Chocolate Chocolate-Chip Espresso Cookies (Vegan)
Did you know that chocolate chip cookies were invented by Ruth Graves Wakefield in the 1930s? She added chopped chocolate to her cookie dough, expecting it to melt and create chocolate cookies. Instead, the chocolate chips held their shape, giving birth to the iconic chocolate chip cookie!
This is vegan and gluten free recipe. Dish can be prepared in 57 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Chocolate Chocolate-Chip Espresso Cookies (Vegan)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, and espresso powder.
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In a separate large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy.
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In a small bowl, mix together the flaxseed meal and water, then let it sit for 5 minutes to thicken.
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Add the flaxseed mixture and vanilla extract to the large bowl with the butter and sugar, and mix until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the vegan chocolate chips.
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Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
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Bake for 10-12 minutes, or until the edges are set.
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Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Enjoy!
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 24g8%
- Sugars 14g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.