I always crave something chocolaty after dinner, to finish the last meal of the day. This recipe is perfect whenever you are craving just that. It is easy, with the perfect amount of sweetness.
For those of you who are strictly gluten-free, you may use a gluten-free flour for this recipe, and for those who are vegan/lactose intolerant, there are alternatives listed in the ingredients below.
Serves 12 | 30 minutes |
- 3 cups of all-purpose unbleached flour
- 1/2 tsp of baking soda
- 1 tsp of salt
- 1 cup brown sugar (the smaller the granules the smoother the texture)
- 1 cup of unmelted butter (vegan butter will do, or grape seed oil)
- 3 hefty tablespoons of cocoa powder
- 2 eggs (you can use an egg replacer for a vegan option, I use ‘Yes You Can Vegan Egg Replacer with Organic Chia Seeds’ as this has been a great alternative)
- Mix the flour, baking soda, cocoa powder and salt together in one bowl
- In a saucepan, melt the butter, dissolve the sugar. Mix it together
- Blend in the the liquid sugar butter mixture with the flour mixture and whisk in the two eggs until the mixture smoothens out into smooth cookie dough
- Divide the dough into 12 tablespoon size cookies and partially flatten out on a parchment paper covered baking tray. The flatter the cookie here, the thinner it will bake. You can shape them into however you want.
- Bake these for 10 minutes on 180 degrees Celsius for moist cookies, and 15 minutes for crumbly cookies.
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