Vegan Diablo Cookie

Vegan Chocolate Diablo Cookies

I am going to preface this post – This recipe is adapted from Tacofino’s Chocolate Diablo Cookie. I do not take credit for the original recipe, however, I made simple modifications to make it plant-based. AND IT IS INCREDIBLE. (Shout out to Tacofino – Please make this vegan version available in your restaurants!) Check out Tacofino’s webpage here!

For those of you that don’t know what Tacofino is… You must come to British Columbia and try Tacofino. They started out as a food truck in Tofino, B.C. Their food is absolutely incredible. So fresh and flavourful. Not to mention a trip to Tofino in itself is worth it. I’ve done a fair amount of traveling, and Tofino is my favourite place in the world.

The food truck became so popular that they eventually expanded to another food truck and multiple restaurants in BC- which means I don’t have to travel too far to get the most delicious food. They often switch up their menu based on what’s in season. And the best part is that they are VERY vegan friendly. We are talking the BEST vegan burritos ever.

I’ve made this cookie recipes countless number of times. It has even been described by a non-vegan as the best cookie he has ever had.

Vegan Diablo Cookies

Why is it called a Diablo Cookie?

This cookie has got some HEAT. With three tablespoons of minced ginger and a whole teaspoon of cayenne, it is spicy! But that is the best part. You could go ahead and omit the spice if you wish, but where’s the fun in that?

What kind of ginger should I use?

I’ve had the best results with using jarred pre-minced ginger. You could use a zester but it takes forever to grind 3 tablespoons worth!

What are the vegan substitutions for the Diablo Cookie?

There are very few substitutions. For the 2 eggs, I used a mix of two tablespoons of ground flax and 2 tablespoons of water. Also, I didn’t have brown sugar so I used coconut sugar. There was no change in flavour and some would say it’s maybe slightly healthier with the coconut sugar? Instead of using canola oil, I used avocado oil. Again, this is just personal preference but you could use either/or. And that’s it. So technically the only modification to make this recipe vegan would be to use flax eggs.

How do you make Vegan Diablo Cookies?

I followed the Tacofino recipe itself, which is pretty similar to most cookie recipes! Premix your flax egg and set aside. Make sure not to skip the sifting step!

Vegan Diablo Cookies

Mix your dry ingredients and add the chocolate chips straight into the dry ingredients. By hand, or with a stand mixer, cream the wet ingredients.

Vegan Diablo Cookies

Combine the dry ingredients to the cream mixture and mix until combined. Using a 1/4 cup measure, (this makes larger cookies), scoop portions onto a lined baking sheet and flatten the cookies slightly by hand or with a measuring cup.

Vegan Diablo Cookies

Sprinkle with salt or sugar. Bake and enjoy!

Vegan Diablo Cookies

These Vegan Diablo Cookies are:

  • plant-based
  • perfectly spiced
  • satisfying
  • fudge-y

Vegan Diablo Cookies

If you like these cookies, try my other cookie recipes!

Cookie and Cream Cookies

Vegan Ginger Molasses Cookies

Vegan Chocolate Diablo Cookies

Vegan version of Tacofino's Diablo Cookies
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, Easy vegan cookies, Plant-based cookies, Spicy Cookies, Tacofino
Servings: 14 cookies


  • 1.5 cups unbleached flour
  • 1 cup cacao powder
  • 1 tsp baking soda
  • 1/2-1 tsp cayenne adjust to desired heat level
  • 1 tsp cinnamon
  • 1 cup chocolate chips non-dairy, dark
  • 2 tbsp ground flax mixed with two tbsp water
  • 1 cup coconut or brown sugar
  • 1 cup granulated sugar
  • 1/2 cup avocado oil
  • 3 tbsp minced ginger
  • 1 tbsp vanilla extract


  • Preheat oven to 375 degrees C. Line 2 baking sheets with parchment paper.
  • In a small bowl, mix two tablespoons of ground flax with two tablespoons of water and set aside.
  • Sift flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.
  • In a stand mixer or bowl, cream flax egg with both sugars, oil, ginger juice and vanilla. Stir into flour mixture until combined.
  • Using a 1/4 cup measure, scoop 6 portions of dough onto each baking sheet. Flatten cookies slightly with the bottom of the measuring cup. Sprinkle dough with salt or sugar.
  • Bake 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. They should still be fudgy in the middle. Cool on racks.

Please like, share, rate, or review this recipe. I would really appreciate it. Thanks!!

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