Vegan Chocolate Diablo Cookies
Vegan version of Tacofino's Diablo Cookies
Servings: 14 cookies
Ingredients
- 1.5 cups unbleached flour
- 1 cup cacao powder
- 1 tsp baking soda
- 1/2-1 tsp cayenne adjust to desired heat level
- 1 tsp cinnamon
- 1 cup chocolate chips non-dairy, dark
- 2 tbsp ground flax mixed with two tbsp water
- 1 cup coconut or brown sugar
- 1 cup granulated sugar
- 1/2 cup avocado oil
- 3 tbsp minced ginger
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 375 degrees C. Line 2 baking sheets with parchment paper.
- In a small bowl, mix two tablespoons of ground flax with two tablespoons of water and set aside.
- Sift flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.
- In a stand mixer or bowl, cream flax egg with both sugars, oil, ginger juice and vanilla. Stir into flour mixture until combined.
- Using a 1/4 cup measure, scoop 6 portions of dough onto each baking sheet. Flatten cookies slightly with the bottom of the measuring cup. Sprinkle dough with salt or sugar.
- Bake 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. They should still be fudgy in the middle. Cool on racks.