Vegan Double Chocolate Cookies

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1/2 cup vegan butter (I used dairy-free Flora but Earth Balance is also really good)

1 cup light brown sugar

1 tbsp corn flour/corn starch mixed with 1 tbsp water

1 tsp vanilla extract

1 1/3 cup + 1 tbsp plain flour

Pinch of salt

1/2 tsp baking powder

1/2 tsp baking soda

3 tbsp cocoa powder

1 cup dairy free chocolate (I used dairy free chocolate buttons, but you can use chocolate chips or even just a chopped up dairy free chocolate bar)


Preheat the oven to 190 C / 375 F. Line two large baking trays with parchment paper.

Mix together the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.

Add the flour, pinch of salt, baking powder, baking soda and cocoa powder and mix until thoroughly combined.

At this point, the dough will be quite thick. If it looks too thick to roll into balls, add a tablespoon of water and mix well. That should make it easier.

Fold in 3/4 cup of the chocolate (save the other 1/4 cup) so it's evenly distributed in the dough.

Roll the dough into about 12 - 16 balls, about the size of a golf ball. If the dough is too soft or sticky to roll in your hands, refrigerate it for half an hour first.

Place on the baking trays with plenty of space between them then flatten the balls slightly with your palm.

Bake for 10-12 minutes. The cookies will appear very soft but do not be tempted to overcook them.

Right after you take the cookies out of the oven, take the 1/4 cup of chocolate left and gently press them into the hot cookies. 

Allow the cookies to cool on the trays for 5-10 minutes before transferring to a cooling rack.

Now the cookies are done! So enjoy! 

Recipe adapted from Wallflower Kitchen

What is your favorite kind of cookies? And what kind of vegan cookies would you like me to bake next? Comment down below!