DOUBLE CHOCOLATE BALLS
I am helping my neighbor transition her husband to healthier snacks since he typically eats junk food to satisfy his “sweet tooth.” He loved these and she did too. They are not only delicious but super easy to make.
The original recipe is by Ashley at “Blissful Basil.” Ashley is a psychologist turned plant-passionate recipe writer and cookbook author:
VEGAN DOUBLE CHOCOLATE CHUNK ALMOND BUTTER COOKIES
If you find chemistry fascinating, watch this 5 minute video about the difference between using baking soda and baking powder when baking:
Chemistry in the Kitchen: Baking Powder vs. Baking Soda
Why buy aluminum-free baking powder? Some find that the aluminum adds a metallic taste to baked good. Others want to avoid aluminum in the diet because it is not a nutrient and has potential health risks.
If you are not familiar with some of the reported health risks associated with aluminum, you can watch these webinars by Dr. John McDougall:
Dr. John McDougall, MD: Alzheimer's Disease and Aluminum (Part 1)
Vegan Double Chocolate Chunk Almond Butter Cookies
Ingredients
1 cup coconut sugar (I used date sugar instead)
1 cup natural drippy almond butter, thoroughly stirred before measuring (Use raw almond butter)
2 teaspoons pure vanilla extract
1 1/4 cups oat flour (Since I used date sugar I reduced the flour, using just 1 cup)
1/4 cup cocoa powder
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon fine sea salt
1/4 cup plus 1 tablespoon unsweetened plant-based milk
1/2 cup non-dairy chocolate chunks, plus more for topping if desired (I used 70% dark chocolate chips since what I had)
Instructions
Preheat the oven to 350F. Line two large cookie sheets with parchment paper. (I used just 1 large baking sheet)
In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 2 minutes using a stand mixer fitted with the paddle attachment.
In a small mixing bowl, whisk together the oat flour, cocoa powder, baking powder, and sea salt. Place the bowl next to the mixer.
With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist crumbles as it moves around the mixing bowl. Add the chocolate chunks and briefly mix again to incorporate.
Use a 1 1/2-tablespoon cookie scoop to scoop out and tightly compact mounds of the dough. (I don’t have a cookie scoop so used a Tablespoon measuring spoon and had the dough heaping.) Transfer each mound to the pans, keeping about an inch of space between each. You should have about 20 mounds of dough. If desired, top each with another chocolate chunk or two. (I pressed the dough into 26 balls and placed them closer together since did not spread. I did not place extra chocolate on top.)
Bake for 10 to 12 minutes, or until the cookies appear set. Do not over-bake. These cookies barely spread at all, so go with your gut and baking time rather than look. (Mine were perfect at 11 minutes.)
Let cool completely on pan.
