Vegan Marcus Cookies

For years I used to use a recipe that I swore was handed to me in secret. I kept that recipe locked away in my handy-dandy fireproof safe where no one could find it…until one dark day in December. On that day I stumbled on a website that changed my life forever. Or at least for the moment. There was my prized possession, the recipe for my all-time favorite (and supposedly secret) cookies for everyone to see. Then I did a search and found that same recipe on site after site. So much for a top-secret, classified recipe. Is anything sacred anymore? I guess not. And to prove just that, I’m sharing with you today my own version of this “secret” recipe, Vegan Marcus Cookies. Hold onto your hats because this one is a show-stopper!

A stack of deliciously chocolate Vegan Marcus Cookies by Namely Marly

I’ve got a problem.

Isn’t acknowledging a problem the biggest part of recovery? I think that’s what they say.

Whoever they are.

My problem? Dark Chocolate. Chocolate Oscuro. Chocolat à croquer. Dunkle Schokolade. Whatever language you say it in, it’s got my number!

A photograph of dark chocolate, a favorite of most vegans!

What’s really funny about this story, is that I used to hate dark chocolate. In fact, giving up milk chocolate was one of the things I resisted most about becoming vegan.

Taste buds can be so fickle.

Something you think you could never give up…like milk chocolate…eventually becomes something you despise. Kind of like Todd, my eight grade crush.

Now when I cross paths with a little milk chocolate, I don’t like it all. Hmm, I have a feeling that would go the same for Todd today too. Go figure!

Marly's favorite cookie dough includes lots of dark chocolate chips.

But dark chocolate? I keep it around my house like candy. Hey, wait a minute, even though dark chocolate is loaded with lots of healthy nutrients, it is still technically considered candy.

Thanks to my recent trip to Chicago, I have a nice stash of Ghirardelli’s Intense Dark chocolate on hand too.

I digress. I decided to take my old favorite (and mistakeningly considered secret) recipe and make it vegan. And while I was at it, I decided to overload it with lots of dark chocolate.

Vegan Marcus Cookies are stacked high and brimming with lots of chocolate

The results? Undecidedly and über delicious (as they say in Germany).


Vegan Marcus Cookies


(This post was not sponsored in any way by Ghirardelli…I just happen to really like them!)


  1. Heat your oven to 350· F.
  2. In a large bowl, cream together the vegan butter and sugars, until light and fluffy. I used a mixer, but you can do it by hand if you’d like a bit of a workout!
  3. Add the flax seed meal, corn starch, water and vanilla, and stir some more. Set aside.
  4. In a separate bowl, combine the flour, oatmeal, baking soda, baking powder, and salt. Stir together to combine all the ingredients. Set aside.
  5. Pour the flour mixture into the butter mixture and stir well. It might take a minute but just think how worth it’s going to be in the end!
  6. Using a grater, shred the two chocolate bars over the cookie dough. Stir to incorporate once both bars are grated. Then add the chocolate chips and nuts and stir some more. Remind yourself that although there are no eggs in this batter and you could seriously eat as much of it as you want, you might want to save some for your family…or not!
  7. Use a Cookie Dough Scoop (like this one by OXO) to dispense cookie dough onto an ungreased cookie sheet. Place the dough about 2″ apart to allow for some spread…like your hips might do after eating too many of these! Bake each batch for 10 – 12 minutes. Makes about 9 dozen cookies…or you could make them smaller for an even 10 dozen!
I know the ingredients make this recipe a little more pricey than my usual recipes, but I promise you, the results will be worth it. Save it up for something special, like holiday baking, and make it a special day!

Posted 2 years ago by Marly on Wednesday, December 5th, 2012 · Permalink

7 Responses to Vegan Marcus Cookies

  1. The Neiman Marcus recipe was the only thing my mother ever baked from scratch in my life! It was the first thing I attempted to veganize so many years ago before I knew anything about baking. I am sure yours is a much more delicious version!

  2. I love dark chocolate! These cookies look irresistible!

  3. Screamingly brilliant! Thanks for sharing!

  4. Out of curiosity…do you often bake 9 dozen cookies at a time?? LOL! Bless your heart if you do… :)

    • You’re so right – if I baked this much at a time, I would not be fitting into my jeans anymore! Although I wish I could eat like that, it’s not in the cards for me. Sometimes I’ll make half of this recipe, but my favorite thing to do is to prepare all the batter, bake half the cookies, and make the rest of them into balls and freeze them. That way I can pop a few cookies in the oven at a time and have fresh-baked vegan chocolate chip cookies on the ready! *Sigh*

  5. Can’t wait to try these! Have you ever tried simply using oat flour instead of the ground up oats? I know that oat flour wasn’t super available prior to a few years ago so maybe that’s why you end up having to make your own in this recipe. Or do you think you need the ground oats for texture? Thanks!!

    • Hi Katrina. I haven’t tried using oat flour, but I bet it would work here. You can use 1/4 cup less per cup if you use oat flour instead of regular oats. Does that make sense? But I will admit to your final point – I like using the ground oatmeal because I can choose to leave it a little on the course side…and I like the texture it provides. That’s just me!