Calling all vegans and non-vegans alike: you need to try these cookies. Immediately. Put it on the top of your bucket list and then cross it off today.
These fabulous cookies have become my go-to for any time I am in charge of dessert and they never ever disappoint. A major perk to making these cookies is that you can actually eat the batter and trust me – you’ll want to eat all the batter. But do try to save some to make the actual cookies.
Sharing these guys with loved ones is encouraged (because the cookies will make them love you even more), but it is also totally understandable to hide them from the world and keep the gooey, soft, chocolatey goodness all for yourself. You make the call.
Photo by Santina Renzi
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: about 35 minutes
Servings: about 24 cookies (if you can resist eating the batter)
Ingredients for rolling the cookies:
1 cup powdered sugar
¼ cup granulated sugar
Ingredients for the dough:
¾ cup sugar
¹⁄3 cup canola oil
2 tablespoons dark corn syrup
1 teaspoon pure vanilla extract
¹⁄3 cup nondairy milk
1 tablespoon ground flax seeds
½ cup vegan chocolate chips, melted
1 ¼ cups plus 2 tablespoons all-purpose flour
2 tablespoons natural cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
Directions:
1. Preheat the oven to 325°F.
2. Pour ¼ cup granulated sugar into a small bowl. Sift about ½ cup powdered sugar into a shallow bowl or a plate with a raised edge. Set both aside; these will be used for rolling the cookies.
Photo by Santina Renzi
3. To melt the chocolate, place chocolate in microwave safe bowl and heat in 30-second intervals, stirring in between each until chocolate is smooth.
4. In a large bowl, mix together sugar, oil, dark corn syrup, vanilla, nondairy milk, flax seeds, and melted chocolate. Mix until smooth.
5. Sift in flour, cocoa powder, baking powder, and salt. Stir until a thick, moist dough forms.
6. Refrigerate dough for 15 to 20 minutes before rolling. Scoop a tablespoon of dough for each cookie and roll with your hands into a ball.
7. Roll each cookie first in granulated sugar, then in powdered sugar. Don’t hold back here! The more powdered sugar now, the prettier the cookie when it comes out of the oven.
Photo by Santina Renzi
8. Place cookies about 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes. After baking, let cookies cool on baking sheet for at least 5 minutes before transferring to a cooling rack.
Photo by Santina Renzi
I recommend not waiting until the cookies cool completely and sampling your first taste of heaven while they’re still warm.
Store cookies in a tightly covered container if you have good self-control and don’t finish them all in one sitting.
Use your left over vegan chocolate and celebrate Meatless Monday with these Chocolate Truffles, or learn about vegan foods and baking hacks.