Description
These Vegan Double Chocolate Chip Cookies are SO amazing – you would never know they are vegan and gluten-free! SO delicious, you will have a hard time only eating just one!
Ingredients
Wet Ingredients:
4 Tablespoons of Aquafaba (the liquid leftover from canned white or garbanzo beans)
1/2 cup natural nut butter (we used peanut butter)
1 teaspoon vanilla extract
Dry Ingredients:
1/2 teaspoon baking soda
1/3 cup cocoa powder
3/4 cup coconut sugar
1/2 cup dairy-free mini chocolate chips (we used Enjoy Life)
Topping:
sea salt (optional but delicious!)
Instructions
1.) Preheat the oven to 350°. In a medium-size bowl, combine the nut butter, vanilla extract, and aquafaba and stir or whisk to combine.
2.) In a smaller bowl, whisk together the dry ingredients (all except the chocolate chips) – baking soda, coconut sugar, and cocoa powder.
3.) Combine the wet ingredients with the dry ones and stir to combine. Next fold, in the chocolate chips.
4.) The dough is a bit sticky at this point so it’s best if you put it in the refrigerator for about 30 minutes.
5.) Make the cookie dough into balls a little smaller than golf ball size and place on a cookie sheet that is lined with parchment paper. Sprinkle sea salt over the cookie dough.
6.) Bake for 9-10 minutes being careful not to over bake. Let the cookies cool on the cookie sheet for about 2-4 minutes before removing to a cooling rack to finish cooling.
7.) Grab a glass of JOI milk and enjoy!!
