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Salted Caramel Chocolate Thumbprint Cookies (DF + V)

by Leave a Comment

This recipe has been in the works for quite awhile, as I hemmed and hawed over making a thick homemade vegan caramel for the umpteemth time (let’s just say my first few attempts were less than stellar). After working on my 12 Days of Dairy-Free Cookies, I was finally ready to dive back in. And I’m so glad I did! I nailed the caramel and am hoping my easy tips translate to successful cookies for you as well!

The homemade caramel is the trickiest part of this recipe; the cookie dough itself is super easy and doesn’t require chilling. For the caramel, you’ll add sugar and water to a medium saucepan, and, without stirring at all (ever), bring the mixture to a boil until amber in color – no thermometer required! You’ll take it off the heat, slowly pour in the coconut cream and vanilla, and then return the caramel back to the heat, bringing it to a boil. Stirring occasionally, you’ll boil the caramel for 5-10 minutes or until it has thickened in texture. I used a wooden spoon and would remove the spoon after each time I stirred. I knew my caramel was ready when it cooled to a thick and sticky caramel on the spoon.

Some of the ingredients I like for this recipe:

Coconut cream is a thick and creamy alternative to heavy cream in this caramel. It adds a slight coconut flavor to the caramel, which I think is actually reminiscent of a Samoa cookie when paired with the chocolate thumbprint cookie!

White granulated sugar is the best sugar to use for this easy caramel. Since it’s white, you’ll be able to tell exactly when your boiling sugar reaches the amber color that we’re after.

Coconut sugar is my favorite, better-for-you sugar. It’s unrefined, low GI, and makes for a great 1:1 replacement for white sugar in most baking recipes.

Olive oil adds necessary fat and moisture to the chocolate cookies. Feel free to use any vegetable oil, but I do not recommend using coconut oil as it tends to bake up crispy and makes cookies spread.

Yield: 14 Cookies

Salted Caramel Chocolate Thumbprint Cookies

Salted Caramel Chocolate Thumbprint Cookies

Dairy-free chocolate thumbprint cookies filled with a thick and chewy vegan caramel sauce! All topped with a generous sprinkling of sea salt!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Caramel

  • 1/2 cup coconut cream (from a can that has been shaken)
  • 1 tsp vanilla extract
  • 1 cup white granulated sugar
  • 1/2 cup water

Cookies

  • 1 cup unbleached all-purpose flour
  • 1/2 cup natural cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup coconut sugar
  • 1/3 cup olive oil
  • 1 large egg OR 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water)

Instructions

Make the Caramel:

  1. Combine the coconut milk and vanilla extract; set aside. Prepare a work space on your counter with a wooden spoon and folded towel or hot pad holder.
  2. In a medium, heavy bottom saucepan, add the granulated sugar and then the water, dispersing the water over the sugar. Very lightly swirl the pan, if need be, to soak all the sugar in the water. Place on medium-high heat. Bring to a boil, without stirring or touching the mixture, and cook until sugar is amber in color - this can take up to 15-20 minutes but it will burn very quickly once color starts to form.
  3. Immediately remove sugar from the heat and place on your towel. Slowly pour in the coconut milk and vanilla while gently stirring with a wooden spoon. The mixture will bubble up and be very hot, so be careful! Gently stir the caramel until it stops bubbling.
  4. Return caramel to medium-high heat and bring to a boil. Boil caramel for 5-10 minutes or until it thickens, stirring occasionally. You can check the thickness of your caramel by pulling out your wooden spoon and seeing how thick the caramel is as it's cooling on the spoon. Around 8 minutes was the perfect time for me (using a gas range).
  5. Transfer caramel to a heatproof bowl to cool.

Make the Cookies:

  1. Preheat your oven to 350°F and line one or two baking sheets with parchment paper.
  2. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until combined; set aside.
  3. In a small bowl, whisk together the coconut sugar, olive oil, and egg (or prepared flax egg). Add wet ingredients to dry and gently mix until well combined.
  4. Scoop dough balls 1.5 Tbsp in size and roll into smooth balls. Place eight dough balls on your baking sheet and bake at 350°F for 4-5 minutes. Immediately make wells (or "thumbprints") in your hot, baked cookies, using any rounded tool - like a measuring spoon or the cap to a bottle.
  5. Allow cookies to cool for 2 minutes on the baking sheet, re-press your wells (if needed), and then transfer to a cooling rack. Continue once more until all cookies are baked.
  6. Once your cookies have cooled, spoon the cooled caramel into the wells. If your caramel is too thick to easily spoon, simply transfer it to a microwave-safe jar (or bowl) and heat until it's thin enough to spoon.
  7. Top the caramel with sea salt flakes and allow cookies to set. Once set, you can store cookies in a single layer in a structured, airtight container (not plastic bag) at room temperature or in the refrigerator.

