VEGAN DOUBLE CHOCOLATE RECIPE

Ingredients:

• 1 tablespoon ground flax mixed with 3 tablespoons water
• 1/4 cup virgin coconut oil (do not melt)
• 1/4 cup sunflower seed butter (see note)
• 1/3 cup unpacked brown sugar
• 1/3 cup natural cane sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine grain sea salt
• 3 tablespoons cocoa powder
• 1.5 cups gluten-free rolled oats, processed into flour
• 1-2 teaspoons non-dairy milk 
• 4 oz. finely chopped dark chocolate (1 chocolate bar)

Directions:

1. Preheat oven to 350F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
3. Add coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla. With a hand-held electric mixer, beat the ingredients until combined and smooth.
4. Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour).
5. If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
6. Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
7. Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
8. Bake for about 12-13 minutes until the cookies are spread out nicely.
9. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.

Notes:

Instead of sunflower seed butter, you can try peanut or almond butter (this means they will no longer be nut-free, of course)

To bring out the chocolate flavor even more, try sprinkling the cookies with a tiny amount of flaked sea salt before going into the oven. 

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Ingredients:

• 1/2 cup spelt flour
• 1/2 cup + 2 Tbsp white flour (organic, unbleached)
• 1/3 tsp pink salt (any salt to sub)
• 1 1/2 Tbsp freshly ground flax seeds
• 1 1/2 tsp baking powder
• 1/2 cup + 2 Tbsp organic sugar
• 2 tsp creamy peanut butter (optional)
• 1/2 cup + 2 tsp melted virgin coconut oil
• 2 Tbsp almond milk at room temperature
• 1/2 tsp apple cider vinegar
• 1/2 tsp real vanilla extract
• 1/2 cup semi-sweet chocolate chips (vegan chips, dairy-free)

Directions:

1. Preheat oven to 400 degrees.
2. Grab a baking sheet and grease it lightly with cooking spray. 
3. In a large mixing bowl and add the flour, salt and baking powder.
4. Grind your flax seeds in a seed grinder or coffee grinder. Add them to the dry bowl.
5. In a medium bowl add the coconut oil, sugar, optional peanut butter and almond milk. Heat in the microwave until the coconut oil is super soft or melted and everything is warm in temperature. About thirty seconds in the microwave should do it.
6. Note: If you do not want to use the microwave you can allow the coconut oil to soften to room temperature on its own or by placing the coconut oil jar in a warm water bath.  Cold will turn the coconut oil hard and cause a cookie fail.
7. Stir the sugar/oil mixture and add the vanilla extract. Stir the sugar/oil mixture into the dry flour mixture. Stir well until you have a wet thick yet oily dough.
8. Fold in the vinegar and chocolate chips.
9. Tip! Use slightly chilled chocolate chips (I place mine in the fridge an hour before baking, this helps to firm up the dough a bit faster since the cold turns the coconut oil firm.)
10. Place the dough in the fridge just long enough for it to become sticky and firm like PlayDoh. You want to be able to roll the dough into a ball in the palm of your hand. Roll dough and place on baking sheets. Optional: roll cookies in sugar for an extra sweet accent.
11. After you place cookies in the 400 degree oven, turn the baking temp down to 375. Bake at 375 for 10-12 minutes - or until the tops begin to very slightly brown. The cookies will be very soft when you take them out of the oven, but as they cool they will become buttery and cookie-like in texture. Allow to cool for at least 10-15 minutes before disturbing. (I just leave mine right on the baking sheet for a few minutes .. that is why it is better to pull your cookies out a bit under-done since the bottoms can continue toasting a bit. The oil keeps them quite hot.
12. Cool. Eat. Enjoy. Store sealed in a container on your countertop. If storing in the fridge just be aware that they will firm up quite hard in the fridge and should be warmed slightly before serving.

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Vegan Almond Delights

These cookies are so healthy they could actually be breakfast or a post-workout snack. I am sure that you will enjoy these during afternoon slumps and after dinner when craving something sweet

This recipe is super simple, it only has 5 ingredients. That’s all you need. Forget the eggs, the flax, the sugar, the flour, the butter. All you need is dates, a banana, oats, almond meal and almond butter. Chocolate chips

Another bonus of the recipe is that the batter comes together in a food processor, making  this an easy vegan cookie recipe and clean up a snap!  

Vegan Peanut Butter Cookie

Makes about 15 Vegan Peanut Butter Cookies.

I love peanut butter cookies!  These Vegan Peanut Butter Cookies could become one of my very favorite comfort foods. These are absolutely as good as I remember them... minus the eggs, dairy and! Perfection in a Vegan Cookie Recipe.