Easy vegan chocolate cookies

Easy vegan chocolate cookies

vegan chocolate cookies tray

This past week has been very emotionally draining and I really feel the need to take it easy this weekend. After a week of freezing cold downstairs, we now finally have two working radiators in our newly opened up living space, so spending time in my kitchen is a pleasure again and having painted the wall the radiators hang on, we are finally able to get a glimpse of what our living room will eventually look like. It’s motivating to keep going despite some short term discomfort.

What’s been hard, apart from constant cleaning and DIY, was squabbling with the builders. They have done a decent job overall, but there was some drama as they left a lot of mess around the newly opened space, knowing I will need to get it cleaned off before I decorate and despite me reminding them to do it well before they clocked off for the day. I ended up cleaning some of it myself and only painted behind the radiators as a result, as they promised to put it right when they install the radiators on Thursday. They did clean it, but their heart was clearly not in it and so I will now have to go over it again. Sigh.

They also broke one of the original floorboards while prising an adjacent floorboard up in order to install the heating and then lied to me about it! Apparently, it wasn’t them, even though curiously out of an entire floor of 100 year floorboards, only one floorboard was shattered to pieces right next to the place where you can see a chisel has gone in! I mean, come on… How naive do you think I am?

I think where I went wrong is I was too nice to them, on standby to guide them when their boss clearly did not brief them well enough, to make them hot drinks, to clean alongside them when the dust has settled and they started thinking that I was working for them, not the other way round. I also feel that there was an inherent element of good old sexism involved – would they have the cheek to tell a male customer to clean the surfaces right next to the opening they’ve just made and failed to protect from dust themselves? I very much doubt that! Anyway, lesson learnt, next time I will make sure to keep a distance and make my demands clear.

Today’s recipe is a tray of delicious brownie-like chocolate cookies as that’s all I could muster in my slightly frazzled mental state, to be honest. They are delicious – soft, fudgy and intensely chocolatey. They are naturally gluten-free too as they are made without any flour (almond flour is only a flour by name). They are ridiculously easy to make and come together in just about 20 minutes (plus some necessary cooling time) so you could be enjoying them a mere half an hour after an impromptu cookie hankering strikes you all of a sudden 😉 . Do you get those too?

