Vegan German Chocolate Cookies

These tender, flavorful cookies get their rich taste from the vintage American flavor pairing we know as “German Chocolate Cake,” which includes dark or semi-sweet chocolate, coconut, and pecans. The tradition of German Chocolate Cake does not harken back to the country of Germany. The history of this flavor combo dates back to 1852, when an American baker named Samuel German developed a type of dark baking chocolate used in cake recipes. It later became a very classic, American ingredient mixture that is downright addictive! I mean, bitter creamy chocolate, crunchy coconut, and nutty pecans—what’s not to love? I used this classic formula to create these fluffy, cake-like cookies, which are completely vegan, and a bit lower in sugar and fat than many classic cookies. I have served these Vegan German Chocolate Cookies at parties, and they were the hit of the dessert table! More importantly, my family gave these cookies the thumbs up. They are wonderful for your holiday cookie-making traditions, as well as lunch boxes, parties, potlucks, hiking snacks, and more.

Step-by-Step Guide:

Vegan German Chocolate Cookies

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(10 votes, average: 4.90 out of 5)
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4.9 from 10 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 27 minutes
• Yield: 30 cookies 1x
• Diet: Vegan

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Description

These yummy, tender Vegan German Chocolate Cookies are rich in the classic flavor combination of chocolate, coconut, and pecans.

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Ingredients

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• ¼ cup aquafaba (the liquid reserved from canned beans, learn more here)
• ¾ cup brown sugar, lightly packed
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• ½ cup vegan stick butter, room temperature
• 1 ¾ cup all purpose flour
• 1 ½ teaspoons baking powder
• 2 cups shredded coconut, unsweetened
• 1 cup chopped pecans
• 4 ounces vegan chocolate bar, semi-sweet or dark, chopped into small chunks

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Instructions

1. Place aquafaba and brown sugar in a bowl and beat with an electric mixer until very thick with soft peaks forming. (Learn more about how to make aquafaba here.)
2. Preheat oven to 350 F.
3. Gently mix in maple syrup, vanilla, and vegan margarine with an electric mixer on low until mixed well.
4. Gently mix in all-purpose flour and baking powder just until combined—do not overmix.
5. Gently fold in coconut, pecans, and chocolate chunks.
6. Place large spoonfuls of dough (about 1 ½ inches in diameter) on a baking sheet sprayed with non-stick cooking spray, allowing room for cookies to spread.
7. Place in center rack of oven and bake until golden brown and firm—about 9-12 minutes.
8. Serve immediately, or freeze up to 3 months in airtight container.
9. Makes 30 large cookies.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 152
• Sugar: 10 g
• Sodium: 52 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 2 g

For other cookie recipes, check out some of my favorites:

Lavender Almond Cookies
Vegan Soft Peanut Butter Cookies
Soft Molasses Cookies
Vegan Cowboy Cookies
Vegan Pine Nut Oat Cookies
Orange Pecan Button Cookies
Tollhouse Pan Cookies

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