A COOKIE recipe, feat. our cacao. Delight of delights! a chewy middle, barely crisp edges, complex flavour, and rich chocolate and cacao chunks. These cookies are so delicious and supremely easy to make.
These cookies are (shockingly) vegan. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it. How? Instead of butter, these cookies use melted coconut oil. The eggs are simply omitted with no downsides.
Inspired by a recipe by Cookie + kate, this recipe is even easier to make than standard chocolate chip cookies (again, shocking but true).
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 85g Cacao Artesanos Raw Balinese Cacao in small chunks
- 85g vegan dark chocolate, chopped in small chunks
- ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
- ½ cup sugar
- ½ cup plus 1 tablespoon melted coconut oil
- ¼ cup plus 1 tablespoon water
- Sea salt flakes for sprinkling (recommended for extra mmm)
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
- In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
- Add the flour mixture to the sugar mixture, then stir just until combined (don’t overdo it).
- Line 2 baking sheets with baking paper. Spoon the mixture into even 2-inch mounds, and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
- Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
- When you’re ready to bake, preheat the oven to 180 degrees Celsius. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using.