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    Home » Sweets

    Vegan Chocolate Cookies

    Published: Jan 3, 2020 by Sherri Hall · This post may contain affiliate links.

    Satisfy your chocolate cravings with these soft and chewy sea-salted Vegan Chocolate Cookies. These vegan cookies are also gluten-free, grain-free and soy-free as well as free from added oil, refined sugar and refined flour. 

    Jump to Recipe
    Vegan Chocolate Cookies topped with sea salt on a piece of parchment paper with the one in the front opened up to see the inside

    A soft and chewy cookie with no added oil?

    Is that even possible? 

    The answer is YES!

    overhead of cookies on parchment paper

    Recipe Highlights

    I am definitely one to indulge in delicious desserts filled with vegan butter, but sometimes it's nice to have a treat that's not loaded with unhealthy oils.

    However, making an oil-free cookie that's still moist and delicious isn't always an easy task, especially when you're also leaving out gluten, dairy and eggs.

    So, I had to find a substitute for the vegan butter that would elicit a similar result.

    Enter almond butter.

    It's creamy and has enough fat to do the job. 🙂

    For the flour, I went with chickpea flour since it worked so well in my vegan chocolate chip cookies. It's also what makes these cookies grain-free.

    Breaking one of the cookies in half

    For sugar, I used a combination of coconut sugar and maple syrup as the addition of a liquid sweetener helped to keep these cookies moist.

    As an egg replacement, I went with aquafaba because it worked perfectly in not only my chocolate chip cookies, but also my oat flour cookies, vegan brownie bites and chickpea flour brownies. 

    The rest of the ingredients in the cookies themselves are cocoa powder, vanilla extract, baking soda and salt. 

    I also topped them off with coarse, flaky sea salt, but you can leave it off if you prefer.

    baked cookies on parchment paper

    How to Make These Vegan Chocolate Cookies

    First, preheat your oven to 350° F and line a baking sheet with parchment paper.

    Add almond butter, coconut sugar, maple syrup, aquafaba and vanilla extract to a mixing bowl.

    wet ingredients in a mixing bowl

    Stir to combine.

    wet ingredients stirred together in mixing bowl

    Add chickpea flour, cocoa powder, salt and baking soda to a separate mixing bowl.

    Dry ingredients in a mixing bowl

    Stir to combine.

    Dry ingredients stirred together in mixing bowl

    Add the flour mixture to the almond butter mixture and stir to combine.

    Dry ingredients and wet ingredients stirred together in mixing bowl

    Use a cookie scoop to create dough balls and place them on the parchment-lined baking sheet.

    Dough balls added to parchment-lined baking sheet

    Press down on each dough ball with your fingers.

    Using fingers to press down on each dough ball

    Reshape the edges of each unbaked cookie so that they are circular in shape.

    Pressed down and reshaped cookies on parchment-lined baking sheet

    Bake for 9-11 minutes until cookies are set. You will see cracking across the top. 

    If using the sea salt, sprinkle on top of each cookie immediately after removing them from the oven.

    Baked cookies topped with sea salt on baking sheet

    Allow cookies to cool on the baking sheet for 5 minutes before transferring them to cooling rack or plate.

    Storing the Cookies

    Cookies are best when stored in a single layer in an airtight container at room temperature for up to 3 days. They will soften more during storage. You can also refrigerate them to last a couple more days.

    Want more cookies? Try our 3-ingredient vegan peanut butter cookies next. 

    chocolate cookies on parchment with front one broken in half to see the inside
    Print Recipe Save RecipeSaved!
    5 from 1 vote

    Vegan Chocolate Cookies

    Satisfy your chocolate cravings with these soft and chewy sea-salted Vegan Chocolate Cookies. These vegan cookies are also gluten-free, grain-free and soy-free as well as free from added oil, refined sugar and refined flour. 
    Course Dessert, Snack
    Cuisine American, Gluten-Free, Vegan
    Keyword almond butter, aquafaba, chickpea flour, chocolate, cookies, dairy-free, egg free, gluten free, gluten free vegan, grain-free, no added oil, refined sugar free, soy-free, vegan, vegan desserts, vegan sweets
    Prep Time 10 minutes
    Cook Time 9 minutes
    Servings 12 (makes approximately 12-14 cookies depending on size)
    Calories 142kcal
    Author Sherri Hall

    Ingredients

    • ½ cup unsweetened, unsalted creamy almond butter with no added oil (room temperature)
    • 6 tablespoon coconut sugar
    • 3 tablespoon pure maple syrup
    • 3 tablespoon aquafaba (liquid from a can of no salt added, canned chickpeas)
    • 1 teaspoon pure vanilla extract
    • 1 cup chickpea flour (aka garbanzo bean flour)
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon kosher salt
    • ½ teaspoon baking soda
    • Coarse sea salt, for sprinkling (optional)

    Instructions

    • Preheat oven to 350° F and line a baking sheet with parchment paper.
    • Add almond butter, coconut sugar, maple syrup, aquafaba and vanilla extract to a mixing bowl. Using a spoon, stir to combine.
    • Add chickpea flour, cocoa powder, salt and baking soda to a separate mixing bowl. Using a spoon, stir to combine.
    • Add the flour mixture to the almond butter mixture and stir to combine with a spoon.
    • Use a cookie scoop to create dough balls and place them on the parchment-lined baking sheet. Press down on each dough ball with your fingers. Reshape the edges of each unbaked cookie so that they are circular in shape.
    • Bake for 9-11 minutes until cookies are set. You will see cracking across the top. If using the sea salt, sprinkle on top of each cookie immediately after removing them from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to cooling rack or plate.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Size #40 Disher

    Notes

    Cookies taste best when stored in a single layer in an airtight container at room temperature for up to 3 days. Cookies will soften more during storage. You can also refrigerate them to last a couple more days.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, there are approximately 3-5 calories in 1 tablespoon of aquafaba.

    Nutrition

    Calories: 142kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Fiber: 3g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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