If you’re looking for the best vegan gluten-free double chocolate chip cookies recipe then you’ve come to the right place. These chewy, luxe double chocolate cookies topped with crispy nuts are mind-blowing, tastebuds exploding deliciously.Jump to Recipe
These are the best vegan double Chocolate cookies with nuts. Crispy on the outside, chewy and almost brownie-like on the inside, topped with crunchy nuts. Think Amazing, life changing, blow your mind delicious double chocolate cookies.
These cookies are loaded with deep rich chocolate flavors, luxe dark espresso for depth and a tasty, melt-in-your-mouth brownie fudge texture. Incredible, delicious buttery and chocolatey flavors and somehow they manage all that while being vegan.
This is the kind of cookie recipe that can convince non-vegans that vegan baking is a true contender. No one has ever guessed these crunchy nut covered chewy cookies are vegan. Maybe because they are too busy stuffing their face with all this chocolate deliciousness, or maybe because it’s impossible to tell. Probably a bit of both, if you ask me.
What’s great about this vegan double chocolate cookies with nuts recipe
- Just about everything
- Deliciously chocolatey
- Amazing, rich, deep fudge-like cookies
- Great holiday cookie recipe
- Easy to make – just throw everything in a food processor
- Kid friendly cookie recipe
- Vegan double chocolate chip cookies
- Gluten-free chocolate chip cookies recipe
So, let’s get to the details, because I know you want all the facts on how to make these luxe vegan chocolate nut cookies.
No fuss food processor vegan cookies
This is a completely amazing no-fuss cookie recipe. It’s a throw everything in the food processor kind of recipe and let the machine do the hard work. Not that mixing cookie dough is a particularly hard job, but it leaves more time for the fun part like cookie dough taste testing.
Secret ingredient to get the most amazing chewy cookies
If you had asked me ten years ago if I would ever consider putting beans in my cookies, I would have looked at you with shock. But today that’s exactly what I’m doing. Because using beans in cookies creates that amazing chewy texture that embraces and enhances the chocolate in the most amazing way. It completely eliminates the need for eggs or egg substitutes as the beans work as a natural binder.
Frequently asked questions
Can I use another type of beans in my cookies?
Sure. Kidney beans can also work, although I find I prefer the darkness and depth from the black beans.
Butter beans could potentially work as well, but I’ve never tried using them in a cookie so I can’t guarantee the results.
Why isn’t there flour in the recipe?
This amazing cookie recipe doesn’t even need flour. It utilizes the black beans and cacao powder as the flour substitute, making it a completely gluten-free tasty chocolate cookie recipe.
Are these cookies freezer friendly?
You can freeze them before baking and simply grab them straight from the freezer and put them in the oven. Just add 5-7 minutes of baking time to make sure they are baked all the way through.
How long can I store the cookies?
Because the cookies are chewy and delicious they can be stored for up to a week in a cool place in an airtight container.
These amazing chewy double chocolate cookies topped with crunchy pecans are a deep, rich and decadent dessert. Made with no flour, no eggs and no refined sugar, but loaded with luxe chocolatey flavors.
The best Double Chocolate Cookies with nuts (vegan)
- 1 15oz can Black Beans Rinsed and drained
- ½ cup Peanut Butter or Almond Butter
- ⅓ cup Pure Maple Syrup
- ¼ cup+2tbsp Cacao Powder
- 1 tsp Vanilla Extract
- 1¼ tsp Baking Powder
- 3 tsp Instant Espresso Coffee
- Pinch of salt
- ⅔ cup Chocolate Chips Vegan
- ½ cup Nuts Pecans or Hazelnuts
- Preheat oven to 350F and line a baking sheet with baking paper.
- Lightly pat the beans dry after rinsing to get as much water off them as possible. In a small bowl or cup, mix 1 tbsp hot water with the espresso powder and whisk together.
- Add all the ingredients, except the chocolate chips and nuts, to a food processor and pulse until everything is completely combined. (You may need to scrape down the sides a few times).Once the ingredients come together to a dough, stir in the chocolate chips with a spoon.
- Use a large cookie spoon or ice cream spoon to scoop the dough into 8 cookies. Place the cookies on the lined baking tray and press them into the size and shape you want (the cookies won’t spread out or melt while cooking).Top with the chopped nuts and tap them lightly into the dough so they stick.
- Bake the cookies in the oven for 8-10 minutes or until the nuts have turned golden and the cookies have set and are just beginning to crack on top.
- Remove from the oven and let them cook for 10 minutes before moving them to a rack to cool completely.Enjoy.