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.
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, of all time, ever, the end.
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.
First of all, we start with the same base – buckwheat flour! If you’re unfamiliar, you need to look it up, preferably right this second, so you can get on these cookies. Buckwheat flour is awesome when it comes to health, and it gives the soft batch texture to these cookies. The only other dry ingredient you need is some cocoa powder, because we are making chocolate chocolate cookies after all. Which reminds me – vegan chocolate chips! Don’t forget those.
To the dry ingredients, you’ll add date paste and flax eggs. That’s it! The dough will be pretty thick, but make sure everything is totally mixed together.
When it’s time to get the dough portioned onto the cookie sheet, put your patient pants on. Because the dough is so thick and a bit sticky, it’ll take some time to get it from the bowl to the pan and looking like a cookie.
My trick is to use a 1/4 cup and measure out that much dough into 12 blobs. I then go back and gently use two fingers to swirl/press the dough into circular cookie shapes. They’ll still look a little weird, but trust and believe they’re about to make your damn day.
I bake these vegan soft batch chocolate chocolate chip cookies for 10 minutes. They’ll firm up a bit as they cool, and I LOVE soft and gooey cookie, so I always lean toward under-baking if anything. You could probably let them go a bit longer if you want them more firm – totally up to you!
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! Oh chocolate, you never let me down.
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!