White Chocolate Peppermint Cookies (With Option For Vegan Too!)

White Chocolate Peppermint Cookies

Okay, have I whet your appetite? Are you ready for the main event? These white chocolate peppermint cookies are chewy with crunchy bits of peppermint throughout. The white chocolate pairs deliciously with the minty candies, and (BONUS!) these cookies can be made 100% vegan. The recipe is a play on my favorite vegan chocolate chunk cookies, so you can expect the same toothy bites and decadent flavors throughout. All of the ingredients can be combined in a single bowl and the entire recipe takes less than 30 minutes from start to end of baking.

If you’d like to keep these white chocolate peppermint cookies vegan, be sure to snag some vegan white chocolate and peppermint candy pieces at the store. In my research, I found that Brach’s brand peppermints were vegan, but if you’re not set on making a vegan cookies, no problem! Just use whichever white chocolate chips/bars and mints/candy canes that you prefer. I tested this recipe with a couple of different varieties and had no problems. Do note that any candy pieces you press on top of the cookies will get tacky and chewy over time if exposed at room temperature for a long time. If you plan to serve them quickly, go ahead and leave some candies on top of your rounds of dough, otherwise just mix them right into the batter.

I hope the next few days are merry and bright in your home. Merry Christmas to you guys and HAPPY BAKING!

White Chocolate Peppermint Cookies (With Option For Vegan Too!)

Print Recipe

These white chocolate peppermint cookies are a festive vegan option for your holiday table!

Author: Kate Wood
Prep Time: 5
Cook Time: 10
Total Time: 15 minutes
Yield: 16
Category: Cookies

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1/3 cup (80 gm) coconut oil, firm not liquid
6 tablespoons organic brown sugar
6 tablespoons organic cane sugar
1 teaspoons vanilla extract
1/8 teaspoon peppermint extract
1–1/4 cups plus 2 tablespoons (180 gm) all-purpose flour
1/2 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup vegan white chocolate chips
½ cup crushed vegan peppermint candies, if desired

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the white chocolate and stir to combine.
Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Bake in the preheated oven about 9 minutes or until the cookies have set around the edges. Quickly remove the sheet pan from the oven and sprinkle the tops of each generously with crushed peppermint candies. Return to the oven for one more minute or until set and allow to cool completely before enjoying.

Vegan Funfetti Cookies

18 Comments / Cookies and Bars

Is anyone on the internet having more fun than me this week? NOPE. These vegan funfetti cookies are the second (!!!) sprinkly dessert I’ve shared this week which means I’m basically having the time of my life. Very few foods make me happy like ones adorned with flecks of sugared rainbows, and these treats aren’t an exception. To keep the party rolling, I’m going to share a few other new favorites of mine below, so if you’re interested in what I’ve been reading, snacking on, buying, and watching, read on!

I’m 100% Buying These Things:

I basically live in my Lululemon leggings, but was surprised to fall so hard in love with these Marine Layer Rainbow Leggings . The material is super soft, slightly cozy, and the teeniest bit trendy thanks to that rainbow elastic around the waist. Sign me up for more of these!
My go-to shade of Sephora Cream Lip Stain is no longer for sale (WHY, Sephora, WHY!?!), but luckily they have approximately 143 other shades to choose from. I love this creamy lip stain and appreciate the soft staying power it has on my lips throughout the day. Check it out!

Probably Already Watching Re-Runs of This:

My husband and I were really close to a TV draught. We watched The Mentalist and Scrubs and Justified. We were all caught up on Blue Bloods, Peaky Blinders, and The Crown. Even though I love The Office, it didn’t seem right to re-watch it AGAIN. Desperate to fill that nighttime void, we subscribed to Hulu and dove head first into White Collar, an upbeat drama about a former high-end art thief who joins forces with the FBI to catch white collar criminals. So far, we’re loving it. It doesn’t hurt that the lead is seriously handsome either.
Carpool Karaoke is my favorite thing on the internet. One of the newer episodes featuring Chance the Rapper is so many of my favorite moments. Check it out here!

Books on My Nightstand:

Live in Grace, Walk in Love: A 365-Day Devotional by Bob Goff. There is more wisdom, wit, and fun in Bob Goff’s words than I know what to do with. Two of his previous tittles, “Everybody Always” and “Love Does” are two personal favorites, and I’ve enjoyed starting in on this one-a-day devotional from him. BONUS: he’s coming to speak in my hometown of Selma, AL at the end of this year!
Basically anything by Ruth Reichl. I just finished “Save Me the Plums” and “Garlic and Sapphires,” two books from the former editor-in-chief of Gourmet magazine. She writes about food in a way that makes the flavors and textures of each ingredient she describes almost tangible. I just purchased “Tender at the Bone” and look forward to starting it soon.

