Vegan Almond Candied Lemon Chocolate Chunk Cookies

This cookie tastes like it’s straight out of an artisan bakery, but uses pantry-staple ingredients!

 Vegan Almond Candied Lemon Chocolate Chunk cookies in the shape of a Christmas tree cooling on a rack

Honestly, I tried using a tree cookie-cutter for a little Holiday spirit, but these beauties are so chocolatey, I could not get a clean cut. Possibly the best problem in cookie world!  So here you go, I created a tree out of vegan cookies! This is way easy & just as merry, right?!✨

 Vegan Almond Candied Lemon Chocolate Chunk cookies cooking on a cookie rack.

Ok, let’s talk about the flavor!

This cookie tastes like it’s straight out of an artisan bakery, but most ingredients can be found in your pantry! Along with the crunchy texture of the almonds, their roasted nuttiness pairs beautifully with lemon. The oil from the lemon peel added to the mix is subtle, but then you get that final punch of flavor from the candied lemon ribbons. So very festive & delicious!

Vegan Almond Candied Lemon Chocolate Chunk cookie, half-eaten. Chewy, chocolate-fille center is shown.

It’s the Holidays, so why not drizzle with more indulgent chocolate, right?! 

With the bustle of the holidays, you don't need to plan or take too much time with these beauties because they come together super fast thanks to my Chocolypse All-in-One Cookie Mixes!  

Happy Baking!


Servings: 10-12 Choco-licious Cookies

1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
1/4 CUP- Roasted Almonds (finely chopped)
Peel of 2 lemons
4 OZ Dark Chocolate (V)
1/4 CUP & 3 Tablespoons Filtered Water


  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use) and find the one labeled #1 (Almond butter mix). If contents feel hard, run under hot water for about a minute or until contents feel smooth.
  2. Empty this pouch into a mixing bowl. You will need to get as much as possible out, so a flexible spatula will work well here. Don't worry, the extra work will be worth it in the end!
  3. Add 3 tablespoons of hot water, and whisk until slightly thickened. About 30 seconds.
  4. Stir in chopped almonds, 1 1/2 teaspoons of freshly grated lemon peel, & Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  5. Roll dough into 10-12 balls and place on greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
  6. Bake for 12-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-15 minutes.
  7. While cookies are baking, place 4 oz of dark chocolate in a heat-proof bowl. Pour in 1/4 cup of hot water, and whisk until all chocolate has melted.
  8. Once cookies are cooled completely, drizzle the dark chocolate. Candied lemon peel works nicely as a garnish too! Cookies will store nicely in a sealed container for the next 3-4 days. (If they last that long!)


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