• Egg Free Mama

Softest Chocolate Cookies

My sister-in-law makes these as a bar by subbing the vegan butter for coconut oil and pressing the dough into a baking dish.

INGREDIENTS


​Dry

2 cups buckwheat flour

⅓ cup unsweetened cocoa powder

1 tbs baking powder

Combine dry ingredients and set aside.


Wet

½ cup date sugar or granulated

1 cup dark cane sugar or brown sugar

1 cup vegan butter or coconut oil

1 cup very dark chocolate chips or chunks

1 short, strong espresso (1/4 cup)


Powdered sugar (for sprinkling)

Sea salt (I used Vancouver Island Salt Co Balsamic Sea Salt and it was AMAZING)

DIRECTIONS

​Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

In the bowl of a stand mixer cream together vegan butter and both sugars.  


Add dry mixture and use the paddle attachment to combine.  Add chocolate and espresso and mix until the dough is formed.  

Transfer dough to a lightly floured work surface. Shape into a log and slice into even pieces.  I like them a little thicker, personally.   Place cookies on baking sheet (they really don't spread much but give them a wee bit of room anyway) and sprinkle with powdered sugar and a little bit of salt.

Bake, 12–15 minutes.  They'll be kind of puffy when you lightly tap a finger to the top of them.


Let cool slightly on baking sheet, then transfer to a wire rack.  Enjoy with a huge glass of almond milk.  



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