Spoil your loved ones with these delicious, healthier vegan double chocolate cookies made with coconut oil, almond butter, coconut sugar, and spelt flour!
If you know me at all, you know that my love of chocolate runs deep. In fact, I recently came to the somewhat embarrassing realization that every single dessert recipe on UpBeet Kitchen to date contains chocolate. Oops. I guess I’ll have to remedy that eventually. I just hope you all love chocolate as much as I do. Or maybe I just have a problem. Call Chocoholics Anonymous. Send help.
For now, can we all agree that chocolate is perhaps one of the most loved foods among moms everywhere? And are these cookies not a fitting dessert for the day that celebrates moms and all they do for us?
I adapted my Vegan Chocolate Chip, Cranberry, and Pecan Cookies to create these Vegan Double Chocolate Cookies. They couldn’t be simpler to make. For the cookies, you will need:
-Ground flax
-Coconut oil
-Almond butter
-Brown sugar and cane sugar OR coconut sugar (coconut sugar results in a crispier cookie)
-Maple syrup
-Pure vanilla extract
-Light spelt flour OR all-purpose flour
-Baking soda
-Baking powder
-Sea salt
-Cocoa powder
-Semisweet chocolate chips
After mixing the ingredients together, roll the dough into 16 balls and lightly flatten with your fingers.
Bake them for 10-11 minutes if you prefer a soft cookie, or 12-15 minutes for a crisp cookie!
Once the cookies have cooled, enjoy them as is, or do as I did and turn them into Vegan Double Chocolate Cherry Ice Cream Sandwiches! (You know you want them.)
My favourite ice cream for these sandwiches is Coconut Bliss Cherry Amaretto. It is what ice cream dreams are made of. If you haven’t yet tried this flavour, you are in for a sweet, sweet surprise. Cherries and chocolate are a match made in heaven, so it pairs perfectly with the cookies.
I hope you love these Vegan Double Chocolate Cherry Ice Cream Sandwiches. They’re:
Sweet
Chocolaty
Creamy
Dreamy
Blissful
Morsels from heaven
Okay okay, you get the idea.
Hopefully you’ll be able to spoil your mom, or a motherly figure in your life, with these. I know I will be. And if you are in search of more Mother’s Day-worthy recipes, here are my top picks:
Smoky Barbecue Black Bean Burgers
Spring Abundance Bowls
Santa Fe Salad
Vegan Chocolate Oatmeal Cake
Strawberry Gin and Tonic
Vegan Double Chocolate Cookies
Vegan Double Chocolate Cookies are a chocolate lover's dream come true. Turn them into ice cream sandwiches by adding a layer of vegan ice cream between two cookies.
- 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
- 1/4 cup virgin coconut oil
- 1/4 cup almond butter or cashew butter
- 1/4 cup brown sugar
- 1/4 cup raw cane sugar (may sub 1/2 cup coconut sugar for the brown sugar and raw cane sugar)
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup plus 2 tbsp light/white spelt flour OR all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup cocoa powder
- 1/2 cup semisweet chocolate chips
If making ice cream sandwiches:
- 3 cups (1½ pints) of your favourite vegan ice cream (I used Coconut Bliss Cherry Amaretto)
Preheat the oven to 350°F and line a two baking sheets with parchment paper.
If you haven't already, whisk together the ground flax and water in a small dish and set aside for 5 minutes to thicken. Spoon the flax egg into a large mixing bowl and add the coconut oil and almond butter. Cream together using an electric mixer or by hand using a whisk.
Add the brown and cane sugar or coconut sugar, maple syrup, and vanilla and mix to incorporate.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa. Add dry ingredients to wet ingredients and stir to combine. Add chocolate chips and work them into the dough. The dough should be neither too stiff nor too soft- you should be able to roll it into balls without it sticking too much. If it seems too sticky, add a couple more tablespoons of flour.
Roll the dough into 16 equal balls and place on the lined baking sheets, leaving a couple of inches in between to allow for spreading. Lightly flatten with your fingers and bake for 10-11 minutes for soft cookies, or 12-15 minutes for crisp cookies. Let cookies cool on the pan for 5 minutes before transferring to a cooling rack to cool fully.
If making ice cream sandwiches, measure 1/3 cup of vegan ice cream onto the bottom of one cookie and top with a second cookie. Repeat with remaining cookies to make 8 ice cream sandwiches. Either serve immediately or tightly wrap each sandwich in parchment paper, then place in an airtight container to enjoy later.
Recipe adapted from my Vegan Chocolate Chip, Pecan, and Cranberry Cookies.
If you make these Vegan Chocolate Chip Cookies and post a photo to Instagram, be sure to tag me @upbeet.kitchen and #upbeetkitchen so I can see!
Nicolette
I gave it a go and substituted swerve versions for the brown sugar and also the cane sugar, which they say is good for baking subs… but I don’t know if that’s why it came out so dry and barely expanded out or because there’s really no liquid in the recipe :/
Allison
Hi Nicolette, I’m really sorry to hear they came out dry. Most cookie recipes don’t call for liquid, just oil or butter and/or nut butter and eggs or flax eggs for moisture. I do make these cookies quite often, and when I use the sugar and maple syrup called for they spread out and don’t come out dry… the only reason I can think of is the Swerve, unfortunately. :/ I have never tried baking with Swerve, but if you do try them again, maybe try adding a bit of non-dairy milk (2 tablespoons or so) to add a bit more moisture. Hope this helps and have a good day. 🙂