen production, you can be completely done and out of the kitchen in less than 20 minutes. It helps with portion control too, just having ten or twelve cookies in the house instead of the 4 or 5 dozen you get with some recipes. Even if I intend to make a large total number of cookies for a particular occasion, I usually find it more fun to do several different kinds of cookies than to spend ages spooning and baking the same huge batch of dough.

If you like your cookies in larger batches, feel free to double or triple the recipe. You can spoon out a second sheet of cookies while the first is in the oven.  And if you’re using parchment paper, you can switch out the cookie sheets even more efficiently.

 

Vegan chocolate cookies

Vegan Double Chocolate Cookies

2/3 cup whole wheat pastry flour

1 tsp baking powder

1/4 tsp salt

1/3 cup cocoa or carob powder

¼ tsp cinnamon

½ tsp instant coffee or caffeine free coffee substitute

¼ cup oil

3 Tbsp warm water

½ tsp vanilla

¼ tsp almond extract

½ cup turbinado sugar

approx. 2/3 cup (or more) vegan chocolate or carob chips, divided

Directions:

Preheat oven to 350 degrees F.

Whisk together flour, baking powder and salt; set aside. Mix together cocoa powder, cinnamon and instant coffee, and dissolve in warm water and oil. Add extracts and sugar.

Melt ¼ cup of the chocolate chips and mix into the cocoa-oil mixture. Add dry ingredients (flour mixture) and stir in until homogenous.  Stir in remaining (unmelted) chips.

Scooped and ready to bake

Scoop cookies onto a parchment-lined cookie sheet. Shape and flatten the cookies slightly.  Bake for 10 minutes, rotating once halfway through. They should still look a little soft.  Let cool at least 2-3 minutes on baking sheet.

Makes about 12 cookies (one sheet full)

Variations:

Extra soft double chocolate cookies

Melt-in-your-mouth Double Chocolate Cookies: For very soft cookies, omit the ¼ cup of melted chocolate chips from the batter and proceed as usual. This variation is less chewy when eaten immediately but stays soft and fresh longer, so it’s a better choice if the cookies are going to be spending several days in the mail, etc.

Other Mix-ins: Nuts (raw, toasted, spiced, or candied), coconut, raisins and other dried fruit (cherries would be particularly good), various types of candy, including caramels, mints, and marshmallows, and even unusual ingredients such as pretzels, potato chips or crystallized ginger.

Spicy Double Chocolate: Double the cinnamon and add a couple dashes of cayenne pepper. Ginger, allspice, or nutmeg would be good choices too.

With a glass of soymilk for dipping