Jumbo Double Chocolate Cookie (vegan & grain-free)


This jumbo double chocolate cookie with peanut butter is gooey, scrumptious, straightforward to make, and filled with healthful elements like almond flour, flax, and maple syrup. Naturally vegan and grain-free too!

An overhead shot shows a hand holding half of a vegan Double Chocolate Cookie with a drip of peanut butter running down the middle.
An overhead shot of portioned and measured ingredients in small bowls/spoons for a cookie recipe.
A 3/4 angle image shows wet ingredients being added to dry ingredients for a cookie recipe.

Good recommendation: romance your self with a large cookie. You might additionally share this jumbo double chocolate cookie in case you’re feeling beneficiant. When it involves dessert and french fries, sharing shouldn’t be my strongest skillset, and I take possession of that! I at all times advocate caring for your self first in case you can 😉

This cookie is a mild riff on my Jumbo Tahini Chocolate Chunk Cookie. We remix it with peanut butter, unsweetened cocoa to double up the chocolate, and a little bit of floor espresso (!!) to reinforce the chocolate total. I’ve maple syrup, floor flax, and almond meal within the combine too. The ensuing cookie has deep chocolate flavour, a barely gooey texture, tons of chocolate, simply the correct amount of sweetness, and that impossible to resist peanut buttery edge. The texture is sort of brownie-like!

More Vegan & Grain-Free Cookies:

Any chopped chocolate or chocolate chips that you just like are nice right here. I had some Hu Kitchen Gems readily available, so went with them. They made stunning “puddles” of chocolate!

Some notes on substitution. I particularly formulated this recipe to be grain-free, so with that in thoughts, one of the best substitutes for almond flour could be every other nut-based flour or sunflower seed meal. You may also use any nut or seed butter rather than the peanut butter. Ground chia seeds fill in superbly for flax, and cacao powder is nice in case you don’t have common baking cocoa–the flavour will simply be a bit extra pronounced.

Hope that you just like this recipe and provides it a attempt! The hardest a part of making this cookie is ready the half-hour for it to chill 🙂

A 3/4 image shows chocolate chunks being stirred into a chocolate dough in a beige bowl with a spatula.
An up close, overhead image shows a finger pushing a chocolate chunk into a raw portion of cookie dough.
A slight 3/4 angle shot of a large double chocolate cookie garnished with flaky salt.
An overhead image shows a pair of hands splitting a jumbo double chocolate cookie drizzled with peanut butter in half.

Jumbo Double Chocolate Cookie with Peanut Butter (vegan & grain-free)

This jumbo double chocolate cookie with peanut butter is gooey, scrumptious, straightforward to make, and filled with healthful elements like almond flour, flax, and maple syrup. Naturally vegan and grain-free!

PREP TIME15 minutes

COOK TIME10 minutes

TOTAL TIME25 minutes

Servings: 1 -2

1 teaspoon floor flaxseed1 tablespoon water½ cup almond meal (or hazelnut/sunflower seed meal)2 tablespoons unsweetened cocoa powder½ teaspoon finely floor espresso (non-obligatory) teaspoon nice sea salt¼ teaspoon baking soda2 tablespoons maple syrup1 tablespoon easy, pure peanut butter1 teaspoon olive or avocado oil¼ teaspoon vanilla extract1 oz (28 grams) dairy-free semi-sweet chocolate chips or chunks, plus further (about 2 tablespoons chocolate chips)

Preheat the oven to 375°F. Line a small baking sheet with parchment paper.

In a small bowl, mix the bottom flaxseed and water. Stir vigorously after which put aside for five minutes, permitting it to thicken to a gel-like consistency.

In a medium bowl, mix the almond meal, cocoa powder, espresso (if utilizing), salt, and baking soda. Stir to mix.

To the flaxseed gel, add the maple syrup, peanut butter, avocado oil, and vanilla. Whisk till totally mixed. Add this moist combination to the almond meal combination. Using a spatula, stir till the thick and barely moist dough is mixed and there are not any dry spots.

Add the chocolate chunks to the dough and fold them in till evenly distributed all through.

Transfer the cookie dough to the baking sheet and press it out into an excellent circle that’s uniformly ½-inch thick. The total circumference must be 5 inches or so. Press extra chopped chocolate into the highest of the cookie in case you like.

Bake the cookie till small cracks seem alongside the sides and high, and the color of the cookie has lightened up a bit, about 10 minutes. Let the cookie cool fully (not less than half-hour) on the baking sheet earlier than having fun with.

Make certain that your peanut butter is well-stirred! You might substitute any nut/seed butter you want so long as it’s tremendous easy and never the dry stuff on the backside of the jar 😉 
I chopped up some Hu Kitchen Gems for these photographs, however 2 tablespoons of any dairy-free chocolate chips work completely.
The peanut butter that I exploit is salted. If yours shouldn’t be and also you benefit from the salty chocolate vibe in your baked items, you can convey the salt quantity as much as ¼ teaspoon. 
This shouldn’t be an excessively candy cookie dough! In my opinion, it’s simply candy sufficient and effectively accented by the chocolate all through.
I do know the tiny quantity of oil looks as if it might be skipped, however I didn’t love the feel of oil-free variations of this cookie that I made. They got here out spongy and weirdly textured to me!
A 3/4 angle image shows a large double chocolate cookie drizzled in peanut butter that has been split into pieces on a white plate.



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