Vegan Chocolate Almond Cookies
These Vegan Chocolate Almond Cookies are rich, fudgy, and easy to make. A perfect vegan dessert that tastes just like the classic. Get the recipe now!
More ways to enjoy vegetarian: Cinnamon M&M Oatmeal Cookies, Crispy Butterfinger Cookies, Pumpkin Chocolate Chip Bundt Cake, or Rosemary Roasted Almonds.
Why These Vegan Chocolate Almond Cookies Hit Different
These Vegan Chocolate Almond Cookies are the fudgiest chocolate cookies I’ve made without butter or eggs. Coconut oil and Dutch process cocoa give them a deep, rich flavor that stays soft in the center, while chopped almonds and chocolate chips add crunch and extra chocolate in every bite. They’re the kind of cookie that disappears before you can even say “vegan.”
3 Reasons to Bake These Vegan Chocolate Almond Cookies
- They taste just like traditional fudgy chocolate cookies, but they’re completely dairy and egg free.
- The dough comes together in a stand mixer and bakes in only 12 minutes.
- They freeze beautifully, so you can bake fresh cookies whenever a craving hits.
Key Ingredients for Vegan Chocolate Almond Cookies
- Coconut oil: Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste. Soften it but don’t melt, or the cookies will spread too thin.
- Dutch process cocoa: This gives the cookies their dark, fudgy color and deep chocolate taste. Regular natural cocoa is a fine sub, just note the difference.
- Almonds: Chop them by hand for varied texture. You can swap for walnuts, pecans, or hazelnuts.
- Vegan chocolate chips: Check the label, many semi-sweet chips are accidentally vegan. Use dark chocolate chips for a more intense chocolate hit.
Kitchen Tools for Vegan Chocolate Almond Cookies
- Stand mixer or hand mixer (for creaming the sugar and coconut oil)
- Cookie scoop (for even, round dough balls)
- Baking sheets lined with a Silpat or parchment paper
- Wire cooling rack (for cooling the cookies completely)
Tips for Perfect Vegan Chocolate Almond Cookies
Measure your flour correctly by spooning it into the cup and leveling off the top, packed flour can make the cookies dry. For the coconut oil, make sure it’s softened but not melted; if it’s too hard, microwave it for a few seconds. When you add the flour mixture and milk, mix on low just until combined to avoid overworking the dough. Chill the dough for 15 minutes if you want thicker cookies, though it’s not required.
How to Know When Vegan Chocolate Almond Cookies Are Done
Bake these cookies until the edges are set but the center still looks soft and slightly underdone, they’ll continue to firm up as they cool on the hot baking sheet. That’s why the recipe calls for a 2-minute rest on the sheet before transferring to a wire rack. For a salty crunch, sprinkle flaky sea salt on top right when they come out of the oven.
Make-Ahead Dough for Vegan Chocolate Almond Cookies
Scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a zip-top bag. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake straight from the freezer, just add 1-2 minutes to the baking time. This way you can have fresh, warm cookies in about 15 minutes whenever the mood strikes.
4 Easy Variations for Vegan Chocolate Almond Cookies
Swap the almonds for walnuts or pecans for a different nutty flavor. If you want a double-chocolate experience, use dark vegan chocolate chips instead of semi-sweet. For a hint of warmth, add 1/2 teaspoon of cinnamon to the dry ingredients. To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
How to Serve Vegan Chocolate Almond Cookies
These cookies are amazing on their own, but I love them warm with a cold glass of almond milk. For a dessert that feels extra special, serve them alongside a scoop of vegan vanilla ice cream. They also pair beautifully with a strong cup of coffee, the bitterness balances the sweetness.
How to Store Vegan Chocolate Almond Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to keep them from sticking. They’ll stay soft and fudgy the whole time.
How to Freeze Vegan Chocolate Almond Cookies
To freeze baked cookies, place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to 3 months. Thaw at room temperature for about 15 minutes, or pop them in the microwave for 10 seconds for a warm cookie.
Best Ways to Reheat Vegan Chocolate Almond Cookies
Warm a cookie in the microwave for 10-15 seconds to get that just-baked softness. For a slightly crisper edge, reheat in a 300°F oven for 5 minutes. Both methods work well, but the microwave is quicker.
Vegan Chocolate Almond Cookies: FAQs
Can I use natural cocoa powder instead of Dutch process?
You can, but the cookies will be slightly lighter in color and a bit less rich. Dutch process cocoa is less acidic and gives a deeper chocolate flavor, which is why it’s recommended here. If you use natural cocoa, don’t worry about the baking powder, it’s already a combination of an acid and a base, so it will still work.
Can I make these cookies without coconut oil?
Yes, you can substitute an equal amount of vegan butter. The texture will be slightly different, coconut oil makes them a bit more tender. If you use vegan butter, make sure it’s softened just like the coconut oil.
Can I leave out the almonds?
Absolutely. The cookies will still be delicious and fudgy without the nuts. You can add extra chocolate chips to replace the volume, or just leave them out entirely.
Do I need to chill the dough?
No, the recipe doesn’t require it. But if you want thicker, slightly chewier cookies, chill the dough for 15-20 minutes before scooping and baking. That will also help prevent spreading.
Recipe
Vegan Chocolate Almond Cookies
Rich and fudgy chocolate cookies with chopped up almonds and chocolate chips. You will never know these decadent cookies are vegan. They are SO good and they freeze well too!
Ingredients
- 1.25 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.667 cup Dutch process cocoa
- 0.5 cup coconut oil, melted and cooled to room temperature
- 0.5 cup granulated sugar
- 0.5 cup dark brown sugar
- 1.5 tsp vanilla extract
- 0.333 cup unsweetened vanilla almond milk
- 0.75 cup almonds, chopped
- 0.5 cup vegan chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and line baking sheets with a Silpat baking mat or parchment paper.
- 2
In a medium bowl, whisk together flour, salt, baking powder and cocoa. Set aside.
- 3
In the bowl of a stand mixer, combine sugars and coconut oil. Beat on medium-high until well combined. Add the vanilla and beat until smooth.
- 4
Add the flour mixture in two batches, alternately with the milk, with the mixer on low. Stir in the almonds and chocolate chips.
- 5
Form dough into cookie dough balls, using a cookie scoop or spoon. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt, if desired. Lightly press down on the cookies with the palm of your hand. Bake the cookies for 12 minutes or until the cookies are set around the edges, but soft in the center. Let the cookies cool on the cookie sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 11 of 11 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: almond, Chocolate, cookies, dairyFree, dessert, Oven Baked, vegan, vegetarian
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