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.
Table of Contents
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!
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
- Shortening: I use organic vegetable shortening in this recipe. You can also use your favorite vegan butter if you want.
- Brown Sugar: I use my Homemade Light Brown Sugar, but store bought also works.
- Cane Sugar: I also use organic cane sugar.
- Almond Extract: I use Frontier Co-Op Organic Almond Extract to bring a little more sweet almond flavor into the cookies.
- Coconut Milk: I use organic coconut milk in place of eggs. You can also use almond milk or oat milk as well.
- All Purpose Flour: My favorite is Cairnspring Mills Organic All Purpose Flour.
- Baking Soda: I use baking soda in these cookies because there is brown sugar. For more info on leavening agents, check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: Make sure to use a fine sea salt for inside the cookies, don't use the flaky sea salt.
- Almonds: I use organic sliced almonds (with their skins), you can also use whole almonds and chop them up or blanched slivered almonds too, any kind will work.
- Dark Chocolate: I use Mama Ganache Organic Dark Chocolate in these cookies and chop up the circles. You can also use a dark chocolate bar and chop that up too.
- Flaky Sea Salt: I top these cookies with a flaky sea salt for that sweet and salty cookie! This part is optional, but it's my favorite way to top cookies!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I make these cookies in my stand mixer, but if you want to use a hand mixer you can. You can also make these by hand, with just a little more elbow grease.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I use nontoxic parchment paper for ease, and I think cookies bake better with it!
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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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