    Notes

    • Letting the sugar boil without stirring or otherwise disrupting it ensures that your caramel won't form unwanted sugar crystals.
    • 1 flax egg = 1 Tbsp flaxseed meal + 3 Tbsp warm water. Mix and allow to thicken for at least five minutes.

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    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Cookies

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More chocolate cookie recipes:

    Chocolate Peppermint Cookie Cups (V + DF)
    Double Chocolate Flax Cookies (V)
    Healthier Classic No-Bake Cookies (V)
    Triple Chocolate Inside Out Cookies (DF)

    Oatmeal Cherry Chocolate Chip Cookie Bars (DF)

    by Leave a Comment

    These simple and sweet oatmeal cookie bars couldn’t get any easier! I took the oatmeal cookie dough that we always used when I was growing up (my mom says it came from a canister of Always Save oats), added chocolate chips and dried cherries, and threw it all into a baking dish. So. Easy. No fiddling around with a cookie scoop, or worrying that your cookies will spread. Just pop the dough into the oven and you’ll get a giant cookie bar that can be sliced into snack-able, individual bars! I drizzled mine with a bit of melted white chocolate for some holiday pizazz given that these are a part of my 12 Days of Dairy-Free Cookies countdown, but feel free to leave these babes as-is, or press extra chocolate chips into the batter pre-bake!

    Some of the ingredients I like for this recipe:

    Coconut sugar is my favorite, better-for-you replacement for white granulated sugar. It’s low GI, unrefined, and doesn’t taste like coconut!

    Brown sugar adds moisture and sweetness to these bars. You can use coconut sugar instead, if you’d like, but I really like the flavor brown sugar lends to these.

    Semi-sweet chocolate chips are a no-brainer when it comes to anything cherry. I love a good cherry + chocolate dessert, and I’ve found that dairy-free semi-sweet chocolate chips are easier, and more affordable, to come by than dark chocolate (which is surprising!).

    White chocolate chips add a bit of sweet and some “color” to these bars. I love the contrast between the dark browns of the cookie bar, the red of the cherries, and the bright white of the white chips and drizzle.

    Yield: 16 Cookie Bars

    Oatmeal Cherry Chocolate Chip Cookie Bars

    Oatmeal Cherry Chocolate Chip Cookie Bars

    Chewy oatmeal cookie bars loaded with chocolate chips and dried cherries! An easy and quick spin on a traditional oatmeal cookie.

    Prep Time 15 minutes
    Cook Time 20 minutes
    Additional Time 1 hour
    Total Time 1 hour 35 minutes

    Ingredients

    • 3/4 cup unbleached all-purpose flour
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1/2 cup vegan butter stick, softened
    • 1 large egg, room temp
    • 1/2 cup coconut sugar
    • 1/2 cup brown sugar, packed
    • 1 tsp vanilla extract
    • 1 1/2 cups old fashioned oats
    • 2/3 cup dried cherries
    • 1/3 cup dairy-free semisweet chocolate chips
    • 1/3 cup dairy-free white chocolate chips + ~3 Tbsp more for drizzling

    Instructions

    1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray (I used olive oil) and parchment paper. I like to cut one, long-ish strip of parchment paper to cover the bottom and 2 of the 4 sides, creasing it over the sides and trimming with scissors. 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, salt, and baking soda; set aside. In a large bowl, cream together the vegan butter, coconut sugar, and brown sugar. Beat in the egg. And then the vanilla.
    3. Use a large wooden spoon or spatula to fold the dry ingredients into the wet until just combined. Gently stir in oats. Finally, stir in the dried cherries and chocolate chips.
    4. Press cookie dough into your prepared baking dish and bake at 350°F for 15-20 minutes or until edges are slightly browned. Since we used both coconut sugar and brown sugar, the cookie bars will naturally be dark in color.
    5. Allow cookie bars to cool in the dish on top of a cooling rack until firm enough to lift out (around 30-40 minutes). Lift the cookie bars out of the dish and allow to cool completely. Slice into 16 bars.
    6. If desired, melt ~3 Tbsp of white chocolate chips in 15 second intervals in the microwave. Add melted chocolate to a small ziploc bag, snip the corner, and drizzle over each individual cookie bar.
    7. Store leftovers in an airtight container at room temperature.

