Vegan Double Chocolate Chip Cookies with Pecans

Deliciously more-ish vegan double chocolate chip cookies, filled and topped with crunchy pecan nuts and dairy-free chocolate chips. Wonderfully crisp on the outside and soft and chewy on the inside. They are such a tasty treat for chocolate lovers!

It's officially the cookie time of the year (not that anything would hold me back from enjoying these all year round!) and the chocolate cookies are back in town! This time, I'm sharing with you this Vegan Double Chocolate Chip Cookies Recipe that turns out wonderfully chocolate-y, nutty and more-ish every single time. 

Ingredients

• plain flour, aka all purpose flour
• cacao powder
• baking powder
• dark brown sugar
• salt
• almond butter
• dairy-free chocolate spread
• coconut oil
• vanilla extract
• plant milk
• pecan nuts
• dark chocolate
• sea salt flakes (optional)

Equipment

• a large mixing bowl
• a double boiler
• a lined baking tray
• a wooden spatula

How to make Vegan Double Chocolate Cookies

Preparation

To create this vegan triple chocolate cookies recipe start by preheating your oven to 180°C (360F).

Mixing the dry ingredients

Mix your ingredients into two separate containers. Firstly, use a large mixing bowl for all of your dry ingredients - combine the flour, cocoa powder, baking powder, dark brown sugar and salt with a spoon. For best results, I recommend using a sieve to ensure that no lumps remain in the mix.

Melting the coconut oil and chocolate

In a double boiler melt the coconut oil and chocolate spread over medium heat until liquid. Add your almond butter and continue to heat until the almond butter and chocolate spread are both melted and well combined. Carefully pour in your vanilla extract and plant milk and whisk well to combine.

Adding nuts and chocolate chips

Next, add your crushed pecans and dairy-free chocolate chips to the dry ingredients. Ideally set about a tablespoon of each aside to decorate the top of the cookies later.

Combine all ingredients

Once combined, mix the liquid Into the dry ingredients and stir with a wooden spatula until well combined. You should end up with a thick but sticky cookie chocolate-y dough.

Place cookies onto baking tray

Line your baking tray with nonstick baking parchment - or ideally use a silicone baking mat, I personally prefer using these for making cookies. Carefully use a tablespoon to portion your cookie dough onto the baking tray in little portion sizes. Gently create round shapes with your fingers and place the leftover pecans dnd chocolate chips on top of each cookie. Make sure to leave at least 1 to 2 inches of space in between them, so they have enough space to expand.

Baking the cookies

Transfer the baking tray to the oven and bake your cookies for 15 to 18 minutes at 180°C (360°F) or until they have slightly grown size and lightly browned, plus the chocolate on top should be melted. You can carefully remove the cookies from the baking sheet, but I recommend waiting for at least 10 minutes to allow them to call down. Enjoy these cookies with a cup of tea or on their own - they're super tasty either way! 

Substitutions

Nut Butter - If you don't have any almond butter to hand, don't worry! Instead, you can also utilise cashew butter - or if you are a fan of peanut butter,  please feel free to swap out the almond for peanut butter. As peanut butter has a more distinct flavour, you will end up with peanut butter chocolate cookies in that case.

Chocolate - For the chocolate, you can also utilise ready-made chocolate chips - in either dark chocolate, dairy-free milk chocolate or dairy-free white chocolate. All 3 options are delicious!

Plant milk - I personally use soya milk for this recipe, however, you can switch to whichever plant milk you have to hand or simply use your favourite plant milk. Some that work really well with this recipe are almond milk, cashew milk, rice milk, oat milk or coconut milk.

Sugar - If you don't have any dark brown sugar to hand, feel free to swap out for your favourite sugar alternatives such as light brown sugar, or caster sugar. Make sure to use a granulated sugar version as swapping the sugar for something liquid, such as agave or maple will result in the entire recipe needing adjustment, or it will not turn out into some nice cookies. 

Variations

How to make these cookies gluten-free

To make this recipe gluten-free, is pretty simple: you can easily use a gluten-free flour blend! There are a few options of ready-made flours that work really well on this occasion.

Please do not attempt to make this recipe with any nut based flours such as almond or coconut flour (or peanut), or plain buckwheat flour, as these vary in taste and texture and are not made to be used as a single flour in baking.

The best gluten-free flour to use on this occasion would be a gluten-free flour blend intended for baking - you can nowadays find these in almost every regular supermarket. Alternatively, you can also use a 50-50 combination of a gluten-free flour blend and gluten-free oat flour, which gives the cookies more of a rustic texture and bite.

This recipe is:

• 100% vegan
• super chocolate-y
• crunchy
• easy to make gluten-free
• simple delicious
• easy to make
• egg-free
• dairy-free
• nutty 

More cookie recipes

I love cookies any time of the year! If you just said 'OMG SAME!' then definitely try my homemade Matcha cookies with white chocolate, my Vegan Lemon Cookies or my Harry Potter cookies!

If you love Pinterest - like me - you can pin any of the images on this page to your boards 😊 

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