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+ servings

Vegan Triple Chocolate Cookies (Oil-Free, Refined Sugar Free)

Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 22 to 24
Calories: 179kcal
Author: Nisha Vora


  • 1/2 cup + 1 tablespoon unbleached all-purpose flour
  • 1/4 cup tapioca flour
  • 2 1/2 tablespoons unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoons baking powder
  • 6 ounces dark chocolate chunks or dairy-free chocolate chunks (see notes above)
  • 1 cup natural creamy cashew butter or almond butter
  • 2/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 cup vegan chocolate chips or more dark chocolate chunks + extra for topping
  • Flaky sea salt


  • Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, tapioca flour, cocoa powder, salt, and baking powder.
  • Melt the 6 ounces of dark chocolate in a glass bowl over a double boiler on the stove (complete instructions are in the blog post). Alternatively, you can melt the chocolate in a glass bowl in the microwave in 30-second intervals. Allow the melted chocolate to cool slightly.
  • Add the cashew butter or almond butter, maple syrup, and vanilla to the melted chocolate. Whisk until completely combined and smooth.
  • Add the melted chocolate mixture to the flour-cocoa mixture and stir until just combined with a wooden spoon. Fold in the chocolate chips using a rubber spatula.
  • If the cookie dough is too sticky to scoop up, refrigerate the batter for 10- 15 minutes (but not any longer).
  • Use a medium cookie scoop to form 22-24 cookies. Flatten each cookie slightly with your palm. If desired, press a few extra chocolate chips onto the top of each cookie for presentation.
  • Bake the cookies for 9-12 minutes (see blog post above for precise times). Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool for 5-10 minutes before devouring.