Vegan Double Dark Chocolate Chip Walnut Cookies

Try my new recipe for these chocolatey vegan double dark chocolate chip walnut cookies, once you bite into these brownie like rich cookies, you will be smiling all day long.  I wasn’t going to blog this recipe until I tasted the cookies after they were baked and they are so good and rich, they taste like a deep chocolate brownie.  No one will miss the eggs or butter in these.  One tip I always do when I make cookies is that I let the dough rest in the fridge for at least a ½ an hour; I think baking cold dough makes for a better cookie, it tends to spread less while baking.

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Vegan Double Dark Chocolate Chip Walnut Cookies

These rich brownie like cookies are so fabulous, no would would even know that they are dairy and egg free.  Vegans celebrate! 

Course Dessert

Cuisine American

Keyword vegan chocolate chip cookies

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Servings 12

Author www.recipeforaparty.com

Ingredients

• 3/4 cup almond milk
• 2 tsp vanilla
• 1/4 cup flax-seed meal
• 1 cup vegan butter or margarine, my favorite is Smart Balance
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup unsweetened cocoa powder
• 11.5 oz vegan dark chocolate chips
• 1 cup toasted chopped walnuts

Instructions

1. In a small bowl or glass measuring cup, whisk together the almond milk, vanilla and flax-seed meal and let rest for 10 minutes

2. In another bowl, whisk together the flower, baking soda, baking powder, salt and cocoa powder, set aside

3. In a bowl of a stand mixer or a large mixing bowl using a hand held electric mixer, cream together the vegan butter and the sugars, adding the almond milk mixture until well mixed

4. Mix in the flour mixture 1 cup at a time until  dough starts to form

5. Mix in the chocolate chips and walnuts and let rest in the fridge for ½ an hour
6. Preheat oven to 350 degrees F 
7. Take cookie dough out of the fridge and drop dough by rounded tablespoons 2 inches apart onto a parchment lined cookie sheet, I use a small ice cream scoop/cookie scoop
8. Bake for 11 to 14 minutes, until edges are dry and tops look slightly cracked (mine were perfect at 13 minutes) let cool for 3 minutes on the cookie sheets before placing them on a cooling rack to cool completely