Sugared & Stirred

dairy-free. still delicious.

Cookies

Halloween Charcoal Sprinkle Cookies (DF)

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I love a good sprinkled dessert. Sprinkle donuts? Yep. Sprinkles on cake? Count me in. Cookies covered in sprinkles? Yesss. The satisfying crunch! The festive colors! The sugary sparkle! And if you’re here, then there’s a good chance you at least feel half as enthusiastic as I do about sprinkles. This Sprinkle Cookie is a soft, chewy, traditional sugar cookie that’s been naturally dyed with activated charcoal and then rolled in sprinkles pre-bake for a lovely, festive look. And they’re delicious. You don’t taste the charcoal at all!

The recipe is simple, but in order to get the spread of the cookies just right, I don’t recommend subbing any of the ingredients. The sugars are interchangeable with one another – you can use 100% coconut sugar for a healthier cookie, or 100% granulated sugar for a sweeter cookie. I chose a mix of the two to get that traditional sugar cookie flavor without the kind of sweet that hurts my mouth. You’ll also need to chill the dough – don’t skip this step as it makes the dough easier to work with and helps create the perfect spread/cookie shape!

Some of the ingredients I like for this recipe:

Coconut sugar tastes less sweet that granulated sugar. For this recipe, the sugar is necessary for the proper texture and spread of the cookies, so I’ve added a bit of coconut sugar to lessen the sweet flavor. Plus, coconut sugar is an unrefined, low GI sweetener that tastes nothing like coconut – a win!

Oil makes these cookies so soft and chewy. You can use any vegetable oil you’d like. I used regular olive oil since the color and flavor doesn’t affect these cookies.

Activated charcoal coconut powder makes for a great natural dye. A little goes a long way in creating a dark gray dough that makes for beautiful (and festive!) cookies.

Eggs add moisture to these cookies, and the extra egg yolk brings chewiness to the cookies’ texture. I have not tried any egg replacements for this recipe.

Yield: ~18 cookies

Halloween Charcoal Sprinkle Cookies

Halloween Charcoal Sprinkle Cookies

Soft-baked, chewy sugar cookies naturally dyed with activated charcoal coconut powder and then covered in festive sprinkles!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 35 minutes

Ingredients

  • 1 1/2 cups + 2 Tbsp unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp activated charcoal coconut powder**
  • 1/2 cup granulated sugar (or coconut sugar)
  • 1/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/3 cup vegetable oil (I used olive oil)
  • 1 large egg + 1 large egg yolk, room temp
  • 1/2 cup sprinkles (for rolling)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda, salt, and charcoal powder; set aside.
  2. In a medium bowl, whisk together the sugars, vanilla, oil, and egg + egg yolk. Add wet ingredients to dry and use a large wooden spoon or spatula to mix until everything is just combined. Cover and refrigerate dough for two hours.
  3. Preheat your oven to 325°F and line one or two baking sheets with parchment paper. Add the sprinkles to a small bowl. Remove dough from the refrigerator and scoop 8 dough balls 1 1/2 Tbsp in size. Roll the dough balls smooth and then dip the tops and sides of the dough balls in your sprinkles.
  4. Place all 8 dough balls on your parchment-lined baking sheet, spacing them evenly apart. Then gently reshape them to make neater balls, if necessary. Slightly flatten each dough ball. Bake at 325°F for 5 minutes or until cookies have a spread.
  5. Allow cookies to set for 1 minute on the baking sheet, and then gently move them to a cooling rack. Cookies will de-puff as they cool. Repeat until all cookies are baked. Store leftovers in an airtight container at room temperature.

Notes

**Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

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Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 109 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 136mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 0g Sugar: 11g Sugar Alcohols: 0g Protein: 1g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other cookie recipes you might like:

Soft & Chewy Confetti Cookies (DF)
Coconut Oil Chocolate Chip Sprinkle Cookies (DF)
Soft & Chewy Coconut Sugar Cookies (DF)

One Bowl No-Chill Chocolate Chip Cookies (DF)

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If you’ve been following along with me for a while then you know I love a good cookie. Especially a chocolate chip cookie. I grew up baking chocolate chip cookies for my family (seriously, at nearly every family gathering), so there’s just something about a fresh cookie, or spoonful of dough, that just makes me feel happy. For these cookies, I really wanted to create a quick and simple recipe. No special ingredients. No waiting for the dough to chill. All made in one mixing bowl. And, most importantly, a dough that tastes just like the one I always made for my family. This is it.