Things I’m Cooking Up:

There’s a really good chance that I’ve already shared this recipe with you all in the past, but I cannot enter this fall season without revisiting it with you again. This cozy autumn wild rice soup is one of my favorite things to make in the cooling months, and you really need to try it for yourself.
Chicken pot pie? Sure. Chicken pot pie with a cheddar cornmeal crust? OH, HECK YES. This pot pie is my husband’s favorite thing I make, so you better believe I’ll be leaning on it hard as we head into winter. I think you’ll love it too.

Vegan Funfetti Cookies.

Yep, we went there. No, we didn’t need another cookie recipe, and no I don’t really care about leading a vegan lifestyle, but you guys continue to go cray cray for the coconut oil-based treats on my site so I knew we needed to make a veganize funfetti cookies . This is a simple coconut oil and cane sugar loads and loads of sprinkles kind of situation, and no one is mad about it.

A few things you may want to know before you get started. First, if you’re interested in keeping these treats truly vegan, be sure to check in on your sugars. Not all sugars are vegan, and it’s important to verify the brands you choose are before you get started. Same goes for sprinkles! I love Sweetapolita’s rainbow jimmies for my vegan sprinkles, but feel free to research your own! Make sure your coconut oil is firm (not liquid!) at room temperature and feel free to adjust the amount of flour based on how those first cookies in the oven spread.

Thanks for celebrating my birthday week with two (!!!) sprinkle recipes. I’ll be back next week to our regularly scheduled fall programming, but I hope you enjoy these in the meantime. Happy baking!

Vegan Funfetti Cookies

Print Recipe

★★★★★

4.2 from 6 reviews

These sprinkle cookies are vegan and taste like a funfetti box cake mix!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 16
Category: Cookies

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1/3 cup (80 gm) coconut oil, firm not liquid
¼ cup (50 gm) organic brown sugar
½ cup (100 gm) organic cane sugar
1–1/2 teaspoons clear vanilla extract
1–1/4 cups plus 2 tablespoons (180 gm) all-purpose flour
3/4 teaspoon baking soda
½ tsp cream of tartar
¼ teaspoon salt
½ cup vegan rainbow sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, cream of tartar, and salt and stir just to combine. Add the sprinkles and stir to combine.
Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Your dough may or may not require a little bit of refrigeration so that the cookies don’t spread too much in the oven. This all depends on temp of the dough and oven. I like to test a couple of cookies in the oven to see if they spread too much or little. If they spread too much just pop the dough in the fridge to firm up a bit. Typically they won’t require any time in the fridge. Bake in the preheated oven about 10 minutes or until the cookies have set around the edges and the tops are beginning to crack.

Notes

If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.

Vegan Fluffernutter Cookies

22 Comments / Cookies and Bars

Happy Monday, friends! Can I be totally frank with you? The recipe for these vegan fluffernutter cookies wasn’t supposed to land on the blog until the end of next month. Instead, you crazy bakers have been begging for this recipe ever since I teased it on Instagram, so I decided to cut to the chase and share it as a near-end installment of the #monthofchocolate business we’ve been doing here. If you’re a peanut butter and chocolate fan (and who isn’t?), I think you’re going to be head over heels for this recipe.

Vegan Fluffernutter Cookies

For some reason, one of the most popular recipes on my site is the one for vegan chocolate chip cookies. I’m 100% not a vegan, nor do I claim to be a premier resource of recipes for those trying to follow a dairy or egg-free diet, but for some reason you guys have been killing that recipe on this site. So I wanted to offer a sequel to that recipe, something for you to follow-up those chewy bites of chocolate and dough with, and these vegan fluffernutter cookies are the result of that experiment.

I started the testing process by working on the peanut butter dough. Although it’s a fat, peanut butter doesn’t spread as readily in cookies as coconut oil or butter, so I had to add it in bit by bit to determine the appropriate balance for this cookies. I stuck with using chocolate chunks instead of chips, but this is totally a personal preference on my part. Finally, I added in the marshmallows in a few different ways to figure out how to best capture that flavor and texture in the cookie.

