Vegan Double-Chocolate, Double-Nut Cookies


This recipe is adapted from the peanut-butter cookies I made with my mother and brother as a child. I've converted the recipe to be a plant-based, vegan recipe and I replace refined sugar with sweeteners that are gentler on the body. The cookie is pretty high in protein and fiber for a cookie. They are not overly sweet and are an effective way of satiating my sweet tooth without regret. They are sticky and messy to make but worth the effort.


  • 1 ¼ cup all-purpose flour
  • 4 tablespoons of unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 Cup peanut butter
  • ½ cup agave
  • ½ cup honey
  • ½ cup soy milk
  • 2 teaspoons vanilla extract
  • ¼ cup chocolate chips
  • ¼ cup chopped walnuts


  1. Preheat oven to 375 degrees. Grease cookie sheet.
  2. Mix dry ingredients in bowl (flour, cocoa, baking powder, salt)
  3. Mix liquid ingredients in second bowl (peanut butter, soy milk, agave, honey, vanilla extract)
  4. Combine liquid and dry ingredients and chocolate chips and walnuts until well blended.
  5. Hand roll 1-inch balls of dough and place on greased cookie sheet. If dough is too sticky to roll, try refrigerating the dough for 30-60 minutes and or adding equal parts of flour and cocoa to thicken it up. If the dough is crumbly (too dry) add avocado or peanut oil.
  6. Use a fork to press a grid onto each cookie flattening slightly. Grease fork with avocado or canola oil if needed.
  7. Bake cookies for 15 minutes at 375 degrees
  8. Allow to cool on rack for 10 minutes