These chocolate-y cookies are seriously delicious! They are super rich thanks to the cacao powder and melty chocolate chips! Of course two types of chocolate isn't enough for me, so I added Unreal's Dark Chocolate and Crispy Quinoa candies to the top! They add a little crunch and pop of color to these otherwise very blah looking cookies.
As a food stylist I always try to take a dessert and create it in a way that not only tastes amazing, but also looks good on camera! So color it is! These are perfect for valentines day if you are looking for a chocolate-filled and EASY dessert to whip up for someone special!
Ingredients:
1/2 cup dairy free butter, I used Earth Balance Vegan Buttery Spread
1/2 cup coconut sugar
1 teaspoon vanilla
1 tablespoon date syrup
1/2 cup gluten free all-purpose flour
3/4 cup gluten free oat flour
1/4 cacao powder
1/2 teaspoon baking soda
Pinch salt
1 tablespoon oat milk, I used Oatly
1 bag of Unreal Dark Chocolate Crispy Quinoa Candies
Method of preparation:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the all-purpose flour, oat flour, cacao powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter and coconut sugar until light and fluffy, about 5 minutes. Add the vanilla and date syrup and mix to combine.
Add the dry ingredients and mix until combined, scraping down the sides of the bowl as needed. Add the oat milk and mix to combine.
Using a small ice cream scoop and scoop the dough onto the baking sheet leaving 2-inches of space between each cookie. Put 3 to 4 of the Unreal candies on top of each cookie and press it in slightly.
Bake for 10 to 12 minutes or until the cookies are puffed. Allow to cool for 5 minutes on the sheet pan, then transfer to a cooling rack to cool completely.
Store in an airtight container. ENJOY! :)