    Notes

    Recipe slightly adapted from Always Save

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    Nutrition Information:

    Yield:

    16

    Serving Size:

    1
    Amount Per Serving: Calories: 209 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 169mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 3g
    calculated nutrition information may not always be accurate
    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Bars

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More oatmeal desserts:

    Zucchini Oatmeal Chocolate Chip Cookies (DF)
    Healthier Classic No-Bake Cookies (V + GF)
    No-Bake Chocolate Peanut Butter Oat Bars (V + GF)

    Orange Iced Ginger Molasses Cookies (DF)

    by 2 Comments

    When I set out to compile a list of new (and old) holiday cookie recipes for my 12 Days of Dairy-Free Cookies over on Instagram, I knew I needed a ginger cookie of some sort. Last year, I made these Soft Ginger Molasses Cookies with coconut oil, but I’ve since fallen for the tase and texture that dairy-free (vegan) butter adds to a cookie dough! For this recipe, I adapted the cookies from last holiday season, swapping the coconut oil for vegan butter and adding a delicious (and perfectly festive!) orange icing. You can think of these as the easier version of those stamped and iced gingerbread cookies that are all over the internet. No special tools required!

    The dough comes together like any other traditional cookie dough. You’ll cream the butter and sugar together, add molasses and egg, and then stir in the dry ingredients. The dough will be sticky. Too sticky to scoop or roll. But popping the dough in the refrigerator uncovered allows the dough to dry out and firm up just enough to get the dough balls rolled. I don’t recommend chilling the dough for any longer as the cookies might not spread!

    Once your cookies are baked and cooled, you’ll make a simple icing flavored with a bit of vanilla extract and fresh orange zest. Then you’ll dip the tops of each cookie into the glaze, careful not to submerge the sides, allow the excess icing to drip off, and voila! You’ve got beautifully iced, totally delicious, soft ginger molasses cookies!

    Some of the ingredients I like for this recipe:

    Coconut sugar is my favorite, better-for-you sweetener. It’s low GI, unrefined, and tastes nothing like coconut. It makes a great 1:1 replacement for regular, high GI sugars like granulated sugar and brown sugar.

    Molasses brings that seasonal taste we all know and love to these cookies. It also adds necessary moisture to keep these cookies nice and soft.

    Egg adds moisture, fluff, and chewiness to these cookies. For a classic cookie texture, egg is best.

    Yield: 22 Cookies

    Orange Iced Ginger Molasses Cookies

    Orange Iced Ginger Molasses Cookies

    Soft and chewy ginger molasses cookies topped with a simple icing made with fresh orange rind! A pretty and extra delicious way to enjoy your favorite ginger cookies!

    Prep Time 35 minutes
    Cook Time 30 minutes
    Additional Time 45 minutes
    Total Time 1 hour 50 minutes

    Ingredients

    Cookies

    • 1/2 cup vegan butter stick, softened
    • 2/3 cup coconut sugar
    • 3 Tbsp molasses
    • 1 large egg, room temp
    • 1 3/4 cups unbleached all-purpose flour
    • 3/4 tsp baking soda
    • 1/2 tsp salt
    • 1 1/2 tsp ground ginger
    • 3/4 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 tsp ground cloves
    • 3-4 Tbsp granulated sugar for rolling (optional!)

