Stir together the dry ingredients in a bowl until incorporated.
In a separate bowl, with a whisk or fork, vigorously stir together all of the listed wet ingredients (including the tapioca starch, which I realize is dry, but it needs to be mixed in with the wet). Continue whisking/stirring until wet ingredients are completely emulsified and take on a smooth, dark appearance. Add the wet ingredients to the dry and mix to combine everything. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking sheet.
Shape the dough into balls approximately 2 tablespoons in size and line up on the baking sheet. For flatter, slightly chewier cookies like the one pictured below, flatten them down onto the baking sheet at this time. For puffier cookies like the ones pictured above, leave in the ball shape. Bake for 9-12 minutes, or until the edges start to crisp up and the middle feels firm; this will depend on what shape you choose. Let cool for at least 10 minutes before eating.
These cookies will keep for at least 3 days at room temp in an airtight container (after they cool completely).
Vegan Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 114Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Chocolate Cookies originally printed from https://yupitsvegan.com/vegan-chocolate-cookies-lightened/ December 2, 2013