Vegan Rocky Roads (Healthy Version) Recipe

Name: Vegan Rocky Roads (Healthy Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup granulated sugar substitute (use 1/2 cup if youre used to sweet cookies); 1 cup whole wheat flour (I used whole spelt flour); ½ cup flour, plus; 2 tablespoons flour; ¼ cup Dutch-processed cocoa powder; ¼ cup carob powder; ¼ teaspoon baking soda; ½ teaspoon baking powder; ⅛ teaspoon salt; ½ cup dark chocolate chips (make sure theyre vegan); ½ cup white chocolate chips (make sure theyre vegan); ½ cup nondairy milk (vanilla-flavour works nicely); ½ cup almonds, roasted and chopped; 2 tablespoons ground flax seeds; ½ cup water; ½ cup prepared soy vanilla pudding (or use applesauce); 2 teaspoons vanilla extract; ½ teaspoon almond extract

Servings: persons

¼ cup granulated sugar substitute (use 1/2 cup if youre used to sweet cookies)
1 cup whole wheat flour (I used whole spelt flour)
½ cup flour, plus
2 tablespoons flour
¼ cup Dutch-processed cocoa powder
¼ cup carob powder
¼ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
½ cup dark chocolate chips (make sure theyre vegan)
½ cup white chocolate chips (make sure theyre vegan)
½ cup nondairy milk (vanilla-flavour works nicely)
½ cup almonds, roasted and chopped
2 tablespoons ground flax seeds
½ cup water
½ cup prepared soy vanilla pudding (or use applesauce)
2 teaspoons vanilla extract
½ teaspoon almond extract

1
In a big bowl combine sugar, flours, cocoa powder, carob powder, baking soda, baking powder and salt.
2
Stir to combine.
3
Mix in dark and white chocolate chips and almonds.
4
In a second bowl combine flax seeds, water, prepared soy vanilla pudding and the extracts.
5
Mix well.
6
Add the wet to the dry ingredients and stir to combine.
7
Dough will be wet, but should be scoopable.
8
If its not, put the bowl into the fridge for 30 minutes to firm up.
9
Drop cookies by heaping tbs full onto a prepared baking sheet.
10
They wont spread, so you can crowd them.
11
Bake in the preheated oven at 350F/175C for 10-15 minutes.
12
If you prefer them gooey, check after 8 minute.
13
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup granulated sugar substitute (use 1/2 cup if youre used to sweet cookies), 1 cup whole wheat flour (I used whole spelt flour), ½ cup flour, plus, 2 tablespoons flour, and more.

Yes, Vegan Rocky Roads (Healthy Version) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Rocky Roads (Healthy Version)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions