Vegan Chocolate Almond Butter Pixie Cookies

Soft, chewy, gooey vegan chocolate cookies that have a nice crispy outside and a soft and delicious molten inside.

These cookies, oh lord these cookies…

I have no words to describe them..all I can tell you is that they are ABSOLUTELY AMAZING! Definitely some of the best cookies I have ever made. AND they are VEGAN too!

Feel free to play around with the recipe! Add more coconut oil, more maple syrup, try swapping out the pure maple syrup with a zero-sugar sweetener if you’re looking for a super low-carb cookie, etc. Replace the almond butter with, cashew butter or peanut butter if you fancy! I mean, WHY NOT???

And of course, let me know in the comments what you did to modify the recipe…crowdsource baking at its finest right here!

But pace yourself. Don’t do as I did and eat 4 off the bat…they’re definitely sultry little temptresses, but you’ll want to save some for breakfast and of course share one or two them with your beloved humans.


  • 1 c spelt flour or oat flour
  • 6 tbsp cacao powder
  • 6 tbsp coconut sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c gre3n coconut oil, melted
  • 3 tbsp milk of choice
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • chocolate chips
  • almond butter (I used Realicious)

A few hours earlier or the night before, freeze about 10- 12 blobs of almond butter.

Preheat oven to 180 C (375 F).

In a bowl stir together melted coconut oil, milk, maple syrup and vanilla extract

Stir dry ingredients together and pour in the wet ingredient. Add the chocolate chip and mix to form a batter.

Scoop into balls and place a frozen ball of nut butter in the centre

Bake for 10. They should look underdone when you take them out of the oven.

Allow to cool down for 10 min before handling, during which time they will firm up.

Crispy outside and tender inside!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.