Vegan double chocolate chunk macadamia nut cookies perfectly suitable for vegans and omnivores alike, exploding with tons of chocolate flavor.
Vegan Double Chocolate Chunk Macadamia Nut Cookies
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #Choctoberfest. Our generous sponsors Divine Chocolate and Imperial Sugar have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Baking with Divine Chocolate
My recipe of the day is for vegan double chocolate chunk macadamia nut cookies which are made using sponsor product from Divine Chocolate. They graciously sent me several bars of their chocolate along with some baking cocoa for use in recipe development.
Divine Chocolate is perfect for making either vegan or regular baking recipes as you prefer. Their line of baking products are non-GMO, vegan society certified, fairtrade, contain 100% pure cocoa butter, no soy, no palm oil and are Vegan Society Certified.
The thing I find wonderful about baking vegan cookies, especially for the upcoming holidays, is that it really takes the stress out of worrying what to make for your vegan friends, family and guests if you are not otherwise used to vegan baking. The whole process is very similar, and really does taste as good as your regular baking with butter and eggs.
You can feel free to be creative without too much worry, or simply bake something classic that the kids will love like these chocolate chunk cookies. The chocolate flavor is decadent.
Hassle Free Baking for Special Needs Guests
Besides being egg-free for those with egg allergies, you can easily switch out the nuts if someone has a tree nut allergy with more chocolate.
I know that having something on my holiday dessert table that is accommodating to all really makes my life a lot easier so I can think about some really stressful things, like how to get the food to the table at the same time, and where on earth will I seat everyone?
#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Click this link to view more info about the prizes. It will be listed in that post, down the page.
Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.
You Might Also Like:
Deviled Eggs (Vegan)
Mushroom Pumpkin Chili (Vegan)
Vegan Thai Praram Tofu (Swimming Rama)
Healthy Vegan Vegetable Stew
One-Eyed Jack’s Vegan Chili
Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week.
Here Are Today’s Recipes!
Vegan Double Chocolate Chunk Macadamia Nut Cookies
Double chocolate because they are made with both baking cocoa and bits of semi-sweet chocolate, these vegan cookies have an explosive chocolate punch.
Plus they taste as good as cookies made with eggs and butter to fit into specialty diets.
Cookie Dough Before Baking
It is important to note that not all brown sugar is vegan certified. Look for it to say “vegan” on the bag- usually organic. The difference between the vegan brown sugar and regular brown sugar is that vegan sugar is often made from beet sugar that has not been “bleached” with bone-char, which is an animal product. But beet sugar and cane sugar taste essentially the same. It may or may not make a difference to you, but if preparing this recipe for your vegan family and friends, do not use ordinary sugar.
Not all chocolate will be vegan either, although the Divine brand is certified vegan. Check the labelling if you use something else. It will say.
Vegan Double Chocolate Chunk Macadamia Nut Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup Divine baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1/2 cup vegetable shortening
- 1-3/4 cups organic vegan brown sugar
- 2 tablespoons Bob's Red Mill Egg Replacer
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/2 cup chopped macadamia nuts
- 2 5.3 ounces each Divine 55% cocoa semi-sweet baking chocolate
Instructions
- Preheat oven to 350F.
- Mix the egg replacer with water in a small cup and let stand one minute or until thickened.
- Combine flour, baking cocoa, baking soda, baking powder, salt, coconut oil, shortening, brown sugar, reconstituted egg replacer and vanilla extract until smooth.
- Reserve 36 squares of the chocolate to use as chunks, and finely chop the remainder.
- Add the chopped chocolate and nuts to the dough.
- Use a cookie scoop to place tablespoons of dough onto a parchment lined baking sheet and flatten with the palm of your hand. Top dough with a square of chocolate, pressing it in and touching up any areas of dough that try to crack on the sides from pressing down.
- Bake cookies for 14 minutes, then allow to cool completely on the parchment (I slide the sheet off to a wire rack).
- Let the chocolate cool completely before stacking or you will smoosh the tops. Time can vary depending on room temp- if you are in a hurry, pop them in the freezer until the chocolate firms.
Notes
Vegan Double Chocolate Chunk Macadamia Nut Cookies
My hens have stopped laying for some reason. I need to get some of this egg replacement to have on hand.
Maybe they are getting ready to molt. The egg replacer works like a charm.