Craving a sweet treat that’s both indulgent and wholesome? These Vegan Double Chocolate Cake Cookies are the perfect fusion of fudgy cake and chewy cookie, made with whole wheat pastry flour, unsweetened cocoa powder, and maple sugar. The addition of tahini and applesauce creates a moist, rich texture, while vegan chocolate chips add a melty finish. Oil-free and refined sugar-free, these cookies are a guilt-free way to satisfy your chocolate cravings.
Vegan Double Chocolate Cake Cookies
Equipment
- Large (14 x 20) baking sheet
- Large cookie scoop (optional)
- Silicone baking sheets or parchment paper
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat pastry flour
- ⅓ cup + 2 Tbsp cacao powder (or cocoa powder)
- 2 tsp baking powder
- ½ tsp baking soda
- ⅔ cup maple sugar (or dry sugar of choice)
- 2 Tbsp flaxseed meal
- ¾ tsp sea salt
Wet Ingredients
- ¼ cup tahini
- 1 Tbsp lemon juice
- ½ cup unsweetened plain plant milk
- 1 Tbsp vanilla
- ⅓ cup unsweetened applesauce
Other Ingredients
- 1 to 1 ¼ cups vegan chocolate chips
Instructions
- Preheat the oven to 350℉, middle rack.
- Line a large baking sheet with silicone pads or parchment paper, set aside.
- Place all the Dry Ingredients into a large bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Stir in the vegan chocolate chips.
- Using a large cookie scoop (3 Tablespoons), scoop out the batter into rounded lumps onto the large baking sheet, approximately 3 inches apart as the batter does slightly spread.
- Place in a 350℉ preheated oven for 19 to 20 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then move them to a cooling rack. Allow to cool for 20 minutes, then enjoy!