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.