Dark Chocolate Chip Cookies Recipe

Rating 5.0
| 1
These vegan dark chocolate chip cookies are soft and full of chocolate with a subtle but distinct touch of lavender. The lavender salt gives a hint of lavender and a salty touch to a sweet cookie.
Utensils Dessert
Globe French
14
ingredients
8
steps
40
minutes
Chef Rachel is a pastry-making powerhouse and seasoned culinary professional with a passion for sharing her love of baking with other foodies. For over 10 years, she has elevated her craft in bakeries, top-tier restaurants and private events. From upscale French desserts to undeniably gourmet gluten-free delights, Chef Rachel specializes in creating sumptuously sweet cakes, cookies, breads and other baked goods along with classic cuisines, such as French fare.

Ingredients

Servings:
12
1 tblsp
lavender buds
1 cup(s)
almond flour, sifted
1/2 cup(s)
gluten free all-purpose flour, sifted
5 tblsp
cocoa powder
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
Himalayan salt
1/2 cup(s)
coconut oil
1/2 cup(s)
granulated sugar
1/4 cup(s)
oat milk, see notes 1
1/4 tsp
lavender syrup
1 tblsp
vanilla extract
1/4 cup(s)
vegan chocolate chips
1 tblsp
lavender salt, for topping

Directions 8 steps | 40 Minutes

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Grind the lavender. Place lavender buds in a mortar and pestle and grind them up to a fine powder. Set aside.

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Step 2

Prepare the dry ingredients. In a bowl, whisk together the almond flour, gluten free all-purpose flour, cocoa powder, baking powder, baking soda and Himalayan salt.

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Step 3

Prepare the wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, add coconut oil, granulated sugar, oat milk, ground lavender, lavender syrup and vanilla extract. Mix until well combined.

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Step 4

Add dry ingredients to wet ingredients in the stand mixer and mix until combined.

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Step 5

Add chocolate chips and mix on low just until incorporated.

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Step 6

Line a baking sheet with parchment paper. Use a one tablespoon disher to portion out the cookie dough about two inches apart from each other. (See notes 2.)

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Step 7

Bake for 10-12 minutes, until the edges look slightly crispy. Remove the cookies from the oven and sprinkle each cookie with a pinch of lavender salt. (See notes 3.)

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Step 8

Let rest for 15 minutes, then serve. Enjoy!

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Notes:

  1. Any type of vegan milk can be substituted.
  2. A melon scooper can be used for smaller cookies.
  3. For softer cookies bake for 10-12 minutes. For crispier cookies cook for an additional 5 minutes.
  4. Cookies can be kept in an airtight container for several days at room temperature. 

Nutrition Per Serving
View All
CALORIES
215
FAT
15.5 g
PROTEIN
3.5 g
CARBS
18.1 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Carmela G.

Carmela

05 Dec 2022

This is a Dark Chocolate Chip Cookies Recipe Vegans and non-vegans would love. Super soft and full of flavor.

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