I am so excited to share one more Halloweeny recipe with you! These Flourless Dark Chocolate Walnut Monster Cookies are so fun and completely delicious. Not to mention dark and chocolatey and naturally gluten-free since you don’t even add flour of any kind- JUST cocoa powder!

Flourless Chocolate Walnut Monster Cookies- gluten-free and vegan from Heather Christo

I love that the lack of flour also keeps them really delicate and with a great blend of crispy and chewy.

We have a secret ingredient that also happens to keep these cookies vegan- instead of egg whites, we are using canned black bean liquid!! I know it sounds absolutely crazy but I swear it works and you don’t taste anything but delicious chocolate.

Flourless Chocolate Walnut Monster Cookies- gluten-free and vegan from Heather Christo

I love that we added walnuts and white chocolate to make them extra lumpy and weird: perfect for portraying monsters! The Halloween sprinkles are something fun and extra, but of course you could make these any time of year.

To see Pia and I make these live, hop on over to Instagram and check out my Insta-Story highlight real! Feel free to drop any questions in the comments or DM me!

Flourless Chocolate Walnut Monster Cookies- gluten-free and vegan from Heather Christo

Flourless Dark Chocolate Walnut Monster Cookies- Vegan and Gluten-free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • ½ cup vegan butter
  • ½ cup coconut oil
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 2 teaspoons vanilla extract
  • 5 tablespoons canned blackbean liquid
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2¼ cups unsweetened cocoa powder
  • 1 cup walnut pieces
  • ½ cup white chocolate chips
  • sea salt for sprinkling on top(optional)
  • Sprinkles (optional)
Instructions
  1. Preheat the oven to 350 degrees and set up two sheet pans with silpats or parchment paper.
  2. In the bowl of a standing mixer with a whisk attachment, add the vegan butter, coconut oil, brown sugar, white sugar and vanilla and combine well. Add the black bean liquid and combine until all the way mixed in.
  3. Add the dry ingredients and mix until you have cookie dough. Briefly mix in the walnuts and white chocolate chips until just combined.
  4. Ideally, refrigerate for about 30 minutes so that the batter stiffens up a bit.
  5. Scoop the dough out in rounded spoonfuls onto the prepared sheetpans, keeping in mind that they will spread quite a bit.
  6. Add the sprinkles to the top and bake the cookies for 12 minutes. Right when they come out add the eyeballs and let them cool. Serve immediately or store in the freezer!

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Categorized: Chocolate, Dessert, Holidays, Recipe Index, Vegan
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I am so excited to share one more Halloweeny recipe with you! These Flourless Dark Chocolate Walnut Monster Cookies are so fun and completely delicious. Not to mention dark and chocolatey and naturally gluten-free since you don’t even add flour of any kind- JUST cocoa powder!

Flourless Chocolate Walnut Monster Cookies- gluten-free and vegan from Heather Christo

I love that the lack of flour also keeps them really delicate and with a great blend of crispy and chewy.

We have a secret ingredient that also happens to keep these cookies vegan- instead of egg whites, we are using canned black bean liquid!! I know it sounds absolutely crazy but I swear it works and you don’t taste anything but delicious chocolate.

Flourless Chocolate Walnut Monster Cookies- gluten-free and vegan from Heather Christo

I love that we added walnuts and white chocolate to make them extra lumpy and weird: perfect for portraying monsters! The Halloween sprinkles are something fun and extra, but of course you could make these any time of year.

To see Pia and I make these live, hop on over to Instagram and check out my Insta-Story highlight real! Feel free to drop any questions in the comments or DM me!

Flourless Chocolate Walnut Monster Cookies- gluten-free and vegan from Heather Christo

Flourless Dark Chocolate Walnut Monster Cookies- Vegan and Gluten-free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • ½ cup vegan butter
  • ½ cup coconut oil
  • 1 cup brown sugar
  • ⅔ cup white sugar
  • 2 teaspoons vanilla extract
  • 5 tablespoons canned blackbean liquid
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2¼ cups unsweetened cocoa powder
  • 1 cup walnut pieces
  • ½ cup white chocolate chips
  • sea salt for sprinkling on top(optional)
  • Sprinkles (optional)
Instructions
  1. Preheat the oven to 350 degrees and set up two sheet pans with silpats or parchment paper.
  2. In the bowl of a standing mixer with a whisk attachment, add the vegan butter, coconut oil, brown sugar, white sugar and vanilla and combine well. Add the black bean liquid and combine until all the way mixed in.
  3. Add the dry ingredients and mix until you have cookie dough. Briefly mix in the walnuts and white chocolate chips until just combined.
  4. Ideally, refrigerate for about 30 minutes so that the batter stiffens up a bit.
  5. Scoop the dough out in rounded spoonfuls onto the prepared sheetpans, keeping in mind that they will spread quite a bit.
  6. Add the sprinkles to the top and bake the cookies for 12 minutes. Right when they come out add the eyeballs and let them cool. Serve immediately or store in the freezer!

Recipe by Heather Christo (http://heatherchristo.com)