Vegan double chocolate almond cookies — rich, intensely chocolatey cookies that are simple to make and absolutely delicious.
Crisp at the edges, gooey in the center, and studded with chocolate chunks and flaked almonds for an indulgent bite.
I first shared this recipe in 2015 and decided it was time for updated photos and a vegan makeover. The cookies aren’t the easiest to photograph, but they taste every bit as good as they look — intense chocolate flavor with a pleasant almond crunch.
This vegan version delivers the same satisfying texture and flavor as a traditional recipe without eggs or dairy. You don’t need special egg replacers; the combination of vegan block butter and non-dairy milk gives the cookies excellent structure and moisture.
Chocolate and almond pair wonderfully in these cookies. They’re deeply chocolatey, slightly chewy in the middle, and wonderfully moreish — perfect for sharing or keeping in an airtight container for a few days.
What You Need to Make Vegan Double Chocolate Almond Cookies
Vegan block butter: Use a block or stick vegan butter (not the spreadable tub). The higher fat content in block butter gives the best texture when baking — I use Naturli or a similar brand.
Sugars: A mix of light brown soft sugar and caster (superfine) sugar gives the best texture and flavor. Dark brown or muscovado can be used for a deeper toffee note if preferred.
Extracts: Vanilla is essential; a small amount of almond extract enhances the nutty notes but can be omitted if you prefer.
Non-dairy milk: Unsweetened soy, oat, or almond milk works here. Avoid canned coconut milk; a lighter unsweetened milk keeps the dough consistent.
Flour and leaveners: Plain (all-purpose) flour, a little baking powder, and bicarbonate of soda (baking soda) produce slightly lighter cookies.
Cocoa and chocolate: Cocoa powder plus plenty of chopped dark chocolate (about 70% works well) give intense chocolate flavor. You can substitute white chocolate or a mix if you like.
Almonds: Flaked almonds add texture and subtle nutty flavor; roughly chopped almonds can be used as a substitute.
How to Make Vegan Double Chocolate Almond Cookies
(Full measurements and step-by-step instructions are included in the recipe card below.)
1. Preheat the oven and line two baking sheets with greaseproof paper. Beat the vegan block butter with the light brown and caster sugars until light and fluffy.
2. Add the non-dairy milk, vanilla and almond extracts, salt, baking powder, bicarbonate of soda and cocoa powder. Beat until fully combined and smooth.
3. Stir in the plain flour until no dry patches remain. Fold through the chopped dark chocolate and flaked almonds, saving a few chocolate chunks to press on top before baking.
4. Chill the dough in the refrigerator for 30 minutes to firm up. This step helps the cookies spread less and develop a better texture.
5. Shape the dough into 12 even balls, space them well on the baking sheets, and flatten slightly. Press a few reserved chocolate chunks into the top of each cookie for a finished look.
6. Bake for 12–15 minutes, until the edges are set but the centers remain soft. If cookies look too puffy when removed, give the tray a couple of firm taps on the countertop to flatten them slightly. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Top Tips
- Swap some or all of the dark chocolate for white chocolate for a different flavor profile — try 50:50 if you can’t decide.
- These cookies are best on the day they’re baked but will keep for up to three days in an airtight container at room temperature.
- For accurate results, weigh ingredients using grams; cup measures can vary and affect the final texture.
Freezing and Make-Ahead
Freeze cookie dough balls rather than baked cookies for best results. Roll dough into balls, freeze on a baking sheet until solid, then transfer to a freezer-proof container. Keep frozen for up to three months. Bake from frozen and add an extra minute or so to the baking time.
Recipe Card
Double Chocolate Almond Cookies (Vegan)
Rich, chocolatey vegan cookies with flaked almonds and chunks of dark chocolate — crisp at the edges and soft in the middle.
Ingredients
- 110 g (⅓ cup + 2 Tbsp) vegan block butter, slightly softened
- 100 g (packed ½ cup + 1 Tbsp) light brown soft sugar
- 50 g (¼ cup) caster (superfine) sugar
- 2 Tbsp unsweetened non-dairy milk (soy recommended)
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
- 30 g (¼ cup) cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 130 g (1 cup + 1 tbsp) plain (all-purpose) flour
- 140 g (5 oz) dark chocolate, chopped into chunks
- 75 g (2.75 oz) flaked almonds
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line two baking sheets with greaseproof paper.
- Beat the butter and sugars together with an electric mixer until light and fluffy.
- Add the milk, vanilla and almond extracts, salt, baking powder, bicarbonate of soda and cocoa powder. Beat until smooth.
- Mix in the flour until no dry patches remain. Fold in the chocolate chunks and flaked almonds, reserving a few chunks for the tops.
- Chill the dough for 30 minutes. Then roll into 12 balls, place on baking sheets, and flatten slightly. Press reserved chunks into the tops.
- Bake for 12–15 minutes until the edges are set but centers remain soft. Tap the tray on the counter if cookies are too puffy. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Weighing ingredients in grams gives the most reliable results for baking.
- You can replace some or all of the dark chocolate with white chocolate if desired.
- Store baked cookies in an airtight container for up to three days.
Prep time: 15 minutes · Cook time: 15 minutes · Chilling time: 30 minutes · Total: 1 hour · Serves: 12 cookies · Author: Domestic Gothess
If you try this recipe, please rate it or leave a comment and tag @domestic_gothess on Instagram — I’d love to see your results.
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