I wasn’t sure what to call these cookies because they’re a cross between a cookie and muffin. It’s more like a cake than a cookie but not quite a cupcake. I thought about calling them ‘muffin top cookies’ but that doesn’t sound too appealing if you know what I mean! 😉
Anyways, these glorious dark chocolate hybrids are too good to keep to myself. I developed this recipe because Kuba LOVES double chocolate muffins (and let’s be honest, chocolate anything) so I wanted something I could whip up at home. I wanted the cookies to be easy to make and if possible, healthier than the vegan desserts we find in cafes.
Both of us are super satisfied with these cookies! They’re decadently rich in dark chocolate but not too heavy or sweet. Usually, vegan cookies call for oil but I skipped it and used applesauce instead. That means these cookies are lower in fat and oh so delicious!
In case you didn’t know, most dark chocolate is vegan. 🙂
The key to this recipe: good quality dark chocolate and a sprinkling of Maldon salt.
So what is Maldon salt?
Maldon salt is a flaky, fancy salt. It tastes just like regular salt but I only use it to garnish desserts. Maldon salt isn’t completely necessary in this recipe but I always like topping cookies with flaky salt because it pairs well with chocolate. It also looks pretty too, especially on macarons!
I add a healthy pinch of salt into all sweet preparations (even buttercream when icing cakes) because it enhances the taste. I’ve tested buttercream with and without salt and the salted version definitely tastes better. It didn’t taste salty but the flavour stood out. It has something to do with how our tastebuds perceive sweet and salty foods. I’m not sure how it works but try it yourself. A little salt brings out the sweet. 🙂
This recipe comes together in minutes. It yields 9 cookies if you use an ice cream scoop to portion them. Metal scoops are the best for portioning cookies. It even works well for falafel and other savoury patties. Kuba found this one at a flea market as we walked to the vegan bakery Zaczyn one morning. 🙂
I hope you like these cookies!
I made a batch of these today so we’d have something sweet to snack on during our road trip tomorrow. Now I’m not so sure they’ll survive the night. 😉 Let me know what you think of this recipe if you try them. I hope you do because they’re so good. Enjoy!
Vegan & 100% YUMMY 🍪
- 1 cup spelt flour (136 grams)
- 1/2 cup cocoa powder (43 grams)
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp applesauce
- 1/4 cup maple syrup
- 2 Tbsp sugar (I used brownish unrefined sugar.)
- 2 Tbsp soy milk (or any plant milk)
- 1.5 tsp vanilla extract
- half bar dark chocolate, chopped (50 grams or 1/3 cup of chocolate chips)
- 1 tsp Maldon salt
Preheat oven to 160°C / 325°F. Line a sheet pan with parchment paper and set aside.
Combine dry ingredients. Use a fine mesh metal strainer to sift dry ingredients into a large mixing bowl. Sifting is necessary otherwise you'll end up with cocoa powder chunks in your cookies. Not cool!
Combine wet ingredients and sugar into a small bowl. Whisk together until sugar dissolves.
Add wet ingredients into the dry. Stir until combined into a thick batter. Add most of the chocolate chunks and stir but keep some aside.
Scoop cookies onto the parchment-lined pan. (I used a regular-sized ice cream scoop and got 9 cookies out of this batch.)
Press a few chocolate chunks onto the top of each cookie. Sprinkle a tiny bit of Maldon salt onto each one as well.
Bake for 10 minutes. They might look underdone when you take them out, but let them rest for 10 minutes and they will firm up. Enjoy!! 🙂
I only tried this recipe with spelt flour. If you try other flours in this recipe, let me know how they turn out!
Lindt’s 85% dark chocolate bar is vegan. Half a bar is perfect for this recipe. You can try using chocolate chips too if you can find vegan ones.