(10 votes, average: 4.90 out of 5)
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These yummy, tender Vegan German Chocolate Cookies are rich in the classic flavor combination of chocolate, coconut, and pecans.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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