These Vegan German Chocolate Cookies are like small individual German Chocolate Cakes! A soft, chewy chocolate oatmeal cookie with a rich caramel coconut pecan filling in the middle! Trust me, these won’t last long on the cookie plate. No added Oil!
Course: Dessert, Snack
Keyword: German Chocolate Cake cookies, German chocolate cookies, vegan german chocolate cake
Mix all wet ingredients for the cookie (maple syrup through non dairy milk) in a bowl, and set aside.
Add all dry ingredients, and mix well, set aside.
Combine wet ingredients into the dry. If you want a sweeter cookie, add a tbsp of sugar or maple. Mix well.
To make Dough:
Press and mix so that the mixture is homogenous, and you get a dough. Chill the dough for 15 minutes, meanwhile make the filling
For the Filling:
Add the pecans to a skillet and toast for 2 minutes, then add the coconut and continue to toast until the coconut is golden.
Add in the maple syrup, mix the cornstarch and the milk really well, add it to the pan, then continue to cook the mixture until it thickens a bit.
Scoop out 2 tbsp or more of the cookie layer dough mixture, and roll it out into balls. Press the balls slightly on a parchment lined baking sheet. Use a deep 1 tsp measure to make dips in the cookie dough.
Add the filling to the dips. You want to add enough filling and pile it on because the filling tastes really good, and make the cookie moist.
Repeat for all the dough, you can probably get 11-12 cookies total.
Bake in a preheated oven at 350 degrees F, for 13-15 minutes.
Take the sheet out of the oven, let it sit for a few minutes, then transfer the cookies to a cooling rack.
Glutenfree: use a gf blend or 1/3 cup oat flour +2 tbsp starch
If you don't like pecans or are allergic, you can use walnuts instead.
You can make the oatmeal cookie dough a day ahead of time and store it in the fridge.
If you want to go extra fancy, you could drizzle these with some melted chocolate right in the end.