This is one of those fun types of cookies that I see all the time online or pre-packaged in stores. Unfortunately they are rarely ever vegan, which is a huge bummer. However, one thing that I have learned about being vegan is that if you can’t find a vegan version, you can always make one yourself. These cookies taste way better than any store-bought cookie that I have ever tried, and they have way fewer ingredients as an added bonus!
As mentioned on my other white chocolate chip cookie post, a word of caution is to make sure that the white chocolate chips you are using are vegan, because many typical grocery store brands are not. The ones that I use are by Lieber’s, and you can buy them easily online. Luckily, Chocolate-Covered Katie has a recipe where you can make your own vegan white chocolate chips here as an alternative to buying them.
Besides the vegan white chocolate chips, something that really makes these cookies magical is the dark chocolate chunks inside. For that task, I didn’t just go with any standard chocolate bar, I went with Nibmor’s Original dark chocolate bar with 72% cacao. If you are curious about Nibmor, I will have a review of their bars up on this blog coming very soon (so be sure to stick around). But for now, you can use your favorite vegan dark chocolate bar as a substitute, making sure to chop it beforehand for the optimal white to dark chocolate ratio.
- 2 Tablespoons golden flax meal
- 3 Tablespoons water
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cups + 2 Tablespoons room temperature vegan butter
- 1 ½ cups sugar
- 2 teaspoons molasses
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips, 1/2 cup vegan white chocolate chip cookies
- 1. Preheat your oven to 350ºF. In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line two cookie sheets with parchment paper or lightly grease.
- 2. In a medium mixing bowl whisk together the flour, baking soda, salt and cinnamon until well incorporated. Set aside.
- 3. In another medium mixing bowl cream the vegan butter and sugar until well mixed. Beat in the flax meal mixture, followed by the molasses and vanilla extract.
- 4. Add the flour mixture and mix until just incorporated. The dough will be fairly thick. Fold in the chocolate chips.
- 5. Form the dough into 1 ½ inch balls. Place them on the cookie sheet, spacing each about 2 to 3 inches apart. Bake for 15 minutes, rotating the cookie sheets halfway through baking. These cookies will not brown as they bake so it's important to pay attention to the baking time otherwise they will come out too hard.
- I used chopped pieces of a vegan dark chocolate bar instead of chocolate chips, and vegan white chocolate chips I had on hand. Be sure to read the ingredients of the chocolate chips, since many contain dairy products. If you can't find vegan white chocolate chips, this recipe comes out just fine with all semi-sweet/dark chocolate chips.
- Cookies will store in an air tight container at room temperature for about one week or in a freezer bag in the freezer for up to six months.
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