Vegan Chocolate Agave Cookies

It's not news that my chocolate cravings are the origin of some of my posts so...Hello chocolate addiction! I embrace you and thank you for giving me the content I need for my bakery blog! ;-p.

Okay, jokes aside, let me tell you these were one of the best vegan cookies I've ever baked. They have a very intense chocolate flavor, the espresso powder enhances and makes more intense the cocoa flavor and they are so, so soft...which makes them so irresistible!

If you are craving really bad for chocolate cookies and (like me) you don't mind to turn on the oven on a hot summer day BUT you don't wanna feel guilty the day after, THESE are your cookies. Why? Because they are sweetened with agave nectar, enriched with whole wheat pastry flour and pure cocoa powder and loaded with walnuts, raisings and big dark chocolate chunks so I'm pretty sure they are like the healthiest chocolate cookies you'll ever eat.

 

Notes:

1- The original recipe makes 2 dozen cookies but I tend to be a 'the bigger the better' baker so I made like 14 XL cookies.

2- The dough is quite sticky so I highly recommend you to spray the spoon or dough scoop with nonstick spray.

Receta en español aquí!

Vegan Chocolate Agave Cookies
(Recipe adapted from the book Vegan Cookies Invade Your Cookie Jar)

Ingredients
1/4 cup soy milk.
1 tbsp ground flax seeds.
2/3 cup sunflower oil.
3/4 cup agave nectar.
2 tsp pure vanilla extract.
1 tbsp instant espresso powder.
1 1/4 cups all-purpose flour.
3/4 cup whole wheat pastry flour.
1/2 cup cocoa powder.
3/4 tsp baking soda.
1/4 tsp salt (generous).
1/2 cup dark chocolate chips.
1/2 cup walnuts.
1/2 cup raisins.

Directions

Preheat oven to 325ºF. Line your baking sheets with parchment paper.

In a large bowl, whisk together soy milk, flax seeds, oil, agave nectar, espresso powder and vanilla extract until combined, about 2 minutes. Sift in all-purpose flour, whole wheat pastry flour, cocoa powder, baking soda and salt and mix to form a soft dough. Fold in the chocolate chips, walnuts and raisins.

To form the cookies drop about 2 tablespoons of dough, 2 inches apart, onto the baking sheets. Lightly flatten cookies with the back of a measuring cup (the back of a spoon or your own fingers will make the trick too) sprayed with nonstick spray.

Bake for 14 minutes approximately, until firm. Let the cookies cool on a baking sheet for 5 minutes, then transfer them to wire racks to cool completely.