recipes

Vegan Chocolate Cookies with White Chocolate Chips

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I’m still enjoying the last of the vegan white chocolate I got for my Valentine’s Day recipe and before I just finished them off by eating handfuls straight from the pantry, I decided to recreate one of my all-time childhood favorite cookies as a vegan version. This is a modification of a recipe from the Vegan Cookies Invade Your Cookie Jar cookbook by Isa Chandra Moskowitz (check out the rocky road cookie recipe for the inspiration here, although the tweaks below will give you a more chocolatey cookie flavor and of course these are filled with all white chocolate). Now instead of eating handfuls of vegan white chocolate chips, I’m eating handfuls of vegan chocolate cookies. Oops!

The recipe below makes 48-60 small cookies, a bit bigger than the size of your thumb and pointer finger touching. You can make the cookies larger if you want but since the white chocolate is so sweet these really do satisfy the sweet tooth in a smaller size. If you go for larger cookies, check after the recommended baking time. If the cookies are still doughy or wet to a gentle touch after 8 minutes, pop them back in the over for another 2 minutes or until they are just set. Of course, there’s nothing wrong with a gooey cookie!

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Vegan Chocolate Cookies with White Chocolate Chips

A vegan twist on a double-chocolate cookie with creamy vegan white chocolate chips and intense chocolate cookie dough!
Prep Time10 minutes
Cook Time8 minutes
Resting time5 minutes
Course: Dessert, Snack
Cuisine: sweets, vegan
Diet: Vegan
Keyword: chocolate, cookies, dessert
Servings: 48 small cookies

Equipment

Ingredients

  • 1/2 cup plant-based milk
  • 2 tbsp ground flaxseed
  • 1/2 cup vegetable oil
  • 1 1/4 cup sugar
  • 2 tsp vanilla extract
  • 2 tsp coffee or espresso
  • 1 1/2 cup flour
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Vegan white chocolate chips or roughly chopped

Instructions

  • Preheat the oven to 350 degrees F and prepare your baking trays, either lining them with the silicone mats or parchment paper.
  • Combine the flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl and whisk to fully combine.
  • Add the plant-based milk, flaxseed, oil, sugar, vanilla, and espresso to the bowl of your standing mixer (if using) or a separate bowl and mix to combine. Beat the wet ingredients on a low speed until the sugar is dissolved, about 3-5 minutes.
  • Slowly add in the dry ingredients, about 1/4 cup at a time, keeping the speed low. This will make a fairly wet dough. Don't overbeat it, just mix until there are no streaks of dry ingredients remaining.
  • Fold in the white chocolate chips.
  • Use the cookie scoop or about a tablespoon of batter per cookie to place 12 cookies per baking sheet, evenly spaced. Bake for 8 minutes then remove and let cool on the tray for another 5 minutes, then move to a wire rack to cool.
  • Cookies can be enjoyed immediately, stored in an airtight container for up to a week, or frozen for up to a month.
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recipes

Irresistible Vegan Chocolate Cream Pie

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Irresistible Vegan Chocolate Cream Pie
Irresistible Vegan Chocolate Cream Pie
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Irresistible Vegan Chocolate Cream Pie

This over-the-top decadent chocolate pie is has a silky smooth rich chocolate filling somewhere between a pudding and a ganache. Don't be fooled by the secret ingredient of silken tofu – it's for texture and doesn't appear in the flavor of the pie at all. This show-stopper can be topped with coconut cream, any seasonal fruits, or chocolate shavings depending on your preference. Just don't expect it to stick around too long as it will be a hit with vegans and non-vegans alike!
Prep Time15 minutes
Cook Time10 minutes
Chilling Time4 hours
Course: Dessert
Cuisine: American, vegan
Keyword: chocolate, dessert, pies

Ingredients

Pie Crust

  • 1 package vegan chocolate sandwich cookies such as Oreo or Newman's Own
  • 2 tbls plant-based butter, melted

Pie Filling

  • 1 package silken tofu Appx 14 oz
  • 1/2 cup plant-based milk
  • 1/2 cup almond butter
  • 1 tsp vanilla extract
  • 1 tbls maple syrup
  • 12 oz vegan semi-sweet chocolate chips, melted
  • Fruit, coconut cream, or chocolate shavings to decorate berries like strawberries, raspberries, or blackberries work especially well on this pie

Instructions

  • Preheat the oven to 375 degrees F and prepare a 10" glass pie dish or spring-form baking pan by spraying it with a non-stick cooking spray.
  • In a food processor, pulse the chocolate sandwich cookies until they are fully crushed. Then with the food processor running, slowly pour in the melted butter and process until the mixture resembles a wet sand.
  • Pour the cookie crumbs into the pie dish and use your fingers or the bottom of a glass to press them down and into the sides, so you have an even coating all along the bottom and sides. You will likely have extra cookie crumbs – feel free to save them to top the pie or another dessert later.
  • Bake the pie crust for 7-8 minutes or until the crust is firm. Remove from the oven and let cool completely.
  • While the pie crust is cooling, put all of the pie filling ingredients except the chocolate chips into a blender, and blend until completely combined. Then, ideally with the blender running, pour in the melted chocolate. (A note on melting chocolate – I place the chocolate chips in the microwave in a glass bowl for 30 seconds at a time, removing and stirring well every 30 seconds. Once about 80-90% of the chocolate chips are melted, I simply stir the melty mix until the rest of the chocolate chips melt without any more microwave time. This ensures the chocolate doesn't burn.)
  • Pour the pie filling into the prepared pie crust and use a spatula to smooth. Cover with plastic wrap and place in the fridge to chill for at least 4 hours or preferably overnight.
  • After the pie has chilled, and is firm to the touch, you can decorate it with your fruit, coconut cream, chocolate, or other toppings. It will keep in the refrigerator for 4-5 days, if you can make it last that long!
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