Vegan Double CHOC Chip Cookies

These beauties are hands down the best cookies ever – perfectly chewy on the inside, yet crispy on the outside – they taste like a better version of Millie’s Cookies (if you’re old enough to remember those!), but of course they’re all natural, additive-free and - best of all - use CHOC CHICK raw cacao powder. We love this recipe and want to give a big thank you to Amelia Stewart for using our cacao ingredients and for sending us her CHOCtastic recipes. You can find more inspiration and recipes on her site Cook First and follow her on Instagram @cook_first_ #BeKitchenConfident

1/2 cup (112g) CHOC Chick cacao butter (softened)
1/2 cup (100g) white sugar
1/2 cup (100g) brown sugar
1 tsp vanilla extract
1 cup (125g) plain flour (can substitute with a gluten-free flour blend)
2/3 cup (56g) CHOC Chick cacao powder 
1 tsp baking powder
1/4 tsp salt
1 tbs soy Milk (or other non-dairy milk)
3.5 oz (100g) dairy-free dark chocolate chips (or make your own using our Simple Raw CHOC Recipe, make half this recipe, place to set in a plastic tub in the freezer for 20 min then chop up into raw chocolate chips)

Preheat the oven to 180°C / 350°F.

Add the cacao butter and sugars to a large mixing bowl and cream together. Add the vanilla and mix well.

Sift the flour and cacao blend into a mixing bowl and mix in the baking powder and salt.

Add the dry ingredients to the wet, mixing well until dough is formed.

Add the soy milk or other non-dairy milk (I used almond) and mix into a thick cookie dough.

Add the chocolate chunks and mix in. Drop the batter into teaspoon-sized balls onto the baking tray, making sure to space them out well.

Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. Don’t worry – this is exactly right – they will firm up as they cool.


You can find more inspiration and recipes on her site  and follow her on Instagram @cook_first_  #BeKitchenConfident

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