We’ve done vegan choc chip cookies and we’ve done vegan snickers cookies. Today we’re doing double chocolate vegan cookies. Some might call it ‘desperately clinging on to a good thing’ but I’m branding it as a ‘helpful resource.’ Either way the PR slant goes, this double chocolate vegan cookies are THE GOODS.
Like their predecessors, these cookies are gluten free, grain free, refined sugar free and FODMAP friendly. Using nut butter (I used peanut) they are slightly nutty, filling and super chewy. Because of aforementioned nut butter, they are also gluten, grain and animal product free. Name a better combination – I can wait.
So aside from the above, what is my fascination with nut butter cookies? Firstly, as I’ve mentioned sporadically, I am currently having trouble digesting too many grains. I love me a cookie, but ingesting extra flour and grain seems like a recipe for disaster as of late. Secondly, baking cookies is actually an art, despite how deceivingly simple they look. If you google tips for creating great cookies, you’ll find there is actually a lot of science, and a lot of failed cookies. I don’t have time for that. I need a cookie recipe that is quick, straightforward and foolproof. And if it fits my dietaries, is filling, and I can count it in my protein intake (lol) – Bonus.
I like to make this recipe with peanut butter, which is what I have included in the method. Peanut butter is slightly more FODMAP friendly than almond butter. Almond butter is friendly in 1 tablespoon (20g) serving sizes, while peanut butter is friendly in 2 tablespoon (50g) sizes. If you plan to mass consume cookies, I recommend using peanut butter.
That said, almond has a more subtle flavour, and is obviously more suitable for people with a peanut allergy. I have tried to recreate this recipe with sunflower butter, but unfortunately have had no success thus far. I’ll keep you posted.
Maple syrup, my NORMAL sweetener of choice, is FODMAP friendly in servings of 2 tablespoons per serve. I have used both maple syrup and rice malt syrup for these cookies. Rice malt syrup has no upper limit, according to Monash. From my 6 tests, rice malt syrup creates a cookie with a great spread and a chewy interior. If you prefer a crunchier and sweeter cookie, go for maple.
Although this recipe contains water/liquid to bloom the cocoa (more on that in a minute) it is similar in method to the other cookie recipes.
Blooming cocoa is a process whereby cocoa is mixed with a hot liquid before use. By doing so, the cocoa is able to release it’s super chocolate-y flavour – more so than if it were mixed straight into a batter.
This is an important step in making these cookies, because the cocoa would otherwise be overwhelmed by the nut butter. As a result, however, the cookie dough MIGHT need some time in the freezer to firm up. 5 out of 6 of my batches worked as usual, but one didn’t firm up as quickly as the others. If yours doesn’t, just pop it in the freezer for 10 minute increments until it does.
As the recipe suggests, you can bloom your cocoa with water, or you can bloom it with espresso. Espresso is dynamite in bringing out even more chocolate flavour, and also dynamite in general. Sea salt flakes are also a total game changer when working with chocolate, even if you don’t love salty desserts. Please try it, even just once!
Keep the cookies in the fridge in an airtight container. At room temperature once cool, they tend to get soggy over the space of a few hours. Keep them super crisp by keeping leftovers in the fridge or freezer.
SO, A QUICK RECAP
- You can use peanut butter or almond in this recipe. Either way, make sure it’s roasted and natural (ie containing only nuts and salt.) I recommend using smooth for this recipe, but both work.
- You can use cacao or cocoa powder in this recipe. Whichever you are using, blooming it is necessary for that deep chocolate flavour.
- I recommend using both sea salt and espresso in this recipe, but I have included both options in the method. I have also included a comparison of cookies with differing ingredients (ie water or espresso.)
- You can use maple syrup or rice malt syrup for these cookies. I prefer the depth in sweetness of maple syrup, but rice malt syrup is FODMAP friendlier.
- If you use maple, make sure it’s real Canadian maple syrup, and not ‘maple flavoured syrup.’
- These cookies are vegan and refined sugar free. If you want/need to keep them that way, use vegan and refined sugar free chocolate. Hunted and Gathered, a Melbourne brand, is one of my favourites.
- My preferred combination is espresso, smooth peanut butter, rice malt syrup and sea salt flakes. They are super chewy and have a good spread. If you like a thicker, crunchy cookie, use maple syrup.
- 1 tablespoon cacao or cocoa
- 1 1/2 tablespoons fresh warm espresso or hot water
- 2 tablespoons maple syrup or rice malt syrup
- 1 teaspoon vanilla bean paste
- 100 g just over 1/3 cup natural roasted peanut butter
- 1 teaspoon baking powder
- sprinkle of sea salt flakes
- 50-100 g chocolate, roughly chopped vegan and refined sugar free if you need it to be
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- Mix together the cacao and boiling water in a small bowl, until a paste forms. There should be no cacao chunks. This is called ‘blooming’ the cacao, and helps it taste extra chocolate-y.
- Add the remaining ingredients and continue to mix very vigorously until a batter has formed. Place the mixture into the freezer for 10 minutes if they don’t set.
- Lightly oil your hands, and roll the dough into six even balls. Gently press them down with your palm, if you like. Cook for 10 minutes, and then bang the pan on the oven rack to give them lovely crinkles.
- You can cook for another 5 minutes, or if you like very chewy cookies, remove them from the oven. Allow them to cool completely before moving.
- Store the leftover cookies in an airtight container in the fridge to help keep them crunchy and firm.