Vegan Chocolate Chunk Cookies

Hi folks, it’s Chef Kieron and I’m excited to share my new vegan chocolate chunk cookie recipe with you today! As a parent of two young kids, I can tell you that over one month into quarantine, my wife and I are really struggling to find time to unwind. That’s why I decided to try Four Sigmatic’s Mushroom Cacao with Reishi – a guilt-free hot chocolate mix that helps me to relax and get a restful sleep. Of course, as a chef, I started playing around with this as an ingredient, making everything from mole sauce to these chocolate chunk cookies.

And guess what? They do not taste like mushrooms. These vegan cookies are crispy on the outside, gooey in the middle and filled with chocolatey, nutty flavor. Give them a try and enjoy!

Vegan Chocolate Chunk Cookie Recipe Vegan Chocolate Chunk Cookie Recipe


  • 2 cups (238.7g) all purpose flour (or your choice of gluten-free flour)
  • 2 teaspoons (7.6g) baking powder
  • ¼ teaspoon (0.4g) baking soda
  • ½ teaspoon (1.9g) kosher salt
  • 2 packets (12g) of Four Sigmatic Mushroom Cacao Mix with Reishi
  • ½ cup (90.9g) coconut oil, melted
  • ⅓ cup (72g) water
  • 1 ½ cups (197.1g) brown sugar
  • ⅓ cup (72g) almond butter
  • 1 teaspoon (7.6g) vanilla extract
  • ½ cup (30.3g) toasted shredded coconut
  • ½ cup (45.5g) toasted walnuts, roughly chopped
  • ¾ cup (37.9g) extra bitter vegan chocolate, roughly chopped


  1. Preheat oven to 325F.
  2. Melt coconut oil and allow to cool slightly, about 3-5 minutes.
  3. While the oil cools, whisk Four Sigmatic Mushroom Cacao Mix with Reishi, flour, baking powder, baking soda, and salt in a medium bowl to combine. Put this to one side.
  4. In a large bowl, combine melted coconut oil, brown sugar, water, almond butter and vanilla in a bowl and mix until smooth. I prefer to use a Kitchen Aid mixer with a K blade.
  5. Slowly add one tablespoon at a time of the dry mixture to the wet mixture until fully combined.
  6. Mix in chopped chocolate chunks, chopped walnuts and shredded coconut.
  7. Drop large ping-pong sized balls (60g) of dough onto a sheet tray lined with silicone mat or greaseproof paper.
  8. Place the tray in the middle of the oven and bake for 8 minutes in the preheated oven.
  9. Using a ball jar or water glass, press down lightly on each ball of dough to flatten. Rotate the pan 180 degrees.
  10. Bake for an additional 4 minutes, or until edges are crisp.
  11. Let cool for 10 minutes, then enjoy!

Chef's Tip

When adding cocoa powder, press it through a fine-mesh sieve to eliminate lumps!

Want to try another recipe? Try another sweet with these homemade Oreos or learn about canning and jarring with this confit fennel salad!