Vegan chocolate cookies, taken to a whole new level! These cookies don’t just have one chocolate element but THREE (and maybe even four). I made a vegan chocolate cookie chocolate and packed it with chunks of dark chocolate, white chocolate… then dipped it in melted chocolate…. *hyperventilates.* And I provided options for those who avoid gluten and refined sugar. Need I say more?!
The texture of these vegan triple chocolate cookies
Depending on how long you bake them for, these cookies can be crispy on the outside, fudgy, brownie-like or crunchy all of the way through! They are moreish and will curb your chocolate cravings.
I don’t know about you, but I’ve always LOVED cookies (and ice cream) more than cakes. Some of my favourite cookie recipes are my Peanut Butter and Jam Cookies or my Coconut Cookies. I love the textures of cookies, whether they are crispy or fudgy and having crunchy, melty or soft bits in my cookies. These vegan chocolate chip cookies are super quick and easy to make and only use ingredients from your major supermarket. They are kid-friendly too!
Ingredients of these vegan chocolate cookies
A lot of people ask me how can chocolate be vegan??? Well!!! There is some supermarket chocolate that is accidentally vegan as it is high in cacao solids so doesn’t need milk solids. Alternatively some chocolate, such as this brand, uses alternative milk solids such as soy or coconut. This latter brand can be found in supermarkets and health food stores.
The main ingredients of these cookies are almond meal and rice flour – one of my favourite gluten-free combinations for baked goods. Almond meal lends a moist and delicate crumb whereas the rice flour is light, very fine and acts in a similar way to regular wheat flour. Make sure you get fine rather than coarse white rice flour. You can get it from your major supermarket (it’s usually fine rice flour by default in supermarkets) or your local South-Asian speciality shop. It’s always more affordable at the latter! I’ve experimented with brown rice flour but I find it to be more gritty than white rice flour. Some people can’t tell the difference but I do!
Instead of using an egg, I used ground chia seeds. When the seeds are combined with plant-based milk or water, it gels up to help the ingredients stick together.
With Easter just around the corner, these are the perfect treat to bake right now! But what am I saying… chocolate is perfect for any time of the year, right?!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Vegan Triple Chocolate Cookies
Ingredients
Dry Ingredients
- 2 cups (200g) blanched almond meal
- 1 cup (160g) coconut sugar, or organic cane sugar
- 3/4 cup (125g) white rice flour, or all-purpose flour
- 1 1/2 cup (150g) white and dark chocolate chips, or roughly chopped chocolate
- 1/4 cup (25g) cocoa or raw cacao powder
- 1/2 tsp baking soda
- 1 tbsp (12g) chia seeds, finely ground (see notes)
- Pinch of any good-quality salt, or any good quality salt
Wet Ingredients
- 1/3 cup (85 mL) light-tasting vegetable oil, such as sunflower or rapeseed
- ~1/4 cup (62.5mL) plant-based milk, such as almond, soy or coconut, (as needed)
Instructions
- Preheat the oven to 180°C (350°F).
- In a large-size bowl, add all the dry ingredients and half of the chocolate bits and mix until combined.
- Add the wet ingredients to the bowl and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
- Line a baking tray. Roll the cookie dough into balls and flatten on the baking tray. Press the remaining chocolate bits into the surface of the cookies.
- Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they will be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they will be crisp all of the way through.
- Enjoy cookies immediately. Alternatively, store in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week or in the freezer for up to 1 month.
Notes
- These cookies may soften over time. If you would like to crisp them up again, reheat them in the oven at around 160°C (320°F) for 10 minutes. When they cool down, they will be crisp again.
- If your chia seeds are not ground, it's easier to blend them with the liquids in the recipe then combine them with the rest of the ingredients.
Dragana Ilic
May 7, 2019 at 11:36 amLove this recipe!!! I baked them crispy and they are delicious. Used coconut oil as that’s the only one I’ve had in pantry. Added pecans, delicious!
Anthea
May 7, 2019 at 9:07 pmI’m SO glad to hear that! Glad it worked with coconut oil for you and pecans sound lovely. Thank you!
Miranda
April 20, 2019 at 4:04 pmMy biscuits turned out amazing. Thankyou very much for sharing this recipe.
Anthea
May 8, 2019 at 8:46 amThat’s great! Thanks for leaving a kind comment!