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Recipes

Vegan Double Chocolate Cookies

Vegan Double Chocolate Cookies

Recipes

Vegan Double Chocolate Cookies

August 26, 2021


Vegan Double Chocolate Cookies

A crisp exterior with a soft, rich, and chocolaty interior, this is an excellent cookie that also happens to be vegan. Using our Whole Grain Rye Flour adds a depth of flavour, well paired with chocolate. This is a recipe from the new cook book Southern Ground by our friend a fellow flour miller Jennifer Lapidus of Carolina Ground. 

Jennifer is a true pioneer in the flour milling space and served as inspiration for our co-founders Janna Bishop and Shira McDermott in the early days of Flourist. Jennifer continues to be an inspiration and we are so excited to share this delicious vegan recipe with you! 

Vegan Double Chocolate Cookies 
~ Recipe from Carolina Ground

225g (1⅓ cups) Flourist Whole Grain Rye Flour
63g (⅔ cup) unsweetened dark cocoa powder
1 teaspoon baking soda
½teaspoon fine sea salt
80g (⅓ cup) canola oil
44g (¼ cup) olive oil
100g (½ cup) unsweetened nut milk
2 teaspoons pure vanilla extract
300g (1½ cups) granulated pure cane sugar
80g (½ cup) dark chocolate, coarsely chopped

Into a medium bowl, sift together the rye flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl by hand), whisk together the canola oil, olive oil, nut milk, and vanilla. Add the sugar and whisk very well until emulsified.

Switch to the paddle attachment. With the mixer on low speed, add the dry ingredients and mix just until incorporated; do not over mix. Pulse a few times and then fold in the chocolate by hand.

Line a baking sheet with parchment paper. Using a 1-ounce cookie scoop or a heaping tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies 1 inch apart. Cover the baking sheet with plastic wrap and refrigerate for at least 1 hour or preferably overnight.

Preheat the oven to 350°F. Bake for 12 to 14 minutes, until the cookies are crackly on top. Remove from oven and transfer to a cooling rack. Once fully cooled, store in an airtight container at room temperature.

This recipe is re-printed by permission. 

5 comments


  • Hi Meghan! Great question! We recommend to use Dutch processed. I hope that helps!

    Shira @ Flourist on

  • When the recipe says dark cocoa powder, does it mean dark natural cocoa or dark dutch processed? They will behave differently in the cookie given that there is only baking soda. Thanks!

    Meghan on

  • I made recipe yesterday. It made 2 trays of cookies. I cooked the first tray (and I did refrigerate for 1 hour), but the cookies melted into one big layer. I had oven at 350F. The cookie was very, almost too sweet for me.
    I put second tray in freezer for now. Was the temp right? If I cook from frozen, will that help to keep cookie in the cookie shape?
    Any advice will be helpful.

    Lenore Gelok on

  • Hi Barbara! We haven’t test the recipe with other flours so we can’t say how it would work. But, in our experience you can generally substitute flour in cookie recipes with success. Since we did not develop this recipe though we can’t say for sure how they will turn out. Let us know if you do try it! Happy baking and hope that helps!

    Shira @ Flourist on

  • Could these cookies be made with flour other than rye. I don’t use rye flour. I was thinking maybe spelt or buckwheat.

    Barbara Fousek on

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