Sugared & Stirred

dairy-free. still delicious.

Cookies

Salted Chocolate Rye Cookies (DF)

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Okay, friends, we’re a few days into my 12 Days of Dairy-Free Cookies, and I could not be more excited to share these cookies with you!! The whole reason I started posting food to Instagram is because I was in search of good dairy-free recipes that were lower in sugar or utilized a low GI sugar like coconut sugar. These cookies are delicious. I brought my leftovers (after testing and shooting) to Thanksgiving, and they flew off the counter! I’d wished I’d baked more!

These cookies are full of chocolate. No cocoa powder needed here, because you’re going to use a whole 1/2 pound of chocolate for these. These cookies are rich, fudgy, and so satisfying, especially when they’re warmed up or fresh from the oven. I added a little bit of instant coffee to amp up the chocolate flavor – you won’t taste coffee at all! If you have espresso powder on hand, that will work, too.

I used three whole tablespoons of dough per cookie, because I really wanted a thick cookie. If you follow the chilling instructions below, I believe you’ll have no problem with too much spread. I like my cookies fudgy, so I only baked them until the outside was set. You want the middle to look under-baked when you pull them out of the oven. Your cookies should come out thick, ultra fudgy, and seriously irresistible!

Some of the ingredients I like for this recipe:

Semi-sweet chocolate brings lots of chocolate flavor (duh) and fudgy texture to this cookies. I chose semi-sweet to help balance the richness of these cookies. I don’t recommend any chocolate higher than 54%.

Instant coffee granules add depth to the chocolate flavor. It’s totally optional, so don’t fret if don’t have any on hand.

Eggs are necessary for the brownie-like texture of these brownies. I do not recommend any egg replacements as I have tried them in regular brownies with no luck.

Coconut sugar is my favorite, low GI sugar! It’s a great 1:1 replacement for granulated white sugar, and it tastes nothing like coconut. Plus, it’s unrefined.

Dark rye flour is a 100% whole grain flour complete with all the nutritious brand and germ. It’s rich in dietary fiber and is a source of antioxidants and nutrients.

Yield: 11 Cookies

Salted Chocolate Rye Cookies

Salted Chocolate Rye Cookies

Rich and indulgent brownie-like cookies loaded with semi-sweet chocolate! A thick and fudgy cookie perfect for any chocolate lover!

Prep Time 45 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

  • 1/2 pound dairy-free semi-sweet chocolate, chopped
  • 2 Tbsp coconut oil
  • 1/2 tsp instant coffee granules (optional)
  • 2 large eggs, room temp
  • 1/2 cup coconut sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/3 cup dark rye flour
  • 1/4 tsp baking powder
  • 1 cup dairy-free chocolate chips, divided
  • Sea salt flakes to sprinkle

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Using the double boiler method, melt your chocolate: add an inch of water to a saucepan on medium heat. Set a heatproof bowl on the pan, making sure it doesn’t touch the water. Add the chopped chocolate, coconut oil, and instant coffee. Stir frequently until chocolate and oil are totally melted. Remove bowl from pan and set aside to cool down.
  2. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium speed until mixture becomes thick and light brown in color, about 5-10 minutes. Whisk in the vanilla and salt.
  3. Gently fold the melted chocolate into the egg/sugar mixture until totally incorporated - this will take more than a few seconds. Fold in the flour and baking powder until nearly combined, leaving some flour streaks. Mix in 3/4 cup of the chocolate chips. Cover and refrigerate the dough for an least an hour.
  4. After chilling for an hour, check to see how firm your dough is. It should be sticky but firm enough to scoop and roll. If you've refrigerated your dough for longer than 1 hour, you may need to let it sit at room temperature for 30 minutes before scooping.
  5. Preheat your oven to 325°F and line a baking sheet with parchment paper. Roll dough balls (six at a time) 3 Tbsp in size and place on your parchment-lined baking sheet. This will be messy - I've found it's easiest to scoop six dough balls then roll each one and place on the parchment paper.
  6. Press extra chocolate chips into the tops of each dough ball (using the remaining 1/4 cup of chips). Bake at 325°F for 10-12 minutes or until cookies look nearly set in the middle – you want them to look a little under-baked when you take them out. Immediately sprinkle your cookies with flaky sea salt. Allow cookies to rest on the baking sheet for 2 minutes before moving to a cooling rack.
  7. Once cookies have cooled, you can store leftovers in an airtight container at room temperature.

