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).
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
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
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, combine coconut oil, canola oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla extract.
- 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.
- Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
- 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!