Vegan Double Chocolate Kahlua Cookies
Ready In: 20 mins
Serves: 36
Yields: 36 cookies
Ingredients
- 2 cups whole wheat pastry flour
- 2⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2⁄3 cup canola oil
- 1 1⁄2 cups sugar
- 4 teaspoons flax seeds (ground)
- 1⁄4 cup soymilk (I use SILK Creamer, vanilla or hazelnut)
- 1⁄4 cup Kahlua (coffee liqueur)
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon almond extract
- 3⁄4 cup semisweet vegan chocolate chips
- 3⁄4 cup walnuts, toasted and chopped (optional)
Directions
- Preheat oven to 350.
- In a large bowl, mix sugar and oil. Add flaxseeds, soy (creamer or milk), vanilla, almond extract, and mix well.
- In a separate bowl, sift together flour, cocoa, baking soda, and salt.
- Fold the dry ingredients into the wet a ¼ cup at a time until dough forms. Add chocolate and walnuts (optional), best to use your hands for even distribution.
- Roll dough into 1-inch balls and flatten into disks. Place the disks 1-inch apart on a lined cookie sheet.
- Bake for 10 minutes, remove from oven and let cool for about 5 minutes on the cookie sheet before transferring them to a wire rack or countertop to cool completely.
- ENJOY!
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