Notes

  • It's normal for the dough to be sticky, even after refrigerating for an hour. This is what you want for proper spreading!
  • Your eggs must be room temperature in order for them to whip up properly with the sugar.
  • I like to use the Pound Plus 54% "Dark Chocolate" bar from Trader Joe's in this recipe. For about $5 USD you get a whole pound of chocolate!
  • Cookies can be refrigerated or frozen ahead of time. If frozen, allow them to thaw in their container. Then, before serving, pop them in the oven for a few minutes to warm them up again!
  • Recipe adapted from Food & Wine

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Nutrition Information:

Yield:

11

Serving Size:

1
Amount Per Serving: Calories: 257Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 106mgCarbohydrates: 35gFiber: 3gSugar: 29gProtein: 3g

calculated nutrition information may not always be accurate

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More chocolate recipes:

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Triple Chocolate Inside Out Cookies (DF)
Dark Chocolate Zucchini Brownies (DF + GF)
Vegan Chocolate Flax Cookies

Vegan Chocolate Peppermint Crunch Crinkle Cookies

by 3 Comments

A couple of weeks ago I had an idea to create and post a bunch of new dairy-free holiday cookie recipes for you all to enjoy. So I’m officially kicking off the Sugared & Stirred 12 Days of Dairy-Free Cookies with these Vegan Chocolate Peppermint Crunch Crinkle Cookies! I mean, can it get anymore holiday?! I’ve baked three big test batches of these this week, and I’m nowhere near being over them. They’re made ultra chocolatey with rich dutch-process cocoa and chopped, melted chocolate. They’re the perfect amount of peppermint-y with a delicious mint crunch, thanks to the crushed candy canes I added to the powdered sugar coating – a serious mint chocolate dream.

The recipe for these cookies is pretty straightforward, but be sure to follow it exactly as written as I haven’t tested any ingredient swaps. You’ll want to use dutch-process cocoa (Hershey’s Special Dark Cocoa has a new formula that is 100% dutch-process now – check the label) and peppermint extract. Regular mint extract will taste like spearmint, which isn’t what we want here. When it comes to rolling the dough balls in the powdered sugar and crushed candy canes, make sure to double or triple roll them until they are heavily coated. I found that a thin coat of sugar would melt in the oven and come out with less of a powdery, snowy look. Feel free to drop any questions below. Happy baking!

Vegan Chocolate Peppermint Crunch Crinkle Cookies
Makes ~26 small cookies

2 flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water)
6oz semisweet dairy-free chocolate, chopped
1/3 cup solid coconut oil
1 cup all-purpose flour
1/2 cup dutch-process cocoa powder
3/4 cup coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp peppermint extract (not mint extract)
1/3 cup powdered sugar
3 Tbsp crushed peppermint candy (1-2 candy canes)

1.) Make your flax eggs by combining the flaxseed meal and water in a small bowl; set aside to allow time to thicken. 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.

2.) 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.

3.) 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 15 minutes. Stir the dough, re-cover, and refrigerate for another 15 minutes.

4.) Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper. In a shallow bowl or dish, mix together the powdered sugar and crushed peppermint candies; set aside.

5.) Remove dough from the refrigerator and scoop 1 Tbsp dough balls, 8 at a time. Roll each dough ball in your hands, warming up the dough a bit, and then, using a spoon, immediately roll in the powdered sugar mixture. Make sure each dough ball is heavily coated before carefully transferring to your baking sheet.

6.) Bake cookies – 8 per standard baking sheet – at 350°F for 6-7 minutes or until cookies have begun to crack and spread. Allow cookies to rest on the baking sheet for 1 minute before moving to a cooling rack. If you’d like to sprinkle a bit more powdered sugar on top, let your cookies cool completely before doing so. Store leftovers in an airtight container. Enjoy!

Recipe adapted from Allrecipes

Tahini Spelt Chocolate Chip Cookies

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Soft, chewy Tahini Spelt Chocolate Chip Cookies made without processed oil or butter! These dairy-free, oil-free cookies can be made big or small, and with extra sesame flavor if that’s your thing. Add spelt flour for extra nuttiness and enjoy!

Tahini Spelt Chocolate Chip Cookies

Since becoming dairy-free in 2017 it’s been such a challenge to find or develop dairy-free desserts that taste like the real deal. A few months ago, one of my followers suggested tahini as a substitute for butter. I’d made Double Chocolate Tahini Cookies, but I thought it would be difficult to incorporate the ground sesame (i.e. tahini) into regular cookies. Well, after seeing tahini explode onto the dessert scene in the recent months, I finally decided to add tahini to my Dairy-Free Classic Chocolate Chip Cookies recipe. I started with that recipe as my base and played around until I came up with these perfect chocolate chip cookies. I’m telling you, these cookies are big, chewy, and just the right amount of sweet. I love these cookies.

If you’re wondering if the tahini taste is noticeable, you’ll have to see for yourself! My mom, who didn’t know what tahini was, thought these were regular chocolate chip cookies! I used half spelt flour to amp up the cookies’ nuttiness, but this recipe will totally work with just all-purpose flour, too! Aside from the flour, I don’t recommend any substitutes for this recipe as cookies can be quite finicky. The dough will be very sticky, which is why I suggest letting it sit out at room temp for about 30 minutes. It will be much more manageable and less sticky after sitting for a bit. Anyway, I hope you love these cookies as much as I do! Happy baking!

