The Ultimate Guide to Easy Vegan Double Chocolate Almond Cookies: Rich, Gooey, and Irresistibly Delicious

Get ready to indulge in the most incredible vegan double chocolate almond cookies you’ve ever tasted! These truly are a rich, intensely chocolatey, and delightfully easy-to-make treat that will leave you craving more. Perfect for any occasion, from a casual afternoon snack to a special dessert, these plant-based cookies prove that you don’t need dairy or eggs to achieve baking perfection.

Each bite offers a symphony of textures: perfectly crisp around the edges, wonderfully gooey in the middle, and bursting with generous chocolate chunks and crunchy almonds. This decadent combination creates an experience that’s both comforting and luxurious, making them an absolute must-try for vegans and non-vegans alike.

This beloved cookie recipe has a history! I originally shared a non-vegan version back in 2015, and over the years, I knew it deserved a refresh. It was high time to not only update the photography (let’s be honest, cookies aren’t always the most photogenic subjects, but they certainly taste good!) but also to give it a complete vegan makeover. The result? A recipe that’s even better than the original, proving that deliciousness doesn’t have to come at the expense of plant-based ingredients.

What’s truly amazing is that this vegan version tastes *exactly* the same as – if not better than – its predecessor. You genuinely don’t need eggs and butter to create a mouth-watering, perfectly textured cookie. These easy vegan double chocolate almond cookies are incredibly straightforward to prepare, relying on readily available ingredients rather than obscure egg replacers. The classic pairing of chocolate and almond shines through, delivering intensely flavoured cookies that are rich, deeply satisfying, and wonderfully moreish.

Whether you’re new to vegan baking or a seasoned pro, this recipe is designed for success. Follow along to create a batch of these extraordinary plant-based treats that are sure to become a new favourite in your home.

Essential Ingredients for Your Vegan Double Chocolate Almond Cookies:

Crafting the perfect vegan double chocolate almond cookie begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is important for achieving that heavenly texture and flavour:

Vegan Butter: This is a crucial ingredient. You MUST use a vegan block butter or margarine, not the spreadable kind that comes in a tub. Spreadable margarines often have a higher water content, which can lead to flatter, tougher cookies. Block butter provides the necessary fat content and structure for a rich, tender crumb. Brands like Naturli Vegan Block or Flora Plant butter are excellent choices and widely available, designed specifically for baking applications.

Light Brown Sugar and Caster Sugar: The secret to the best cookie texture lies in using a blend of both brown and white sugars. Light brown soft sugar contributes to the cookies’ chewiness and adds a subtle caramel note thanks to its molasses content. Caster sugar (or superfine granulated sugar) helps create those wonderfully crisp edges and aids in spreading. While light brown is preferred, dark brown sugar or even muscovado sugar can be used for a deeper, more intense molasses flavour. Granulated sugar can be used in place of caster sugar if needed.

Vanilla and Almond Extracts: These extracts are flavour powerhouses. I truly believe no cookie recipe is complete without a good quality vanilla extract, which enhances all the other flavours. The almond extract, though optional, truly elevates these cookies, lending a subtle yet distinctive nutty aroma that complements the chocolate beautifully. If you’re not a fan of almond, you can simply omit it, but I highly recommend trying it!

Non-Dairy Milk: This ingredient replaces the moisture and binding properties typically provided by eggs in traditional cookie recipes. Any unsweetened non-dairy milk will work (avoid tinned coconut milk as it’s too rich and can alter the texture), but I consistently achieve the best results with unsweetened soy milk for baking. Oat or almond milk are also good alternatives. Ensure it’s unsweetened to avoid altering the cookie’s sweetness balance.

Salt: Don’t skip the salt! A small amount of salt is essential in baking. It doesn’t just make the cookies taste salty; it actually helps to enhance and balance the sweetness of the chocolate and sugars, making the overall flavour much more complex and satisfying.

Plain Flour: Regular plain (all-purpose) flour is all you need for these cookies. Unfortunately, I haven’t tested this recipe with gluten-free flour blends, as they can behave very differently in baking due to varying absorption rates and protein structures.

