Google Amy's Cooking Adventures: Vegan Chocolate Cookies #choctoberfest

Thursday, October 17, 2019

Vegan Chocolate Cookies #choctoberfest

Disclosure: I received Baking Chocolate and Cocoa Powder from Divine Chocolate in compensation for this post.  All thoughts and opinions are my own.




Welcome to the last day of our chocolate filled #choctoberfest week!

Today’s post is sponsored by Divine Chocolate.  Divine Chocolate strives to bring joy to baking while delivering a premium chocolate product.

Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts.  Plus, Divine Chocolate baking bars are fairtrade, non-GMO, Vegan Society Certified and are made with 100% pure cocoa butter.



Wow!  No wonder they make such a wonderful finished product!

Since Divine Chocolate is vegan-certified, I decided to stretch my non-vegan baking skills and make a vegan cookie that the whole family could enjoy!

Since it’s so close to Halloween, I had the kids help me add chocolates and candy eyes to the cookies as a fun, slightly spooky treat!

I found that the candies could be added just before baking or right when the cookies come out of the oven.  I prefer to add them prior to baking since they stick on better and you don’t risk burning your fingers!

These cookies were rich and chocolaty and perfect with a cup of coffee and a great book!



Don’t forget to enter the Giveaway here and see the other chocolate offerings below!



Vegan Chocolate Cookies
Adapted slightly from Loving It Vegan

½ cup coconut oil, melted
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup unbleached all purpose flour
2/3 cup cocoa powder, such as Divine Cocoa
1 teaspoon baking soda
¼ teaspoon salt
1-3 tablespoons cashew milk (or other non dairy milk)
3.5 ounces (100 grams) Vegan Dark Chocolate, chopped, such as Divine 55% Cocoa, Semi-Sweet Baking Chocolate
Candy eyes (optional)
Candy coated chocolates (optional)


Preheat the oven to 350 degrees F and line a baking sheet with parchment or a silicone mat.

Place the coconut oil and sugars into the bowl od a stand mixer and beat for 1-2 minutes.  Stir in the vanilla.

Add the flour, cocoa powder, baking soda, and salt.   Mix until combined.  The mixture will be crumbly, almost like wet sand.  Add the non-dairy milk, 1 tablespoon at a time to make a thick cookie dough.  Stir in chopped chocolate chunks.

Measure out about 2 tablespoons of dough.  Use your hand to roll into a ball.  Place on the prepared baking sheet and press down slightly to flatten.  Add 4-5 candy eyes or chocolates to the tops of the cookies, if desired.

Bake in the preheated oven for 10 minutes.  The edges of the cookies will be set but the middles will be quite soft.  Allow the cookies to cool on the trays for 10 minutes, then move to wire racks to cool completely before storing.



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