Ultimate Vegan Chocolate Cookie

Introducing the Ultimate Vegan Chocolate Cookies. Chocolate cookies filled with melted chocolate and rolled in a cardamom sugar to tie it all together. Bake these treats up in less than 30 minutes! Gluten-free option.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 9

Total Time 24

Servings cookies

Calories 216kcal

Author Caitlin Shoemaker

Ingredients

For the Cookie Dough:

1 tablespoon ground flaxseed
2 1/2 tablespoons water
1/2 cup vegan butter softened to room temperature
1 1/4 cup brown sugar lightly packed
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/4 cup dutch process cocoa powder
1 teaspoon espresso powder optional, for a deeper chocolate flavor
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon kosher salt

For the Add-Ins: (optional, but recommended!)

3 tablespoons cane sugar
1/8 teaspoon ground cardamom
12 dairy-free chocolate squares

US Customary - Metric

Instructions

Reheat: 300F 3-5 min
Prep: Preheat the oven to 350F and grease or line a baking sheet with parchment paper. Combine the ground flax with the water, mix well, and let sit for 5 minutes.
Cream the Butter: Add the butter and brown sugar to a large bowl and use a hand mixer (or bowl of a stand mixer) to cream them together until smooth, 2 to 3 minutes. Add the thickened flax seed, and vanilla to the butter mixture. Mix again until combined.
Make the Dough: Add the flour to the mixing bowl and sift the cocoa powder on top to prevent clumps. Add in the espresso powder, cornstarch, baking soda, and salt to the bowl and mix well with a spatula.
Roll: Mix the cane sugar and the cardamom together in a small bowl and set aside. Divide the dough into 12 equal balls, roughly 2 tablespoons each. Take one ball of cookie dough and split it in half; flatten one half onto the palm of your hand to form the “base” of the cookie. Top the base dough with the chocolate, then top with the remaining dough. Use your hands to press the bottom and top layers together and shape the cookie into a ball, making sure the chocolate is sealed in the center (see video for more detail). Roll the ball in the cardamom sugar, then place on the baking sheet. Repeat with the remaining dough, placing the cookies 2” apart on the baking sheet. Do not flatten the cookies on the baking sheet as they will spread when they cook.
Bake: Bake for 9 minutes, until the cookies have spread and are puffy. Let the cookies sit on the baking sheet for 10 to 15 minutes, to allow them to set.
Serve: Serve warm, or let the cookies cool before serving. Store cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to one month. The chocolate center of the cookies will remain melty for 30 to 40 minutes after baking. If you wish to reheat the cookies, bake them at 300F for 3 to 5 minutes to get the melty center again.

Notes

Gluten-Free: I have not tested this but you can probably sub with a 1-1 gluten-free flour blend
Other Substitutions: vegan butter can be replaced with softened coconut oil, but this will affect the final flavor of the cookies. Brown sugar can be replaced with coconut sugar, but the cookies will be more dry.
Recipe inspired by Pinch of Yum!

Nutrition