Vegan Triple Chocolate and Pecan Cookies Recipe
Deliciously more-ish vegan triple chocolate cookies, filled and topped with crunchy pecan nuts and dairy-free chocolate chips.
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
You can easily make this recipe gluten-free by using a gluten-free flour blend intended for baking.