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A chocolate-y, crunchy on the outside - chewy on the inside, hemp almond vegan cookie that is healthy, refined oil free, refined sugar free, and requires just one bowl, errr food processor.
let's talk cookies for a second:
These cookies aren't going to like, blow the tops off the internet or anything like that.. It's a very basic cookie recipe but it's filled with delicious cacao chocolate flavor, tons of protein from the hemp and almonds, and seriouslyyy so so perfect for those lazy nights and spontaneous cravings - because all you need is a food processor and 20 minutes of oven time.
No special whisks. No super bulky electric mixers. No fancy flours. None of that extra stuff for this one. We're keeping it basic, and the lazy baker in me is loving it.
Why we're loving these chocolate cacao hemp vegan cookies:
We may or may not be highly addicted to these vegan chocolate cookies lately. Okay, we totally are. 😛
Reasons why we're loving them:
- It's a clean and simple cookie recipe. Refined oil free, refined sugar free, anddd gluten free. Made with whole foods.
- Just six ingredients, plus water and salt. See I told you.. Super basic.
- So much chocolate-y goodness. These cookies will most definitely satisfy any chocolate craving you may or may not be having.
- Just ONE kitchen equipment required - your food processor! Oh and your oven of course. 😉
vegan chocolate hemp cookies AKA delicious superfood
Yes, you read that correctly my friends. These cookies score major points in the super-food department.
- HEMP = A great source of essential fatty acids and protein. Plus, it's alkalizing to the body.
- ALMONDS = Another great source of protein for vegans.
- CACAO = Filled with antioxidants.
so how easy are these vegan cookies really:
Basic cookies = basic instructions.
All you have to do is throw all dry ingredients into a food processor and mix until you have somewhat of a fine flour.
Don't worry too much about it being super super fine. You want to make sure you don't accidentally turn it into some type of almond-hemp-chocolate butter, which by the way sounds ridiculously delicious .. future recipe perhaps?
Naturally, the ground almond will have a bit of texture to them, unless you use super fine almond flour (which I have not tried using this recipe).
If you want your cookies with even less texture - you can always process the almonds first.. and then add the rest of the dry ingredients. But trust me, throwing everything in there together in the name of convenience works as well.
Next, add all of the wet ingredients: your liquid sweetener of choice (I went with agave), water and a bit of apple cider vinegar.
Process until you have a nice sticky batter that's not really pour-able. If you flip your food processor upside down, this batter should not drip.
Scoop out the batter, one tablespoon at a time, and place on baking sheet lined with parchment paper.
You can leave the cookies as small ball bites - or using a wet spoon, flatten them out and shape them into cookies. Make sure to wet your spoon because the batter is extra sticky!
Pop them in the oven for 20 to 25 minutes at 350F, and you'll have delicious chocolate vegan cookies in no time!
Definitely let these cool down a bit after they are done baking. This will help firm the cookies up a bit, and obviously prevent you from burning your tongue.
If you have extra, store them in the fridge over night. They taste great the next day as well. They'll be crunchier and firmer, which is never a problem in my book!
Enjoy these with a nice glass of oat milk on the side - and you are golden my friend.
How do you like your vegan cookies? Are you team chewy or crunchy? Let me know below!
Want to see more Vegan Dessert Recipes?
with love + gratitude,
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A simple and healthy oil free vegan cookie recipe that is the perfect cure for any sweet tooth. With flavors from cacao, hemp, and almonds, these cookies will be a favorite spontaneous snack.
- 1 cup (128g) of almonds (processed into flour using food processor)*
- 1/2 cup (58g) hemp seeds
- 3 tablespoons (21g) cacao powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon Himalayan salt
- 3 tablespoons (21g) agave
- 1/4 (50g) cup of water
- 1/8 (1g) teaspoon apple cider vinegar
- Preheat oven to 350 F. Process almonds in a food processor until you get a flour-like consistency. Make sure not to over-process because you’ll end up with almond butter instead.
- Add the dry ingredients: hemp seeds, cacao powder, baking soda, salt and process until everything is broken down evenly.
- Add the wet ingredients: Agave, apple cider vinegar, and water and process until everything is combined. You should have a sticky batter that’s not really pour-able.
- Scoop out the batter one tablespoon at a time and place on a baking sheet lined with parchment paper. You can leave them as balls, or using a wet spoon, slightly press down to form a cookie shape. The dough will be very sticky so make sure to wet the spoon as needed.
- Bake at 350 F for 20 to 25 minutes. Let cool before serving.
- For a crunchier cookie – let it bake 25 minutes or longer as needed. At 20 minutes, the cookies are firm on the outside and chewy on the inside.
- Cookies taste great fresh out of the oven, let them cool down a bit so that they can firm up. They also taste great the next day after spending the night in the fridge. Cookies are crunchier and firmer the next day.
- I haven’t tested this recipe using store bought almond flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: cookies
- Method: baking
- Cuisine: sweets
Keywords: cookies, easy cookies, hemp, almonds, chocolate, oil free, cacao, vegan, plantbased, healthy, healthy cookies