Vegan Chocolate Cookies

|Ridhhisha Shah
Vegan Chocolate Cookies
Make with Elements: Vegan Chocolate Cookies
Make with Elements

Vegan Chocolate Cookies

Soft, fudgy chocolate cookies with crunchy nuts. Vegan. Ready in 25 minutes. Rich enough to satisfy any chocolate craving.

Why we made this

The chocolate cookie that tastes like home

These cookies are simple and straightforward. Coconut oil, sugar, flour, Ashwagandha Drinking Chocolate Mix for deep chocolate flavor and ashwagandha for calm, nuts for crunch. That's it. No fancy ingredients, no complexity for its own sake.

The dough is simple. Coconut oil, sugar, flour, Ashwagandha Drinking Chocolate Mix, nuts, and that's it. No eggs, no dairy, no weird ingredients. The cookies bake quickly because they're meant to be soft and fudgy, not crispy. When you break one in half, it should be slightly dense with a tender crumb.

These are the kind of cookies you bake for yourself on a regular Tuesday because the craving hits. They're that good.

Makes
20-24
Cookies
Prep Time
10min
Hands-on work
Bake Time
8-9min
Per batch
What you need

Ingredients

Wet ingredients
  • 1/2 cup coconut oil (melted)
  • 3/4 cup coconut sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
Dry ingredients
  • 2 cups multigrain flour
  • 1/4 cup Elements Ashwagandha Drinking Chocolate Mix
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of sea salt
Mix-ins
  • 1/2 cup chopped nuts (pecans, walnuts, or almonds)
How to make them

Step by step

1Preheat oven. Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner.
2Mix wet ingredients. In a bowl, combine 1/2 cup melted coconut oil, 3/4 cup coconut sugar, 1/4 cup almond milk, and 1 tsp vanilla extract. Stir until the sugar begins to dissolve and the mixture is well blended.
3Add dry ingredients. In another bowl, whisk together 2 cups multigrain flour, 1/4 cup Ashwagandha Drinking Chocolate Mix, 1/2 tsp baking powder, 1/2 tsp baking soda, and a pinch of sea salt.
4Combine wet and dry. Pour the wet ingredients into the dry ingredients and mix until a uniform dough forms. The dough should be slightly dry but soft. If it feels too dry, add a splash more almond milk.
5Fold in nuts. Stir in 1/2 cup chopped nuts until evenly distributed throughout the dough.
6Shape cookies. Use a small cookie scoop to portion out the dough. Roll each portion into a ball, flatten slightly with your palm, and place on the prepared baking sheet, leaving about 1.5 inches between cookies.
7Bake. Bake for 8-9 minutes. These cookies won't spread much or rise like traditional cookies. Remove when they're just set around the edges and still slightly soft in the center. They'll firm up as they cool.
8Cool. Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Why this works

The cookie formula

Coconut oil provides the fat that makes cookies tender. It also adds subtle coconut flavor that complements chocolate without overwhelming it.

Multigrain flour creates a more complex texture and nutty flavor than all-purpose flour. It also adds fiber and nutrition.

Ashwagandha Drinking Chocolate Mix is the primary chocolate flavor and ashwagandha for calm energy. It dissolves smoothly into the dough and creates rich, complex chocolate taste.

Short bake time (8-9 minutes) keeps the cookies soft and fudgy. Don't overbake. They firm up as they cool, and overbaked chocolate cookies become dry.

Why these taste better than store-bought
You're using real chocolate (Ashwagandha Drinking Chocolate Mix) and real nuts. There are no hydrogenated oils, no artificial flavors, no shelf-extending additives. Just chocolate, nuts, and flour. Your body knows the difference.
Make it your own

Customization options

  • Different nuts: Use almonds, walnuts, hazelnuts, or a combination. Each creates slightly different flavor.
  • Coffee twist: Dissolve 1 tbsp instant coffee in the almond milk before mixing for mocha flavor.
  • Chocolate chunks: Add 1/2 cup chopped Elements dark chocolate bar (or any variety) along with the nuts.
  • Sea salt on top: Before baking, place a tiny pinch of sea salt on top of each cookie for sophisticated depth.
  • Add cacao nibs: Fold in 1/4 cup cacao nibs along with the nuts for extra chocolate intensity.
Before you bake

Tips for perfect cookies

  • Don't overmix the dough. Mix just until the wet and dry ingredients are combined. Overmixing develops gluten and creates tough cookies.
  • Use a cookie scoop for consistent sizing. This helps all cookies bake evenly.
  • Flatten the dough balls by hand rather than pressing with the bottom of a glass. You want organic, slightly irregular shapes.
  • Remove cookies from the oven when they still look slightly underdone. They'll continue cooking on the baking sheet as they cool.
  • Let them cool on the baking sheet for a few minutes before transferring to a rack. This prevents them from breaking apart.
  • The Ashwagandha Drinking Chocolate Mix is essential to this recipe. Don't substitute with regular cocoa powder.
  • Store in an airtight container. These keep for up to 5 days at room temperature.
Keep and store

Storage options

Room temperature: Store in an airtight container for up to 5 days. The cookies stay soft and fudgy this way.

Refrigerator: For longer storage, keep in the fridge for up to 1 week. The cold makes them slightly firmer.

Freezer: Layer cooled cookies between parchment paper and freeze in an airtight container for up to 3 months. Thaw at room temperature for 20 minutes before eating.

What's inside

Nutrition per cookie (approximately 1/22 of recipe)

Calories: approximately 100-120. Healthy fats from coconut oil and nuts. Natural sugars from coconut sugar (roughly 8-10g per cookie). Fiber: 1-2g. Protein: 2-3g (from nuts and flour). Adaptogens: ashwagandha from the drinking chocolate mix. Completely vegan, dairy-free, soy-free, gluten-free (if using gluten-free multigrain flour).

Why these are guilt-free indulgence
A cookie per day won't hurt you. These are made from whole food ingredients with no additives. You're getting real chocolate, real nuts, real spice. Ashwagandha supports calm. The portion size is reasonable. These are designed to be satisfying, not excessive.
About the mix

Why Elements Ashwagandha Drinking Chocolate Mix works here

This mix is the foundation of these cookies. It provides rich, deep chocolate flavor and dissolves smoothly into the dough. You also get ashwagandha for nervous system support and calm energy. In cookie form, it's not a supplement - it's just really good chocolate.

Recipe notes: Makes 20-24 cookies depending on size. All vegan, dairy-free, and soy-free. Gluten-free if using gluten-free multigrain flour. Best eaten fresh or within 2-3 days. Baking time is crucial - don't overbake or the cookies will become dry. The dough is meant to be soft, not stiff. If it feels too dry, add almond milk a splash at a time. These cookies are best served at room temperature with a cup of tea or coffee.