|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 2g||6%|
|Total Sugars 25g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These double chocolate cookies are completely egg-free, dairy-free and absolutely vegan, not to mention delicious. If you can't find vegan chocolate chunks (one popular brand is called "Enjoy Life," and is widely available online, including on Amazon), use regular chocolate chips in this recipe—you're still in for a real treat. For the egg replacer, try the Ener-G brand. Bob's Red Mill is also a wonderful flour brand for vegan baking. Buy a box of either one of these just once and they'll last you a long time, depending on how much egg-free baking you do, of course. If you're a fan of nutty cookies, add in a half-cup of coarsely chopped walnuts, hazelnuts, or even macadamia nuts would be best.
2 cups all-purpose flour
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegetable oil
1 1/4 cups sugar
Egg replacer for 1 egg, prepared according to package instructions
1/2 cup soy milk
1 teaspoon pure vanilla extract
1/2 cup vegan chocolate chunks
Gather the ingredients and preheat oven to 350 F.
Combine the flour, cocoa, baking soda, and salt in a small bowl.
In a separate large bowl, whisk together the sugar and vegetable oil until well mixed, then add the prepared egg replacer, soy milk, and vanilla.
Add flour mixture to sugar and oil mixture, mixing just until well combined.
Stir in the vegan chocolate chunks.
Drop the dough by generous spoonfuls onto a cookie sheet, then gently flatten.
Bake for 8 to 10 minutes, until done, being careful not to over-bake.