Vegan German Chocolate Cookies
User Reviews
5
Vegan German Chocolate Cookies
Description
This recipe produces a vegan cookie dough using maple syrup, almond butter, non-dairy milk, and standard dry ingredients including oats, coconut, flour, cocoa, baking soda, and salt. The dough is chilled to ease handling. Meanwhile, the filling is prepared by toasting pecans and coconut, then cooking them with maple syrup and a cornstarch and non-dairy milk mixture to achieve a thick, sticky consistency.
After forming and flattening the dough into cookie rounds on parchment, they are topped with the luscious, toasted coconut and pecan filling before baking, resulting in a cookie that blends moist, subtly sweet and nutty flavors. The texture is chewy with occasional crunch from toasted nuts and coconut.
The recipe notes gluten-free substitutions by using an appropriate flour blend or oat flour with starches. It suggests storing the dough in the refrigerator ahead of time and offers walnut substitutions for pecans. For added indulgence, melted chocolate drizzled after cooling can enhance these cookies.
Ingredients
Wet Ingredients
- 1/4 cup maple syrup
- 1/3 cup almond butter use natural smooth drippy almond butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons non-dairy milk
Dry Ingredients
- 1/4 cup oats
- 2 tablespoons coconut shredded
- 1/2 cup flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 1/3 cup coconut shredded
- 1/4 cup pecans chopped
- 3 to 4 tablespoons maple syrup or sugar
- 2 tablespoons nondairy milk
- 2 teaspoons cornstarch
Instructions
Make the cookie dough.
- Mix all wet ingredients for the cookie. In a separate, large bowl, mix the dry ingredients. Combine wet ingredients into the dry. If you want a sweeter cookie, add a tablespoon of sugar or maple syrup. Mix well. (You can add a tablespoon of oil into the cookie to keep it more moist.)
- Press and mix so that the mixture is homogenous, and you get a dough. Chill the dough for 15 minutes. Meanwhile, make the filling and preheat the oven to 350° F (177 ℃).
Make the filling and bake the cookies.
- Add the pecans to a skillet and toast for 2 minutes, then add the coconut and continue to toast until the coconut is golden.
- Add in the maple syrup, then mix the cornstarch and non-dairy milk really well, and add it to the pan. Continue to cook the mixture until it thickens a bit. Set aside.
- Scoop out around 2 tablespoons of the cookie dough mixture at a time, rolling them into balls. Press the balls to flatten a bit on a parchment-lined baking sheet. Use a deep 1 teaspoon measure to make dips in centers of cookies. Add the filling to the dips. You want to add enough filling and pile it on, because the filling tastes really good, and make the cookie moist. Repeat for all the dough, You can probably get 11 to 12 cookies total. (You can also shape the dough and filling as sandwich cookies for variation.)
- Bake for 11 to 14 minutes, depending on the size of the cookies. Then, take the sheet out of the oven, let it sit for a few minutes, then transfer the cookies to a cooling rack.
Notes
- This recipe is naturally soy-free and oil-free without added gums.
- To make gluten-free, substitute all-purpose flour with a gluten-free flour blend or oat flour combined with cornstarch, potato starch, or tapioca starch.
- If allergic to pecans, walnuts can be used as a replacement.
- The cookie dough can be prepared a day in advance and stored in the refrigerator.
- For extra richness, drizzle melted chocolate over cooled cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 79mg | 3% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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