The dough for these cookies comes together like a standard chocolate chip cookie. You’ll beat the vegan butter and sugars. Add the vanilla and eggs. Then, which is non-traditional, you’ll beat in the leavening agents and salt. Stir in the flour and chocolate and you’re ready to bake! Seriously. These are easy. Like, give-me-twenty-minutes-to-pop-some-cookies-in-the-oven easy. You can scoop or roll the dough – whatever you choose just make sure you have some of the chocolate chips showing at the top of your dough balls. Since I used a mix of mini and regular chips, I didn’t have to top my dough balls with extra chocolate. The dough was already super loaded!

Some of the ingredients I love for this recipe:

Vegan butter gives these dairy-free cookies that buttery taste we all love. The dough tastes exactly the way chocolate chip cookie dough tasted growing up.

Brown sugar lends moisture to these cookies, and I don’t recommend using any sugar replacements.

Mini chocolate chips are a great way to ensure maximum chocolate in each bite! I used a mix of half regular chips + half mini for ultimate chocolate distribution. This also makes for beautiful cookies!

Corn starch (or arrowroot starch) gives these cookies a bit of chewiness, which helps them last for days. Seriously, pop one in the microwave and your cookie will taste good as fresh.

Yield: 20 Cookies

One Bowl No-Chill Chocolate Chip Cookies

One Bowl No-Chill Chocolate Chip Cookies

Quick and easy no-chill Chocolate Chip Cookies! The perfect recipe for when you want cookies NOW!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup (1 stick) vegan butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp corn starch (or arrowroot starch)
  • 1 3/4 cup unbleached all-purpose flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup dairy-free mini chocolate chips

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, beat the vegan butter and sugars. Beat in the egg until totally combined. Beat in the vanilla. Then, beat in the baking soda, baking powder, salt, and corn starch.
  3. Use a large wooden spoon or spatula to stir in the flour until a few flour streaks remain. Add the chocolate chips and stir until just combined.
  4. Scoop or lightly roll dough balls 1 1/2 Tbsp in size. Place 6-8 dough balls on your cookie sheet, making sure the areas with chocolate chips showing are on top - if you used mini chips then you shouldn't have to press more chips into the tops.
  5. Bake cookies at 350°F for 6-8 minutes or until just barely golden. Gently move to a cooling rack.
  6. Store leftovers in an airtight container at room temperature.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

2
Amount Per Serving: Calories: 232 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 220mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 4g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other chocolate chip cookie recipes you might like:

Soft & Chewy Chocolate Chip Cookies (DF)
Tahini Spelt Chocolate Chip Cookies (DF)
Coconut Oil Chocolate Chip Sprinkle Cookies (DF)

Pumpkin Cookies with Spiced Frosting (DF)

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Who else grew up with frosted sugar cookies?! My mom made them every year for the holidays, and this pumpkin flavored cookie is the perfect fall (or Thanksgiving!) treat. A soft, perfectly spiced pumpkin cookie topped with a traditional, super sweet spiced buttercream frosting. Layer it on thick or thin, the cookies will be delicious no matter your preference!

Once you have all of your ingredients ready, these cookies really are so simple. No chilling required. No rolling and cutting. Just simply roll the dough into balls and bake! Then once they’re cool, beat together the buttercream and frost away. And if you don’t follow a dairy-free diet, feel free to use regular butter for the frosting. 

Some of the ingredients I love for this recipe:

Coconut sugar is my go-to sweetener. It’s low GI, unrefined, and doesn’t add any coconut flavor.

Cream of tartar gives these cookies lift in all the right places.

Vegan butter makes the frosting taste just like the real, butter-filled deal! I prefer using a stick version, and I’ve had a lot of luck with the Earth Balance Vegan Buttery Sticks.

Vegetable shortening helps stiffen the vegan buttercream. I’ve found that without it, the frosting tends to be a bit melty, depending on the temperature of my home. But feel free to use more vegan butter instead.

Yield: 14 Cookies

Pumpkin Cookies with Spiced Frosting

Pumpkin Cookies with Spiced Frosting

Soft pumpkin spice cookies topped with a sweet and creamy vegan spiced buttercream frosting!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

Pumpkin Cookies

  • 1/2 cup coconut oil, solid
  • 3/4 cup coconut sugar
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves

Spiced Frosting

  • 1/4 cup vegan stick butter
  • 2 Tbsp vegetable shortening (or more vegan butter)
  • 1/4 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 tsp ground cinnamon
  • Pinch ground ginger
  • Pinch ground nutmeg
  • Pinch ground allspice
  • Pinch ground cloves
  • 1-3 tsp plant-based milk

Instructions

    1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.

