Vegan Double Chocolate Cookies

When the weather cools down, as it has been doing where I live, I find that all I want to eat are warm things.  That smoothie that sounded really good two weeks ago?  No desire at all now.  And the yogurt sitting in the fridge?  Nope.  Even the frozen berries, which normally disappear from our freezer within days, sound somewhat unappealing unless they've been thawed to a normal temperature.

There's one food desire hasn't changed with the weather though, and that's dessert.

I supposed I'm just a dessert kind of girl.  The idea of chocolate or cake will never seem unappealing, and that's just fine by me.  But I have learned that there are some things that make dessert even better.

One of those things is when you eat a freshly baked cookie on a cold day.  Seriously amazing.

With all the chocolate found in these cookies, they're definitely a recipe worth eating warm.  Nothing beats melted chocolate. Nothing.

Vegan Double Chocolate Cookies

• 1/4 cup cane sugar
• 2 tbsp coconut oil, melted
• 1/2 cup milk
• 2 tbsp applesauce
• 1 tsp vanilla
• 1 cup spelt flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped chocolate

Preheat oven to 350F.  Grease/Line a baking sheet.  In a small bowl, mix together sugar, oil, milk, applesauce, and vanilla.  In another bowl, mix together flour, cocoa, baking soda and salt.  Add wet ingredients to dry and mix until a sticky dough forms.  Mix in chopped chocolate.  Take balls of about 1 tsp of dough and place on baking sheet.  Repeat until all dough has been used.  Bake in preheated oven for 8-10 minutes, until cookies are firm.  They may look a bit under cooked when you take them out, but that's ok.  Right after the cookies come out of the oven, take the back of a spoon and flatted them.  Let cool.  Once cooled, store in an airtight container until serving.  Makes 14 large cookies.