{"id":"61dae3fb-ba9a-4016-a3c9-271c4ec9a382","url":"https://recipestripper.com/recipes/61dae3fb-ba9a-4016-a3c9-271c4ec9a382","source_url":"https://yupitsvegan.com/vegan-chocolate-cookies-lightened/","title":"Vegan Chocolate Cookies","description":"Healthier vegan chocolate cookies, made with partially whole wheat flour and less oil, but still with a rich, chocolatey flavor.","servings":18,"servings_text":"18","prep_time":"PT20M","cook_time":"PT20M","total_time":"PT70M","image_url":"https://yupitsvegan.com/wp-content/uploads/2013/12/cookies_1.jpg","ingredients":[{"text":"1/4 cup + 2 tbsp maple syrup","item":"+ 2 tbsp maple syrup","quantity":0.25,"unit":"cup"},{"text":"1/4 cup sugar ((or use coconut sugar))","item":"sugar ((or use coconut sugar))","quantity":0.25,"unit":"cup"},{"text":"1/4 cup vegetable oil ((I used grapeseed oil))","item":"vegetable oil ((I used grapeseed oil))","quantity":0.25,"unit":"cup"},{"text":"2 tbsp refined coconut oil","item":"refined coconut oil","quantity":2,"unit":"tbsp"},{"text":"3 tbsp unsweetened applesauce","item":"unsweetened applesauce","quantity":3,"unit":"tbsp"},{"text":"1/4 cup plain, unsweetened non-dairy milk","item":"plain, unsweetened non-dairy milk","quantity":0.25,"unit":"cup"},{"text":"1 and 1/2 tbsp tapioca flour ((or cornstarch))","item":"and 1/2 tbsp tapioca flour ((or cornstarch))","quantity":1},{"text":"1 and 1/2 tbsp instant coffee","item":"and 1/2 tbsp instant coffee","quantity":1},{"text":"1/2 tsp vanilla extract","item":"vanilla extract","quantity":0.5,"unit":"tsp"},{"text":"1/4 tsp almond extract","item":"almond extract","quantity":0.25,"unit":"tsp"},{"text":"3/4 cup all-purpose flour","item":"all-purpose flour","quantity":0.75,"unit":"cup"},{"text":"1/2 cup whole wheat pastry flour","item":"whole wheat pastry flour","quantity":0.5,"unit":"cup"},{"text":"1/4 cup cocoa powder","item":"cocoa powder","quantity":0.25,"unit":"cup"},{"text":"1/2 tsp baking soda","item":"baking soda","quantity":0.5,"unit":"tsp"},{"text":"1/2 tsp salt","item":"salt","quantity":0.5,"unit":"tsp"}],"instructions":[{"number":1,"text":"Stir together the dry ingredients in a bowl until incorporated."},{"number":2,"text":"In a separate bowl, with a whisk or fork, vigorously stir together all of the listed wet ingredients (including the tapioca starch, which I realize is dry, but it needs to be mixed in with the wet). Continue whisking/stirring until wet ingredients are completely emulsified and take on a smooth, dark appearance. Add the wet ingredients to the dry and mix to combine everything. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking sheet."},{"number":3,"text":"Shape the dough into balls approximately 2 tablespoons in size and line up on the baking sheet. For flatter, slightly chewier cookies like the one pictured below, flatten them down onto the baking sheet at this time. For puffier cookies like the ones pictured above, leave in the ball shape. Bake for 9-12 minutes, or until the edges start to crisp up and the middle feels firm; this will depend on what shape you choose. Let cool for at least 10 minutes before eating."},{"number":4,"text":"These cookies will keep for at least 3 days at room temp in an airtight container (after they cool completely)."}],"date_published":"2026-10-30T00:04:16.277505+00:00","date_modified":"2026-10-30T00:04:16.277505+00:00"}