The results? Delicious. These vegan fluffernutter cookies are phenomenal all on their own even without the marshmallows. One of my favorite foodie friends said that these cookies MINUS the marshmallows were among her top 5 favorite cookies of all time. So certainly if you’re not into marshmallows you can totally skip this step for a thinner, more spread out chewy cookie than the ones you see pictured here. I personally love the extra chew and sweetness lended by the marshmallows, but I’d encourage you to try them both ways to determine what you like the best.

A Few Notes:

First, we use coconut oil as the primary source of fat for this recipe. I’ve had a ton of readers successfully use vegan butter for the original vegan chocolate chip cookie recipe. I’d encourage you to test that if you keep it on hand. Second, keep in mind that all sugar is NOT vegan. Be sure to research your specific brand of preference if you’re trying to follow a strict vegan diet. The same goes for chocolate too! Both Lindt 70% Chocolate and Trader Joe’s Pound Plus bars are accidentally vegan, so I typically reach for those for this recipe, but you can use whatever you prefer.

These vegan fluffernutter cookies are seriously delicious and are the perfect cure for a sweet tooth. Give them a try and let me know what you think! I can’t wait to see all those fluffy mounds of dough you all make on my Insta feed! Happy baking to you all and have a great week!

If you like these vegan fluffernutter cookies you should try:

Vegan Chocolate Chip Cookies

Chocolate Almond Coconut Cookies

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Vegan Fluffernutter Cookies

Print Recipe

★★★★★

4.5 from 2 reviews

These vegan fluffernutter cookies have a chewy peanut butter cookie dough with chocolate chunks and oozing marshmallows.

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 18
Category: Cookie

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1/3 cup (80 gm) coconut oil, firm not liquid
½ cup (125 gm) peanut butter (not unsweetened)
¾ cup (150 gm) organic brown sugar
¼ cup (50 gm) organic cane sugar
1–1/2 teaspoons vanilla extract
1–1/4 cup (160 gm) all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
6 ounces chopped dark vegan chocolate
1 cup mini vegan marshmallows (see notes)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, peanut butter, brown sugar, cane sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and marshmallows and fold to combine. The dough is very dry, but if you find that it is so crumbly that it won’t pack together, add a tablespoon of water so that you can pack it slightly.
Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 11-12 minutes or until the cookies are golden brown and set around the edges.

Notes

If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.
In an effort to keep your marshmallows from melting all over your pan you can instead scoop rounds of cookie down around your marshmallows. I tried to keep a few inside and maybe one or two poking out of the batter.
If you prefer no marshmallows, keep in mind your cookies may spread a bit more. Also if you use smaller rounds of dough your cookies will spread more too! You can easily find vegan marshmallows via Amazon and Trader Joe’s.

Almost Vegan Coconut White Chocolate Pancakes

7 Comments / Breakfast

So have I told you our exciting news? Are you privy to the crazy, fun, awesome changes coming to our family? WE’RE HAVING A BABY!

Baby #3 for the Wood family is coming July of this year, and I could not be more excited. We talked about growing our family for some time, and we felt beyond blessed when I took a positive pregnancy test back in November. The past few months have been full of stretchy pants and fast food cravings and all too much nausea, but I’m finally in my second trimester and starting to feel a little closer to myself again. No word yet on whether this baby is a boy or a girl, but I’ll be sure to divulge all of the details as soon as I have them. You know I can’t keep a secret too long.

One of the many strange things about this pregnancy so far is the changes in my preferences for food. In an ironic turn of events, I find my sweet tooth is really not so sweet at all these days. I’d much prefer a crunchy salad or a paper bag full of salty French fries. Give me chicken noodle soup and chips, not cake and cookies, okay? This no desserts this has been great for keeping off too many prego pounds, but as you can imagine, it’s kinda bad for business if the baking and desserts writer doesn’t want to eat dessert! What is a girl to do?!

Luckily, my desire for baked goods in the morning is still fairly normal, so don’t be surprised if you see a whole lot of breakfasty things over here this month. Last week you got the orange swirl bread, next week will be a lemony breakfast pound cake, and this week we’re keeping it healthy-ish with these almost vegan coconut white chocolate pancakes. YUM.

Almost Vegan White Chocolate Pancakes

Okay, I know what you’re thinking. What does “almost vegan” mean? Well, these pancakes COULD be vegan if only I could get my hands on vegan white chocolate. As my small, rural town of Selma, AL has a really poor supply of such commodities, I could not find vegan white chocolate, so these vegan coconut white chocolate pancakes are vegan all except for the chocolate. Comprende?

