Vegan Chocolate Almond Cookies
These rich chocolate cookies combine ground and chopped almonds with dark chocolate chunks for a satisfying texture contrast. The chia seed gel acts as a binder while coconut oil provides moisture, creating cookies with deep cocoa flavor and nutty crunch. Perfect for dessert or an afternoon treat, these cookies have a tender crumb that's enhanced by warm cinnamon. They're particularly good served slightly chilled and store beautifully in the freezer for make-ahead convenience.
Ingredients
- 1 tablespoon chia seeds, lightly crushed
- 3 tablespoons water
- ½ cup almonds, ground
- ¾ cup all purpose flour
- ½ cup cocoa powder
- ¼ cup coconut sugar
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup roasted almonds, roughly chopped
- ½ cup dark chocolate, roughly chopped
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoons almond milk
Instructions
- 1
Preheat oven to 350F
- 2
Roast almonds in oven for 10 minutes until darkened and fragrant
- 3
Mix chia seeds and water in small bowl and set aside to gel
- 4
Whisk together ground almonds, flour, cocoa powder, coconut sugar, granulated sugar, baking powder, cinnamon and salt in large bowl
- 5
Mix toasted almonds and chocolate into dry ingredients
- 6
Combine coconut oil, vanilla extract and chia gel in small bowl
- 7
Mix wet ingredients into dry ingredients
- 8
Add almond milk gradually until mixture is moist and holds together
- 9
Roll 2 tablespoons dough into balls and flatten into cookie shapes
- 10
Place on parchment lined baking tray
- 11
Bake for 10 minutes until just cooked through and bottom is set
- 12
Cool on baking tray before serving
Tips
Grind almonds into meal using a food processor but don't over process or it will turn into almond butter
Ensure chocolate is 100% vegan if dietary concerns matter to you
These cookies are delicious eaten slightly frozen and freeze wonderfully for storage
Good to Know
Store in airtight container for few days or freeze for longer storage
Can be made ahead and frozen, actually improve when slightly frozen
Best served at room temperature or slightly chilled
Common Mistakes
Don't over process almonds or they'll turn into butter
Don't add too much almond milk or cookies will be sticky
Don't overbake as they should feel soft when done
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without chia seeds?
Yes, you can substitute with 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use additional almond milk to bind.
How long will these cookies keep?
They'll stay fresh in an airtight container for 3-4 days at room temperature, or can be frozen for up to 3 months.
Can I use regular chocolate chips instead?
Yes, but make sure they're dairy-free if maintaining vegan status. Dark chocolate chunks give better flavor and texture contrast.