Nothing is better than a double chocolate chunk cookie… wait no, a chocolate chunk cookie… or how about a snickerdoodle cookie? What if I told you I have a simple and easy recipe that allows you to enjoy all three? If I’ve got your attention, read on.
I recently made this recipe with some kids I was babysitting, and they loved them! Their mom was shocked vegan chocolate chunks existed, let alone the possibility of vegan cookies tasting this amazing.
Funny how easy veganizing “normal food” can be, yet how hard it can seem without exposure to a realistic vegan lifestyle. I don’t know if the idea of vegan chocolate chunks was a groundbreaking acceptance of veganism for this family, but it definitely got me thinking about my influence on others.
Since I’ve started this blog, I’ve gotten numerous messages about how much I have inspired others. That’s still so crazy for me to think about and I’m so grateful for the love sent my way.
The past few months have been a big dose of harsh reality for me. I have become extremely aware of the world’s evils, as I’m sure many of you have been too. Although people may constantly let you down, it’s important to focus on how negative experiences can lead to personal growth.
Basically I wanted to say I love and appreciate all of my readers for bringing light into my life which motivates me — during hard times — to continue on… continuing on.
Amidst it all I have found a way to cope by baking these cookies! FYI: I still eat a raw til 4 diet, but bitch, when 4:00 pm rolls around you, know damn well I’ll be firing up the oven. Trust I’ll be back to fruitarianism in the springtime. Anyways, ONTO the recipe…
I highly recommend making these three classic cookie flavors if you’re also going through some shit because they will instantly make you — and anyone you make them for — feel better.
They are NOT the healthiest recipe I’ve ever made, but I definitely have eaten them, so you know they’re not completely terrible for you. I made them vegan and gluten-free of course, but I also made sure to use only the best organic coconut oil, coconut sugar instead of brown sugar, and my own baking powder mix (which I’ve shared in the past).
As I said, these cookies are pretty freaking good so you won’t even notice that they’re not fat-free or paleo. The dough on its own is super tasty; I definitely ate enough of it to make four or five more cookies. Oops.
When it comes to making these three delectable cookies here are my notes: The recipe makes a dozen of each flavor (snickerdoodle, chocolate chunk, and double chocolate chunk), so if you want to make only one you’ll have to do the math, sorry. I kinda like that it’s three in one because it keeps your taste buds interested, but I can see how some of you may be annoyed :/
Everything else is pretty straight forward, but it may be confusing once the dough is made. When it comes to separating each dough I literally just spread it across the bottom of my mixing bowl evenly, then, using a butter knife, mark the sections with three lines.
Fast forward to the last step, the double chocolate dough, I suggest adding more liquid because the cocoa will make the cookies a little drier. I’m not going to lie, I didn’t bother to make another batch, because they tasted fine, but I know my stuff so trust me when I say ADD a tad more liquid.
That’s it for my notes, but shoot me an email for any questions. Also, if you end up making any of these cookies, I’d love to see them! Tag me on your stories or posts on Instagram.
INGREDIENTS:
- 1 cup organic coconut oil, melted
- 1 cup granulated sugar
- 1 cup packed organic coconut sugar
- 1/2 + 1/4 cup coconut milk (or any nut milk)
- 1 tbsp vanilla extract
- 3 1/2 cups Red Bob Mill’s gluten-free flour
- 1 + 1/2 tsp aluminum-free baking soda
- 1 + 1/2 tsp baking powder (mix together 1/2 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp arrowroot powder then measure out)
- 1/2 tsp sea salt
Snickerdoodle
- Cinnamon sugar (1 tsp granulated sugar, 1 tsp coconut sugar, 1 tsp cinnamon)
Chocolate chunk
- Half a bag of Enjoy Life semi-sweet chocolate chunks/chips (about 1/2 cup)
Double chocolate chunk
- Other half of Enjoy Life semi-sweet chocolate chunks (about 1/2 cup)
- 1/4 cup cocoa
- 1-2 tbsp more coconut milk or water
DIRECTIONS:
- Preheat oven to 350°F.
- In a bowl, mix coconut oil, granulated sugar and coconut sugar until well mixed then stir in coconut milk and vanilla.
- Add flour, baking soda, baking powder and salt, stirring until a dough forms.
- Separate the dough into three equal parts.
- Using a cookie scoop or spoon, scoop out dough and roll into balls before rolling into cinnamon sugar and place on a cooking sheet lined with parchment paper spaced about two inches apart.
- In one of the remaining sections of dough stir in first half of the chocolate chunks.
- Scoop out the chocolate-chunk dough, roll into balls, and place on a cooking sheet lined with parchment paper spaced about two inches apart.
- With the last section of dough stir in the remaining chocolate chunks, cocoa, and 1-2 tbsp of coconut milk or water (to aid mixing and texture).
- Scoop out dough, roll into balls, and place on a cooking sheet lined with parchment paper spaced about two inches apart.
- Bake each dough flavors for 11 to 14 minutes or until edges are crispy and tops look set. Let cool on cookie sheet for one minute before moving them onto a cooling rack.
- Enjoy!
If you make this recipe let me know by tagging my Instagram @maddimadevegan I love seeing your creations!