These cakes are super easy to whip up. Melted coconut oil, coconut milk, and vanilla are combined in a bowl before the dry ingredients are tossed in. We’re not talking anything crazy here, just flour, sugar, salt, and baking powder. Keep in mind that some processed sugars and flours are not actually vegan, so be sure to check your brand of preference if you’re trying to play it safe. Stir in the dry ingredients and then fold in the finishing touches- sweetened coconut flakes and finely chopped white chocolate. If you have a hard time finding vegan white chocolate you can totally skip this and add extra coconut. I’d also consider regular chocolate too, because, duh.

These almost vegan coconut white chocolate pancakes get baked on a griddle with a little extra coconut oil until they’re just barely tanned and puffed. Serve immediately with your syrup or topping of choice. I whipped up a coconut whipped cream for the batch you see pictured, but this is totally optional. This recipe makes a small batch of pancakes, about 10- 3″ cakes, so if you’re serving a crowd be sure to double it up.

Thank you so much for sharing in our joy. I’ll try not to be too obnoxious with baby news, but you should probably count on a healthy amount of hormonal banter. You’ve been warned. Whip up some of these almost vegan coconut white chocolate pancakes this week and enjoy!

If you like these vegan coconut white chocolate pancakes you should try:

Buttermilk Pancakes

Vegan Chocolate Chip Cookies

Pecan Apple Dutch Baby

Healthy Coconut Almond Chocolate Cookies

Almost Vegan Coconut White Chocolate Pancakes

Print Recipe

★★★★★

5 from 1 reviews

These almost vegan coconut white chocolate pancakes are loaded with coconut flavor and sweetened with white chocolate bits. Top with a coconut whipped cream for an extra special breakfast treat!

Author: Kate Wood
Prep Time: 5
Cook Time: 10
Total Time: 15 minutes
Yield: 10
Category: Breakfast

Ingredients

3 tablespoons coconut oil, melted
1 cup (240 gm) coconut milk (water or another plant-based milk can be used in a pinch)
1 teaspoon vanilla extract
1 cup (140 gm) all-purpose flour
3 tablespoons sugar
2–1/4 teaspoons baking powder
¼ teaspoon salt
½ cup finely chopped white chocolate, more if desired
½ cup sweetened coconut flakes, more if desired

Cook Mode Prevent your screen from going dark

Instructions

Preheat a griddle or skillet on the stove to 325 degrees, about medium heat. In a large both, whisk together the coconut oil, milk and vanilla. Add the flour, sugar, baking powder, and salt and stir just barely to combine. Some clumps are okay and will help keep your pancakes from being dense. Fold in the white chocolate and coconut flakes. Add an additional tablespoon of milk if your batter is too thick or an additional tablespoon of flour if it is too thin. I usually end up adding a tablespoon.
Melt a teaspoon of oil in your pan and spoon out ¼ cup sized rounds of batter. Use the back of your spoon to spread the circles out as desired. If you find your batter is too thick or thin, adjust with a little flour or milk. Cook for about 3 minutes on that side or until the pancake bottom is turning golden. Carefully flip and cook until the pancake is done! Repeat this process with the remaining batter. Serve with coconut whipped cream, additional white chocolate, or coconut flakes or syrup if desired.

Notes

The white chocolate will melt and caramelize on your skillet leaving little brown circles on the top of your cakes. If this bothers you, you can sprinkle the white chocolate chips on the top of the batter after your spoon the cakes onto the griddle. Please note that the underside of your pancakes will be splotchy if you do this, but the tops will look pretty.
White chocolate is NOT vegan. That’s why this recipe is “almost!” vegan. Just a friendly reminder. Keep in mind some processed all-purpose flours and sugars are not vegan as well. Check with your specific brand for more info.

Vegan Chocolate Chip Cookies

99 Comments / Cookies and Bars

First things first: I am not a vegan. I love butter more than the average bear and go through an ungodly amount of eggs each week. Give me heavy cream and regular ice cream any day, okay? But sometimes we want options. We want to share food with our health-concious friends and make desserts that those on diet restrictions can enjoy too. I started working on these vegan chocolate chip cookies for my sister who had been following a vegan diet for a few years. In a strange turn of events, she liberalized her diet right around the time that I finally nailed these cookies, but I’m thrilled either way because these cookies are the bomb. They’re just really good. Let me give you the scoop on them.

