Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free)

Name: Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 22 to 24
Ingredients: 1/2 cup + 1 tablespoon unbleached all-purpose flour; 1/4 cup tapioca flour; 2 1/2 tablespoons unsweetened cocoa powder; 1/4 teaspoon fine sea salt; 1 1/4 teaspoons baking powder; 6 ounces dark chocolate chunks or dairy-free chocolate chunks; 1 cup natural; 2/3 cup pure maple syrup; 2 teaspoons pure vanilla extract; 1/2 cup vegan chocolate chips or more dark chocolate chunks + extra for topping; Flaky sea salt

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5.0

57 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
22 to 24
Calories
179 kcal
Course
Dessert, Baked Goods

Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free)

Bianca Sampson

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Ingredients

Servings

1/2 cup + 1 tablespoon unbleached all-purpose flour
1/4 cup tapioca flour
2 1/2 tablespoons unsweetened cocoa powder, sifted
1/4 teaspoon fine sea salt
1 1/4 teaspoons baking powder
6 ounces dark chocolate chunks or dairy-free chocolate chunks (see notes above)
1 cup natural creamy cashew butter or almond butter
2/3 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 cup vegan chocolate chips or more dark chocolate chunks + extra for topping
Flaky sea salt

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Instructions

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together the all-purpose flour, tapioca flour, cocoa powder, salt, and baking powder.
Melt the 6 ounces of dark chocolate in a glass bowl over a double boiler on the stove (complete instructions are in the blog post). Alternatively, you can melt the chocolate in a glass bowl in the microwave in 30-second intervals. Allow the melted chocolate to cool slightly.
Add the cashew butter or almond butter, maple syrup, and vanilla to the melted chocolate. Whisk until completely combined and smooth.
Add the melted chocolate mixture to the flour-cocoa mixture and stir until just combined with a wooden spoon. Fold in the chocolate chips using a rubber spatula.
If the cookie dough is too sticky to scoop up, refrigerate the batter for 10- 15 minutes (but not any longer).
Use a medium cookie scoop to form 22-24 cookies. Flatten each cookie slightly with your palm. If desired, press a few extra chocolate chips onto the top of each cookie for presentation.
Bake the cookies for 9-12 minutes (see blog post above for precise times). Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool for 5-10 minutes before devouring.

Nutrition Information

Show Details

Calories 179kcal (9%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 1mg (0%) Sodium 60mg (3%) Potassium 153mg (4%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 3IU (0%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 22to 24

Amount Per Serving

Calories 179 kcal

% Daily Value*

Calories	179kcal	9%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Sodium	60mg	3%
Potassium	153mg	3%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	3IU	0%
Calcium	41mg	4%
Iron	2mg	11%