Vegan Double Chocolate Cookies w/ Rye & Olive Oil
This dairy-free cookie recipe comes from Levee Baking Co. in New Orleans and it’s featured in “Southern Ground, Reclaiming Flavor Through Stone-Milled Flour,” by Jennifer Lapidus, founder of Carolina Ground. They are so rich and chocolatey you’ll never miss the butter.
You can find rye flour in most supermarkets. We always like to source from a regional mill, like Carolina Ground in the South or Maine Grains up here in New England.
Yields 2 Dozen Cookies
Ingredients
225g (1 1/3 C) light rye flour
63g (2/3 C) unsweetened dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
80g (1/3 C) canola oil
44g (1/4 C) olive oil
100g (1/2 C) unsweetened nut milk
2 teaspoons pure vanilla extract
300g (1 ½ C) organic granulated pure cane sugar*
80g (1/2 C) dark chocolate, coarsely chopped (dariy free)
* many manufacturers still use bone char to refine non-organic cane sugar, which can trigger alpha-gal
Instructions
Into a medium bowl, sift together the rye flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl by hand), whisk together the canola oil, olive oil, nut milk and vanilla. Add the sugar and whisk very well until emulsified.
Switch to the paddle attachment. With the mixer on low speed, add the dry ingredients and mix just until incorporated; do not overmix. Pulse a few times and then fold in the chocolate by hand.
Line a baking sheet with parchment paper. Using s 1-ounce cookie scoop or a heaping tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies 1 ½ inches apart. Cover the baking sheet with plastic wrap and refrigerate for at least 1 hour or preferably overnight.
Preheat the oven to 350 degrees F.
Bake for 12 to 14 minutes, until the cookies are crackly on top. Remove from oven and transfer to a cooling rack. Once fully cooled, store in an airtight container at room temp. We love to sprinkle sea salt on top. Enjoy!