Double Chocolate Vegan Cookies and Vegan Chocolate Milk #SuperSweetHolidays with Dragon Superfoods!

#SuperSweetHolidays with @daniscookings and the help of Dragon Superfoods.

Here's how to warm up on cold winter evenings and sweeten them with a scent of chocolate, cinnamon, and ginger!
 
Double Chocolate Cookies – Vegan and Gluten-Free

These soft, sweet, brownie-like cookies with a rich chocolate flavor are a truly irresistible dessert! They are quick and easy to prepare and are perfect for Christmas baking with the little ones. Since they don't contain eggs, they can even be eaten uncooked!
 
Ingredients for 18 Double Chocolate Vegan Cookies:

• 2 tbsp flaxseed flour
• 100 ml water
• 45 g tapioca flour
• 35 g coconut flour
• 80 g coconut oil, melted
• 20 g cocoa powder
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 130 g coconut sugar
• 1 tsp baking powder
• 90 g milk chocolate chips
• 30 g white chocolate chips
  
  How to prepare Double Chocolate Vegan Cookies:
  Mix the flaxseed with water and set aside.
  
  In a bowl, mix tapioca flour, coconut flour, cocoa, cinnamon, ginger, and baking powder. Stir to combine.
  
  In a large bowl, whisk the coconut oil and coconut sugar. Add the flaxseed mixture and stir again.
  
  Gradually add the dry ingredients, stirring gently with a wooden spoon until a soft dough forms. Finally, add the milk chocolate chips.
  
  Leave the bowl with the dough in the refrigerator for 30 minutes.
  
  Preheat the oven to 180ºC. Line two baking sheets with parchment paper.
  
  Form balls from the dough and arrange them at a distance on the baking sheets. Press a few white chocolate chips onto each one.
  
  Bake the cookies for about 10-12 minutes in the upper half of the oven until they start to darken around the edges.
  
  After removing them from the oven, the cookies will look underbaked and delicate, but don't worry about it. Let them cool to room temperature on the baking sheet. If desired, cool them in the refrigerator to firm up.
  
  The perfect vegan hot chocolate
  Bring coziness and delight into your home on winter days with this delicious hot chocolate! Its incredible aroma and rich flavor come from the combination of cocoa, chocolate drops, and added winter spices. Store them for up to a week in an airtight container.
  
  
  
  Ingredients for 2 cups of vegan hot chocolate:
• 300 ml plant-based milk
• 1 tbsp tapioca flour
• 2 tbsp cocoa
• 50 g milk (and/or dark, if you like an intense cocoa flavor) chocolate chips
• 1/2 tsp cinnamon
• optional: 1/3 tsp ginger
• 1 tbsp coconut sugar (or to taste)

How to prepare the Perfect Vegan Hot Chocolate
In a small bowl, mix about 50 ml of the milk with tapioca flour, coconut sugar, cocoa, and spices. Stir until smooth.

Heat the remaining milk in a small saucepan on the stove. When it reaches boiling point, remove it from the heat and pour in the prepared mixture. Stir very well. Reduce the heat and return the saucepan to the stove. Whisk vigorously for a few seconds until the mixture begins to thicken. Remove it from the heat and immediately pour in the chocolate chips. Stir to melt and pour the hot chocolate into two cups.

Serve sprinkled with more chocolate chips.