Vegan chocolate cookies with almonds

Vegan chocolate cookies with almonds

These vegan chocolate cookies can be a non-vegan option by adding regular milk, instead of a milk alternative.

Decorate them with white glazing and cut them with a tree-shaped cookie cutter, to make these vegan chocolate cookies look very Christmassy!


  • 40 g of brown sugar
  • 20 gr unsweetened cocoa powder
  • 40 g of milk alternative (water, hazelnut/soy/almond milk, or even orange juice)
  • 50 gr white flour + 50 gr wholemeal flour
  • 40 gr of coconut oil
  • a pinch of baking soda
  • vanilla
  • Cinnamon
  • almonds (we recommend activated almonds )


  • Mix the 2 different flour types with the unsweetened cocoa powder and the baking soda.
  • Also, mix brown sugar and your chosen milk alternative with coconut oil.
  • Knead well all the ingredients in a bowl, first with a fork, then with your hands until you get a nice compact (but not sticky: in case, add a little more flour) ball.
  • Roll out the dough with a floured rolling pin to a thickness of about 4/5 mm.
  • Use the cookie cutters you prefer.
  • Before baking, decorate them with sliced activated almonds.
  • Bake at 180 degrees for 10 minutes, placing the biscuits on the baking paper (cooking also depends on the thickness of the biscuits).

The Author:

Alice Scarmagnani is an Italian cook, who runs a project called “Cuocadè“, which focuses on creating recipes with – and for – children (being inspired from the Montessori educative system). Follow her on Facebook page, and Instagram channel to learn a little bit more about her project.

Check Alice’s other recipes on Nutmad:

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