Vegan Chocolate Cookies with White Chocolate Chips
A vegan twist on a double-chocolate cookie with creamy vegan white chocolate chips and intense chocolate cookie dough!
Servings 48 small cookies
Equipment
- Oven
- Standing Mixer optional - can whisk by hand instead
- Silicone baking mats optional - can use parchment paper instead
- Cookie scoop optional - can use a teaspoon instead
Ingredients
- 1/2 cup plant-based milk
- 2 tbsp ground flaxseed
- 1/2 cup vegetable oil
- 1 1/4 cup sugar
- 2 tsp vanilla extract
- 2 tsp coffee or espresso
- 1 1/2 cup flour
- 1/2 cup Dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup Vegan white chocolate chips or roughly chopped
Instructions
- Preheat the oven to 350 degrees F and prepare your baking trays, either lining them with the silicone mats or parchment paper.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl and whisk to fully combine.
- Add the plant-based milk, flaxseed, oil, sugar, vanilla, and espresso to the bowl of your standing mixer (if using) or a separate bowl and mix to combine. Beat the wet ingredients on a low speed until the sugar is dissolved, about 3-5 minutes.
- Slowly add in the dry ingredients, about 1/4 cup at a time, keeping the speed low. This will make a fairly wet dough. Don't overbeat it, just mix until there are no streaks of dry ingredients remaining.
- Fold in the white chocolate chips.
- Use the cookie scoop or about a tablespoon of batter per cookie to place 12 cookies per baking sheet, evenly spaced. Bake for 8 minutes then remove and let cool on the tray for another 5 minutes, then move to a wire rack to cool.
- Cookies can be enjoyed immediately, stored in an airtight container for up to a week, or frozen for up to a month.