Indulge in pure decadence with these irresistible Triple Chocolate Cookies! Packed with rich cocoa, smooth dark chocolate chips, and creamy vegan white chocolate, each bite is a melt-in-your-mouth explosion of flavor. Whether you’re craving a cozy treat or impressing guests, these cookies are the ultimate chocolate lover’s dream—crispy on the edges, chewy in the center, and undeniably addictive.

Ingredients:

• 1 tbsp Chia Seeds
• 3 tbsp Water
• 1/2 cup Vegan Butter, softened
• 1/2 cup Cane Sugar
• 1/2 cup Coconut Sugar
• 2 tsp Red Wine Vinegar
• 1 1/2 cups Gluten-Free Flour
• 5 tbsp Unsweetened Cocoa Powder
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup 85% Dark Chocolate Chips
• 1/2 cup Pascha Organic Vegan White Baking Chips

Directions:

1. Preheat oven to 375°F. Line two cookie sheets with parchment paper.
2. Mix together chia seeds and water in a small bowl. Set aside.
3. Add in red wine vinegar and chia seed mixture, mix well.
4. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Add the dry ingredients and mix on low speed, just until combined.
6. Add in the Pascha Chocolate Chips on low speed, just until combined.
7. Scoop tablespoon size balls onto cookie sheets (should make about 24 cookies). Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
8. Bake until edges start setting, about 8 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

Storage Instructions: Cover and refrigerate the cookies until ready to eat. Store in the fridge for up to 1 week. Or place them in an airtight container and freeze for up to 3 months.