Chocolate Chunk Vegan Pantry Cookies
User Reviews
5
68 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
12 mins
-
Chill Time
10 mins
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Total Time
42 mins
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Servings
24
-
Calories
185 kcal
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Course
Dessert, Baked Goods
Chocolate Chunk Vegan Pantry Cookies
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Chocolate Chunk Vegan Pantry Cookies combine vegan butter, almond butter, and brown sugar with ground flaxseed "eggs," oats, and spices to create a textured cookie loaded with vegan chocolate chunks, walnuts, and currants. These cookies offer a chewy, hearty texture and a balance of nutty and sweet flavors, baked until golden and finished with optional flaky sea salt.
Description
This vegan cookie recipe uses a blend of softened vegan and almond butters beaten with brown sugar and flaxseed gel acting as an egg substitute. The dry ingredients include flour, salt, baking powder and soda, cinnamon, and rolled oats for texture. Stirring in chopped vegan chocolate chunks, walnuts, and currants adds richness and chew.
The dough is mixed carefully to combine wet and dry without overworking. Cookies are baked at a moderate temperature until golden brown with crisp edges and tender centers. The chocolate chunks soften to melty pockets, while the walnuts and currants provide contrasting nuttiness and sweetness. Optional flaky sea salt on top enhances flavor complexity.
Using scales and proper measuring techniques for flour ensures correct dough moisture. The recipe includes tips on ingredient substitutions such as gluten-free flour and sugar types. Reserving some chopped chocolate to press on the cookie tops before baking improves appearance and chocolate distribution.
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Ingredients
WET INGREDIENTS
- 6 tablespoons vegan butter softened at room temperature; 84g
- 6 tablespoons almond butter smooth/creamy; stirred well; 96g
- 1 cup brown sugar or coconut sugar; 150g
- 2 tablespoons ground flaxseed meal; 14g
- 1 1/2 teaspoons vanilla extract
DRY INGREDIENTS
- 1 1/2 cups all-purpose flour spooned and leveled; can substitute with gluten-free all-purpose flour; 180g
- salt sea; heaping 1/4 teaspoon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups rolled oats old-fashioned; use certified gluten-free as needed; 145g
MIX-INS
- 5 ounces vegan chocolate chunks or vegan chocolate chips; divided; 142g
- 3/4 cup walnuts or pecans; chopped into small pieces; 84g
- 1/2 cup currants or raisins; preferably chopped into smaller pieces; 75g
- sea salt optional, flaky
Instructions
- Remove the vegan butter from the fridge to come to room temperature. Whisk together the flaxseed meal with 5 tablespoons (72 mL) water until well combined. Place in the fridge for 15 minutes to help it gel and set. These are your “flax eggs.”
- Preheat the oven to 325°F/163°C. Line two half-sheet pans or large cookie trays with parchment paper.
- Cream the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with an electric handheld mixer. Add the softened vegan butter, almond butter, and coconut sugar or brown sugar and beat well until the ingredients are well incorporated. Add in the flax eggs and vanilla extract, and mix again until everything is well combined.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Stir in the oats to combine.
- Combine the wet and dry. Add the flour-oat mixture to the butter mixture. Using the mixer on low speed, beat until the dough is well combined.1. NOTE: The dough should be thick yet still a bit moist, but if the dough appears very dry and crumbly (likely a result of adding too much flour), add in a spoon or two of plant-based milk to give it some moisture.
- Fold in the mix-ins. Using a silicone spatula, fold into the batter all but 1 ounce (all but 28g) of the the chocolate chunks/chips, along with the walnuts/pecans and currants/raisins. Set aside the remaining chocolate chunks/chips.
- Use your hands or a 2-tablespoon cookie scooper to scoop the dough and roll into uniform-sized balls. Line them on the baking sheet (up to 12 per half sheet) and gently press down on the dough a bit to slightly flatten. Add a piece or two the reserved chocolate chunks/chips in the center.
- Bake the cookies for 10 to 12 minutes, or until lightly golden. They’ll look somewhat unbaked, but they’ll continue firming up a bit as they rest. Remove from the oven immediately sprinkle with a bit of flaky sea salt, if desired. Let the cookies rest in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Devour. Best when still warm :)
Notes
- Use accurate measuring by weighing flour to prevent dry dough; spoon and level if a scale is not available.
- Brown sugar yields a slightly moister cookie than coconut sugar.
- Reserve a portion of the chocolate chunks to press into the tops of cookies before baking for better appearance.
- Substitutions are noted for gluten-free flour and sugar options.
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Sodium
90mg
(4%)
Potassium
102mg
(2%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 90mg | 4% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
68 reviews
Excellent
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