Cocoa Powder: I recommend using Dutch-processed cocoa powder. If you’re in the UK, this is typically just labelled as “cocoa powder.” Dutch-processed cocoa has a milder, less acidic flavour and a darker colour compared to natural cocoa powder, which contributes to the rich, deep chocolate hue and taste of these cookies. Cacao powder *should* also work, though it may result in a slightly different flavour profile.

Baking Powder and Soda: These two leavening agents work in harmony to give the cookies a slightly lighter, chewier texture. Baking soda (bicarbonate of soda) reacts with the acidic components in the dough (like brown sugar and cocoa if using natural cocoa) to create lift, while baking powder provides additional lift for that perfect cookie thickness.

Dark Chocolate: For an ultimate chocolate experience, I always prefer to use a good quality dark chocolate bar, roughly chopped into chunks, rather than pre-made chocolate chips. Chopped chocolate creates those glorious pockets of melted chocolate throughout the cookie. I typically use a 70% dark chocolate for a truly rich and intense flavour, but you can adjust the percentage to your preference (e.g., Bournville for a milder taste) or even use vegan “milk” chocolate for a sweeter profile. Just ensure it’s certified vegan.

Flaked Almonds: Flaked almonds provide a wonderful nutty flavour and delicate crunch that perfectly complements the rich chocolate. They toast slightly during baking, releasing their aromatic oils. You could experiment with roughly chopped almonds if preferred, but the flaked texture truly enhances these specific cookies. For an even more intense almond flavour, you could lightly toast the flaked almonds in a dry pan before adding them to the dough.

Step-by-Step Guide: How To Make Vegan Double Chocolate Almond Cookies:

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)

Making these decadent vegan double chocolate almond cookies is a surprisingly simple process. Here’s a breakdown of each step to ensure your baking success:

Step 1: Creaming the Butter and Sugars. Begin by placing your slightly softened vegan block butter, light brown sugar, and caster sugar into a large mixing bowl. Using an electric mixer (either a stand mixer with a paddle attachment or a handheld mixer), beat these ingredients together on medium-high speed. Continue mixing until the mixture becomes wonderfully light, fluffy, and noticeably paler in colour. This creaming process is vital as it incorporates air, which contributes to the cookies’ tender texture.

Step 2: Incorporating Wet Ingredients and Cocoa. Next, add the non-dairy milk, vanilla extract, almond extract (if using), salt, baking powder, bicarbonate of soda, and cocoa powder to the creamed butter and sugar. Beat again with your electric mixer on a lower speed, starting slowly to prevent the cocoa powder from flying everywhere, until all the ingredients are thoroughly combined and the mixture is smooth and evenly chocolatey. Scrape down the sides of the bowl to ensure everything is well mixed.

Step 3: Adding Dry Ingredients and Mix-ins. Now, add the plain flour to your chocolate mixture. Gently stir it in using a wooden spoon or spatula until just combined and no dry patches of flour remain. Be careful not to overmix at this stage, as overmixing can lead to tougher cookies. Once the flour is mostly incorporated, fold in the majority of your chopped dark chocolate chunks and flaked almonds. Remember to reserve a small handful of chocolate chunks to press onto the tops of the cookies before baking for a beautiful, bakery-style finish.

Step 4: Chilling the Dough. Cover the bowl with cling film or a clean kitchen towel and place it in the fridge to chill for at least 30 minutes. This chilling step is absolutely crucial for several reasons: it firms up the dough, making it easier to handle; it prevents the cookies from spreading too much in the oven; and it allows the flavours to meld, resulting in a more complex and delicious cookie.

Step 5: Forming and Baking the Cookies. While the dough chills, preheat your oven and line two baking sheets with parchment paper. Once chilled, divide the dough into 12 equal portions. Roll each portion into a smooth ball between your palms. Place these dough balls well spaced apart on your prepared baking sheets – remember, they will spread! Gently flatten each cookie ball slightly with the palm of your hand. Finally, press a few of the reserved chocolate chunks into the top of each cookie dough for that extra visual appeal.

