Go Back
Vegan Dark Chocolate Blackout Cookies

Vegan Dark Chocolate Blackout Cookies

Nisha Vora
These Vegan Dark Chocolate Blackout Cookies are chewy, dense, rich, and indulgent. They're kind of like a  mashup between a brownie and a cookie and you'd never guess that they're 100% vegan and require just 7 main ingredients!
4.5 from 4 votes
Prep Time 45 mins
Cook Time 13 mins
Chill and Cool Time 1 hr 10 mins
Total Time 2 hrs 8 mins
Course Dessert
Cuisine American

Ingredients
  

  • 2 1/2 tablespoons (18g) ground flaxseed meal
  • 11-12 ounces (325-340g) 60% or higher dark chocolate*, divided
  • 6 tablespoons (84g) Country Crock’s Plant Butter, at room temperature
  • 1 teaspoon espresso powder**, optional
  • 3/4 cup (110g) coconut sugar or brown sugar, loosely packed
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Topping

  • Flaky sea salt
  • Reserved chocolate chips or pieces of chocolate

Instructions
 

  • Remove the Plant Butter from the fridge to come to room temperature. Whisk together the flaxseed meal with 6 tablespoons (85mL) water until well combined. Place in the fridge for 15 minutes to help it gel and set. This is your “flax egg.”
  • Meanwhile, prepare a double boiler to melt the chocolate and butter. Add a few inches of water to a saucepan and bring to a simmer. Nestle a large heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Once the water is simmering, add the softened Plant Butter and the 9 ounces or 255g of the dark chocolate chips or chopped dark chocolate to the bowl. Stir frequently with a spatula until the mixture is just melted. Take off the heat and allow it to cool to room temperature.
    Alternatively, you can melt the chocolate and Plant Butter in a microwave-safe bowl and melt in 30 second intervals, stirring after each interval.
  • While the chocolate is cooling, whisk together the espresso powder with 2 tablespoons of water. Or, if using coffee, measure out 2 tablespoons very strongly brewed coffee.
  • Once the chocolate-butter mixture is cooled to room temperature, add the diluted espresso, sugar, vanilla, and flax eggs. Whisk until well combined.
  • In a medium bowl, mix together the flour, baking powder, and sea salt.
  • Using a fine mesh sieve, sift the flour mixture into the chocolate mixture, stirring until just combined. The batter should be relatively thin, like brownie batter more than cookie batter. Using a silicone spatula, fold in *almost* all of the remaining chocolate chips or chopped chocolate. Reserve a few pieces of the chocolate for the topping after the cookies have been baked.
  • Cover the batter and refrigerate it for 1 hour (or longer) to firm up. When you remove it from the fridge, allow it to rest at room temperature for 5 minutes before scooping.
  • Preheat the oven to 325°F/163°C. Line two half-sheet pans or large cookie trays with parchment paper. Use your hands to form large uniform-sized balls, about 4 tablespoons per cookie. Space them apart on the two sheet pans, no more than 6 cookies per sheet.
    NOTE: I made 12 large cookies, though we could have probably made 1 or 2 more cookies (we ate some batter).
  • If you can, return the pans to the fridge for 15-20 minutes. This prevents them from spreading as much when they’re baking.
  • Bake for 13-14 minutes, or until the edges look set but the center still looks a bit gooey. Remove from the oven and immediately sprinkle with flaky sea salt and the reserved chocolate chips or chopped chocolate. Allow cookies to rest for 5-10 minutes before transferring the cookies to cool completely on wire racks.

Notes

* You can use dark chocolate bars and/or chocolate chips. I typically use Whole Foods 365 brand of dark chocolate chunks or Guittard 63% dark chocolate chips. If you use bars, use a serrated knife to chop the chocolate into small pieces. You will melt 3/4 of the chocolate (9 ounces or 255g) with the vegan butter in step 2; reserve the remaining 1/4 of the chocolate (3 ounces or 85g) to fold into the batter.
** If you don’t have espresso powder, you can omit it or use 2 tablespoons of *very* strongly brewed coffee.
Keyword dark chocolate, nut-free, soy-free, vegan cookies
Tried this recipe?Let us know how it was!