These soft and chocolatey delights are great for holidays and kids' parties, as they are both dairy-free and egg-free and suit a variety of allergies and dietary restrictions. They are definitely one of my family's favorites, and they are so fudgy and decadent, you'd never guess that they're vegan!
Makes about 30 cookies
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ t. baking soda
- ¼ t. salt
- 10 ounces dairy-free dark chocolate chips
- ½ cup dairy-free soy margarine, such as Willow Run
- 1 ½ cups organic white sugar
- 3 T. Egg Replacer mixed well with 1/3 cup hot water
- ½ t. vanilla
1. Preheat the oven to 325 F. Line a large baking sheet with parchment paper and set aside. Bring several inches of water to a boil in a small pan or double-boiler.
2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
3. In a double boiler or in a stainless steel bowl set over (but not touching) the pan of boiling water, combine half of the chocolate chips with the soy margarine, stirring occasionally until the mixture is completely melted. Transfer the mixture to another medium-sized mixing bowl. Using an electric hand mixer on medium speed, add the sugar, Egg Replacer mixture and vanilla, beating until well combined. In three additions, gradually mix in the dry ingredients until just combined. Fold in the remaining chocolate chips.
4. Drop the dough onto the prepared sheet, leaving about 2 inches between the cookies. Transfer the sheet to the freezer for 10 minutes.
5. Bake for about 14-16 minutes, or until the surfaces have cracked but the cookies are still soft. Transfer the parchment to a wire cooling rack and allow cookies to cool completely.
