Vegan Triple Chocolate Cookies
Soft cocoa and oat biscuit dough is loaded with melty chocolate chunks to make these mouth-watering vegan triple chocolate cookies
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These vegan triple chocolate cookies are a chocoholic’s dream!
With white and dark chocolate chunks nestled in sweet cocoa and oat cookies, they’re full of chocolatey flavour.
Made with simple ingredients, this easy recipe is sure to become your new favourite treat.
Enjoy these vegan triple chocolate cookies while they are still warm and the chocolate is melted, or dunk the cooled biscuits in a cup of tea.
Which chocolate to use for vegan triple chocolate cookies?
You’ll need at least two kinds of vegan chocolate for the chocolate chips in these cookies. Combined with the chocolate cookie dough, that’s what makes them ‘triple’ chocolate.
We’ve opted for white and dark chocolate for this recipe, but you could swap one for milk chocolate chunks if you prefer.
Of course, you could always include milk, dark, and white for a quadruple chocolate cookie.
Vegan-friendly chocolate chips would work fine for this recipe, but we prefer to break up a bar to create larger, more rustic chunks of chocolate.
This also means you can use your favourite vegan chocolate bars for a really flavourful treat.
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Calories: 305
Servings: 20
Rating:
Nutritional information per serving:
Serving size
68g
calories
305
fat
14g
saturates
4.3g
carbs
41g
sugars
19g
fibre
4g
protein
5.1g
salt
0.24g
Total Time: 55 minutes
Calories: 305
Servings: 20
Ingredients
Method
Ingredients
(Servings: 20)
- 0.1 0.1 Tbsp ground flaxseed
- 0.1 0.1 Tbsp warm water
- 12.5 12.5 g dairy-free butter
- 15 15 g soft brown sugar
- 12.5 12.5 g plain flour
- 15 15 g oats
- 2.5 2.5 g cocoa powder
- 5 5 g vegan white chocolate, broken into small pieces
- 5 5 g dark chocolate, broken into small pieces
Method
- Preheat oven to 180°C/350°F/Gas 4. Combine the flaxseed and water and set aside. In a large bowl, cream together the butter and brown sugar for 1-2 minutes until well-combined.
- Add the ground flax mixture and stir. To this, add the flour, oats, cocoa powder, white chocolate and dark chocolate, then mix into a dough and leave to chill in the fridge for 20 minutes.
- Once dough has chilled, line a baking tray with parchment paper and split the cookie dough into 20 pieces. Roll into balls and place on the tray, flattening slightly. Repeat this with all of the mixture – be sure to leave room around each cookie, as they will spread once cooking.
- Place in the oven for 20 minutes. The cookies should start to set and brown on the edges but still be soft.
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