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No Thanks

These gooey chocolate cookies are totally fetch. I’ve been making them for YEARS and literally NO ONE I have EVER served them to could believe that they were Vegan—including my parents who are very skeptical of Vegan baking. I would tentatively say that these are the best cookies I’ve ever made. Try them out on your friends and I guarantee you will not feel compelled to shamefully qualify them as your “Vegan cookies.”

2 cups all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup maple syrup
1/3 cup Vegan blackberry jam
½ cup vegetable oil
2 teaspoons vanilla
½ cup chopped pecans
8 ounces Vegan chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a food processor, combine flour, cocoa, baking soda, baking powder, and salt. Pulse to mix well. Add maple syrup, jam, oil, and vanilla to the flour mixture in the processor. Pulse until just mixed homogenously. Remove the bowl from the processor and stir in pecans and chocolate chips.

Line a baking sheet with parchment paper. Drop teaspoons of batter onto the prepared baking sheet—9-12 cookies per sheet. Bake for 9-10 minutes.

(Yields: about 25-30 cookies; Ready in: 35 minutes)