Ingredients
Dry Ingredients









Wet Ingredients









Instructions
Step 1
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt. This will ensure that all the dry ingredients are well combined and free of lumps.
Once sifted, mix the ingredients thoroughly with a whisk or a spatula to evenly distribute them.
Step 2
In another bowl, combine the melted coconut oil, non-dairy milk, and vanilla extract. Whisk these together until they are well mixed. Make sure the coconut oil is not too hot to avoid cooking the other ingredients.
The mixture should be smooth and creamy, with no separation between the oil and the liquids.
Step 3
Slowly pour the wet mixture into the bowl of dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix as this can lead to tough cookies.
Your dough should be thick and slightly sticky. If it seems too dry, you may add a teaspoon of non-dairy milk.
Step 4
Take about a tablespoon of dough and roll it into a balls. Place them on a lined baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a spoon, create an indentation in each ball to form a nest shape.
This will hold the filling later and give your cookies their unique appearance.
Step 5
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Once heated, place the baking sheet with cookie dough into the oven.
Bake for about 12-15 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 6
Once the cookies have cooled, feel free to fill the indentations with melted chocolate or your chosen filling. You could even add some sprinkles or nuts on top for extra decoration.
Serve these delicious vegan chocolate nest cookies at your next gathering or enjoy them as a treat on your own. They are sure to impress everyone!
Servings
Equipment
Choose a large mixing bowl for easily combining your ingredients. A glass or stainless steel bowl is ideal for durability and easy cleaning.



A standard baking sheet will do the trick, but consider using a parchment-lined one to prevent sticking and ensure even baking.



A whisk is great for small batches, but an electric mixer can save time and effort, especially for larger mixtures!
Ensure your measurements are accurate for the best results. Invest in a good set for both dry and wet ingredients.



If you want fun shapes, have a cookie cutter handy. This will also add an adorable touch to your presentation!



Variations
Vegan Version: Swap butter for an equal amount of coconut oil or vegan butter, and use flaxseed meal mixed with water as a binding agent instead of eggs. These changes will keep your cookies plant-based but just as flavorful! 🌱
Faq
- What if my cookies spread too much while baking?
Check your butter temperature – if it's too soft, the cookies may spread more than desired. Chill the dough for about 30 minutes before baking.
- How do I know when the cookies are done?
Look for the edges to be set and the tops to appear slightly matte. They will continue to firm up as they cool!
- Can I freeze the dough?
Absolutely! You can freeze cookie dough for up to 3 months. Just thaw in the fridge overnight before baking.
- What can I add to enhance the flavor?
Consider adding vanilla extract or a pinch of cinnamon for that extra flavor kick! Nuts or chocolate chips make for great additions too!
- How can I store the cookies properly?
Keep them in an airtight container at room temperature for up to a week. You can also refrigerate them to extend freshness.
- What’s the best way to soften butter quickly?
Cut your butter into small cubes and let it sit at room temperature for about 15 minutes, or use the microwave in short bursts (5 seconds) on low power.