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Melissa Donovan

Double Chocolate Chip Cookies

Fudgy double chocolate chip cookies, aka brownie cookies, that are vegan, gluten-free, and healthy.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups dates pitted
  • 1 cup water boiling
  • 1 cup coconut flour
  • 1/2 cup raw sugar
  • 2/3 cup cacao powder
  • 2 Tbsp unsweetened applesauce
  • 2 tsp baking soda
  • 2 tsp vanilla extract
  • 1/2 cup vegan chocolate chips

Method
 

  1. Preheat oven to 350° and line two baking sheets with parchment paper.
  2. Bring 1 cup of water to a boil. Add 2 cups of dates to water and let soak for 5-10 minutes to soften.
  3. In a high speed blender, add hot water and soaked dates. Blend until date paste is formed.
  4. In a large bowl, mix sugar, coconut flour, cacao powder, and baking soda.
  5. Add date paste, applesauce, and vanilla extract to the dry ingredients and mix until well formed. Stir in vegan chocolate chips.
  6. Use a spoon to scoop cookie dough, roll into balls, and flatten into disks. Place flattened cookie dough onto trays. Bake for 15-18 minutes at 350°.
  7. Allow cookies to cool for at least 10 minutes, as they will still be soft after removing from the oven. Enjoy!

Notes

Cookies will be soft when removed from oven. Allow cookies to cool for at least 10 minutes before serving.
Optional: stick 2-3 chocolate chips in the top of each cookie for aesthetics.