Well, here we are. Today we gather one last time for our Healthy Midnight Snack series! I’m a little sad it’s ending. I’ve really enjoyed this series, and we’ve had some great recipes this past month. It all started with some crispy Salted Paprika Kale Chips to appease all the potato chip lovers. Then we moved on to a brilliant Brûléed Banana Sundae with Peanut Butter-Honey Toffee Sauce, which, even without ice cream, was one of my favourite sundaes ever. And last week I posted an easy microwave popcorn alternative in the form of a cheesy Parmesan & Pink Pepper Popcorn – made with coconut oil in mere minutes!
To celebrate the end of the series, I’ve made these vegan Double Chocolate Cookies for Two. Yes, the recipe does make two cookies, but by no means does that infer you have to share! I didn’t. (The first time.)
These double chocolate cookies are soft, bendable, and a bit crisper around the edges, just like I like ’em! They’re big on chocolate flavour and gushing with little pools of chocolate from the added chips. How can you go wrong with pools of chocolate?
The great thing about these cookies is that you feel you’re being indulgent. You get TWO cookies, not one.
Although they still have sugar, fat, flour, and chocolate, so we don’t skimp on flavour, we only use 2 1/2 tablespoons of sugar for the whole mix, most of which is brown sugar. Secondly, the fat is derived from a single tablespoon of coconut oil – a healthier alternative to the usual culprits of butter or canola oil. The flour is divided between all-purpose and wholemeal, so you get a blast of fibre from these cookies as well. Originally, I tried making them 100% wholemeal, but it made the cookies taste tough and, if I’m being honest, a bit like cardboard. A mix was best. Finally, the chocolate in these cookies comes from a combination of organic, unsweetened cocoa powder, dark chocolate chips, and a few white chocolate chips thrown in for colour and taste. (To make them truly vegan, make sure your chocolate sources are dairy-free.)
To keep them vegan, we’re using a chia egg instead of a chicken egg to bind our cookies together. I can see all you carnivores looking at me with confused expressions – chia egg?!
Basically, a chia egg is made from ground up chia seeds that have been soaked in water. The combination creates a jelly-like substance that stands in for eggs in vegan baking. Ground flax can be used to the same effect. We’re not using too much in this recipe (only 1 1/2 teaspoons), so don’t freak out thinking you’re going to taste little globs of goo. You won’t. Trust me. As a side note, the chia seeds also give you healthy omega-3 oils. Thus, these cookies are also good for your heart! That balances out the sugar, right?!
Bonus! If you share, you can cut the calories in half! But, honestly, there’s only two. You don’t have a whole batch sitting there tempting you to eat three more. So why not eat them both?
I won’t tell if you won’t!
Double Chocolate Cookies for Two (Vegan)
- 1 tsp chia seeds*
- scant pinch of salt
- 3 tsp cold water
- 2 1/2 tbsp all-purpose flour
- 2 tbsp wholemeal (whole wheat) flour
- 1 1/2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 2 tbsp brown sugar
- 1/2 tbsp granulated sugar
- 1 tbsp coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 tsp strong coffee, cooled
- 1 tsp dairy-free mini dark chocolate chips (or regular if you’re not vegan)
- 1 tbsp dairy-free white chocolate chips or chunks (or regular if you’re not vegan)
Preheat the oven to 170 C (350 F) and line a baking sheet with non-stick baking paper.
MAKE THE CHIA EGG: In a mortar and pestle or small food processor, grind up the chia seeds with the pinch of salt until fine. Be sure not to over grind or you’ll lose most of the omega-3 oils to the implements. Mix the chia seeds with the 3 teaspoons of water and allow to sit for 5–8 minutes, or until it turns into a jelly consistency.
MAKE THE DOUGH: In a medium bowl, combine the flours, cocoa powder, and baking powder. Whisk until fully combined. Set aside.
In a small bowl, cream together both sugars and the coconut oil. The mixture will be gritty. Add 1 1/2 teaspoons of the chia egg to the sugar-oil mixture and whisk until smooth. Add the vanilla and coffee and continue whisking until combined. Pour the wet ingredients into the dry ingredients, making sure you scrape all the wet with a spatula – do not leave any behind. Stir together until the batter forms a dough ball. Once all the ingredients are combined, fold in the chocolate chips.
Divide the dough into two equal portions and roll each into a ball. Place the balls on the cookie sheet, 2–3 inches apart, and press down with the palm of your hand to create two disks. Bake the cookies for 10–13 minutes, watching closely after 10 minutes so that they do not burn. If they look a little underdone when you take them out, that’s okay. They will firm up and cook through as they cool.
Allow to cool for 5–10 minutes. Consume greedily with a cold glass of almond or coconut milk.
- *If you do not have chia seeds, you can use the same method with flax seeds or ground flax (just don’t regrind the ground flax).
If you have a moment, I’d really appreciate some feedback on this series from you! Since this was my first recipe series, I’d like to know how I did. Let me know in the comments whether… you enjoyed the recipes? If there were any recipes you particularly liked/didn’t like? If you liked the theme? If you would have liked more of a particular snack category? If I should do another snack series in the future?
Phew, that was a lot of questions! Obviously you do not need to answer them all, but any feedback on this recipe series would be fantastic. Thank you very much for reading!