    Orange Icing

    • 1 cup powdered sugar
    • 1/2 tsp vanilla extract
    • 3-5 tsp plant-based milk
    • Zest from 1 medium orange

    Instructions

    Make the Cookies

    1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Bring your egg to room temperature (if it's not already) by placing it in a glass of warm water for around 10 minutes.
    2. In a large bowl, cream together the vegan butter and coconut sugar until fluffy. Beat in the molasses and then the egg; set aside.
    3. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Add dry ingredients to wet and use a large wooden spoon or spatula to gently mix. The dough may seem dry when you begin mixing, but it will turn out quite sticky. Chill dough, uncovered, for 15 minutes - this helps dry it out a bit.
    4. Scoop six dough balls 1.5 Tbsp in size. Roll each dough ball and then roll in the granulated sugar (totally optional). Place on prepared baking sheet and flatten slightly. Bake at 350°F for 7 minutes or until cookies have puffed up.
    5. Allow cookies to cool on the baking sheet for 1 minute before gently moving to a cooling rack. Continue baking the rest of your dough. There's no need to re-chill the dough. Be sure to use a room temp baking sheet each time - this is why two baking sheets are handy!


    Make the Icing

    1. Once your cookies have totally cooled, you can make your icing. In a small bowl, combine the powdered sugar, vanilla, and 3 tsp of the plant-based milk. Add milk 1 tsp at a time until you've reached a thin, drip-from-your-spoon consistency. Finally, stir in the fresh orange zest.
    2. Dip just the top of each cookie into the icing, allowing excess icing to drip off. This process is a bit tedious but necessary. Ideally, you want only the tops of the cookies iced, so be careful not to submerge the sides of the cookies while dipping. Turn each dipped cookie over and allow to set on a cooling rack.
    3. Once icing has set, you can store cookies in an airtight container at room temp, placing a piece of parchment paper between each layer to keep the cookies from sticking to each other.

    Notes

    • You won't use all of the icing, but it's nice to have the icing deep enough to dip (which is why I recommend mixing it in a small bowl!).
    • Feel free to leave the icing off. These cookies, especially when rolled in granulated sugar, are delicious and sweet as-is. Alternatively, the granulated sugar can be left off the dough balls if you're icing the cookies. I chose to do both.

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    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Cookies

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More ginger recipes:

    Ginger Molasses Cookie Bars with Frosting (DF)
    Pumpkin Butter Sweet Rolls (V)
    Soft Ginger Molasses Cookies with Coconut Oil (DF)

    Chocolate Peppermint Cookie Cups (vegan)

    by Leave a Comment

    Some of the ingredients I like for this recipe:

    Flaxseed meal mixes with warm water to create a thick egg replacement. You don’t taste the flax at all in this recipe, but if you’re not vegan, feel free to use large eggs instead.

    Semi-sweet chocolate is the perfect chocolate for these cookie cups! With just the right amount of sweet, you can use it for both the cups and the chocolate ganache. If you like your desserts extra rich, you can use dark chocolate (72%) for the ganache.

    Coconut oil is a simple, dairy-free alternative to butter in this recipe. It sets up quickly in the refrigerator, so you’ll only need to chill the dough for 30 minutes. Plus, the coconut taste doesn’t come out in the final product!

    Dutch-process cocoa powder has a richer chocolate flavor and deeper color.

    Peppermint extract makes these peppermint cookie cups! Make sure to use peppermint extract and not mint extract (which tastes like spearmint toothpaste!).

    Coconut cream (or full fat coconut milk) thickens the chocolate ganache. It’s a wonderful replacement for dairy cream, and you won’t taste any coconut in the final product.

    Yield: 16 Cookie Cups

    Chocolate Peppermint Cookie Cups

    Chocolate Peppermint Cookie Cups

    Rich and indulgent dark chocolate peppermint cookie cups topped with a decadent chocolate ganache, creamy white chocolate drizzle, and festive peppermint pieces!

    Prep Time 45 minutes
    Cook Time 8 minutes
    Additional Time 2 hours 15 minutes
    Total Time 3 hours 8 minutes

    Ingredients

    Cookie Cups

    • 2 flax eggs* or 2 large eggs, room temp
    • 6oz dairy-free semi-sweet chocolate, finely chopped
    • 1/3 cup solid coconut oil
    • 1 cup unbleached all-purpose flour
    • 1/2 cup Dutch-process cocoa powder
    • 3/4 coconut sugar
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp peppermint extract

    Toppings

    • 5oz dairy-free semi-sweet or dark chocolate, finely chopped
    • 1/2 cup coconut cream or full fat fat coconut milk
    • 3-4 Tbsp dairy-free white chocolate chips
    • 1-2 Tbsp crushed peppermint pieces
    • 1-2 Tbsp sugar sprinkles

