Vegan soft batch chocolate chocolate chip cookies are thick and puffy and full of chocolate flavor! Healthy, gluten free and naturally sweetened.
So, it’s almost September. Where the heck did the time go?! As much as I love summer, I love that we live in a place that has all four seasons. I’m welcoming fall with open arms, similar to the way I welcome copious amounts of these vegan soft batch chocolate chocolate chip cookies into my mouth. I need a lot of energy to keep up with my new kindergarten friends! So exhausting but SO fun. Our first three days last week were great, and I’m ready for another crazy, fun-filled week!
On a real note though, what better way to start the week than with cookies?! Specifically cookies with alllllllll the chocolate.
A lot of my cookie recipes start with oat flour. They’re SUPER chewy and so satisfying. Chewy cookies are great. But when I really think about it, I like a GOOEY cookie. Like soft, with a little chew on the outside edges, but goo in the middle. Soft batch was always my jam growing up. A little while back, I discovered the oh so incredible buckwheat flour, made these cookies, and loved them. I literally had no self-control with those whatsoever, and had to quickly get them out of the house to friends. LET ME SAY ONE MORE TIME HOW MUCH I LOVE THOSE COOKIES. Absolutely, 100% my favorite cookie recipe to date.
I knew almost immediately that I’d have to recreate them into a deep, dark, decadent, double chocolate version. Say hello to vegan soft batch chocolate chocolate chip cookies.
Ingredients for vegan soft batch chocolate chocolate chip cookies
- Buckwheat flour: buckwheat flour keeps the cookies gluten and grain free, and gives them a great soft, gooey, chewy texture.
- Cocoa powder: cocoa gives the cookie dough rich chocolate flavor.
- Medjool dates: you’ll blend the dates with hot water to make a paste, which gives the cookies natural sweetness.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and help to thicken the cookie dough.
- Vegan chocolate chips: I like the PASCHA unsweetened or Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan chocolate chocolate chip cookies
- The cookie dough is SUPER sticky, just do your best to spread into cookie shapes. Buckwheat flour makes this cookie dough extremely thick and sticky, so just do your best to portion out the cookies on the sheet, then use clean hands to spread them into circular cookies before baking.
These vegan soft batch chocolate chocolate chip cookies are perfectly rich, soft, and gooey. Not to mention their rivers and pockets of rich, melty chocolate! TOO freaking good.
Xo,
Sara
Vegan Soft Batch Chocolate Chocolate Chip Cookies
Ingredients
- 1 3/4 cups buckwheat flour
- 1/4 cup cocoa powder
- 1 1/2 cups date paste – 20 medjool dates blended with 1 1/2 cups hot water
- 2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the buckwheat flour and cocoa powder.
- Add the date paste and flax eggs, and stir into a thick dough.
- Fold in the chocolate chips, and portion about 1/4 cup of dough into 12 cookies on a lined cookie sheet. The dough is sticky and hard to work with, so just do your best! Plop 1/4 cup onto the sheet, then use your fingers to gently spread it evenly into circular shape.
- Bake the cookies for 10 minutes, then allow them to cool for at least 15 minutes before moving.
Soft and chewy has always been my cookie jam too (who even like crunchy cookies anyways?) But soft and GOOEY is like the extra decadent step up from that and I am all for it???? When the chocolate is literally melting from one cookie down the stack to the next cookie you know you nailed it! And you know those beauties are warm-from-the-oven perfect. These are absolutely the kind of cookies that deserve a big glass of almond milk to accompany. Even if it’s still HOT as can be here and will be fore the next 2 months at least, I’m ready for copious amounts of cookie baking too!
Seriously though on the crunchy cookie issue, why do they even exist?! The almond milk is a must, and I’m sure down in Florida you’re probably ready for the heat to be on it’s way at this point! I feel like cookies are appropriate for all weather, thank goodness 🙂
Just saw these on One Green Planet and my mouth is watering…but don’t have buckwheat flour. Do you think oat flour could work?
Hi Ellen! These are my favorite cookies so I’m glad you were happy to find them 🙂 I haven’t used oat flour myself in this specific recipe, but I’d love to hear if it turns out if you do try it! I would imagine it would work fine.