Bake the cookies for 12-15 minutes. The ideal doneness is when the edges are just firm and lightly golden, but the middle still looks soft and slightly underbaked. Don’t worry, they will continue to firm up as they cool, leading to that coveted crisp-on-the-outside, gooey-on-the-inside texture.

Step 6: Cooling for Perfection. If your cookies appear a bit too puffy right out of the oven, don’t fret! Gently bash the baking tray on your countertop a couple of times. This simple trick helps to flatten them slightly, encouraging that delightful crinkly texture and chewy center. Allow the cookies to cool on the baking tray for at least ten minutes. This initial cooling period allows them to set and become firm enough to handle. After ten minutes, carefully transfer them to a wire rack to cool completely. Resist the urge to move them sooner, as warm cookies are very delicate and prone to breaking.

Top Tips for Perfect Vegan Double Chocolate Almond Cookies:

• Weigh Your Ingredients: For the most consistent and best baking results, I always strongly recommend weighing your ingredients, especially flour and sugar, using a digital kitchen scale. Gram measurements are far more accurate than cup conversions, which can vary significantly depending on how you scoop and pack. A gram is always a gram, but a “cup” can measure different amounts each time.
• Chocolate Varieties: While dark chocolate creates an intense flavour, feel free to experiment! You can swap some or all of the dark chocolate for vegan white chocolate chunks, or even a mix of 50:50 dark and white for a sweeter profile. Ensure any chocolate used is clearly labelled as vegan.
• Optimal Temperature: Ensure your vegan butter is slightly softened but not melted. If it’s too hard, it won’t cream properly; if it’s too soft, the dough can become greasy. All ingredients, especially the non-dairy milk, should ideally be at room temperature for the best emulsion and dough consistency.
• Don’t Overmix: After adding the flour, mix until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies.
• Storage: These cookies are undeniably at their absolute best when enjoyed on the day they are baked. However, any leftovers will keep beautifully in an airtight container at room temperature for up to three days. For optimal freshness, you can also briefly warm them in the microwave for 10-15 seconds before serving.
• Even Sizing: For perfectly uniform cookies that bake evenly, use a cookie scoop to portion out your dough. This also ensures a consistent yield.

Can I Freeze Vegan Double Chocolate Almond Cookies?:

Yes, absolutely! Freezing is a fantastic way to enjoy freshly baked cookies whenever a craving strikes. I highly recommend freezing the unbaked cookie dough rather than freezing already baked cookies, as this preserves the fresh-baked texture much better.

Once you’ve rolled the dough into individual balls (after the chilling step), place them on a parchment-lined baking sheet and freeze until they are completely solid. This usually takes about 1-2 hours. Once frozen solid, transfer the dough balls to a freezer-safe ziplock bag or an airtight container. They can be stored in the freezer for up to three months.

When you’re ready for a fresh batch, simply grab as many dough balls as you need from the freezer. You can bake them directly from frozen – they will just require an additional minute or two in the oven compared to the recipe’s specified baking time. This method ensures you always have warm, gooey, homemade vegan double chocolate almond cookies ready in minutes!

More Delicious Vegan Cookie Recipes to Explore:

If you loved these double chocolate almond cookies, you’ll surely enjoy exploring more plant-based treats from my kitchen. Here are some other fantastic vegan cookie recipes to add to your baking repertoire:

• Classic Vegan Chocolate Chip Cookies
• Hearty Vegan Oatmeal Raisin Cookies
• Unique Vegan Olive Oil Chocolate Chip Cookies
• Indulgent Vegan Peanut Butter Chocolate Chip Cookies
• Seasonal Vegan Pumpkin Chocolate Chip Cookies
• Quick Chocolate Chip Cookie for One (Vegan)

I always love to hear from you! If you tried this incredible recipe for vegan double chocolate almond cookies, please let me know how it went. Don’t forget to rate it, leave a comment with your feedback, or tag @domestic_gothess on Instagram and hashtag your creations #domesticgothess. Your reviews and photos truly make my day!

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