This cookie really takes the cake – crisp on the outside with a real chewy centre, extremely chocolatey, sweet but not too sweet, and it’s free from flour and gluten, dairy free and vegan. Plus, it’s extremely easy to make with only 8 ingredients (including salt!) What more can one ask for in life?
The chocolate rampage continues! If you’ve ever wanted to make a vegan version of Subway’s Double Chocolate Chip Cookie, this recipe allows you to do exactly that. This recipe is adapted from zenanzaatar.com’s recipe for the Best Gluten Free Vegan Double Chocolate Chip Cookies, and boy it has literally changed my life. These cookies taste. So. Incredibly. Good. You would never be able to tell that they’re vegan or have any “strange” ingredients. Ever since I made it, I can’t stop eating it and thinking about it!
I’m a total recipe addict. Read: Yes, I am literally “addicted” to recipes. When I was in university (a long time ago), my idea of fun consisted of sitting at my laptop and typing down all sorts of recipes that I found interesting. I was not a super sociable student who liked to hang out or go out out partying; actually most of my spare time was spent reading and collecting recipes, watching cooking shows and of course, cooking. (That’s probably why I didn’t score amazingly well at uni, but I like to think that I gained quite a bit of culinary knowledge 😄).
So as someone who’s seen my fair share of recipes, (I think) it takes a lot to impress me. And this recipe really impresses me! I love the fact that flour is substituted by cocoa powder – so clever. (Hello, potential variations with almond powder or even vanilla powder.) And it was my first time using aquafaba, the wonder ingredient of vegan baking. Aquafaba, or thickened chickpea water, is used in vegan baking as an egg substitute because its texture is thick and viscous, similar to egg whites. “Aquafaba” means “water bean”, and it’s been all the rage in the vegan baking community. I’ve barely scratched the surface of what can be done with aquafaba – cakes, cookies, meringues, pies, and so on. But I’m very sure I’ll be trying it many more times in the future!
So I added more aquafaba to the original recipe, and the cookies came out perfect. Moist, chewy, dense, slightly crispy, so SO chocolatey, and with a slight peanut butter flavour in the background. If the cookies weren’t full of cocoa powder and chocolate, the peanut butter would be overpowering but in this recipe, it’s just right. In fact, it’s more than just right – these cookies disappeared from our fridge like a flash in the night!
And that’s it, you’re done! The chewiest, munchiest cookies imaginable – and you can actually tell yourself that these cookies are good for you since they’re only made with cocoa powder, peanut butter, coconut sugar and aquafaba (well, that’s what I tell myself that anyway!) Try them and I’m sure you’ll see how these cookies are life-changing indeed. Enjoy! Xoxo.
Perfect Chewy Double Chocolate Chip Cookies (Vegan & GF)
This cookie really takes the cake – crisp on the outside with a real chewy centre, extremely chocolatey, sweet but not too sweet, free from flour and gluten, dairy free, vegan. Plus, it’s extremely easy to make with only 8 ingredients (including salt!) What more can one ask for in life?
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Desserts & Sweets
- Cuisine: Vegan, Gluten-Free
- 2/3 cup (110 grams) cacao powder
- 1 cup (160 grams) coconut sugar
- 1 tsp baking soda
- pinch of sea salt (optional)
- 1 cup (250 grams) all natural smooth peanut butter
- 3/4 cup aquafaba (water from a can of chickpea – see Notes)
- 1 tsp vanilla extract
- 1/2 cup (85 grams) good quality dairy-free or vegan chocolate, chopped (or you can also use vegan chocolate chips)
- Preheat oven to 350°F / 180°C.
- In a large bowl, sift together the cocoa powder, coconut sugar, baking soda, and salt. Give the ingredients a quick whisk so that the dry ingredients are evenly distributed throughout the mixture.
- In a medium bowl, use a handheld mixer to whisk together peanut butter, aquafaba, and vanilla for 3 minutes, until well combined and fluffy.
- Add the wet ingredients to the dry ingredients and fully combine until the mixture is a nice sticky dough. Stir or fold in the chocolate chips.
- Line 2 baking trays with parchment paper. Scoop the dough into balls (about 3 tablespoons per ball) and place on the baking trays a few inches apart from each other. The dough will spread very nicely so only allow up to 6 cookies per baking sheet with at least 3 inches between each cookie.
- Bake for 12-15 minutes in the preheated oven. If you want soft and chewy cookies, underbake the cookies slightly at 12 minutes and if you bake the cookies for 15 minutes, you’ll get crispier thinner cookies (which are great too).
- Remove the cookies from the oven, allow to cool on the baking tray for 10 minutes, then transfer to a wire rack until they’re cooled completely (unless you can’t help taking a bite before that – I definitely couldn’t wait!)
Different brands of canned chickpeas will yield aquafaba with different consistencies, so you want to check that your aquafaba has the same consistency of egg whites. If your aquafaba is too runny, heat it in a small pot until it thickens to the right consistency.