I could probably write a book about chocolate. It’s quite the popular item at my house, and I’m always looking for new recipes to use it in. This recipe is a spin off a non vegan recipe I found a while back. I loved the concept of a grain free treat that still tasted like a chewy yummy cookie everyone would love. Since I don’t do dairy and my daughter can’t have eggs, I had to make it perfected as a grain free AND vegan cookie for my family. They live up to the standard of a good cookie while still meeting all requirements. Enjoy!
Grain Free Vegan Double Chocolate Cookies
4 ounces bittersweet or semisweet chocolate, melted
1 1/2 cups almond flour or meal (not the same but both work)
1/2 cup unsweetened natural cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup spectrum shortening
3/4 cup brown sugar
4 1/2 tsp ener-g eggs with 6 tbs water beaten in blender until very frothy and thick (very important that it’s blended)
1 teaspoon pure vanilla extract
1/4 cup mini chocolate chips (divided)
1/8 cup unsweetened shredded coconut
1/8 cup chopped walnuts
Preheat oven to 350 degrees.
Melt the chocolate in the microwave or over a double broiler.
In the bowl of a food processor, combine the almond flour, cocoa powder, baking soda, salt and sugar; pulse together.
Add the melted chocolate and process until completely combined.
Add the egg replacer and process again.
Last, add the vanilla and process until the dough is smooth.
Fold in half the chocolate chips, walnuts & coconut. Roll dough into heaping Tablespoon size balls and place a few inches apart. Bake for 8-10 minutes. As soon as the cookies come out of the oven, put the reserved chocolate chips on top of the warm cookies, then transfer cookies to a wire rack to cool completely.