Vegan Double Chocolate Chunk Cookies.

These Vegan Double Chocolate Chunk Cookies are a chocolate lover's dream! Easy to make and utterly delicious, they're perfect for any occasion.

Prep Time15

Cook Time12

Total Time27

Servings: 12 servings

1/4 cup aquafaba (the liquid from a can of chickpeas)
1/2 cup melted coconut oil
1/2 cup real maple syrup
1/4 cup brown sugar (use 1/3 cup for a sweeter cookie)
2 tablespoons nut milk
2 teaspoons vanilla extract
2 cups all-purpose flour or all-purpose gluten-free flour (I recommend Bob's Red Mill Gluten Free 1 to 1)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped chocolate chunks or chips
Sea salt for sprinkling on top

Step 1: Prepare Your Ingredients. Start by gathering all your ingredients on the counter. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Wet Ingredients. In a large mixing bowl, combine the aquafaba, melted coconut oil, maple syrup, brown sugar, nut milk, and vanilla extract. Whisk until everything is well mixed and smooth.
Step 3: Combine the Dry Ingredients. In a separate bowl, sift together the all-purpose flour, baking soda, and kosher salt.
Step 4: Combine Wet and Dry Ingredients. Gradually add the dry mixture to the wet ingredients. Use a spatula to fold them together until just combined.
Step 5: Add the Chocolate Chunks. Gently fold in the chopped chocolate chunks or chips.
Step 6: Scoop the Cookie Dough. Using an ice cream scoop or a spoon, scoop out the dough and place it on the prepared baking sheet.
Step 7: Sprinkle with Sea Salt. Before baking, lightly sprinkle a pinch of sea salt on top of each cookie.
Step 8: Bake! Place the baking sheet in the preheated oven and bake for 10-12 minutes.
Step 9: Cool and Enjoy. After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.