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The best Double Chocolate Cookies with nuts (vegan)

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.  These are the best vegan double Chocolate cookies. 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. Munchyesta.com
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. 
These are the best vegan double Chocolate cookies. 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. 
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 10 minutes
Serving Size 8 large Cookies

Ingredients

  • 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

Instructions

  • 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.

Notes

Store in a airtight container for up to 7 days