vegan chocolate cookies





  • Pacari's Esmeraldas 60% Chocolate (where to get it)
  • Pacari's chocolate covered cacao nibs (where to get it)
  • one cup of organic plain flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of bicarbonate soda 
  • 1 tablespoon of Carob powder
  • 80 gr. cane sugar
  • 100 ml. Hazelnut milk
  • 2 tablespoons of melted coconut oil (or any oil of your choice)
  • Vanilla extract (optional)




  1. Pre-heat the oven on 180 °C.
  2. In a bowl, pour the flour, cane sugar, carob powder, baking powder, hazelnut milk. Stir the mixture. 
  3. Melt Pacari's Esmeraldas chocolate in a double boiler. Add the melted coconut oil to the chocolate. 
  4. Pour the melted chocolate in the mix and blend together. Add Pacari's chocolate covered cacao nibs. Stir the mix again. 
  5. Drop scoops of the mix on a baking tray and try to give them a cookie shape. 
  6. Place the baking tray in the oven and bake for 15-25 minutes.




If your mix isn't that creamy, simply add some more hazelnut milk (some brands of milk are more creamy than others!)

Something to talk about over cookies and tea


Pacari prioritises the conditions of their cacao farmers and produces their chocolate from 'Tree to Bar' in Ecuador, which means that the production process takes place in the country of origin.


This makes a difference: 50% of the wealth generated by Pacari products stays in Ecuador and this creates local job opportunities and promotes the development of local communities. 


By contrast, most other chocolate products are manufactured in highly developed countries, which often means less than 7% of the wealth stays in the country of origin. Your fondue is making a difference!


gallery/pacari chocolate cookies dough
gallery/pacari chocolate vegan cookies
gallery/pacari cookies vegan ingredients (2)
gallery/pacari chocolate cookies prepared