The Vegan Table: Chocolate Chocolate Chip Cookies

Continuing with one of the autum/fall recipes from The Vegan Table.  This time is a dessert.

I wonder why chocolate is doubled in the name, but I soon found out a potential reason.  Will explain later.

The result is fabulous.  Again, I modified the recipe “a little”, I used 2/3 of the oil called for by the recipe, and I used avocado oil instead of butter.  I chopped up baking chocolate instead of getting chocolate chips.  I added 1 tablespoon of peanut butter, which worked out well because of the smaller oil portion.  I also used chia seeds instead of flaxseeds.

So this is the result.  The book says 12 cookies, but I made 21 6-cm wide, 0.8-cm thick cookies.  Chewy, soft, chocolate-y, a hint of peanut butter and not too oily.  And when I say chocolate-y, I mean CHOCOLATE-Y!  Look at that chocolate coming out of the cookies!  The avocado oil did add some flavor to the cookies, but nothing bad.

Here are some of other blogger’s reviews and results:


About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in "butter", "milk", autumn, chia seed, chocolate, flaxseed, flour, spring, summer, winter and tagged , . Bookmark the permalink.

4 Responses to The Vegan Table: Chocolate Chocolate Chip Cookies

  1. These look AMAZINGLY chocolatey
    Please stop by and say hi!

  2. They look stunning and absolutely delicious. Very impressive considering they are vegan.

  3. Pingback: Fennel Update and Cookies | Whatcha Reading?

  4. Pingback: Chocolate Chocolate Chip Cookies, Again | Whatcha Reading?

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