vegan chocolate cookies making

vegan chocolate cookies side

vegan chocolate cookies macro

vegan chocolate cookies stack

vegan chocolate cookies cross section

10 min
10 min
10 min
10 min
  • 100 g / 3.5 oz vegan 70% cocoa dark chocolate
  • 80 ml / 1/3 cup aquafaba (chickpea brine), from a tin or from homecooked chickpeas
  • 140 g / 2/3 cup sugar (caster sugar gives you the crispiest outer shell, but coconut sugar works well too!)
  • 80 g / 1/3 cup 100% natural nut or seed butter of choice (I used this almond butter)
  • 100 g / 1 cups finely ground almonds / almond flour
  • 40 g / heaped 1/3 cup cocoa powder
  • ¼ tsp salt OR coarse sea salt for sprinkling
  • ½ tsp baking soda (GF certified if needed)
  1. Melt the chocolate very slowly over a bain marie / water bath. Make sure the bowl with chocolate does not touch the water underneath.
  2. Preheat the oven to 175° C / 345° F. Line a large baking tray with a piece of baking paper.
  3. Whip aquafaba with an electric whisk until foamy (no need to achieve stiff peaks for this recipe).
  4. Gradually add sugar to the aquafaba, whisking well after each addition.
  5. Using a spatula, fold warm melted chocolate into the aquafaba and sugar mixture.
  6. Fold in almond butter.
  7. Add in all the dry ingredients (skip ¼ tsp salt if you intend to sprinkle the cookies with coarse sea salt!) in small batches, mixing well until no cocoa or almond meal pockets remain. The batter should be very thick.
  8. Dollop approx. 2 tbsp of batter per cookie on the prepared baking tray, making sure to leave plenty of space around each cookie. Sprinkle with coarse sea salt if using.
  9. Bake on the middle shelf for about 10-11 minutes, allow the cookies to cool off completely before eating.
15 g
13 g
6 g
4 g
18 g
*per cookie
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13 reviews, 43 comments
Can I substitute hazelnut flour instead of almond flour?
    Yes, absolutely, but make sure they are ground finely or else the cookies might come out quite flat. Ania
Everyone in my house LOVES these cookies! They’ve become a Christmas tradition. My son said that he knows Santa will love them too so he’s leaving them out for him on Christmas Eve. :) They are also so easy to make, thank you for the amazing recipe!
    Aw, thanks so much, Lauren! I am so happy to hear that and I am sure that Santa won't complain either ;) Merry Christmas! x Ania
Oh my god ! I love love these cookies!
They are so easy to make and only with ingredients you already have at home. Also these are the first vegan cookies that turned out well.
I really love your baking recipes :)
    Thank you so much for your kind words, Ariane! I'm delighted to hear that they came out right and that you enjoyed them so much! x Ania
Izzy Davis:
Yet another great recipe, thanks for sharing, perfect little treat with a cup of tea working from home!
    Thanks so much, Izzy! I'm so happy you've enjoyed these and thanks for letting me know. x Ania
Thanks. Tasty. Tried them tonight before I had to give a talk. Ever so quick to make. Good use of the aquafaba in the fridge. Used salted peanut butter and no additional salt. Tried to speed and melt chocolate in the microwave but burnt the middle so I don't recommend that!! I used 2 large trays and they ended up looking like yours!
    Glad you enjoyed them! Chocolate is a very heat sensitive ingredient so I do not recommend using a microwave unless you have a method that definitely works. Ania
stephanie moore:
Oh my goodness these were AMAZING. My new favorite vegan cookie. I didn't have almond flour so I subbed all purpose but only used 80grams instead of 100 so it would stay gooey and it worked fantastic. My family all loved them. We froze the extras and I think the best way to eat them is straight out of the freezer. Oh and I used cashew butter intead of almond butter and it was fantastic.
    I'm so happy to hear that you and your family enjoyed these so much, Stephanie. And thanks so much for taking the time to let me and other readers know - appreciated! Ania
These were amazing! But mine didn’t spread though and was wondering how did you achieve the flatten and lovely cracks in your cookies? 😊 thanks!
    Hi Mei,
    I'm glad you enjoyed these. The cookies in my photos are based on exactly this recipe so there is no further secret I can share, I'm afraid. I always make sure to use scales (rather than cups) when baking as even small discrepancies in the quantity of ingredients will affect the texture. Hope this helps! Ania
Jungyeon Han:
Would aquafava leave any chickpea smell to the cookies? I have used aquafava to make chocolate cake and the smell was too strong even after baking.
Otherwise these look great and I would definitely love to make These soon!
    I don't think so. I use aquafaba widely in my cooking, including subtler flavoured dishes (like this one) and none of my dinner guests (including non-vegan) have been ever able to detect the taste or smell of chickpeas. It may be that your aquafaba was off or that you are you are particularly sensitive to its smell, but I really don't think you could tell what is in these cookies other than chocolate. Hope this helps! Ania
Love these cookies. They are like a brownie in cookie form. I didn't have any almond butter and used vegan chocolate spread instead.
    Great to hear that you enjoyed these, Viola and thanks for letting me know! Ania
I'm not thur best bake in the world, made these but wondering if I've done something wrong? They still tasted nice but was a bit dry and they didn't flatten out. Could it be 1) I didn't put quite enough aquafaba in, or 2) I didn't whisk it enough? Also does it matter if I use smooth or crunchy nut butter? Many thanks
    I'm glad you still enjoyed them. There could be a few reasons for them not spreading out, either too little liquid (and that includes aquafaba) or too much flour. The latter can happen if you use cups rather than scales and your measuring technique is not quite down pat. As for them being try, perhaps your oven runs hotter than mine or they have been baked for too long. If you did end up with too much flour in the batter then they would not need to be baked for a long as normally. Hope that helps! Ania
