This is an old favorite of mine that I veganized and it's just as scrumptious as the original. Thick, chewy and loaded with chocolatey goodness, these morsels have a tender, truffle-like center and a slightly crispy outside, with just a hint of coffee. They're gluten-free, too!
1/2cupplant butter (I like Country Crock Plant Butter)
1/2cupsemisweet chocolate morsels-
1tbspinstant coffee granules
1 cupcoconut or brown sugar
6tbspaquafaba or 2 pastured/cage-free eggs(See note below)
2tsppure vanilla extract
2cupsflour- brown rice or gluten-free
1/3cupcocoa powder- unsweetened
1/2tspbaking powder
1/4tspsalt
1 cupsemisweet chocolate morselsMini would work well!
Instructions
Preheat oven to 350 degree F.
In a large saucepan, melt plant butter and the 1/2 cup chocolate pieces over low heat. Stir to combine. Remove from heat. Stir in instant coffee granules to dissolve, cool for about 5 minutes.
Add in sugar, aquafaba (or eggs) and vanilla., whisk to combine. Set aside.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt (sifting adds to the truffle-like consistency). Pour in chocolate/coffee mixture and stir to combine thoroughly. Stir in the 1 cup chocolate pieces. The dough will almost come together in a ball.
Drop dough by tablespoons onto silicone or parchment-lined cookie sheets. Flatten slightly. Bake in a 350 degree oven for 10 minutes. Do not overcook! Let cool 1 minute before transferring onto cooking rack. Enjoy!
Notes
Aquafaba- the liquid from a can of chickpeas. Great sub for eggs! 3 tbsp substitutes for one egg.