As Jon and I were walking to the check-out at one of our favorite grocery stores, we stopped by the cookie-case to pick out a chocolate chip cookie. This week they had a double chocolate chip cookie. They looked really good, so we had to try them. As I was picking two out from the case, I noticed the tag said they were vegan cookies. I had already put them in the bag, so we decided to give them a whirl. They were delicious! I quickly learned that just because something is labeled as a vegan food, not to be afraid to try it. You may be surprised by how great tasting something can really be!
My brother-in-law has recently started living a vegan lifestyle, and we’ll be seeing him in a few weeks. While we’re getting to visit with him, I wanted to be able to make something he would be able to enjoy with us. My inspiration is the grocery-store Double Chocolate Chip Cookie! After all, who doesn’t love chocolate?
Now I know I’ve been saying the word “vegan” a lot in this post. If you do not live a vegan lifestyle, do not let the label discourage you from making this cookie. It is honestly, one of the best cookies I’ve EVER had!
The Double Chocolate Chip Cookies have a deep, rich chocolate flavor with gooey chocolate chips. This cookie tastes pretty close to a brownie!
A big shout-out to Holly S. for helping me with research tools for this recipe!
Ingredients:
½ cup of mashed avocado (the ½ cup measurement should be taken after the avocado has been mashed)
½ cup room temperature refined coconut oil (mine was not liquid, it was in the solidified form, you’ll see in the photos of how it should look)
½ cup packed light brown sugar
1 cup sugar
1 tsp pure vanilla extract
1 cup flour
¾ cup cocoa powder
½ tsp salt
1 tsp baking soda
1 cup vegan chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Mash the avocado and make sure you have ½ cup of it.
Add in the coconut oil. This is what the coconut oil should look like when you measure it. It should not be a liquid.
Using an electric mixer on about medium speed, combine the brown sugar, sugar, and vanilla extract with the avocado and coconut oil.
In a separate bowl, sift the flour, cocoa powder, salt, and baking soda together to combine.
Stir the dry ingredients into the wet ingredients gradually (about 1/3 of the dry ingredients at a time), using the electric mixer or stand-mixer. The cookie dough will be very thick. My electric mixer sounded like it was starting to struggle…
*You may see some flecks of coconut oil in the mixture. Don’t worry about those; they will melt throughout the cookies in the baking process.
Fold in the vegan chocolate chips.
Using a tablespoon measuring spoon, scoop out the double chocolate chip cookie dough and drop onto a parchment paper lined baking sheet. Leave about 1-2 inches in-between each cookie.
Bake on 350 degrees Fahrenheit for about 10-12 minutes.
Allow the cookies to cool slightly on the baking sheet then transfer to a cooling rack to finish cooling completely.
Store cookies in an airtight container. I’m having trouble staying out of these cookies!!!
- ½ cup of mashed avocado (the ½ cup measurement should be taken after the avocado has been mashed)
- ½ cup room temperature coconut oil (mine was not liquid, it was in the solidified form)
- ½ cup packed light brown sugar
- 1 cup sugar
- 1 tsp pure vanilla extract
- 1 cup flour
- ¾ cup cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- 1 cup vegan chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Mash the avocado and make sure you have ½ cup of it.
- Add in the coconut oil. This is what the coconut oil should look like when you measure it. It should not be a liquid. Using an electric mixer on about medium speed, combine the brown sugar, sugar, and vanilla extract with the avocado and coconut oil.
- In a separate bowl, sift the flour, cocoa powder, salt, and baking soda together to combine.
- Stir the dry ingredients into the wet ingredients gradually (about ⅓ of the dry ingredients at a time), using the electric mixer or stand-mixer. The cookie dough will be very thick.
- *You may see some flecks of coconut oil in the mixture. Don’t worry about those; they will melt throughout the cookies in the baking process.
- Fold in the vegan chocolate chips.
- Using a tablespoon measuring spoon, scoop out the double chocolate chip cookie dough and drop onto a parchment paper lined baking sheet. Leave about 1-2 inches in-between each cookie.
- Bake on 350 degrees Fahrenheit for about 10-12 minutes.
- Allow the cookies to cool slightly on the baking sheet then transfer to a cooling rack to finish cooling completely. Store cookies in an airtight container. I’m having trouble staying out of these cookies!!!
