Vegan double chocolate almond cookies – these rich, intensely chocolatey cookies are easy to make and taste amazing!
They are crisp around the edges, gooey in the middle and are filled with chocolate chunks and almonds for an indulgent treat.
I actually first published this recipe back in 2015, and it was high time I gave it some less hideous photos and a vegan makeover. (They are not the most photogenic of subjects, but they sure do taste good!).
Honestly, this vegan version tastes exactly the same as the original; you really don’t need eggs and butter to make a delicious cookie!
These vegan double chocolate almond cookies are incredibly easy to make, don’t use any weird egg replacers and taste absolutely heavenly.
Chocolate and almond is such a good combination, and these intensely flavoured cookies are rich, chocolatey and very moreish!
What Do I Need To Make Vegan Double Chocolate Almond Cookies?:
Vegan butter: You MUST use a vegan block butter/margarine, NOT the spreadable kind in a tub which has too high a water content for baking. You aren’t likely to get anywhere near as good results using spreadable.
I like Naturli Vegan Block or Flora Plant butter.
Light brown sugar and caster sugar: The best textured cookies use a blend of brown sugar and white sugar.
I use light brown soft sugar but dark brown or muscovado will also work. Caster sugar is my go-to for baking for the white sugar, but granulated will also work.
Vanilla and almond extracts: I would never make a cookie recipe without adding vanilla extract, and the almond extract really gives them a lovely flavour; though you can omit it if you wish.
Non-dairy milk: This adds moisture in place of the egg. You can use any kind you like (except tinned coconut milk), but unsweetened is preferable, and I always use soy milk for baking.
Salt: A little bit of salt helps to make the flavour shine and temper the sweetness a bit.
Plain flour: Just regular plain (all-purpose) flour. I haven’t tested these with gluten-free flour I’m afraid.
Cocoa powder: I use Dutch processed (which is just regular cocoa powder if you are in the UK), but cacao powder should work ok as well.
Baking powder and soda: a bit of baking powder and bicarbonate of soda (baking soda) gives the cookies a slightly lighter texture.
Dark chocolate: I always prefer to use chopped chocolate in my cookies rather than chocolate chips; though of course you can use chips if you want to.
I use a 70% dark chocolate, which makes the cookies quite rich and intense. You can use a lighter percentage chocolate (such as Bournville) if you prefer.
Flaked almonds: flaked almonds provide flavour and texture. You could try using roughly chopped ones instead, but I do prefer the texture of flaked.
How To Make Vegan Double Chocolate Almond Cookies:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Beat the vegan butter, light brown soft sugar and caster sugar together with an electric mixer until it is light and fluffy.
Add the milk, vanilla and almond extracts, salt, baking powder, bicarbonate of soda and cocoa powder and beat again until smooth.
Add the flour and stir until no dry patches remain. Fold in the chocolate chunks and flaked almonds (reserve a few chocolate chunks to top the cookies with).
Place the bowl in the fridge to chill for 30 minutes.
Roll the mixture into 12 balls and place them well spaced apart on a couple of lined baking sheets. Flatten the cookies slightly. Press a few of the reserved chocolate chunks into the top of each cookie.
Bake the cookies for 12-15 minutes until they are just firm around the edges but still soft in the middle (they will firm up more upon cooling).
If the cookies are too puffy when they come out of the oven then bash the tray on the countertop a couple of times to flatten them out.
Leave the cookies to cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
You can swap the dark chocolate for white chocolate if you prefer; or do 50:50.
The cookies are best eaten on the day they are baked but will keep in an airtight container for up to three days.
Can I Freeze Them?:
I recommend freezing the unbaked cookie dough rather than the baked cookies.
Once you have rolled the dough into balls, place them on a lined baking sheet and freeze until solid then transfer them to a ziplock bag or freezer-proof container and keep frozen for up to three months.
The cookies can be baked right from the freezer, they will just need an extra minute in the oven.
More Vegan Cookie Recipes:
- Vegan chocolate chip cookies
- Vegan oatmeal raisin cookies
- Vegan olive oil chocolate chip cookies
- Vegan peanut butter chocolate chip cookies
- Vegan pumpkin chocolate chip cookies
- Chocolate chip cookie for one
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.
Double Chocolate Almond Cookies (Vegan)
- 110 g (⅓ cup + 2 Tbsp) vegan block butter (I use Naturli Vegan Block) slightly softened
- 100 g (packed ½ cup + 1 Tbsp) light brown soft sugar
- 50 g (¼ cup) caster (superfine) sugar
- 2 Tbsp unsweetened non-dairy milk (I use soy)
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
- 30 g (¼ cup) cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 130 g (1 cup + 1 tbsp) plain (all-purpose) flour
- 140 g (5 oz) dark chocolate chopped into chunks
- 75 g (2.75 oz) flaked almonds
- Heat the oven to 180°C/160°C fan/350°F/gas mark 4 and line two baking sheets with greaseproof paper.
- Beat the butter and sugars together with an electric mixer until light and fluffy. Add the milk, vanilla and almond extracts, salt, baking powder, bicarbonate of soda and cocoa powder and beat again until smooth.
- Add the flour and stir until no dry patches remain. Fold in the chocolate chunks and almonds (reserve a few chocolate chunks to top the cookies with).
- Place the bowl in the fridge to chill for 30 minutes.
- Roll the mixture into 12 balls and place them well spaced apart on the baking sheets, flatten them slightly. Press a few of the reserved chocolate chunks into the top of each cookie.
- Bake for 12-15 minutes until they are just firm around the edges but still soft in the middle (they will firm up more upon cooling).
- If the cookies are too puffy then bash the tray on the countertop a couple of times to flatten them out. Leave the cookies to cool on the tray for ten minutes before transferring to a wire rack to cool completely.
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.
- You can swap the dark chocolate for white chocolate if you prefer; or do 50:50.
- The cookies are best eaten on the day they are baked but will keep in an airtight container for up to three days.