Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free)
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
22 to 24
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Calories
179 kcal
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Course
Dessert, Baked Goods
Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free)
Description
Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free) use a blend of flours and cocoa powder to create a tender base, enriched by melted dark chocolate and creamy nut butter. This combination delivers moist, fudgy cookies with pockets of melty chocolate chips dispersed throughout. Baking at 375°F produces cookies with slightly crispy edges and a soft center. The optional topping of flaky sea salt enhances the overall flavor by balancing sweetness and deep cocoa notes. The method includes melting the chocolate then mixing it into the dry ingredients for even distribution.
The cookies are formed by scooping dough and flattening slightly to help maintain shape and bake evenly. Chilling the dough for 10-15 minutes if too sticky aids in handling. These cookies fit well as a treat for vegan or oil-free diets and offer a chocolate lover’s indulgence free from refined sugars. They can be enjoyed as a snack or dessert.
Ingredients
- 1/2 cup all-purpose flour unbleached; 1 tablespoon
- 1/4 cup tapioca flour
- 2 1/2 tablespoons cocoa powder sifted, unsweetened
- 1/4 teaspoon salt fine sea salt
- 1 1/4 teaspoons baking powder
- 6 ounces dark chocolate chunks see notes above, or dairy-free chocolate chunks
- 1 cup natural creamy cashew butter or almond butter
- 2/3 cup pure maple syrup
- 2 teaspoons vanilla extract pure
- 1/2 cup vegan chocolate chips or more dark chocolate chunks; extra for topping
- sea salt flaky
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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