Name: Vegan Double Chocolate Chip Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: Hollywood Beauty Coconut Oil; O Organics Almondmilk, Organic, Original, Unsweetened; Russell Stover Sugar Free Coconut Chocolate Candy; Value Corner Vanilla Flavor, Imitation; Bob's Red Mill Super-Fine Natural Almond Flour; cacao powder; Bob's Red Mill Finely Ground Tapioca Flour; Arm & Hammer Fridge-N-Freezer Baking Soda; King David Quality Vegan Kosher White Chocolate Flavored Chips; San Francisco Salt Company Sea Salt, Pure & Natural

In a mixing bowl, whisk together coconut oil, almond milk, coconut sugar and vanilla extract.

Add in almond flour, cacao powder, tapioca flour, baking soda and vegan dark chocolate chips/chunks.

Use a 2 tablespoon cookie scoop. Roll and flatten the dough (see photo above) onto a cookie sheet lined with parchment paper.

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Bake at 350 degrees F for 9-11 minutes.
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Add flaky sea salt (if desired) and let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Vegan Double Chocolate Chip Cookies

Serves 10

8 mins prep

11 mins cook

0 mins total

What you need

How to make