Vegan Triple Chocolate and Pecan Cookies Recipe

Step 1

Preheat your oven to 180°C.

Step 2

Start by combining your dry ingredients in a mixing bowl: flour, cacao powder, baking powder, dark brown sugar, and salt. For best results, sieve the flour, cacao powder, and baking powder into the bowl.

Step 3

Add the crushed pecans, and the chopped chocolate to the bowl, keeping 1-2 tablespoons of each aside to decorate the top of your cookies later on.

Step 4

In a double boiler melt the coconut oil and dairy-free chocolate spread and add in the almond butter to melt/soften also. Gently stir until both are combined, then drizzle in the vanilla extract and plant milk.

Step 5

Gently pour your liquid mix into your dry ingredients and mix with a wooden spatula until you get a well-combined and thick, but slightly sticky dough.

Step 6

Use a tablespoon to portion your cookie dough onto a lined baking tray, carefully creating round shapes with your fingers. Place them about 1-2 inches apart to give them enough space to expand. Press the leftover pecans and chocolate chunks into the top of the cookies and bake them at 180°C for 15-18 minutes.

Step 7

Allow for them to cool for at least 10 minutes before removing them from the baking tray & enjoy!