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Vegan Double Chocolate Chunk Macadamia Nut Cookies

Sue Lau
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Prep Time 18 mins
Cook Time 42 mins
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 palatablepastime.com
Keyword Chocolate, Vegan
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