Sadly enough this was the first time I used my Kitchen Aide mixer....and I have had it for four years...shame on me. I think that just tells me I have too many toys in the kitchen. But, it was pretty exciting to use, and I look forward to using it more frequently in the future.
When making these cookies, there is one important thing to note. Once you are finished making the cookie "batter", it will seem a bit dry and almost grainy. This is normal! Do not add more liquid or oil! You are going to spoon up each cook and compress it into a ball and then press it down into a cookie shape. This is not your typical cookie batter!
Also note, in order for this to be vegan, you must buy dark chocolate morsels!
Vegan Double Chocolate Chip Cookies
Ingredients/Directions:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa powder
1/2 cup coconut oil or vegetable oil
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1/3 cup almond milk
1/2 cup dark chocolate chips
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa powder
1/2 cup coconut oil or vegetable oil
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1/3 cup almond milk
1/2 cup dark chocolate chips
Preheat oven 350. In one bowl, mix together flour, cocoa powder, baking soda and salt. Set aside.
In your mixer bowl, add in the coconut or vegetable oil, sugars, vanilla and start your mixer. Slowly mix in the almond milk and the contents of your other bowl. Mix until fully combined. Then, add in the morsels.
Lightly oil your cookie sheet. With a spoon or ice cream scooper, scoop out a ball of the cookie mixture, form into a ball, then press onto the cookie sheet to form a cookie shape. Repeat until dough is gone. Bake for 12-14 minutes. The edges should be firm, and the centers soft. Let cool for a few minutes, then remove from cookie sheet. Enjoy! These are irresistible!
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