Double Chocolate Vegan Cookies
Cookies are a huge hit at our house, especially ones with chocolate chips in it. Actually, anything with chocolate chips is a huge hit at our house.
As much as we enjoy cookies, I don’t make them often. Simply because there are other baked goods and healthy snacks for kids that are better for them.
Then I made these – vegan chocolate cookies that are made without flour, margarine or sugar – and they are GOOD!
They taste good and they are good for you!
My kids kept asking for more and think they’re a treat.
Lentils, Really?
I know you might be scared to use lentils in your cookies. Trust me on this – these cookies might not look so pretty, but they come out of the oven soft, fudgey and moist.
It’s the lentils that give the cookies its fudgey texture and the nut butter gives it a lot of flavour.
These cookies are super easy to make. You literally just throw everything in the blender or food processor. The hardest part is trying to scrape all the batter out of the machine.
When you make this the whole mixture is really sticky.
It might be helpful to put a little bit of oil on your hands when you want to flatten the cookies a bit. I find they don’t really rise or spread so how you shape them is how they’ll come out.
Things You Will Need:
- 1 (15-ounce) can lentils, rinsed and drained
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla
- 2/3 cup any nut butter
- 1/3 cup brown rice syrup or maple syrup
- 1 teaspoon baking powder
- 1 cup vegan dark chocolate chips
- mixing bowls
- measuring spoons
- baking sheet
- cooling rack
Preheat oven to 350°.
Combine lentils, cocoa powder, vanilla, peanut butter, brown rice/maple syrup and baking powder in the container of a food processor.
Process mixture until very smooth.
Transfer mixture to a bowl and stir in dark chocolate chips.
Spoon 1 tablespoon of dough on a parchment-lined baking sheet. Press and flatten to the desired height. Bake at 350° for 15 minutes.
Yield: 16 cookies.
Double Chocolate Vegan Cookies
Delicious and healthy double chocolate cookies that are made with lentils and sweetened with chocolate chips. You'll love the chewiness and your kids will be none the wiser.
- 1 can (15-ounce) lentils, rinsed and drained
- 2 tbsp tablespoons cocoa powder
- 1 tbsp vanilla
- 2/3 cup any nut butter
- 1/3 cup brown rice syrup or maple syrup
- 1 tsp baking powder
- 1 cup vegan dark chocolate chips
-
Combine lentils, cocoa powder, vanilla, peanut butter, brown rice/maple syrup and baking powder in the container of a food processor.
-
Process mixture until very smooth.
-
Transfer mixture to a bowl and stir in dark chocolate chips.
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Spoon 1 tablespoon of dough on a parchment-lined baking sheet. Press and flatten to the desired height. Bake at 350° for 15 minutes.
One thing I have to note is these cookies aren’t very sweet. It’s the chocolate chips that gives it its sweetness. If you like sweet cookies, I’d recommend using 1/2 cup of brown rice syrup or maple syrup.
Really, give these cookies a try.
I feel these are way better for you than traditional cookies. If you’re concerned about nut allergies, try using sunflower butter instead of nut better.
You May Also Like:
- Lemon-Slice Sugar Cookies
- Bunny Bum Cookies
- Pink Rose Cookies
- Fantastic Beasts Newt’s Hufflepuff Scarf Cookies
But just a disclaimer, I’ve never tried this recipe with sunflower butter, I think it might work because of its high oil content much like nut butters.
If you do, please let me know how they turn out.
Have you ever tried double chocolate vegan cookies?
Let me know, til then–cheers m’deres!
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Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela, and wife to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.
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