A soft, rich, chewy and decandent double chocolate chip cookie that uses all natural ingredients. Completely vegan and gluten free, it’s perfect for that intense, mind altering chocolate craving!
Nothing beats a good old fashion double chocolate chip cookie.
Chocolate chips, in cookies or ice cream is really a timeless classic that everyone loves. They really evoke nostalgia reminiscent of childhood.
The cookie dough took me a few tries to develop, but I can honestly say it’s the BEST healthy double chocolate cookie dough on the planet.
These cookies are:
Gooey in all the right places.
The very best thing about these cookies? They’re so damn simple to make.
Pantry staple ingredients. One bowl. From opening the pantry >>> when you have a hot, gooey and chocolatey cookie in hand = less than a few hours. Winning!
This recipe adapts the typical chocolate chip cookie recipe; often loaded with sugar, butter and wheat flour for more natural ingredients like gluten free oats, maple syrup and coconut oil. These cookies are every bit as good as the traditional, only better because you can eat as many as you like (within reason).
Although the recipe is simple, there are a few key steps required that will ensure cookie success. If possible, try grounding your oat flour fresh, this will help to create a soft and fluffy cookie. I really noticed the difference when I ground the oat flour ahead of time for a few batches and when I did it fresh.
Again, if possible, ground the flaxseeds fresh too. After mixing with water, allow it to sit for a few minutes. This time will help the mixture become sticky and egg like.
The mixing steps are easy: wet ingredients first, then beat in the dry. Simple as that.
Chilling the cookie dough however, is mandatory. The longer you chill the dough, the less sticky it will be and much easier to handle and can help to make them even THICKER. 2 hours is a good amount of time but at least an hour.
Once your dough is chilled, take 2 tablespoons of dough and roll into a ball and then place on your prepared baking tray. If the dough is still quite sticky, just wet your hands as this will help to prevent it sticking to your fingers. I highly suggest adding extra chocolate chips into the tops of the cookies. Not only will it make them look pretty but they’ll be extra chocolatey.
The last secret to perfecting these cookies is the baking time. 12-13 minutes is the perfect amount of time. They will appear under cooked but that is what you want! Allow them to cool on the baking tray for 7 minutes and then transfer to a wire rack to cool completely. Slightly under-baking cookies will ensure they stay soft for up to a week! But as if they will last that long.
I actually love soft baked cookies! The centre tastes like a fudgy brownie.
With an overload of chocolate chips, these decadent chocolate cookies are perfect for that intense, mind altering, chocolate craving. Using mostly natural ingredients and just a touch of added indulgence (in the form of dark chocolate chips) these cookies are your perfect healthy treat that won’t leave you with a sugar come down.
Chocolate chip cookie + glass of freshly made walnut milk + new Orange Is The New Black = my killer Sunday.
Enjoy fellow chocoholics!
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.
What you need:
- Baking tray, lined with baking paper
- Large mixing bowl
Ingredients (makes 16):
- 1.5 cups gluten free oats, processed into flour (sub for normal if you’re not intolerant)
- 4 tablespoons cacao powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon of sea salt
- 1/4 cup coconut oil (if you need to melt it, only do it slightly, don’t fully melt until it’s liquid hot. The cookie mixture won’t work as well if it’s hot)
- 1/4 cup almond or peanut butter
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon of ground flax seed mixed with 3 tablespoons of water (egg alternative – sub for 1 egg if you’re not vegan)
- 1/3 cup dark chocolate chips + extra for pressing into the tops of the cookies
- Optional: Salt grinder for sprinkling
1. Preheat oven to 175°C. Mix the ground flax seed and water in the bowl and set aside to thicken for a few minutes.
2. Add the coconut oil, almond/peanut butter, coconut sugar, maple? and vanilla extract to the flax seed mixture . Mix using a hand or standing mixer for a few minutes until smooth.
3. Beat in the oat flour, cacao, baking powder, baking soda and sea salt. The dough will seem quite wet, but after chilling it will be easier to handle.
4. Stir through the chocolate chips. Cover and pop into the fridge to chill for 2 hours. This part is mandatory, see above for details.
5. Shape balls of dough using a cookie scoop or a spoon. Around 2 tablespoons of dough per cookie. If the dough is still quite sticky, just wet your hands as this will help to prevent it sticking to your fingers. Place the cookie balls on the tray at least 2-3cm apart. Using your hand or the back of a spoon, press the balls down to form cookie shapes around 1-1.5cm thick. Again if they are really sticky Press a few extra chocolate chips into the tops of the cookies, and using the salt grinder, sprinkle the salt across the top to help bring out the chocolate flavour.
6. For chewy cookies, bake for 12-13 minutes. For a slightly crunchier cookie, bake for 15 minutes. They will look a touch under-cooked but they’ll turn out perfectly once cooled.
7. Remove form the oven and allow to cool on the tray for 7 minutes and then move to a wire rack to fully cool.
Storage: in an airtight container for up to a week.
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For another similar recipe, try these chocolate peanut butter cookies. Warning: Only for peanut butter lovers!
Anisa – The Macadames. xx