halfbakedharvest4.3
Vegan Double Chocolate Chunk Cookie
Every bite is soft and chewy in the center…with just the right amount of melty chocolate…so DELICIOUS!
👥 14 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a large mixing bowl, using an electric mixer, whisk the aquafaba until it turns white (like whipped eggs whites), about ⏱️ 1-2 minutes. Add the coconut oil, maple, brown sugar, milk, and vanilla and mix to combine. Add the flour, baking soda, and salt. Fold in the chocolate chunks. 3. Chill the dough ⏱️ 10-15 minutes, then roll the dough into 2-3 tablespoon size balls (I made giant cookies). Place 3 inches apart on the prepared baking sheet. Flatten each ball down into a disk using the palm of your hand.4. Transfer to the oven and bake for ⏱️ 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another ⏱️ 4-5 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 5. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.
, plus 2 tablespoons all-purpose flour or all-purpose gluten-free flour (I use Bob's Red Mill Gluten Free 1 to 1)2 cupsbaking soda1 teaspoon
Nutrition Facts
calories
270 kcal
serving Size
1 serving
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