These are delicious and so chocolatey! I was a bit worried because I struggled to fold in the almond butter and ended up losing most of the volume of the aquafaba, but they came out perfectly with an amazing squidgy texture inside. They freeze and defrost well too. Thanks Ania!
    I'm so pleased to hear that, Rachel. These do not require AF to be particularly fluffy actually but glad it all went well and that you were able to enjoy these. Stay well in these crazy times. xx Ania
OMG these cookies are sooooo gooood..... and so easy to make. Thanks again for a great recipe....
    Thank you, I am delighted to hear that you enjoyed them so much! x Ania
Julian Douglas:
Hi, these look wonderful! Do I have to use almond flour or can I use a more conventional flour like plain flour?
    Hi Julian,
    You can use conventional flour, but it will render the texture a bit more cakey (rather than wet and brownie-like). Hope that helps! Ania
Melanie Pickering:
I made these and they're really nice. I had to make a chocolate bar to use for it as I had none in the house and to buy one would have taken me over budget this week - seemed kind of crazy, making the chocolate, setting it so that I could melt it again but I couldn't be sure what weight it would come out at!!!
I was expecting them to spread so made the mistake of just leaving them in heaps on the baking tray - I'll know better next time!
    Hi Melanie,
    Glad you liked them! They do spread, but if you made your own chocolate (which is wow, committed to having choc cookies!! :) ) then that would have affected the recipe, I am pretty sure. Ania
These cookies are the best cookies I’ve ever tasted. Amazing! Thanks so much Ania for sharing this recipe.
    Wow, that's some compliment, thank you! I am so pleased and thanks for taking the time to let me know that you enjoyed them so much too. Ania
Hi, just wondering how long these will last how to store them?
They look amazing!
    Thanks :) At least 2-3 days in an air-tight box should be fine.
Do these taste almonds or does the chocolate cover it up? Oh yes, builders are fun.
    Hi Wendy,
    No, I don't think they taste of almonds at all, chocolate is the dominant flavour. Ania
Lyda Dyda:
Ania can I just use eggs instead of aquafaba as I don’t have any ready and really wanted to make these cookies. If yes how many eggs? Thank you. P.S. Sorry about the experience you had to go through, some people are just not professional at all.
    Hi Lyda,
    Thank you for your kind words, it's all good - they finished the job and the standard is good enough so I am okay. As for your question, I have no idea, I am afraid, as I do not use eggs, my guess is one but I may be wrong. Ania
Joshua Howard:
These are hands down THE BEST chocolate cookies I EVER had! Like, seriously. Thank you so much
    Aw thanks so much, Joshua! That's really nice to hear! x Ania
Hi Ania, these look delicious. Will give it a try!
    Great to hear, I hope you'll enjoy them. x Ania
Can I substitute cacao for the cocoa powder? I just realized that’s all I have on hand.
    Hi Heather,
    Sure thing, *i think* it may be a touch more bitter so please be aware of that - you may want to add a bit more sugar to compensate. Ania
Too bad about the rotten experience you had!! I hope things are better in the future :)
These were AMAZING!! I am terrible at making gluten-free treats although I have a close family member who is gluten free loves and treats as much as we all do :) so these were a Godsend really. They were so quick to make and everyone loved them. Only change I made was left out a bit of the sugar. Otherwise followed the recipe exactly. These cookies are perfection! Your recipes deliver EVERY TIME! Thank you!!
    Thanks so much Emily! I am delighted to hear that you enjoyed them (and some other of my recipes too). Thank you for taking the time to leave such a lovely and encouraging comment, much much appreciated! x Ania
Hi there these look delicious! Can I ask what the chickpea brine is for? And what can I use as an alternative if I don’t have any on hand right now?
    Hi Ainsley,
    It acts as an egg substitute. You may be okay using whipped flax or chia eggs, but I haven't had the time to test this so I cannot be 100%.
Can you replace the aquafaba with another egg replacement? I cannot have the brine of legumes.
    You may be okay using whipped flax or chia eggs, but I haven’t had the time to test this so I cannot be 100%. Hope that helps! Ania
Where is Jakarta:
It looks really great. Can I do this? I am not sure. Thanks.
    Sure you can, they are dead easy! Ania
Sooooo goood
    Thank you, I so happy to hear that! x Ania
Sorry Anya, I know how it feels when you come out of something feeling a little taken advantage of. It leaves a sour taste.
Question: If I don't have a chocolate bar on hand, do you think I could make this using cocoa powder? If not, I'll just wait till Monday to go buy some good vegan choc. I live in Greece and I know you know how it is.... got to wait for the Bio store to open :D
    Hi Melina,
    Thank you - yes, it's been a bit stressful and emotional, but it's almost over fortunately. You do need a chocolate bar for these to work, I am afraid. Oh yes, I remember well, everything is closed on Kyriakí, isn't? x Ania
Sorry to read about your experience. I was shaking my head as I was reading about the way they treated you and your home.
You still managed to bake these delicious looking cookies though?? Amazing!
Any chance I can still use regular all-purpose flour to make them nut-free? Allergies! They won’t have the same delicious taste as almond flour, but as long as I won’t mess them up completely...
Thank you and I hope all your construction-next-times are positive and uplifting :)
    Thanks Irma! Yes, it was a bit more stressful than it needed to be and ironically my builders aren't even as bad as they get - they turned up on time, did what was asked of them to a good standard...oh well, I won't be hiring them again, I don't think - lying about the floor really took the biscuit! Speaking of baked goods, here is the answer to your question - the batter for these is really thick so it will be hard to incorporate plain flour without overworking it, I think. I think that a gluten-free mix or perhaps oat flour will be a safer bet as there is no risk of overmixing the batter. You may also not need as much flour, go by feel! Hope that helps! Ania
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