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 you can pin any of the images to your boards!
📖 Recipe Card
Vegan Triple Chocolate and Pecan Cookies Recipe
Ingredients
- 300 g plain flour
- 2 tablespoon cacao powder
- 2 teaspoon baking powder
- 100 g dark brown sugar
- a pinch of salt
- 30 g almond butter
- 100 g coconut oil
- 60 g dairy-free chocolate spread I used Mr Organic
- 1 teaspoon vanilla extract
- 130 ml plant milk
- 80 g pecan nuts crushed
- 100 g dark chocolate chopped
- a sprinkle of sea salt flakes optional
Instructions
- Preheat your oven to 180°C.
- Start by combining your dry ingredients in a mixing bowl: flour, cacao powder, baking powder, dark brown sugar, and salt. For best results, sieve the flour, cacao powder, and baking powder into the bowl.
- Add the crushed pecans, and the chopped chocolate to the bowl, keeping 1-2 tablespoons of each aside to decorate the top of your cookies later on.
- In a double boiler melt the coconut oil and dairy-free chocolate spread and add in the almond butter to melt/soften also. Gently stir until both are combined, then drizzle in the vanilla extract and plant milk.
- Gently pour your liquid mix into your dry ingredients and mix with a wooden spatula until you get a well-combined and thick, but slightly sticky dough.
- Use a tablespoon to portion your cookie dough onto a lined baking tray, carefully creating round shapes with your fingers. Place them about 1-2 inches apart to give them enough space to expand. Press the leftover pecans and chocolate chunks into the top of the cookies and bake them at 180°C for 15-18 minutes.
- Allow for them to cool for at least 10 minutes before removing them from the baking tray & enjoy!
Notes
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Leigh
Delicious! Thank you for a non-complicated but wonderful vegan cookie 🙂
romylondonuk
Thank you so much for the lovely review! Really glad you've enjoyed this cookie recipe - hope you had a wonderful Christmas!