I am sat here writing this post with a purring, cuddly kitten sat on my lap.
This week, we brought home a nine-week old Blue Russian / Ragdoll kitten (we call her Mo), and our house has been filled with joy, love and cuddles ever since! The boys are especially in love with her, although she is still a little jumpy around loud noises (read: Ezra, the toddler).
Of course, it’s also been difficult to work, too – just you try ignoring a sweet kitten asking for attention when you’re trying to get a deadline sorted. It is impossible to choose work, but hey! It’s a nice problem to have, right?
Anyway, right now I would love a stack of these Double Chocolate Cookies to accompany my kitten cuddles right now.
These cookies are a massive hit in my house, yet are made with simple, wholesome ingredients. While they still contain unrefined sugar in maple syrup and coconut sugar, they are vegan, gluten-free, oil-free and about as natural as you can get!
In this recipe, I used avocado as an alternative to butter or coconut oil. As a healthy fat, avocado is full of nourishing properties, and can also help with hormonal health and balance too. Plus, somehow, avocados and chocolate are such a dream team! They just work.
In place of eggs, I’ve used a combination of cashew butter and aquafaba, or chickpea brine. I LOVE aquafaba in cookie recipes as it keeps that same, classic texture and taste (in other words, it doesn’t taste too healthy!).
However, if you’re not vegan or intolerant to eggs, a single egg would work fine too!
Finally, in place of regular white flour, I’ve used one of my favourite gluten-free mixes – oat flour with ground almonds and a touch of coconut flour to ‘thicken’ up the recipe a little. If you do want a more classic flavour, though, feel free to substitute for regular white flour, or even spelt flour – both would work fine, although you may not need the coconut flour too!
Of course, these cookies wouldn’t be complete without lashings of chocolate (which of my recipes ever are?), so these come complete with cacao, dark chocolate and dark chocolate chunks.
Don’t say I don’t spoil you…!
Double Chocolate Cookies
- Creates 12 cookies
- For the wet ingredients –
- One medium to large ripe avocado, pitted (use 7 tbsp dairy-free butter for a more classic taste, or 1/3 cup butter and 1/2 an avocado!)
- 3 tbsp aquafaba or one egg
- 3 tbsp maple syrup
- 4 tbsp dairy-free milk of choice (I used Innocent hazelnut milk)
- 2 tbsp cashew butter
- 100g dark chocolate, melted with 1 tbsp coconut oil
- 1 tsp vanilla paste
- For the dry ingredients –
- 1 1/2 cups gluten-free oat flour
- 1 1/4 cups ground almonds
- 1/2 cup coconut sugar
- 4 tbsp cacao
- 1 tbsp coconut flour (optional)
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate soda
- Pinch salt
- 80g dark chocolate chips
Pre-heat your oven to 170C and line two baking trays.
Place your wet ingredients into a blender and blitz smooth, adding a touch more milk to loosen slightly if needed. N.B if you are using an egg rather than aquafaba, allow the melted chocolate to cool to room temperature first!
In a separate bowl, stir together your dry ingredients – save the coconut flour and use only if the mixture feels too sticky. Pour the wet mixture into this bowl and stir together until combined. Stir in your dark chocolate chunks or chips.
Shape the mixture into cookies (if the mixture still feels a little wet still, add some another tablespoon of coconut flour or some more ground almonds) and flatten slightly, laying onto the lined baking trays. These cookies don’t spread much in the oven, but I still recommend leaving enough space in between each!
- Bake in the oven for 7-9 minutes, or until browning on top and almost firm. Leave to cool completely – the cookies will be soft still after baking – before moving, serving and enjoying!