Vegan Double Chocolate Cookies – By Chef Karen McAthy

1 minute read

Rich, soft, and deeply chocolatey—these cookies are made with Maia Farms’ oyster mushroom based Ultra™ Flour. This clean-label, nutrient-rich ingredient enhances cocoa flavour, locks in moisture, and extends shelf life naturally. The result? A perfectly chewy cookie with a tender center, crisp edges, and a deep chocolate finish.

Level

Easy

Total

1 hour 30 minutes (includes chilling time)

Active

25 minutes

Servings

12–14 cookies

Ingredients

½ cup vegan butter, softened
½ cup soft golden brown sugar
¼ cup raw turbinado sugar
1¼ cups all-purpose flour
½ cup Maia Farms Ultra™ Flour (maiafarms.com)
¼ cup unsweetened cacao powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
2 tbsp plant-based milk (as needed for consistency)
½ cup vegan chocolate chips or chunks

Cook's Notes

Maia Farms’ oyster mushroom pea-based Ultra™ Flour enhances more than flavour—it naturally retains moisture, enriches colour, and extends the shelf life of baked goods. Expect a cookie that’s soft, rich, and nutrient-packed, proving that better-for-you baking doesn’t compromise on indulgence.

Directions

Watch how to make this recipe.

Cream butter and sugars: In a large mixing bowl, beat together softened butter, brown sugar, and turbinado sugar until smooth and fluffy. Add vanilla extract.
Prepare dry ingredients: In a separate bowl, combine all-purpose flour, Maia Ultra™ Flour, cacao powder, baking soda, and salt. Mix until well incorporated.
Combine wet and dry: Gradually fold the dry mixture into the butter-sugar mixture. Add a splash of plant-based milk if the dough feels too dry. Stir in chocolate chips.
Chill dough: Form the dough into a ball, cover, and refrigerate for 1 hour to firm up.
Bake: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll dough into small balls and place evenly spaced on the sheet. Bake for 6–8 minutes (convection) or 10–12 minutes (regular).
Cool: Let cookies cool completely before serving.