Double Chocolate Chip Cookies with Creamy Pink Frosting

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I swear these are THE BEST chocolate chip cookies I’ve made. Okay, okay… I know, I only ever made it one other times, but I just taste such a huge improvement I had to rave on about it.

Last time I made them, I liked the results but they weren’t perfect, like it lacked that crumbly buttery feel, and this time, it’s just perfect!

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This is really just a play around/adaptation of my plain cookies I made yesterday with the chocolate frosting.

It’s really true that once you have a solid recipe for something, you can make it into something else so easily!

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I really think what made the difference here compared to last time is using the almond meal, it’s kind of like using more oil/butter. As always, I love using Bob’s Red Mill version that’s creamy yellow. I haven’t tried it with other brands yet.

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with the pink frosting, I did it because I really wanted to try making something pink, so it was like an experiment. If you don’t have the ingredients and don’t feel like making them, you don’t have to, you can just have the chocolate chip cookies as they are.

Though I will admit the pink creamy frosting makes it feel so fantastical and it tastes really nice too.

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Double Chocolate Chip Cookies with Creamy Pink Frosting

3/4 cup whole wheat pastry flour
2 tablespoons oat flour
1/4 cup almond meal/flour
3 tablespoons extra light olive oil
1/8 teaspoon Himalayan/sea salt
3 tablespoons concord grape juice
2 tablespoons cacao powder
2 tablespoons pure maple syrup
1 tablespoon vegan chocolate chips (eg: Enjoy Life)
1 teaspoon coconut sugar
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder

Pink Frosting (*optional)
1/3 cup whipped coconut cream (instructions here)
1 tablespoon lucuma
1/2 teaspoon pure maple syrup
1/2 teaspoon red beet juice
1/2 teaspoon pure vanilla extract

Preheat oven to 350°F (176°C).

Combine all the ingredients in a large bowl and stir with a spoon until everything is well mixed, and that it looks like choc chip cookie dough.

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Align some parchment paper on a 9×11 inch oven tray. Split the dough in mini pieces and place them directly on the tray. There’s no need to do too much to the dough, let it stay in its natural shape. Bake in the oven for about 15 minutes. Then, allow it to cool.

While the cookies are baking, make the pink frosting if you want.

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To make the Pink Frosting: You will need to make coconut whipped cream first. Please follow these instructions to make them, scroll down to see the instructions. You will need a can of full fat coconut milk.

Combine the coconut cream, lucuma, maple syrup, red beet juice and vanilla extract in a small bowl. Stir until it’s even and thick. The colour should be pink now.

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Once cookies are ready, fill a spoon with the frosting and drizzle it over the cookies. (It’s totally fun to make a mess here!)

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Double Chocolate Chip Cookies with Creamy Pink Frosting
Serves: 2
 

Ingredients
  • ¾ cup whole wheat pastry flour
  • 2 tablespoons oat flour
  • ¼ cup almond meal/flour
  • 3 tablespoons extra light olive oil
  • ⅛ teaspoon Himalayan/sea salt
  • 3 tablespoons concord grape juice
  • 2 tablespoons cacao powder
  • 2 tablespoons pure maple syrup
  • 1 tablespoon vegan chocolate chips (eg: Enjoy Life)
  • 1 teaspoon coconut sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
Pink Frosting (*optional)
  • ⅓ cup whipped coconut cream
  • 1 tablespoon lucuma
  • ½ teaspoon pure maple syrup
  • ½ teaspoon red beet juice
  • ½ teaspoon pure vanilla extract

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Combine all the ingredients in a large bowl and stir with a spoon until everything is well mixed, and that it looks like choc chip cookie dough.
  3. Align some parchment paper on a 9×11 inch oven tray. Split the dough in mini pieces and place them directly on the tray. There’s no need to do too much to the dough, let it stay in its natural shape. Bake in the oven for about 15 minutes. Then, allow it to cool.
  4. While the cookies are baking, make the pink frosting if you want.
  5. To make the Pink Frosting: You will need to make coconut whipped cream first.
  6. Combine the coconut cream, lucuma, maple syrup, red beet juice and vanilla extract in a small bowl. Stir until it’s even and thick. The colour should be pink now.
  7. Once cookies are ready, fill a spoon with the frosting and drizzle it over the cookies. (It’s totally fun to make a mess here!)

 

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