Vegan Double Chocolate Chunk Macadamia Nut Cookies

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

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.

Vegan Double Chocolate Chunk Macadamia Nut Cookies

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.

divine chocolate assortment

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?



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Vegan Double Chocolate Chunk Macadamia Nut Cookies

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

Chocolate Chunk cookies 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

Sue Lau
No ratings yet
Prep Time 18 minutes
Cook Time 42 minutes
Course Cookies, Dessert
Cuisine American
Servings 3 dozen


  • 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


  • 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.


From the kitchen of
Keyword Chocolate, Vegan
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Vegan Double Chocolate Chunk Macadamia Nut Cookies

Vegan Double Chocolate Chunk Macadamia Nut Cookies

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