1 Bowl Vegan Triple Chocolate Chip Cookies
Hello & Happy Tuesday!!
If there is one thing we all need, it’s a chocolate cookie! While we’ve explored a myriad of 1 bowl cookie recipes, we had yet to do one. The writing was on the wall lol, we had to test some recipes! I honestly don’t have cravings for chocolate like I do with other flavor profiles, but if I do, I love a rich chocolate flavor.
That means an ample amount of cocoa powder and also my secret ingredient, espresso or coffee!
I’ve been adding either to recipes for years and if you’ve never tried it before, now is your chance. There is something about the addition of coffee/espresso to baked goods that just packs a flavor punch. So much that I never do a coffee concept without it.
When it comes to chocolate cookies, I prefer to add more cocoa for a triple chocolate effect. The cocoa powder coupled with the addition of espresso/coffee just makes for the perfect flavor.
What’s great about this cookie recipe? Everything! It requires just 1 bowl, you don’t have to beat butter or sugar, you don’t need a flax egg, it packs tons of chocolate flavor, features stevia sweetened chocolate chips, has notes of espresso, a quick chill time, are crispy and have a fudge like texture, and are perfect for any season!
If you’re all about chocolate or love an effortless vegan cookie recipe, you have to try these new 1 bowl vegan Triple Chocolate Cookies!
Why this recipe is great:
Quick
Easy
Requires 1 bowl
No flax eggs needed
Packs a rich chocolate flavor
Has notes of espresso
1 Bowl Vegan Triple Chocolate Chip Cookies
- Total Time: 55 minutes
- Yield: 12 small cookies 1x
Ingredients
- 1/2 cup white sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon salt
- 1/2 cup vegan butter, melted
- 1/4 cup non-dairy milk
- 1 teaspoon almond or vanilla extract
- 1 cup flour
- 1 tsp espresso powder
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup Lily’s Sweets Stevia Sweetened dark chocolate chips
Instructions
- In a large bowl, whisk together the sugar, brown sugar, salt, and melted butter until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour, cocoa powder, espresso powder and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chips evenly.
- Cover and chill the dough in the fridge for a minimum of 45 minutes.
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until cookies just begin to firm up. Allow to cool for 10-15, then place on cooling rack to fully cool. They will firm up more as they cool.
- Prep Time: 45 mins
- Cook Time: 10 mins
Can I substitute oil like sunflower for vegan butter?
Hi Mary, I don’t believe that will work, but you’re welcome to try!