Low Sugar Vegan Chocolate Lava Cookies

Total time1 hr 2 min

Prep time20 min

Cook time12 min

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Ingredients

12 servings

For the cookie dough

½ cup vegan butter
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
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1 cup vegan chocolate chips, divided
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
1 tsp vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt

For the lava centers

12 squares (about 2 oz) vegan dark chocolate, broken into 12 pieces

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Stir together the ground flaxseed and 6 tbsp water in a small bowl and set aside for at least 5 minutes, until the mixture thickens to a gel.
2
Combine the vegan butter and 1/2 cup of the vegan chocolate chips in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth. Remove from the heat and let cool for 5 minutes.

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