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Vegan Triple Chocolate and Pecan Cookies

These heavenly Vegan Triple Chocolate and Pecan Cookies are rich in flavor and texture, making them a perfect snack or dessert for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Baking, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 300 g plain flour The foundation of your cookies, providing a soft texture.
  • 2 tbsp cacao powder Adds deep, rich chocolate notes.
  • 2 tsp baking powder Ensures your cookies are light and fluffy.
  • 100 g dark brown sugar Provides a delightful caramel-like sweetness.
  • 1 pinch salt Balances the sweetness.
Wet Ingredients
  • 30 g almond butter Adds creaminess and nuttiness.
  • 100 g coconut oil Gives a soft texture and subtle coconut flavor.
  • 60 g dairy-free chocolate spread Adds an extra chocolatey layer.
  • 1 tsp vanilla extract Elevates the overall flavor.
  • 130 ml plant milk Keeps the dough moist.
Mix-Ins
  • 80 g pecan nuts (crushed) Adds crunch and a nutty contrast.
  • 100 g dark chocolate (chopped) For chunks of chocolatey goodness.
Optional Garnish
  • 1 sprinkle sea salt flakes Accentuates sweetness and adds flair.

Method
 

Preheat Oven
  1. Preheat your oven to 180°C (350°F).
Combine Dry Ingredients
  1. In a mixing bowl, combine the dry ingredients: plain flour, cacao powder, baking powder, dark brown sugar, and a pinch of salt. Sift for best results.
Add Pecan and Chocolate
  1. Stir in the crushed pecans and chopped dark chocolate, reserving 1-2 tablespoons for decoration.
Melt Coconut Oil and Chocolate Spread
  1. Melt the coconut oil and dairy-free chocolate spread in a double boiler. Stir in the almond butter until combined, then add vanilla extract and plant milk.
Combine Wet and Dry Ingredients
  1. Pour the liquid mixture into the dry ingredients and fold until you form a thick, slightly sticky dough.
Shape Cookies
  1. Scoop out portions of cookie dough onto a lined baking tray, shaping them into rounds and leaving space for spreading. Press reserved pecans and chocolate on top.
Bake
  1. Bake in the preheated oven for 15-18 minutes until firm at the edges but soft in the center.
Cool and Enjoy
  1. Cool on the baking tray for at least 10 minutes before transferring to a wire rack. Enjoy warm or allow them to cool.

Notes

For best results, use room temperature ingredients. Chill dough for thicker cookies. Increase cacao for a richer flavor.