I won I won! I won a giveaway! thanks to my girl Elizabeth over at Little Moments of Happiness, I’m the proud owner of a bunch of vegan chocolate. well, not really a bunch anymore, as it’s disappearing F-A-S-T.
now I’m no vegan, but have recently been dabbling with vegan recipes and was thrilled to try this chocolate. you wouldn’t even know it’s dairy free. it’s creamy and delicious and truly magical.
Chocolate Hollow (“Utterlessly Divine”) is made with love in Burlington, Vermont. I’ve nibbled and noshed on a few different bars, but thought it would be fun to bake something with them. you know, something vegan.
I’ve also been curious about baking with avocado to see what all the fuss is about. apparently you can substitute it for butter (half of the amount called for butter)… and guess what? it’s fabulous!
these vegan chocolate cookies are chewy and fudgy and so rich you’ll only need one to satisfy a craving. of course I won’t judge if you nab a handful.
quite possibly the best part about vegan baking is that you can eat all the batter you want and not have to worry about getting poisoned by raw eggs. let’s be real, we still do it, but like, you could eat the entire bowl. just don’t blame me for your belly ache.
also how do you people measure coconut oil? it’s hard and waxy and doesn’t smoosh into a measuring cup very well. can you melt it and then let it cool? let a girl know, I just eye-balled it here.
and baking with avocado, does it matter how ripe they are?
regardless of me having no idea how to measure coconut oil or bake with avocado, these came out really good, I promise. soooooo no bigs if you’re just as ignorant as I am.
VEGAN CHOCOLATE AVOCADO COOKIES
adapted from two peas & their pod
1 & 1/4 cups all-purpose flour
2/3 cup Dutch processed cocoa
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup coconut oil
1/4 cup mashed avocado (about half an avocado)
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup almond or soy milk
1/2 cup vegan chocolate chips or hand chopped chunks
- PREHEAT oven to 350° F. line a large baking sheet with parchment paper and set aside.
- WHISK together flour, baking powder, cocoa, and salt in a medium bowl. set aside.
- BEAT coconut oil, avocado, and sugars in a large bowl for 2-3 minutes, or until smooth. add vanilla extract.
- ADD half of the dry mixture to the wet mixture and mix on low. add the milk and then the rest of the dry mixture until combined. stir in chocolate chips.
- DROP tablespoon balls onto lined baking sheet, 1-2 inches apart. flatten slightly with fingers (these will not spread out on their own).
- BAKE for 10 minutes or until edges are set, and cool on a wire rack.
Erin, I’m a friend of your mom’s (Caprice) from Woman Within. Nice to see your blog. I’m vegetarian (sometimes veganish) and I love seeing recipes like this. Regarding coconut oil, if the measurement is in cups or part of cups I put 1 cup of water in a 2 cup measuring cup and then add the hard coconut oil until it raises the water level the amount I need. For measuring spoon amounts I melt it down (kind of a pain). Sometimes I just eyeball it depending on how finicky the recipe is.
Excellent, like the “lard” measuring method I learned in home-economics class! Thank you for reading, Caprice!