2 large mixing bowls
2 baking trays
- 200 g dark 70% chocolate (approximately 2 cups) dairy free
- 30 ml virgin coconut oil (2 x 15ml tbsp)
- 1 c white sugar (225g)
- 1/4 c light brown sugar (55g)
- 120 g unsweetened apple puree (1/2 cup)
- 30 ml almond milk or any plant-based milk
- 1 tsp vanilla extract
- 1 c plain flour (160g)
- 1/4 c cocoa powder or cacao powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Preheat oven to 160°C (320°F). Line 2 oven trays with baking paper.
If using a block of chocolate, chop it into small chunks. Place half the chocolate (100g) and the coconut oil into a small saucepan. Place on the stove-top over a low heat and stir until melted, smooth and glossy. This won’t take long at all.Transfer the melted chocolate to a large bowl and add both the white and brown sugars, apple puree, almond milk and vanilla extract. Whisk together well with a spoon or hand held whisk until combined and smooth.
In a second bowl, sift together all the dry ingredients - flour, cocoa powder, baking powder, baking soda and salt. Use a spoon to mix them together.
Add the dry ingredients to the wet ingredients and add the remaining chocolate pieces (100g). Mix everything together gently with a spoon until just combined.
Using a cookie scoop or 1/4 cup measuring cup (fill just under 1/4 cup), spoon mounds of batter onto the prepared oven trays, leaving enough space (approximately 7cm) to allow the cookies to spread. This will give you 10 large cookies (you can make smaller ones if you prefer - see notes). Place the first tray into the oven and bake for 20 minutes. Remove from the oven and allow cookies to cool completely on the tray before removing. Place the second tray of cookies in the oven and repeat the process.
Tips and Tricks for Success:
- Use good quality 70% dark chocolate for these cookies. Obviously choose a dairy-free chocolate for these to be vegan. Check the back of the chocolate bar as some brands of 70% dark chocolate have dairy and some do not.
- Don’t skip sifting the ingredients - it will avoid any clumps of cocoa powder and baking soda in the mixture.
- Make sure to space the cookies apart on the baking trays allowing approximately 7cm between cookies as they will spread a lot.
- The measurement of a scant 1/4 cup will yield 10 large cookies. If making 10-12 cookies they will take 20 minutes to bake. If making 15 cookies, I would check them at 15 minutes and bake for 15-17 minutes.
- It is really important to cool the cookies completely on the oven trays once they have been removed from the oven. While the cookies are cooked they are still too soft to handle and will break if you move them early. Once cooled (say 15 mins), I like to pop them on a wire resting rack for an extra 10 minutes as well if I can wait that long!
How to store these cookies:
The baked cookies will keep well in an airtight container for 4-5 days. They are still ok to eat for a few days after that but may soften slightly.
These cookies freeze really well. They only take a few minutes to defrost so if I want to keep them longer than 4-5 days, this is my recommended way of storing them. Pop the baked and cooled cookies into an airtight container or bag and they will keep in the freezer for up to 3 months. Great for school lunches or when you only need a few at a time.
Calories: 181kcal | Carbohydrates: 38g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 199mg | Potassium: 63mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg