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Vegan Chocolate Diablo Cookies

Vegan version of Tacofino's Diablo Cookies
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
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.