Chocolate! Did you say 'chocolate'?! Yes, I did! Today on the blog I made some dark chocolate chip cookies dipped in extra dark chocolate & then sprinkled with some coconut sugar for a little extra crunch factor. This recipe is more nutrient-dense than a traditional chocolate chip cookie, yet still has the same great taste and satisfying chocolatey-ness that you crave!
Dipped Dark Chocolate Chip Cookies Recipe:
Yield: 12 Cookies
Cook Time: 30 Min
Ingredients:
- 1 Cup Oat Flour (Or Ground Oats- all you do is blend them in a food processor until they look like flour.)
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- ¼ Cup Coconut Sugar + Extra for Sprinkling
- ¼ Cup Sucanat Sugar(Can Substitute White Sugar- But They Won’t Be Vegan)
- 1/3 Cup Dark Chocolate Chips or Chunks
- 2 Tbsp Almond, Oat, or Coconut Milk (I recommend Oat Milk)
- 2 Tbsp Coconut Oil or Earth Balance
- 1 tsp Vanilla Extract
- ½ Cup Dark Melting Chocolate Wafers [For Dipping Cookies]
Directions:
1. Combine flour, baking soda, sea salt, ¼ cup coconut sugar, sucanat sugar in a bowl. Add the milk, vanilla extract, coconut oil and stir to combine. Add the chocolate chips or chunks until incorporated. Roll into a log and wrap with plastic wrap.
2. Chill dough for 1-2 hours. Preheat oven to 325F.
3. Shape cookies into dough balls and place on a sheet tray, making sure the cookies don’t touch. Bake for about 10-11 minutes. Pull cookies from oven slightly before they are done cooking, they will continue to slightly bake afterwards (this is called carry-over-cooking)
4. Once the cookies have cooled, melt the chocolate wafers according to package instructions. Dip each cookie halfway and let set on parchment or wax paper. (I used a Silpat for this part)
5. Let cookies cool slightly and then sprinkle with the extra coconut sugar, enjoy!
Tips/Tricks:
- These cookies are deceitfully vegan, I promise you these will satisfy all your chocolate chip cookie cravings, completely guilt free!
Click link below for recipe:
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