    2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.

    3. In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg yolk and vanilla extract until well combined. Stir in the pumpkin puree. Add in the dry ingredients and stir with a wooden spoon or spatula until just combined.

    4. Roll dough into 2 Tbsp-size balls. Place six onto your parchment-lined baking sheet. Slightly press down each dough ball, reshaping as necessary (the flatter you press them, the more they will spread during baking). Bake at 350°F for 6-8 minutes. Allow cookies to cool on baking sheet for 1 minute before moving to a cooling rack.

    5. Once all of your cookies are baked and cooled, make your frosting. In a medium bowl, beat together the softened vegan butter and shortening until smooth. Beat in the vanilla extract and spices. Add the powdered sugar and beat until combined. Add plant-based milk 1 tsp at at a time until you've reached a thick but spreadable consistency. If you add too much milk, simply add more powdered sugar.

    6. Frost your cookies and top with sprinkles, if desired. Store cookies in a single layer in an airtight container at room temperature.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 264 Total Fat: 14g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 206mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 2g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More pumpkin recipes you might like:

Cinnamon Swirl Pumpkin Bread (DF)
Pumpkin Chocolate Chip Cookies (DF)
Pumpkin Coffee Chocolate Chip Muffins (DF + V option)

Peanut Butter Stuffed Chocolate Cookies (dairy-free)

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Ah, the classic peanut butter + chocolate combo. Seriously irresistible, and if I can find a dessert that curbs my seasonal yearning for a Reese’s egg (or pumpkin) then I’m so down. These cookies are a soft-baked chocolate cookie with just enough natural peanut butter on the inside to satisfy that PB chocolate craving. I’ve been re-heating these bad boys all weekend for a quick, sweet snack, and they are everything.

These cookies do take a while to get going since the dough, which is made with vegetable oil, needs to be refrigerated, but I promise that they’re totally worth it! For the filling, I used nothing but natural peanut butter. No powdered sugar. No thickeners. Just delicious peanut butter! Since natural peanut butter is runny, I recommend refrigerating it (if it’s not already) before scooping balls to freeze for the cookie filling. For a little extra pretty, I rolled the cookie dough balls in granulated sugar, but you can skip that step and eat them as is or drizzle the cooled cookies with a bit of extra peanut butter.

Some of the ingredients I love for this recipe:

Coconut sugar is an unrefined sugar that’s low GI (which means it won’t spike your blood sugar the way white sugar or honey does). And it tastes nothing like coconut!

Eggs bring moisture to these cookies, and the extra egg yolk is essential for maximum moistness.

Natural peanut butter is the kind made with just peanuts. It’s better for us and won’t add additional sugar to these cookies.

Yield: 13 Cookies

Peanut Butter Stuffed Chocolate Cookies

Peanut Butter Stuffed Chocolate Cookies

Soft and chewy dairy-free chocolate cookies filled with nothing but delicious, natural peanut butter!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

Cookies

  • 3/4 cup coconut sugar
  • 1/3 cup extra light olive oil
  • 1 large egg + 1 large egg yolk, room temp
  • 1/2 tsp vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2-4 Tbsp white granulated sugar for rolling (optional)

Filling

  • 1/3 cup natural peanut butter, salted or unsalted, refrigerated

Instructions

  1. In a small bowl, combine the coconut sugar, oil, egg + egg yolk, and vanilla extract; set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until totally combined. Add the wet ingredients and mix until a dough forms. The dough may seem dry at first, but it will come together to a sticky dough. Cover and refrigerate dough for 3 hours.
  3. Meanwhile, line a baking sheet - or large plate - with parchment paper. Scoop out 1 tsp size balls of peanut butter (your natural PB must be refrigerated for this to work). This will be messy, but do your best to get 13 "balls" of PB. Freeze the PB balls while the dough is refrigerating.
  4. Preheat your oven to 350°F and line a room temperature baking sheet with parchment paper. Scoop 1 1/2 heaping Tbsps of dough. I like to do 6 at at time, placing the leftover dough back in the refrigerator. Flatten each dough ball into a disc shape - if your dough is very sticky at this point, I recommend putting the discs in the freezer for 5 minutes. Place a PB ball in the middle of each dough disc and then pull the edges up and around the PB balls, rolling neat dough balls as you go along. Finally, roll each dough ball in granulated sugar and place on prepared baking sheet, slightly flattening each dough ball and re-shaping into neat circles as necessary.
  5. Bake at 350°F for 5 minutes. Allow cookies to cool for 1 minute on the baking sheet before gently moving to a cooling rack. Continue until all cookies are baked. Store leftovers in an airtight container at room temperature. For maximum goodness, I recommend reheating leftover cookies right before eating!