These vegan chocolate chip cookies are a coconut oil-based treat made with organic sugars, all-purpose flour, and dark vegan chocolate. A flaxseed egg (flaxseed meal mixed with a bit of water) holds the whole thing together to create a cookie that is chewy throughout and slightly caramel in flavor. In creating these cookies, I knew I wanted them to be adaptable for a number of scenarios, so I tested one million (well, more like 25) versions of these cookies to identify which were the most pleasing. I had several road bumps along the way, but I think I’ve ironed out enough of the wrinkles so that you can enjoy delicious vegan chocolate chip cookies in your own home kitchen.

Sugars

This recipe calls for organic sugar and organic brown sugar. You can use regular granulated and brown sugar, although you may find that your final cookie spreads differently than the ones pictured here. A lot of people are unaware that most processed sugars are not actually vegan, so organic sugars are your best bet if you want to stay on the safe side.

Fat

I chose coconut oil for this recipe because vegan butters are hard to come by in my local grocery store. It’s important to buy coconut oil that is solid at room temperature and not the liquid variety. I did not test this recipe with vegan butter or other plant-based fats, but if you try it let me know how they turn out!

Flour

I tested this recipe both with regular all-purpose flour and gluten free cup-for-cup flour. I noticed that the GF flour cookies were a bit thicker than the original recipe, but you may also notice differences from brand to brand. For reference, I typically use King Arthur Flours. I opted to not use alternative grains here, primarily because I wanted to create a cookie that tasted like a classic chocolate chipper.

Please note that even just a small change in the amount of flour can alter this dough. If you find that your cookies are consistently way too thick or a little dry, it could be that you need to add a tablespoon or two less flour. If they spread way too much, you may benefit from adding an extra tablespoon or two of flour the next time around. Every person measures flour differently, so for best results you may want to weigh your ingredients.

Chocolate

After quite a bit of research on vegan chocolate, I learned that some varieties of chocolate are “accidentally” vegan. Lindt baking bars and Trader Joe’s Pound Plus baking bars are two options for people not wanting to spend crazy dollars on fancy chocolate. I did find that the Lindt chocolate bubbled oddly on the tops of the cookies, but they still tasted terrific. I shot for 68-72% cacao chocolate, but you can use whatever works for you.

Please note that if you use chocolate chips, your final cookie will turn out differently. The chips are not meant to melt as easily as the baking bars; expect cookies that are thicker with less spread. One of the things I love about these cookies are the pools of chocolate on top. If you like this look too, chop up most of your chocolate into 1/4″-1/2″ pieces. Save a few larger 3/4″-1″ chunks to press on top of the cookie dough balls before baking. Just a little bit of chunky chocolate on top (or near the top!) of each ball should do the trick.

Temperature

This is the least predictable variable here. I almost lost sleep over these cookies due to problems with oven temp. Here’s the deal: in a super hot oven, the cookies will melt and spread like crazy, making little puddles of greasy dough with weirdly crispy edges. If you know your oven bakes hot, I’d encourage you to do a test run cookie and adjust the temp by 10 or so degrees as needed. If your cookie melts insanely, just notch the heat down and bake the rest at a slightly lower temperature. You can also chill your dough a bit, but I found that adjusting the heat was the best bet. For best results, use a heavy, non-insulated pan lined with a sheet of parchment paper.

Final Word

Just when I think I’ve figured baking out, something surprises me and I learn something new. If you have interesting results with these cookies, please tell me about it! We can troubleshoot issues or celebrate triumphs, because at the end of the day everyone learns a little bit more when they share their experience. So if you make these, tell me about it! I think you’ll love them, and I can’t wait to hear all about it. Happy baking, friends!

If you like these vegan chocolate chip cookies you should check out:

Vegan Coconut Lime Ice Cream Pie with Strawberries

Almost Paleo Coconut Almond Chocolate Cookies

Candied Walnut Chocolate Chip Cookies

Flaxseed Bread

Vegan Chocolate Chip Cookies

Print Recipe

★★★★★

5 from 26 reviews

These vegan chocolate chip cookies are a coconut oil based cookie made with a flaxseed meal egg, organic sugars, and vegan dark chocolate. Option for gluten free cookie is available as well.

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 11

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
½ cup (120 gm) coconut oil, firm not liquid
¼ cup (50 gm) organic cane sugar
½ cup (100 gm) organic brown sugar
1–1/2 teaspoons vanilla
1–1/4 cups (160 gm) all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 ounces coarsely chopped (1/4-1/2″ pieces) semisweet or bittersweet vegan baking chocolate (see notes)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and fold to combine.
Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you want large pools of chocolate on top of your cookies, make sure there are some larger chunks of chocolate close to the top of the cookie rounds. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 10-12 minutes or until the cookies are golden brown and set around the edges.

