Double Chocolate Mandel Bread

This vegan double chocolate mandel bread is chocolatey and crunchy yet light. Keep some on hand for emergencies - you'll be glad you did.

Sometimes I want something chocolatey but not too rich or heavy. Enter vegan double chocolate mandel bread. These cookies are easy to make, store very well, and get near-universal approval. I like to make them ahead of time and then keep some on hand for visitors, who are always happy I did.

Not a chocolate fan? Try my other mandel bread recipes: Vegan Mandel Bread, Cherry Chocolate Mandel Bread, or Chocolate-Dipped Mandel Bread.

Note that this recipe uses aquafaba (liquid from canned or cooked chickpeas). See the Tips section below for information on obtaining the aquafaba.

How to Make the Double Chocolate Mandel Bread

Gather your ingredients.

In a medium bowl, use a hand mixer on medium speed to beat the aquafaba until consistently foamy, 2-3 minutes. Add the sugar, oil, and vanilla extract to the bowl containing the aquafaba and blend on medium until smooth.

Add the flour, baking powder, cinnamon, cocoa powder, and salt to the bowl and blend until well combined. Fold in the chocolate chips with a silicone spatula. Cover the bowl with plastic wrap or place batter in an airtight container and put it in the fridge for at least two hours, or overnight.

Preheat the oven to 350℉. Divide the batter into four flat logs and arrange them on two parchment paper-lined cookie sheets. Note that the batter will be sticky; lightly oil your hands before shaping the logs to make the batter easier to handle. Bake for about 30 minutes. The logs will still be somewhat soft but the edges should look slightly crisp.

Allow the mandel bread to cool, about 25-30 minutes. Lower the oven temperature to 250℉. Transfer the cooled logs to a cutting board and use a sharp knife to slice each log into 8-10 pieces. Place the cookies on their side on the same parchment-lined cookie sheets, and bake for about 20 minutes. Turn off the oven and leave the mandel bread in the oven to rest for at least 30 minutes, until crisp.

Storing the Double Chocolate Mandel Bread

Store the mandel bread in an airtight container at room temperature; they will keep well for 2-3 weeks. Alternatively, the mandel bread will keep in the freezer for up to three months.

Tips

To obtain the aquafaba, you can either drain the liquid (this part is the aquafaba!) from a can of chickpeas or use the liquid from cooking dried chickpeas (try the method outlined by TastingTable here). Set the chickpeas aside and use them for another purpose, such as my Crunchy Roasted Chickpeas.

Make sure you allow the mandel bread to cool sufficiently after the first bake. Otherwise, they may break when you slice them.