May I be frank? These are the BEST healthy vegan chocolate cookies I have ever made. I mean it.
If you ever had a bad experience with healthy cookies or can’t believe that healthy cookies taste good, you need to try this recipe. It will change your perception forever.
But of course, you don’t need a special reason to make these healthy vegan chocolate cookies. If you feel like making them, just do it.
Well, I don’t want to keep you any longer, let’s head to the kitchen.
One of the things I love most about this recipe is its simplicity. You only need a few ingredients, and it doesn’t take much time to prepare the dough.
Moreover, you likely find all of these items in your local store, which is fantastic.
Let’s talk about some of the ingredients that make this recipe so healthy
Dates
They are the perfect natural sweetener and make for a healthy snack, especially if you crave something sweet.
Among others, they are rich in fiber, antioxidants, potassium, magnesium, and vitamin B6
Hazelnuts
First, you have the ground hazelnuts that make up a major part of the dough. The nutty flavor combined with the cacao is just perfection.
You also have whole hazelnuts that you roughly chop to add a nice texture and crunch to the cookies. I think this truly takes the recipe to a new level.
Moreover, hazelnuts are a good source of fiber, vitamin E, vitamin B1, magnesium, copper, manganese, folate, potassium, and zinc.
Also, they are rich in antioxidants, may benefit heart help, lower cancer risk, and reduce inflammation.
Flex seeds
The dough is kept together with a flex egg, which is one of the most popular egg replacements in vegan cuisine. It is super easy to make.
All you need are ground flax seeds and water. To replace one egg, you use ½ tbsp flax seeds and 3 tbsp water. Let it sit for 10 minutes, and it’s ready to go.
With all this goodness this recipe is rich in:
Alright, let’s get cooking
⏲️ BAKING TIME
In a preheated oven, the healthy vegan chocolate cookies only need 10 minutes. How awesome is that?
🥘 INGREDIENTS
You’ll need:
- 200g (2 cups) ground hazelnuts
- 30g (~1 oz) hazelnuts – roughly chopped
- 100 g (⅖ cups) dates
- 2 tbsp water
- ½ tbsp ground flax seeds
- 3 tbsp water
- 3 tbsp cacao powder
🔪 INSTRUCTIONS
- Prepare the flax egg by mixing the ground flax seeds and 3 tbsp water in a small bowl. Let sit for 10 minutes.
- Preheat the oven to 160 °C/320 °F.
- In the meantime, put the dates and 2 tbsp water in a food processor and purée until you get a smooth paste.
- In a big bowl, mix the ground hazelnuts with the cacao powder.
- Next, add the date paste and flax egg and blend until you get a sticky dough.
- Take about 1 tbsp of batter and roll it into a ball. Then flatten it out with your fingers.
- Put the cookie on the baking tray. Repeat until you’ve used up all the dough.
- Top the cookies off with the chopped hazelnuts.
- Bake the cookies in the oven for 10 minutes. Let them cool off before removing them from the tray.
- Enjoy!
💭 TIP
If your dates are dried out, and you have a hard time blending them, soak them in water for a few hours and try again.
If you are short on time, put them in a bowl and cover with hot water for 10-15 minutes.
THE BEST HEALTHY VEGAN CHOCOLATE COOKIES – GLUTEN-FREE
Equipment
- Large mixing Bowl
- Small bowl
- Mixing spoon
- Baking tray
- Reusable parchment paper
- Food processor
- Knife and cutting board
Ingredients
- 200 g 2 cups ground hazelnuts
- 30 g ~1 oz hazelnuts – roughly chopped
- 100 g ⅖ cups dates
- 2 tbsp water
- ½ tbsp ground flax seeds
- 3 tbsp water
- 3 tbsp cacao powder
Instructions
- Prepare the flax egg by mixing the ground flax seeds and 3 tbsp water in a small bowl. Let sit for 10 minutes.
- Preheat the oven to 160 °C/320 °F.
- In the meantime, put the dates and 2 tbsp water in a food processor and purée until you get a smooth paste.
- In a big bowl, mix the ground hazelnuts with the cacao powder.
- Next, add the date paste and flax egg and blend until you get a sticky dough.
- Take about 1 tbsp of batter and roll it into a ball. Then flatten it out with your fingers.
- Put the cookie on the baking tray. Repeat until you’ve used up all the dough.
- Top the cookies off with the chopped hazelnuts.
- Bake the cookies in the oven for 10 minutes. Let them cool off before removing them from the tray.
- Enjoy!
Notes
🌡 STORING LEFTOVERS
Store the cookies in an airtight container in a cool place.
For best flavor, consume within 3 days, but they will last for up to a week, especially if you put them in the fridge.
🍪SIDE DISHES
I know, one tray of cookies may never be enough. So, feel free to double the recipe or try these delicious healthy vegan peanut butter cookies.
📖 VARIATIONS
Not a fan of dates or don’t have a blender/food processor? No problem! You can use agave/maple/rice syrup instead. Use ¼ cup or 70 g.
If hazelnuts are not your thing, you can substitute with the same amount of ground walnuts or almonds.
If you like chocolate but prefer in moderation, only use 2 tbsp cacao powder instead of 3.
👪 SERVING SIZE
This recipe makes about 12 cookies. You can easily double (or triple it).
🍽 EQUIPMENT
- Large mixing Bowl
- Small bowl
- Mixing spoon
- Baking tray
- Reusable parchment paper
- Food processor
- Knife and cutting board
How big of a chocolate fanatic are you?