Vegan Double Chocolate Cookies
Ingredients
The dough
-
1½
cups
pecan halves
-
1
cup
Medjool dates, pitted
-
6
tablespoons
cocoa powder
-
¼
teaspoon
salt
-
½
teaspoon
baking soda
-
1
teaspoon
vanilla
-
1
each
chia or flax egg
Optional add-ins
-
½
cup
dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, process the dates and pecans until crumbly.
- Add cocoa powder, salt, baking soda, vanilla, and the chia or flax egg, then process until smooth.
- If using, add the chocolate chips and pulse to combine.
- Spoon the batter onto the baking sheet and flatten the dough into cookie shapes.
- Bake for 12 to 15 minutes until edges are firm.
- Cool on the pan for 10 minutes, then transfer to a wire rack.
Nutrition Facts (estimated)
Servings
20
Calories
75
Total fat
5g
Total carbohydrates
7g
Total protein
1g
Sodium
60mg
Cholesterol
0mg
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