Date Paste Double Chocolate Cookies
This recipe for Vegan Date Paste Double Chocolate Chip Cookies should give you somewhere around 12 to 14 cookies depending on how bit you make them and how many chips you add. I usually get 14 and my cookies are done in 8 minutes. The dough is soft and should be scooped, but once scooped you should be able to form the dough into neat, flattened balls.
- 3/4 cup (3.4 oz weight) all-purpose flour (weigh, or stir well and aerate) or whole wheat pastry flour 95 grams
- 1/4 cup unsweetened Dutch process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons date paste 40 grams
- 2 tablespoons almond milk or another non-dairy milk
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1/4 cup coconut oil or your whatever oil you have
- 1/2 teaspoon vanilla extract
- 1/3 to 1/2 cup dark or bittersweet chocolate chips
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Whisk the flour, cocoa powder, espresso powder, cornstarch, baking soda and salt together in a bowl and set aside.
In a mixing bowl. stir together date paste, almond milk and both sugars until blended. Add the oil and vanilla and stir until smooth.
Add the flour mixture to the oil mixture and stir to form a soft dough. Stir in the chocolate chips.
Drop the dough by tablespoons onto a baking sheet. Gently shape the dough into little balls and press down slightly -- dough should be soft, but not at all runny.
Bake for 8 to 10 minutes. Let cool on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.