    Instructions

    Make the Cookie Cups

    1. Make your flax eggs by combining the flaxseed meal and warm water in a small bowl; set aside to allow time to thicken. OR bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
    2. Meanwhile, fill a medium pot with about an inch of water and place over medium heat. Grab a heatproof bowl (one that will sit on your pot of water without touching the water), place it on your pot of water, and add the chopped chocolate and coconut oil. Stir frequently until everything is melted; set mixture aside.
    3. In a medium bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until flour and cocoa are combined; set aside.
    4. Return to your chocolate mixture and stir in the coconut sugar. Add the flax eggs and peppermint extract and stir to combine. Finally, add the dry ingredients and stir until totally combined. Cover and refrigerate for 30 minutes.
    5. Preheat your oven to 350°F and liberally spray a mini muffin pan with non-stick spray - I used olive oil spray. Remove dough from the refrigerator and scoop 1" balls (a little more than 1.5 Tbsp). Roll dough balls smooth and place in the prepared muffin wells.
    6. Bake at 350°F for 7-8 minutes. Immediately press small, circular wells into the tops of each cookie cup, making them as shallow or deep as you'd like. I used the top of a sesame oil bottle with a 1" bottle cap - it worked perfectly! Allow cookie cups to cool in the muffin pan.
    7. Once your cookie cups are cool, use a butter knife to very gently loosen the top edges of each cup. Turn your muffin pan over and hit the back until all muffin cups have released - this may take a bit of finagling, but all of your cups should come out clean.


    Prepare the Toppings

    1. Using the same double boiler method as above (heatproof bowl sitting on top of a pot of simmering water), melt the chopped chocolate and coconut cream, stirring frequently. Remove from heat and allow to cool for 10-15 minutes, stirring here and there. Ganache should thicken quite a bit.
    2. Use a ziploc bag or piping bag fitted with a small, circular tip to pipe the ganache into each cookie cup.
    3. Melt the white chocolate chips by microwaving in 15 second intervals until smooth, careful not to over-heat them. Pour white chocolate into a ziploc bag, snip the corner, and drizzle the chocolate over the ganache.
    4. Immediately (and quickly!) top the cookie cups with a mix of sugar sprinkles and crushed peppermint pieces.
    5. Store cookie cup leftovers in an airtight container at room temperature.

    Notes

    • *2 Tbsp flaxseed meal + 6 Tbsp warm water
    • Make sure you use peppermint extract, not mint extract (which tastes like toothpaste!).
    • The piped ganache and melted white chocolate will begin to set soon after piping, so make haste with sprinkling the crushed peppermint pieces and sprinkles onto the tops!
    • It's important to bring your eggs to room temperature because cold eggs could affect the coconut oil, solidifying the melted oil into little chunks

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    © Rachael | Sugared & Stirred
    Cuisine: American / Category: Cookies

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More holiday recipes:

    Soft & Chewy Confetti Cookies (DF)
    Triple Chocolate Inside Out Cookies (DF)
    Mini Chocolate Bundt Cakes with Brown Sugar Icing (V option)
    Double Chocolate Mini Muffins with Salted Caramel (V option)

    Triple Chocolate Inside Out Cookies (DF)

    by Leave a Comment

    Since giving up dairy (and subsequently chocolate with milk in it!) a couple of years ago, I’ve become really good at searching out milk-free chocolates. This means that I’ve grown accustom to the taste of some very dark chocolate since those are the ones least likely to contain milk. I remember going on the hunt for a vegan white chocolate around the holidays last year, and the only thing I could find was a bag of super expensive (for me, this is anything over $5) white chocolate chips. Nope. Not worth the money. After all, white chocolate isn’t even really chocolate. It’s made with cocoa butter and contains no chocolate solids!

    I’d recently been thinking of doing an “inside out” type of cookie – chocolate cookie dough with white chocolate chips – and totally lucked out when I found a bag of Nestle white chocolate chips without milk! Yes! This is in no way sponsored, but Nestle now has a line of allergen-friendly chocolate chips, including white chocolate morsels! A huge win for those of us avoiding dairy products! And I found them at my local Wal-Mart. A bit pricey, but totally exciting and worth it for a white chocolate splurge!

