These cookies are perfectly gooey, packed with rich dark dairy-free chocolate pieces melting through the middle… a yes for any chocolate lovers. This recipe is vegan and free refined sugars and it can also be easily adaptable to a gluten-free diet by swapping the flour.
Vegan Dark Chocolate Cookies
- 160g coconut sugar
- 1 tsp. sea salt
- 125ml rapeseed oil
- 65ml oat milk
- 1 ½ tsp. vanilla extract
- 270g plain flour
- 1 tsp. baking soda
- 200g dairy-free dark chocolate
In the bowl of your Ninja food processor, add the coconut sugar, sea salt, rapeseed oil, oat milk and the vanilla extract and combine the ingredients together by pulsing thoroughly.
Gradually add the flour and the baking soda, and pulse the dry and wet ingredients together.
Transfer the cookie dough into a large mixing bowl and stir in the chopped chocolate pieces; place some cling film over the cookie dough and place in the fridge to chill for 30 minutes.
Pre-heat the oven 10-15 minute before taking the cookie dough is ready to be out of the fridge.
Divide the cookie dough into small balls (I weight 77-80g of dough per cookie), flatten slightly with the palm of your hand and place on a baking tray lined with greaseproof paper, leaving space between them to spread out.
Bake for 12-15 minutes, until lightly golden.
Remove from the oven and leave the cookies to cool on a wire rack.