DoughSeeDough

a balanced plate with room for dessert

Dairy-Free Double Dark Chocolate Cookies

3 Comments

There are some “food holidays” that I’m a big fan of. For example: January 1 is National Bloody Mary Day. I celebrated (unintentionally) by downing 5 of these delicious concoctions on my on my way home from NJ. Then there are food holidays that I will never celebrate because I find them unappealing – National Fig Newton Day (January 16th) or because I’m allergic – National Strawberry Ice Cream Day (January 15th), or a combination of allergy/gross – Whipped Cream Day (January 5th) and Milk Day (January 11th).

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

But today, January 10th, is a pretty great day – National Bittersweet Chocolate Day! As it turns out, this month’s recipe swap theme is Holiday Baking/Cooking. I figured that there was no better way to celebrate Bittersweet Chocolate Day than with some delicious cookies! I was assigned Ashley’s blog, Cheese Curd in Paradise. I knew her Double Dark Chocolate Cookies would be perfect. I made some slight changes to her recipe to make them dairy-free.

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

Dairy-Free Double Dark Chocolate Cookies

1/4 cup coconut oil, melted
1/4 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
4 ounces bittersweet chocolate, chopped

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, combine coconut oil, canola oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla extract.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour into sugar mixture and mix until combined. Add in chocolate and stir until evenly distributed.
  4. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
  5. Bake for 12 minutes or until edges just start to set. Let cool on baking sheet for 1 minute and let finish cooling on cooling racks.

 

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!

 

About these ads

Author: Jenni

Dietitian by day and midwest food blogger by night. Lover of whiskey, running, and all things food.

3 thoughts on “Dairy-Free Double Dark Chocolate Cookies

  1. Beautiful cookies! Please be sure to save me some. :)

  2. So happy you liked them and you could make the dairy free!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 184 other followers