Snowy Day Cocoa Burst (Print Version)

Soft, chewy vegan cookies with rich cocoa and chocolate chips perfect for cozy winter days.

# List of Ingredients:

01 - 1 1/2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 tsp baking soda

04 - 1/2 tsp salt

05 - 3/4 cup coconut sugar or brown sugar

06 - 1/2 cup melted coconut oil or other neutral oil

07 - 1/4 cup unsweetened almond milk or any plant-based milk

08 - 2 tsp pure vanilla extract

09 - 1 tbsp ground flaxseed + 2 1/2 tbsp water for flax egg

10 - 1/2 cup vegan dark chocolate chips

11 - 1/3 cup chopped walnuts (optional)

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.

02 - In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes until thickened.

03 - In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well blended.

04 - In another bowl, whisk sugar, melted coconut oil, almond milk, vanilla, and the prepared flax egg until smooth and fully incorporated.

05 - Add the wet ingredients to the dry mixture. Mix until just combined, being careful not to overmix.

06 - Fold in chocolate chips and walnuts if using, distributing evenly throughout the dough.

07 - Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing about 2 inches apart to allow for spreading.

08 - Bake for 10-12 minutes, until cookies are set around the edges but still soft in the center.

09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

These cookies prove that vegan baking can rival any traditional version, with a texture that's somehow both fudgy and light
The recipe comes together in under 30 minutes, using ingredients you probably already have in your pantry
They stay perfectly soft for days, making them ideal for busy weeknight treats or weekend baking sessions

02 -

The cookies might look underbaked when you pull them out, but that's exactly right—they'll firm up as they cool and stay perfectly soft
If your dough feels too sticky to scoop, refrigerate it for 15–20 minutes until it's easier to work with
Room temperature ingredients mix more evenly, so try to set your coconut oil and milk out about 30 minutes before baking

03 -

Weighing your flour with a kitchen scale gives the most consistent results, but if you're measuring by volume, fluff the flour with a spoon before gently spooning it into your measuring cup and leveling off the excess
Let your cookie dough rest for 30 minutes before baking for even richer flavor and better texture—this gives the flour time to fully hydrate and the flavors to meld together