    These cookies are basically a chocolate version of my favorite Soft & Chewy Chocolate Chip Cookies. I simply added cocoa powder and tons of white chocolate chips to get that traditional “inside out” cookie. You’ll use melted butter and a bit of starch to up the chew factor of these cookies – I actually found them to be softer the day after baking them! Just be sure you don’t over bake these babies, which is easy to do. They will look under baked, but that’s when you want to take them out of the oven! Your white chocolate chips may even begin to brown a bit (as mine did) and then you’ll know it’s definitely time to take the cookies out!

    Some of the ingredients I love for this recipe:

    Melted vegan butter gives these cookies ultimate chewiness! We’re talking soft-the-next-day chewy, so don’t skip the melting step!

    Coconut sugar is my go-to sweetener for most of my baked goods. It’s low GI, unrefined, and makes for a great replacement for regular granulated sugar. Don’t let the name fool you – it tastes nothing like coconut.

    Brown sugar brings moisture to these cookies by adding that little bit of molasses that’s mixed into all brown sugars. Feel free to use light or dark brown sugar (dark has more molasses).

    Arrowroot starch also helps to make these cookies chewy. If you have corn starch on hand, that will work, too!

    Yield: 16 Cookies

    Triple Chocolate Inside Out Cookies

    Triple Chocolate Inside Out Cookies

    Sweet and chewy "inside out" chocolate chip cookies filled with both semisweet and white chocolate chips!

    Prep Time 30 minutes
    Cook Time 30 minutes
    Additional Time 3 hours
    Total Time 4 hours

    Ingredients

    • 1/2 cup (1 stick) vegan butter, softened
    • 1/2 cup coconut sugar
    • 1/2 cup brown sugar
    • 1 large egg, room temp
    • 1 1/2 tsp vanilla extract
    • 1 cup + 2 Tbsp unbleached all-purpose flour
    • 6 Tbsp cocoa powder
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 2 tsp arrowroot (or corn) starch
    • 1/2 tsp salt
    • 1/2 cup dairy-free semisweet or dark chocolate chips
    • 1/2 cup dairy-free white chocolate chips

    Instructions

    1. 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 melted vegan butter, sugars, egg, and vanilla extract; set aside.
    3. In a large bowl, sift the flour and cocoa powder. Then whisk in the baking soda, baking powder, arrowroot starch, and salt until flour and cocoa are well combined.
    4. Add liquid ingredients to dry and gently mix using a large spatula or wooden spoon until a few flour streaks remaining. Combine the semisweet and white chocolate chips, and then stir 3/4 cup of the mixed chips into the dough. Set extra chips aside and cover and refrigerate the dough for 2 hours.
    5. Line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size and then roll them smooth, making them a little taller than they are wide (see photos in this post) and placing them on the parchment-lined baking sheet. Using the remaining 1/4 cup of mixed chocolate chips, press extra chips into the tops and sides of the dough "balls", reshaping as necessary. Refrigerate dough balls for 1 hour.
    6. Preheat your oven to 325°F and line another baking sheet with parchment paper. Add 6 dough balls to your prepared baking sheet and bake at 325°F for 6-8 minutes or until cookies have spread and look a bit puffy - take them out when they still look a bit under baked.
    7. Allow cookies to cool for 2 minutes on the baking sheet before moving to a wire rack to cool completely. If your cookies come out of the oven a little misshapen, you can gently (and carefully - they'll be hot!) use your fingers or a small spoon to press the edges in to make the cookies more round.
    8. Continue baking the rest of the cookies, making sure you let your baking sheet(s) cool down to room temperature before adding the dough balls.
    9. Store any cooled leftovers in an airtight container at room temperature.

    Notes

    • Chilling the dough is super important for the right cookie shape and texture.
    • I haven't tried these cookies with any alternative ingredients (GF flour, regular butter, etc), so I can't vouch for how they would turn out
    • Feel free to mix up your chocolate chips, adding dark chocolate chips, chunks, or simply adding only white chocolate!

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

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1
    Amount Per Serving: Calories: 151 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 143mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 2g
    calculated nutrition information may not always be accurate
    © Rachael | Sugared & Stirred
    Category: Cookies

    Did you make this recipe?

    Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

    More chocolate cookie recipes:

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