Mood: NEED. COOKIE. NOW. This mantra was basically the all consuming voice in my head as I stormed to the kitchen like a woman on a mission. You know, sometimes you just crave a comforting cookie and you need it now..and I mean, like right now! I had no recipe in mind but I wanted to use simple ingredients that would bake quickly, taste good and yet be quite healthy..all at the same time! And that’s how these Double Chocolate Chip Vegan Lace Cookies were born:) 1 Bowl, 10 Ingredients, 20 Minutes, 12 Decadent Cookies. And did I mention, they’re also gluten free and refined sugar free? Success! Light. Lacy. Soft. Chewy. Addictive. Indulgent. Finger Licking Deliciousness:)
Recipe YouTube Video: Check out my YouTube video to see how to make the recipe:)
Time: 20 Minutes (+ Cooling Time)
Serving Size: 12 Cookies (Medium Sized)
Author: Animagus Eats
• 1/4 cup Oats (I used Gluten Free Oats)*
• 1/4 cup Ground Almonds/Almond Meal*
• 1 tbsp Cocoa Powder*
• 1 tsp Baking Powder
• 1/4 cup Semi Sweet Chocolate Chunks (Vegan)*
• 1/4 tsp Vanilla Essence
• 2 tbsp Plant Based Milk (I used Almond Milk)*
• 3 tbsp Maple/Agave Syrup
• 1 Flax Egg (1 tbsp Flax Seed Powder + 3 tbsp Cold Water)
• 2 tbsp Coconut Oil (Solid)*
1. First, preheat the oven to 200°C/392°F.
2. Next, mix 1 tbsp of Flax Seed Powder with 3 tbsp of cold water and set aside in a bowl for at least 5-10 minutes. This step is very important because it needs to thicken up; so that it can act as a strong binder to hold the cookies together:)
3. Add all the dry ingredients (except the chocolate chunks) to a large bowl and combine well.
4. Next, add all the wet ingredients to the dry mixture (including the flax egg) and mix well (add the coconut oil last so that it doesn’t solidify further). Combine the ingredients properly and make sure that there are no solid coconut oil chunks in the cookie batter.
5. Finally, add the chocolate chunks and gentle combine them well; making sure they’re well incorporated across the cookie batter.
6. Line a large baking tray with baking paper; it’s important to use a large tray so that the cookies have enough space to expand without intertwining into each other. I actually used one large baking tray plus one small baking tray to give the cookies enough room:)
7. Scoop 1 tbsp of cookie batter (I used the 1 tbsp size baking spoon itself) onto the baking tray. It will appear quite wet and that’s perfectly normal:) Repeat again, 1 scoop at a time, until you have used up all the cookie batter. It’s ok for the scoops to be quite rough/uneven; don’t flatten them because the cookies will expand and flatten out themselves during the baking process:) Make sure to space out the cookies well; giving each cookie enough room to expand:)
8. Place the baking tray in the pre heated oven and bake at 200°C for about 8-9 minutes. Every oven is different, so keep an eye on the cookies to make sure they don’t burn (I burnt my first two batches!). I baked them for 9 minutes:)
9. Once the over timer goes off, take the cookies out of the oven and let them cool down. They will appear quite soft when you take them out, but allow them to cool down for at least 10-15 minutes. Once they’ve cooled down, they will hold their shape and you can gently take them off the baking sheet and transfer them to a serving dish/air tight container. They taste best when eaten at room temperature with the gooey chocolate chunks working their magic, but they can also be stored in the fridge for 2-3 days in an air tight container and they still taste delicious a few days later:) Whether you keep them outside or in the refrigerator, remember to always store them in an air tight container to preserve that freshly baked goodness:) And voila! Your Double Chocolate Chip Vegan Lace Cookies are ready to be served:) Bon Appétit:)
*I used Gluten Free Oats but you can use also regular oats, according to your preference:)
*If you don’t have ground almonds/almond meal at hand, then you can also make your own almond meal/flour at home:) Check out this easy recipe by Foolproof Living:)
*If you don’t want to use cocoa powder, you can skip it to make regular (not double!) chocolate chip cookies instead:) I made a batch without cocoa powder and they tasted delicious too:)
*I used a vegan baking chocolate bar and cut it into bite sized chunks. But you can also use pre made vegan chocolate chips instead:)
*I used Almond Milk but feel free to use other mild flavoured non dairy milks instead:)
*It’s important to use solid (scoop-able) coconut oil; if the coconut oil is liquid/melted, then the texture of the cookies will be affected. If you don’t have coconut oil, you can try using solid vegan butter or nut butter. I have not tried this recipe with these substitutes, but please let me know if you have success with them:)