Vegan Chocolate Cookies

These Vegan Chocolate Cookies with soft center and crunchy sides are all chocolate lover’s dream. It’s made in one bowl and are oil free and freezer friendly.

Course Dessert

Cuisine American

Keyword easy vegan chocolate cookies, how to make vegan chocolate cookies, vegan chocolate cookies recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 137kcal

Author Gunjan

Ingredients

3/4 cup oat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp chia seeds (soaked in 1/2 cup warm water)
1/4 cup + 2 tbsp dairy free mini chocolate chips
1/2 cup maple syrup
1 tsp vanilla extract

Instructions

Preheat oven at 350-degree Fahrenheit and prepare a large cookie sheet with parchment paper.
In a large mixing bowl combine oat flour, cocoa powder, baking powder and salt. Mix it well with a spoon until all the ingredients are well blended. (May take 2-3 minutes so do not rush through this step).
Combine ¼ cup chocolate chips in a microwavable bowl and melt it. (May take 1 – 1.30 minutes). Make sure to pause and stir at every 30 seconds so as to avoid over cooking.
Now, in the oat flour mixture, whip in melted chocolate, soaked chia seeds, maple syrup, vanilla extract. Mix and form a thick batter.
Fold in 2 tbsp chocolate chips to the batter. Do not over mix.
With the help of a medium sized cookie scoop, place 10 round cookies on the prepared cookie sheet. Roughly shape them with the back of a stainless-steel spoon by flattening each of the cookies lightly from the center and shaping as round as possible. Or else, you may grease the back of a small measuring cup with cooking spray and wipe it with a tissue then shape the cookies by pressing from the center. Roughly make the edges as round as well.
If desired top each of the cookies with extra 1-2 tbsp chocolate chips. Place the cookie sheet in the middle rack of the preheated oven and bake for 25 minutes. Once done, turn off the oven. Take out the cookie sheet and place it on a flat counter to cool down for 2-3 minutes without disturbing.
Then shift the cookies from the cookie sheet to the cooling rack and let them cool down. Enjoy!

Notes

How to store:

At room temperature – you may keep them at room temperature in a container for about 1 day. Enjoy as is or slightly warm it in the toaster oven for 1-2 minutes.
Refrigerator – once cooled at room temperature, place them in an air tight container and refrigerate for about 1 week. Warm it in the microwave if enjoying immediately or in toaster oven for 3 minutes and let them cool down before consuming.
Freeze – once cooled down at room temperature, place them in a Ziploc bag and freeze for 3 months. You may re-bake them at 350-degree Fahrenheit for 7-8 minutes or oven toast them for 4-5 minutes. Let them cool down before consuming.

When scooping the batter in the cookie scoop do not pack the scoop with the batter. Make sure to lightly scoop the batter and should be even with the cookie scoop.
While shaping the cookies do not flatten too much but just enough so its cooked all through inside. Try to shape it round from the sides while flattening them.
The calories in nutritional information will change to 153 Kcal if you garnish the cookies with extra chocolate chips.

Nutrition