These soft and chewy chocolate cookies are vegan and super simple. Filled with salted macadamia nuts and white chocolate chunks, these dairy-free and eggless cookies are just delicious!
These soft and chewy vegan chocolate cookies will blow you away! They do not only look incredibly cute, but they also taste super delicious.
Vegan baking often appears a bit challenging sometimes. Baking with no eggs and plant-based milk is different and simply changes the consistency of dough. Looking back to many vegan baking sessions in my kitchen, I remember quite a few baked cakes, cookies, and donuts that didn’t turn out as good as I expected. Often the baking goods were not so fluffy and soft as they should be.
But luckily, I came across many helpful blogs (such as ‘My Vegan Minimalist‘ or ‘Choosing Chia‘) and inspiring recipes – which actually worked. And with time, you learn some little tiny tricks that just make the difference. I’m still learning, but I think those chocolate cookies turned out pretty good and I’m super happy to share the recipe with you.
How do you make vegan chocolate cookies?
Baking these vegan cookies is quite easy. You only need 10 ingredients:
- Chia Seeds
- White sugar
- Vegan butter
- Vanilla paste
- Flour (all-purpose)
- Baking powder
- Corn starch
- Cacao powder
- White chocolate (vegan)
- Salted Macadamia Nuts
- Salt (optional)
(You can find the full recipe at the bottom of this post.)
To make these vegan cookies:
- Prepare your chia egg and set aside for later (see below notes about chia eggs).
- Mix melted, warm butter and sugar until the sugar has partly dissolved.
- Add all the wet ingredients to the butter mixture and stir to combine.
- Sift in all dry ingredients and stir with a spatula until combined.
- Add your chopped macadamia nuts and vegan white chocolate and fold into the chocolate cookie dough.
- Cover your dough and put it into the fridge. Let it rest for at least an hour.
- After an hour, form 8 equal balls and place them on a baking tray.
- Bake for 10-12 minutes at 180°C (fan oven) and let cool on a baking tray.
- Add your favorite toppings like white chocolate.
Helpful Tips and Notes to make your vegan chocolate cookies
- HOW TO MAKE A CHIA EGG: A Chia egg is a great substitute for a normal egg and will serve as our DIY vegan egg. To make a chia egg you need to combine 1 tbsp of chia seeds with 3 tbsp of boiling hot water. Stir the mixture well and put aside to set for about 5 minutes. It’s really important to use boiling water, not cold, not warm, not hot, but BOILING! This really makes the difference and helps you to get a soft dough.
- YOU DON’T HAVE CHIA SEEDS? No worries, you can use flaxseeds instead. Simply prepare a flaxseed egg the same way you make a chia seed egg. Combine 1 tbsp of flaxseeds and 3 tbsp of boiling water, stir well and let it set for ab out 5 min.
- ALWAYS MELT YOUR VEGAN BUTTER: I’ve learned that using melted, warm, vegan butter is the best way to ensure a nice and chewy cookie. Also, using the butter in a liquid form ensures that the sugar will dissolve. This makes it easier to combine all the ingredients and helps to make a homogeneous dough.
- COOL YOUR DOUGH: Even when it takes a bit of patience, make sure you are cooling the dough for at least one hour. Cooling will prevent the cookies from running when you bake them. So the cookies won’t get flat but will come out in great shape.
In the mood for more vegan cookies?
- 1 Chia Egg (Note I)
- 70 g white sugar
- 70 g vegan butter
- 1 tsp vanilla paste
- 80 g flour (all-purpose)
- 1 tsp baking powder
- 1 tsp corn starch
- 2 tbsp cacao powder
- 1/4 tsp salt (optional, see Note II)
- 30g white chocolate (vegan, chopped)
- 80 g salted macadamia (chopped)
- 30 g white chocolate
- 1/4 tsp coconut oil
Prepare your chia egg by combining 3 tbsp of boiling water with 1 tbsp chia seeds to make a chia egg. Stir very well and set aside for later.
Melt the butter. Pour melted butter into a bowl and add in the sugar. Stir well until the mixture thickens slightly and sugar has partly dissolved.
Add the vanilla and chia egg to the butter mixture and stir.
Sift in the flour, baking powder, cacao powder, corn starch, and salt. Stir with a spatula until combined.
Chop your macadamia and white chocolate and fold into the chocolate cookie dough.
Cover your bowl with clingfilm, put it into the fridge, and let the dough rest for at least an hour.
After an hour, form 8 equal balls and place them on a baking tray.
Bake for 10-12 minutes at 180°C (fan oven) and let cool on a baking tray.
- For the topping: Melt white chocolate, add coconut oil, stir to combine. Drizzle over cookies and let it cool/dry.
Note I: It’s very important to use boiling water when preparing the chia egg. Otherwise, the texture is different and the dough won’t be so chewy and soft. Note II: I’ve used salted macadamia and some extra salt. I actually like the saltiness combined with the sweet cookie. But if you prefer the cookies not too salty, leave out the extra amount of salt.