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Double Chocolate Cake Cookies Recipe

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4.3 from 83 reviews

  • Author: Patricia
  • Total Time: 22 minutes
  • Yield: Approximately 18-20 cookies
  • Diet: Vegan

Description

Delight in these delicious Double Chocolate Cake Cookies, a perfect treat for any occasion. Combining rich cocoa, vegan-friendly ingredients, and a mix of mini chocolate chips, dried cranberries, and crunchy pecans, these cookies offer a moist, chocolaty flavor with delightful texture. Easy to make and irresistibly good, they’re sure to be a favorite at parties or as a special homemade gift.

Ingredients

Wet Ingredients

  • 1/2 Cup Coconut Milk (or any other Non-Dairy Milk)
  • 1 Tbsp. Ground Flaxseed
  • 1 1/4 Cup Organic Sugar
  • 1/2 Cup Unsweetened Applesauce
  • 1/4 Cup Canola Oil (or any unbiased oil, coconut oil also works)
  • 2 tsp. Vanilla Extract

Dry Ingredients

  • 1 Cup Unbleached All-Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 3/4 Cup Cocoa Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt

Add-Ins

  • 1 Cup Vegan Mini Chocolate Chips
  • 1/2 Cup Dried Cranberries
  • 1/2 to 1 Cup Chopped Pecans

Instructions

  1. Prepare flaxseed mixture: Preheat your oven to 350°F. Warm the coconut milk in the microwave briefly, then stir in the ground flaxseed. Set it aside for a couple of minutes to allow the flaxseed to gel and thicken the mixture.
  2. Mix wet ingredients: In a large mixing bowl, combine the organic sugar, unsweetened applesauce, canola oil, and vanilla extract. Stir well until all ingredients are thoroughly combined.
  3. Combine wet with flaxseed mixture: Add the thickened coconut milk and flaxseed mixture to the wet ingredients. Mix again until evenly incorporated.
  4. Prepare dry ingredients: In a separate medium bowl, sift together the unbleached all-purpose flour, whole wheat flour, cocoa powder, baking soda, and salt. This ensures an even, light texture.
  5. Incorporate dry into wet: Gradually add the dry mixture to the wet mixture, one cup at a time, stirring gently to combine without overmixing. This step minimizes mess and helps maintain good dough consistency.
  6. Add mix-ins: Once your cookie dough forms, gently fold in the vegan mini chocolate chips, dried cranberries, and chopped pecans, distributing them evenly throughout the dough.
  7. Prepare baking sheets: Lightly grease two cookie sheets with about 1/2 teaspoon of oil each, spreading it evenly to prevent sticking. Alternatively, use parchment paper or silicone baking mats for easy cleanup.
  8. Shape cookies: Using about 2 tablespoons of dough per cookie, form relatively round cookie shapes and place them on the baking sheets about 2 inches apart to allow room for spreading.
  9. Bake: Place the cookie sheets in the preheated oven and bake for 10 to 12 minutes. When done, remove from oven and let the cookies rest on the baking sheets until they cool slightly and firm up.
  10. Cool and serve: Transfer the cookies to wire racks to cool completely, or enjoy them warm right away for a gooey, soft texture!

Notes

  • Use parchment paper or silicone mats for easier cleanup and non-stick baking.
  • Adjust pecan quantity between 1/2 to 1 cup according to your preference for nuttiness.
  • The cookies are vegan and use ground flaxseed as an egg replacer.
  • Ensure not to overmix the dough to keep the cookies tender.
  • These cookies keep well in an airtight container for up to 5 days.
  • You can substitute coconut milk with almond, soy, or oat milk if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/double-chocolate-cake-cookies-recipe/