Easy Vegan Chocolate Cookies
Delicious soft and chewy vegan chocolate cookies made with rich dark chocolate and nut butter, perfect for sweet cravings.
Ingredients
Main Ingredients
- 100 g 100 g / 3.5 oz vegan 70% cocoa dark chocolate Rich and indulgent for deep flavor.
- 80 ml 80 ml / 1/3 cup aquafaba Egg substitute from canned chickpeas.
- 140 g 140 g / 2/3 cup sugar Caster sugar is ideal for crispy outer shell.
- 80 g 80 g / 1/3 cup natural nut or seed butter Use almond butter or your favorite for creaminess.
- 100 g 100 g / 1 cup finely ground almonds or almond flour Adds tenderness and earthiness.
- 40 g 40 g / heaped 1/3 cup cocoa powder Enhances the chocolate flavor.
- 1/4 tsp ¼ tsp salt or coarse sea salt for sprinkling Balances sweetness.
- 1/2 tsp ½ tsp baking soda Helps the cookies rise.
Instructions
Preparation
- Melt the dark chocolate slowly over a bain marie or water bath.
- Preheat your oven to 175° C / 345° F and line a baking tray with baking paper.
- Whip the aquafaba in a separate bowl until foamy.
- Gradually incorporate the sugar into the whipped aquafaba, whisking well.
- Gently fold the warm melted chocolate into the aquafaba and sugar mixture.
- Add the nut butter and mix until smooth.
- Incorporate dry ingredients—almond flour, cocoa powder, baking soda, and salt—mix until thick.
- Dollop 2 tablespoons of batter for each cookie onto the prepared tray with space between each.
- Sprinkle with coarse sea salt and bake for about 10-11 minutes.
- Allow the cookies to cool completely on the tray before serving.
Notes
Rotate the baking tray halfway through baking for even results. For deeper chocolate flavor, add vanilla extract. Experiment with different nut butters for unique flavors. Store in an airtight container for up to a week, or freeze for longer storage.