Notes

If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave

Vegan Coconut Lime Ice Cream Pie

6 Comments / Frozen Desserts, Pies and Tarts

Let’s challenge ourselves. Let’s move beyond what we know we can do and into something we’re not sure of. Let’s leave it all on the field, balls to the wall, and just go for it. I’m talking

Vegan.

Ice cream.

Pie.

Not interested? Well, initially I wasn’t either. But tempted by a recipe contest on Food52, I decided to try my hand at making a dairy free frozen dessert.

What started as an idea became an obsession, and I will tell you that I am now a believer in dairy-free ice cream.

To be honest, this was scary for me. I don’t typically like to mess with a good thing and let’s be honest- ice cream from cow’s milk is good. Reeaaal good. But I threw it out there and what I got back after a few misfires was worth the effort. Zesty lime, macerated strawberries, and an extra thick graham cracker crust makes this coconut milk based ice cream pie a home run for any summer gathering.

Trust me on this one. Don’t knock it till you try it.

Vegan Coconut Lime Ice Cream Pie

Print Recipe

This vegan coconut lime ice cream pie, made up of zesty lime, macerated strawberries, and an extra thick graham cracker crust is a winning option for lighter, frozen desserts.

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour

Ingredients

For the crust

2 sleeves of graham crackers
1/2 teaspoon salt
2 tablespoons brown sugar, packed
3 tablespoons coconut oil, melted

For the ice cream filling

28 ounces whole fat coconut milk, refrigerated and divided
2 teaspoons lime zest
3 tablespoons lime juice
2.5 cups powdered sugar
1 teaspoon vanilla

For the strawberry topping

1/2 cup sliced strawberries
3 tablespoons sugar
2 teaspoons of lime juice

Cook Mode Prevent your screen from going dark

Instructions

To prepare the crust

Preheat oven to 350 degrees.
Place graham crackers in a food processor and process into crumbs. Pulse in salt and coconut oil until the crumbs are moistened and clumping together.
Pat crumbs into a 9″ metal pie pan being sure to cover the sides of the pan in a thick layer of crumbs. Reserve any extra crumbs to use as pie topping.
Bake pie crust in the oven for 8-9 minutes or until crumbs are firm in the bottom of the pan. Allow to cool to room temperature.

To prepare ice cream

Open the refrigerated cans of coconut milk and separate the watery portion of the coconut milk from the solid portion.
Combine the solid portion of coconut milk with the lime zest, lime juice, sugar, and vanilla.
Add about 1/2 of the coconut water and stir until smooth and combined. Mixture will be about as thick as melted ice cream.
Pour this mixture in to an ice cream machine and churn according to the machine’s directions. It took my machine about 15 minutes for the coconut ice cream to be done. It will look like soft serve frozen yogurt when done.
Spoon ice cream into prepared pie crust and freeze until solid.
Once pie is frozen and ready to eat, prepare the strawberry topping. Mix strawberries with sugar and lime juice and allow to sit at room temperature for 10 minutes. Serve on top of pie slices along with extra crust crumbs.

Notes

Be sure to use full-fat coconut milk and NOT low-fat or cream of coconut. Trust me: I tried and they will not work.
Substitute another berry or different fruit topping for the strawberries. If it’s delicious- email me! I want to hear all about it.

vegan

White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies (With Option For Vegan Too!)

Ingredients

Instructions

I’m 100% Buying These Things:

Probably Already Watching Re-Runs of This:

Books on My Nightstand:

Things I’m Cooking Up:

Vegan Funfetti Cookies.

Vegan Funfetti Cookies

Ingredients

Instructions

Notes

Vegan Fluffernutter Cookies

A Few Notes:

If you like these vegan fluffernutter cookies you should try:

Vegan Fluffernutter Cookies

Ingredients

Instructions

Notes

Almost Vegan White Chocolate Pancakes

If you like these vegan coconut white chocolate pancakes you should try:

Almost Vegan Coconut White Chocolate Pancakes

Ingredients

Instructions

Notes

Sugars

Fat

Flour

Chocolate

Temperature

Final Word

If you like these vegan chocolate chip cookies you should check out:

Vegan Chocolate Chip Cookies

Ingredients

Instructions

Notes

Vegan Coconut Lime Ice Cream Pie

Ingredients

For the crust

For the ice cream filling

For the strawberry topping

Instructions

To prepare the crust

To prepare ice cream

Notes

join the list

SOMETHING SWEET FOR YOU