Notes

Eggs can be brought to room temperature by placing them in a glass of warm water for around 10 minutes

Any kind of vegetable oil will work in this recipe, though I do recommend something with a mild taste, like avocado oil or extra light olive oil.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

13

Serving Size:

1
Amount Per Serving: Calories: 225 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 43mg Sodium: 172mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 19g Sugar Alcohols: 0g Protein: 4g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other chocolate cookie recipes you might like:

Salted Chocolate Rye Cookies (DF)
Marshmallow Hot Cocoa Cookies (DF)
Vegan Chocolate Flax Cookies

Vegan Olive Oil Chocolate Chunk Cookies

by 2 Comments

A delicious, plant-based cookie loaded with dark chocolate chunks? I’m so in. These cookies are undetectably vegan, which means they’re good. It took me a few attempts to nail a vegan cookie that is thick, soft, and delicious. I found vegan butter to lend too much of a flavor I wasn’t fond of, and a cookie with all coconut oil was a little crispier than I wanted. But with a mix of olive oil and a bit of coconut oil, the texture of these cookies is perfect!

This recipe calls for two kinds of sugar to make them a little on the healthier side (as coconut sugar is less likely to spike your blood sugar as high as white sugar, honey, or maple syrup). I added a bit of brown sugar to add moisture and flavor to these cookies. The molasses in the brown sugar adds so much to these cookies!

The dough requires no refrigeration (hello, quick cookies!!), but I found that it was best to let the dough balls rest for a few minutes after hand rolling them. This allowed the coconut oil (which melts in our hands) to re-solidify a bit before baking, creating a more even bake amongst all the cookies. But if you’re using a cookie scoop instead of the scoop and roll method, you can bake these babies right away! Just preheat your oven at the start of your mixing.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Brown sugar brings moisture (through the molasses) and flavor to these cookies. I highly recommend using light or dark brown sugar. Brown sugar has more molasses, which means more moisture.

Flaxseed meal mixed with water creates a great egg substitute.

Olive oil adds moisture and softness to these cookies. For a lighter taste, feel free to use light olive oil.

Coconut oil adds moisture and a bit of crunch to the outside of the baked cookies. Since there is so little in this recipe, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Arrowroot starch adds to the chew factor in these cookies. Feel free to use corn starch instead.

Yield: 12 cookies

Vegan Olive Oil Chocolate Chunk Cookies

Vegan Olive Oil Chocolate Chunk Cookies

Classic Chocolate Chunk Cookies made vegan using a blend of olive and coconut oil and flaxseed meal. Delicious and packed with lots of chocolate, these cookies will please both vegans and non vegans alike!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Line two baking sheets with parchment paper. Prepare your flax egg using lukewarm water and allow to thicken for around 5 minutes.
  2. In a medium bowl, combine the liquid coconut oil and olive oil. Whisk in the coconut sugar, brown sugar, and vanilla extract. Finally, whisk in the flax egg until all ingredients are totally combined - it may take a minute for the oil and water to mix together; set aside.
  3. In a large bowl, whisk together the flour, baking soda, arrowroot starch, and salt. Add in the liquid ingredients and use a large wooden spoon or spatula to mix until nearly combined. Add 1/2 cup of the chopped chocolate or chocolate chips and mix. The dough will be oily, so it's normal for the chocolate to fall away from the dough.
  4. Scoop dough balls 2 Tbsp in size. Press and roll each dough ball smooth, placing pieces of extra chocolate into the tops of each one and reshaping as necessary. Place all of the dough balls onto one parchment-lined baking sheet and allow to rest at room temperature while you preheat your oven to 350°F. This gives the coconut oil a chance to solidify a bit (evenly) across all dough balls.
  5. Bake dough balls 6 at a time at 350°F for 7 minutes. Be careful not to over-bake them! Remove from the oven, sprinkle with sea salt flakes, and allow to cool on the baking sheet for 2 minutes before moving to a cooling rack. Let your baking sheet cool to room temperature before baking another batch.
  6. Store leftovers in an airtight container at room temperature.

Notes

If you prefer to use only a cookie scoop instead of the scoop and roll method, your cookie dough balls won't need to rest as long. Feel free to bake them right away!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Rachael Ng | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other vegan dessert recipes you might like:

Vegan Chocolate Flax Cookies
Chocolate Chip Muffins (vegan option)
Vegan Chocolate Banana Cake Donuts
Vegan Tahini No-Bake Cookies