Vegan Dark Chocolate Almond Cookies
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Incredibly soft and chewy, these Vegan Dark Chocolate Almond Cookies with flaky sea salt will satisfy any dark chocolate cookie craving! The best part is they are totally dairy free and you're not even missing a thing!
Even as someone who loves butter above all else, I really enjoy making vegan cookies insanely delicious! Check out some of my other favorite vegan cookies, like my Vegan Raspberry Chocolate Chip Cookies, Vegan Dark Chocolate Chunk Cookies, or my Vegan Banana Chocolate Chip Cookies.
We are getting into cookie season! While it’s almost Thanksgiving, shortly after that it will be Christmas! And if you’re anything like me, then it is your favorite holiday because it revolves around cookies. Haha! Or at least that’s what I think.
So, I am sharing a recipe for Vegan Dark Chocolate Almond Cookies today to get everyone excited. These dark chocolate vegan cookies are soft and chewy. This simple from scratch vegan cookie recipe is so easy to make!
I used the Spectrum Organic Shortening for these cookies with makes for a soft and chewy vegan cookie. Even if you are not vegan, you'll love using this for cookies! I add light brown sugar, cane sugar, and almond extract into the shortening and it mixes up just like butter. Then I add coconut milk, all purpose flour, almonds, and lots of dark chocolate!
This simple from scratch vegan cookie recipe is topped with a flaky sea salt for a sweet and salty cookie. If you love sweet and salty, like me, then I know you will love these dark chocolate vegan cookies! Add these to your holiday baking list this season!
Table of Contents
Why You'll Love This Recipe
Vegan: If you're looking for a delicious vegan cookie recipe that even non-vegans will love, then this is it! This cookie is reminiscent of a classic chocolate chip but it's vegan.
Sweet & Salty: I love a sweet and salty cookie! So much so, that I have a whole category dedicated to Sweet & Salty Desserts. The combination of cookie dough with dark chocolate and sea salt is to die for.
Soft & Chewy: I love making vegan cookies because they are always so soft and chewy! Part of the reason is because they don't have eggs. While this may seem surprising, eggs can actually dry out baked goods because of the egg white. So, cookies without eggs can be softer and chewier and stay that way for longer than those with whole eggs.
Ingredients
Frontier Co-Op Organic Almond Extract
Real Coco Organic Coconut Milk
Cairnspring Mills Organic All Purpose Flour
Organic Sliced Almonds (with their skins)
Mama Ganache Organic Dark Chocolate
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, cane sugar, and almond extract. Mix on low until combined and there are no chunks of shortening.
Add the coconut milk, flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chunks and almonds and mix on low until combined.
Step 3
Using your hands, form the dough into 24 balls and place on the prepared baking sheets spacing them about 1-inch apart.
Bake for 10 to 12 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet. (If baking at high altitude, be sure to check the Notes for the high altitude instructions).
FAQ's
Yes, you can use Miyoko’s Organic Vegan Butter in its place. I haven’t tested this recipe with organic coconut oil, but it should also work just fine, and you are welcome to try that as well if you prefer.
Yes, you can use slivered almonds in place of sliced almonds with their skins. Or, if you only have whole almonds, you can just roughly chop them and use those instead too.
Yes, you can use any kind of nut you prefer! You could use peanuts, walnuts, pecans, or cashews. If you are using another type of nut, you can also substitute the almond extract for vanilla extract as that will complement the other nut choice better as well.
If you don’t have almond extract, you can use vanilla extract in its place.
If you don't have flaky or coarse sea salt, you can use regular sea salt in its place. I just like the look of a coarse finishing salt on top of cookies, but a traditional fine sea salt will also work for flavor!
These are soft and chewy, so they are best kept in an airtight container at room temperature. That can be a Tupperware or zip bag. You can also keep them in the freezer for up to 1 month. Just thaw and eat!
Craving More?
Vegan Dark Chocolate Almond Cookies
Ingredients
- 113 grams vegetable shortening
- 113 grams light brown sugar (packed)
- 113 grams cane sugar
- 1 teaspoon almond extract
- ½ cup coconut milk
- 298 grams all purpose flour
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- 85 grams sliced almonds with their skins
- 142 grams dark chocolate chunks
- Flaky sea salt (for topping)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, light brown sugar, cane sugar, and almond extract. Mix on low until combined and there are no chunks of shortening.
- Add the coconut milk, flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chunks and almonds and mix on low until combined.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets spacing them about 1-inch apart.
- Bake for 10 to 12 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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