Double Chocolate Cookies

Vegan & 100% YUMMY 🍪

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings 4
Author Lisa



  • 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


  1. Preheat oven to 160°C / 325°F. Line a sheet pan with parchment paper and set aside.

  2. 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!

  3. Combine wet ingredients and sugar into a small bowl. Whisk together until sugar dissolves. 

  4. 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.

  5. Scoop cookies onto the parchment-lined pan. (I used a regular-sized ice cream scoop and got 9 cookies out of this batch.)

  6. Press a few chocolate chunks onto the top of each cookie. Sprinkle a tiny bit of Maldon salt onto each one as well.

  7. 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!! :)

Recipe Notes