Vegan Triple Chocolate Fudge Soya Sauce Cookies

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Vegan Triple Chocolate Fudge Soya Sauce Cookies


These Vegan Triple Chocolate Fudge Soya Sauce Cookies are a chocolate lover’s dream; combining savory, umami soya sauce and creamy, sweet white, milk, and pure chocolate for an unforgettably rich experience! Chewy, soft, decadent, and healthier than your typical chocolate chip cookie – using unrefined sugar only and being entirely plant-based, these are the perfect alternative for cookie cravings!

Ingredients

  • 1 1/2 cups whole wheat flour or gluten-free flour
  • 1/2 cup cacao powder
  • 2 teaspoons instant coffee
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon coconut cream powder (optional)
  • ½ cup and 2 tablespoons coconut oil, melted
  • ⅓ cup tahini
  • 1/4 cup nut, soy, or oat milk
  • 2 tablespoons soya sauce
  • 1 tablespoon vanilla extract
  • 1 tablespoon rice syrup or maple syrup
  • 1 cup coconut sugar or raw cane sugar
  • 1/2 heaping cup of white chocolate chunks or chips (I used iChoc white vanilla)
  • 1/2 cup milk chocolate chunks or chip (I used iChoc white nougat crisp)
  • 1/2 cup pure chocolate chunks or chips

Instructions

  1. Preheat oven to 175°C.
  2. Whisk together the flour, cacao, instant coffee, baking powder, baking soda, and coconut cream powder in a bowl
  3. In another mixing bowl, add the coconut oil, tahini, plant milk, soya sauce, vanilla extract, rice syrup, and coconut sugar. Using a hand mixer, mix together until the mixture is creamy and has thoroughly come together. This will take about three to five minutes. At first, the milk might separate slightly and it will look a little grainy, but will become a smooth emulsified mixture after mixing.
  4. Add the dry ingredients to the wet ingredients and mix to a smooth, solid dough.
  5. Tip in the chocolate chunks and using the hand mixer, mix together for about 20 seconds until the chocolate is evenly distributed throughout the dough.
  6. Using a large cookie scoop, scoop out 15 mounds of dough (I did this in two batches), onto a parchment-lined oven tray – leaving enough space between each cookie as it’ll spread a bit in the oven. Bake in the oven for 8-9 minutes.
  7. Once ready, let the cookies cool to room temperature and transfer to vacuum-sealed Tupperware. Store at room temperature or in the fridge (I find them tastier out of the fridge) for up to 4 days. 

Notes

  • If you aren’t avoiding gluten, use regular, whole wheat, or oat flour.
  • If you prefer a different nut or seed butter, it can be used interchangeably with the tahini.
  • If you don’t have any milk on hand, use water instead. 
  • If you don’t have instant coffee, substitute the milk for 1/4 cup brewed coffee.
  • If you don’t have soya sauce, you could use 2 tablespoons miso instead (you might have to add an extra tablespoon of liquid to the cookie dough if it appears dry)

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