Inspired by the cult-favorite, soft-baked cookies from Maggie’s Vegan Bakery in Cleveland, this vegan recipe recreates the indulgent treat that has won over hearts and taste buds. This gentle giant boasts a plethora of wholesome attributes, yet eschews oil and gluten in favor of optimal nutrition. Despite appearances, the truth remains elusive.
Rich Double Chocolate ‘Everything’ Cookie (Vegan & Oil-Free)
What’s in Your Pantry: Double Chocolate ‘Everythings’
- One half cup of prune puree (utilizing baby food for convenience).
- 1/2 cup natural nut butter
- 2/3 cup non-dairy milk
- 1 tsp. vanilla extract
- 1/2 cup xylitol
- 1 cup rolled oats, processed briefly to form coarse crumbs.
- 1 cup gluten-free baking mix
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 tbsp. coffee substitute powder, optional
- 1/4 cup cacao powder
- 1/2 cup vegan semi-sweet chocolate chips?
- Two ounces dried tart cherries, finely chopped
- 1/2 cup walnuts, chopped
- 1/4 cup raw pepitas
- 1/4 cup crystallized ginger, chopped
- 1/4 cup unsweetened flaked coconut
Baking Delicious Double Chocolate ‘Everything’ Cookies (Vegan & Oil-Free)?
- Preheat your oven to a moderate heat of 350 degrees Fahrenheit, then prepare for successful baking by lining two baking sheets with the non-stick surface of parchment paper.
- With vigorous whisking, combine in a moderate-sized bowl the prune puree, nut butter, plant-based milk, high-quality vanilla essence, and xylitol. Set aside.
- Combine the oats, brown sugar, and salt in a large bowl, then stir in the cacao powder. Gently fold in the wet ingredients until just incorporated, before introducing the chocolate chips and shredded coconut. Combine thoroughly, ensuring all dry components are fully incorporated.
- Scoop one-third cup of cookie dough, gently pressing it into the cup to conform to its shape, and smooth out any wrinkles. Carefully pat the base of the cup to coax the dough onto one of the prepped baking sheets. Dipping the measuring cup in a small amount of water beforehand helps ensure you scoop up the perfect portion of dough. Pat the cookie to approximately half an inch thickness, then refine its edges to your liking. Continuously process the remaining dough in batches until its entire quantity has been utilized.
- Bake the cookies for approximately 20-25 minutes, alternating pans at the midpoint to ensure uniform cooking. Allow the cookies to rest on the baking sheets for a brief interval before elevating them to a wire rack to cool completely.
