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5 from 2 votes

Vegan Triple Chocolate Cookies

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Snack
Keyword: chocolate, cookies, vegan
Servings: 14


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)


  • 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.


  • 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.