I forgot how weird it is when the days start staying light so late.
Where we live is pretty far North so the sun doesn’t set right now until nearly 9 pm and it’s not completely dark until about 10 pm. It’s kind of bitter-sweet to me because I’m not a night owl, but I to enjoy a tiny bit of nighttime. As it is the days are nearly long enough that I have to wait up to go to bed.
Honestly, I’m sometimes an old lady when it comes to bedtime. I really love how I feel when I’m on an earlier schedule and it’s something I’ve never had to try to do. I just naturally wake up with the sun. Most of my family are night owls and it’s always been hard for me to understand how anyone can sleep in as late as some of them do. Hey, but to each their own.
Another thing I can’t understand is how some people don’t like dark chocolate. I mean, that’s just messed up. These cookies are a celebration of dark chocolatey goodness and they’re really pretty easy to make. Are they healthy? Haha, nope. On the other hand, they could be a lot worse.
I was pretty happy with how they turned out and even happier when one of my sisters fell in love with them. Mostly that was because this particular sister is pretty hard to please with things like this, so I’d say they’re a major win. This recipe is basically the double chocolate version of these chocolate chip cookies I made a while back so if you happen to have tried those you might also like these.
Before I go, a quick note on the ingredients for anyone who cares. I used this gluten free flour mix for the main flour along with the almond flour. As for the butter, this was my first time ever trying earth balance brand butter. I figured it was time for me to test it out since I’ve been doing this for a while and I’ve never used vegan butter. I don’t think it’s something I’d use very often, but for special occasions or family events it worked very well.
Time for a bake break to make these chewy, chocolatey treats that your friends and fam are gonna love!
- 1 1/2 sticks earth balance butter, softened
- 1 cup granular sugar
- 1 cup brown sugar, packed
- 2 tablespoons coconut milk
- 1 teaspoon chia seeds
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup blanched almond flour
- 2 cups gluten free flour mix flour blend
- 1/2 cup (85g) mini semi-sweet chocolate chips or chopped chocolate (be sure your brand is gf and vegan if necessary)
- Preheat oven to 350 degrees F (180 C). Stir the chia seeds with the coconut milk in a small dish and set aside to thicken.
- Cream together the vegan butter and the sugar in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut milk/chia seeds; beat until fluffy. Add vanilla, baking powder, salt, and cocoa. Add flour one cup at a time and beat after each addition. Stir in chocolate until combined.
- Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
- Remove and cool for at least 5 minutes and enjoy.