Can I make these cookies gluten-free?

Absolutely! Just use a good-quality gluten-free all-purpose flour blend and double-check your oats to make sure they’re gluten-free certified. The texture stays just as wonderful, with all the chewiness and chocolate flavor.

Do I have to use almond butter?

Nope. Cashew butter, sunflower seed butter, or even peanut butter (for a slightly different flavor) all work beautifully. Just make sure it’s the drippy, unsweetened variety for best results.

Can I make these refined sugar-free?

Yes! Stick to maple syrup instead of sugar for both the dough and the filling. The natural sweetness is all you need.

Are there any nut-free options?

Yes! Skip the pecans and almond/cashew butter; swap in toasted seeds (like pumpkin or sunflower seeds) for crunch, and sunflower seed butter for creaminess.

Vegan German Chocolate Cookies Recipe

Description

These Vegan German Chocolate Cookies are a delicious twist on the classic cake, featuring chewy chocolate cookies filled with a toasted coconut-pecan mixture. Simple to make with pantry staples, these cookies are fully vegan, perfectly moist, and bursting with signature German chocolate flavors. Ideal for dessert lovers, parties, or a vegan treat any time.

Ingredients

Units Scale

Wet Ingredients

1/4 cup maple syrup
1/3 cup almond butter (natural smooth and drippy, or use cashew butter)
1/2 teaspoon vanilla extract
2 tablespoons non-dairy milk

Dry Ingredients

1/4 cup oats (quick cooking or old fashioned)
2 tablespoons shredded coconut
1/2 cup all purpose flour (or gluten-free all purpose flour)
3 tablespoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Filling

1/3 cup shredded coconut
1/4 cup chopped pecans
3 to 4 tablespoons maple syrup or sugar
2 tablespoons non-dairy milk
2 teaspoons cornstarch

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Instructions

Prepare the Cookie Dough: In a medium bowl, combine the wet ingredients: maple syrup, almond butter, vanilla extract, and non-dairy milk. In a separate large bowl, mix the dry ingredients: oats, shredded coconut, all purpose flour, cocoa powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and combine until a dough forms. For a sweeter cookie, add an extra tablespoon of sugar or maple syrup if desired. Mix well, pressing and folding until homogenous. Chill the dough in the fridge for 15 minutes.
Make the Filling: While the dough chills, toast the pecans in a skillet on medium heat for about 2 minutes. Add the shredded coconut and continue to toast both until the coconut is golden. Add the maple syrup (or sugar), then mix the cornstarch with non-dairy milk until smooth and add it to the pan. Cook, stirring, until the mixture thickens slightly. Set aside to cool.
Shape the Cookies: Preheat oven to 350°F (177°C). Scoop 2 tablespoons of cookie dough at a time, roll into balls, and flatten slightly on a parchment-lined baking sheet. Use a teaspoon to create a well in the center of each cookie ball.
Fill and Bake: Spoon the coconut-pecan filling generously into the center of each cookie. Bake for 11–14 minutes, depending on cookie size. Once baked, remove from the oven and let the cookies sit for a few minutes before transferring them to a cooling rack.
Cool and Serve: Optionally, drizzle melted vegan chocolate over cooled cookies. Store covered at room temperature for up to 2 days, in the fridge for up to 2 weeks, or freeze for longer storage.

Notes

For extra moist cookies, add 1 tablespoon oil to the dough.
You can fold a quarter of the filling into the dough for added flavor and texture.
Shape the cookies as sandwich cookies or in a cinnamon roll form for fun variations.
Allow cookies to cool completely before drizzling with chocolate.
Use gluten-free flour for gluten-free cookies.

Nutrition

Serving Size: 1 cookie
Calories: 155
Sugar: 8g
Sodium: 60mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg