Vegan Triple Chocolate Cookies Oil Free

And because I am an unashamed chocolate lover, these are Triple Chocolate Cookies! These cookies are really rich and chocolatey (there are three kinds of chocolate), a bit more like a brownie than traditional cookie, and they taste like a mug of hot chocolate when eaten warm. The dense, brownie-ish texture is a result of (a) using very little flour (just over a half cup), using nut or seed butter as the primary fat source, (c) and using lots of melted dark chocolate in the batter. But before you go thinking that these cookies are too naughty for you, let me remind you that they are vegan, oil-free, and easily made gluten-free!

Ingredient notes

Flour. Regarding the flour, I use an organic, unbleached all-purpose flour, but a gluten-free flour blend would work well if you are avoiding gluten. I’ve tried a similar cookie recipe with an all-purpose gluten-free flour with good results. Plus, there’s not very much flour in the recipe, so there won’t be a big difference. Unsweetened cocoa powder. Now for the chocolate (yay)! The first form of chocolate is unsweetened cocoa powder (not Dutch processed). Dark chocolate. Next comes a generous amount of dark chocolate. You can either buy dark chocolate bars and chop them up finely, or just buy dark chocolate chunks or dairy-free chocolate chunks (affiliate links). Vegan chocolate chips. The third type of chocolate is vegan chocolate chips (affiliate link), but of course, if you don’t want to buy another type of chocolate, you can use just more dark chocolate chunks! Cashew butter. Aside from the chocolate, the only fat source is the cashew butter, which is why I use a full cup of it. I recommend using a natural, no-added variety that is creamy (as opposed to chunky). Using a natural variety keeps the cookies oil-free (if that’s important to you) and ensures that the recipe doesn’t get any additional sugar; the creamy variety ensures that your cookie dough is smooth and not full of chunky lumps (that sounds gross, now doesn’t it?).

Tips for making this recipe

I haven’t tried this, but I have a feeling that a dash of peppermint extract would take these Triple Chocolate Cookies over the top (chocolate mint is my favorite baking combo during the holidays). Since peppermint extract is very powerful, I’d substitute just one teaspoon of the vanilla extract with peppermint extract. Sticky Dough? Once you’ve made the cookie dough, if you find that the dough is too sticky to scoop up, just refrigerate it for 10-15 minutes. This will make it much easier to scoop into perfectly shaped rounds. And if I can make two final recommendations, it would be to (1) add the flaky sea salt (the sweet-salty combination is electrifying!); (2) EAT THESE COOKIES WARM. Yes, the cookies need to rest for 5 minutes or whatever so they don’t fall apart, but they seriously taste like a mug of hot chocolate when you eat them warm! If you love these cookies, please be sure to leave a rating and review below! It’s always much appreciated :) And tag me on Instagram – I love hearing your feedback. Happy baking, friends!