Love German chocolate cake? These Vegan German Chocolate Cake Cookies transform the classic dessert into a delicious, easy-to-enjoy cookie. Rich, chocolatey cookies are filled with nutty coconut and pecans for all the flavors of traditional German chocolate cake in a fun, bite-sized treat. Perfect for holidays, parties, or anytime you’re craving a decadent vegan chocolate dessert, these plant-based cookies are sure to satisfy chocolate lovers.
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:
Whip aquafaba with brown sugar in a mixing bowl. Add maple syrup, vanilla, and vegan butter. Blend in flour and baking powder. Then stir in coconut, pecans, and chocolate chunks to make a thick cookie dough.Place large spoonfuls of cookie dough on a baking sheet sprayed with nonstick cooking spray.Bake at 350 for 9-12 minutes, until tender and golden.Enjoy!Delicious served with coffee or tea!Print
These Vegan German Chocolate Cake Cookies are rich and chocolatey—filled with chocolate, coconut, and pecans—for an irresistible plant-based dessert inspired by German chocolate cake.
Ingredients
Scale
¼ cup aquafaba (the liquid reserved from canned beans, learn more here)
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.)
Preheat oven to 350 F.
Gently mix in maple syrup, vanilla, and vegan margarine with an electric mixer on low until mixed well.
Gently mix in all-purpose flour and baking powder just until combined—do not overmix.
Gently fold in coconut, pecans, and chocolate chunks with a wooden spoon.
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.
Place in center rack of oven and bake until golden brown and firm—about 9-12 minutes.
Serve immediately, or freeze up to 3 months in airtight container.