More Tahini Recipes

Grain-Free Tahini Swirl Brownies

Vegan Tahini No-Bake Cookies

Zucchini Tahini Oatmeal Chocolate Chip Cookies

Yield: 9 Big Cookies or 18 Small Cookies

Tahini Spelt Chocolate Chip Cookies

Tahini Spelt Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1/2 cup (125g) tahini
  • 1 cup (136g) coconut sugar
  • 1 large egg + 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 Tbsp water
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (60g) spelt flour (see Note 1)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, stir together the tahini and coconut sugar. Stir in the egg and egg yolk, the vanilla extract, and water, making sure the ingredients are totally combined and the egg is well mixed in; set aside.
  3. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Add dry ingredients to wet and stir until almost combined (your dough will be thick and sticky).
  4. Add 3/4 cup of chocolate chips and stir until totally combined. Allow your dough to sit at room temperature for 30 minutes - this makes the dough less sticky and easier to scoop/roll.
  5. Scoop the dough into balls - you can use a 1.5 Tbsp, 2 Tbsp, or 3 Tbsp scoop (see Note 2). Since the dough is so sticky, I like to scoop 6-8 dough balls onto the parchment-lined baking sheet and then gently roll/shape them smooth with my hands. If desired, carefully roll the dough balls in a sesame seeds - add seeds to a small bowl and roll the dough balls one at a time.
  6. Press extra chocolate chips (from the remaining 1/4 cup) into the tops of the dough balls. Bake at 350°F for 6 min for the 1.5 Tbsp balls and 8-9 min for the 3 Tbsp size. The cookies will look puffy once they come our of the oven, but as they rest, they will settle.
  7. Allow cookies to rest on the baking sheet for 2 minutes before carefully transferring to a cooling rack.
  8. Repeat steps 5 & 6 until all cookies are baked, making sure your baking sheet is room temperature.
  9. Store leftover cookies in an airtight container at room temperature.

Notes

  1. You can use more all-purpose flour in place of the spelt flour. You'll need 1/2 cup (or 35g) of AP flour.
  2. For the cookies pictured, I used 1.5 Tbsp and 3 Tbsp scoops. For bigger cookies, go for the 3 Tbsp size.

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

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Vegan Tahini No-Bake Cookies

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No-bake cookies are one of those ultra simple, totally sweet cookies that just taste like home. I grew up eating no-bakes and even remember my mom waking up early when I was a kid to make them before she went to work. She always remembered to leave a small container of cookies for me and my siblings – I would have been heartbroken had she not. When I visited home during the first trimester of my pregnancy, no-bakes were one of the few foods I could stomach, and my mom happily made them for me! They’re just that good.

Now I’ve baked my own version of no-bake cookies using both coconut oil and coconut sugar and like them well enough. But then I decided to use vegan butter and add tahini in place of peanut butter, and OMG these cookies are freaking good. If you don’t like tahini, you can definitely use natural peanut butter, but the sesame adds such a unique flavor that pairs so well with the dark cocoa. I decided to use regular sugar in these because I was really looking for that traditional, almost-too-sweet no-bake cookie taste. But I’ll warn you, these cookies are addicting (and best eaten fresh!), so I recommend making them when you have somebody to help you eat them. Happy baking!

Vegan Tahini No-Bake Cookies
Makes ~18 cookies (with a 1 Tbsp cookie scoop)

1/4 cup vegan butter
1/4 cup unsweetened almond milk
1 cup sugar
2 Tbsp dutch-process cocoa or special dark cocoa*
1/4 cup tahini
1/2 tsp vanilla extract
1 1/2 cups old fashioned oats (make sure yours are gluten-free if necessary)

1.) Prepare a baking sheet – or an area of counter – with parchment paper or wax paper; set aside. Measure out your tahini and get your vanilla extract and oats ready. Set out a mixing spoon or spatula and a cookie scoop.

2.) In a medium saucepan, whisk together the butter, almond milk, sugar, and cocoa powder over medium-high heat. Bring mixture to a rolling boil – you want the entire pot to be very bubbly – and boil for 60 seconds, whisking constantly.

3). Immediately remove mixture from the heat and stir in the tahini and vanilla extract until totally combined. Stir in your oats. Scoop cookies onto parchment or wax paper and top with sesame seeds. Allow cookies to set (or don’t) and enjoy!

*regular cocoa powder will work just fine, but the chocolate flavor is elevated so much with the dark cocoa that I highly recommend using the dark. I made both versions, so you can at least see the difference for yourself!

 

Double Chocolate Banana Cookies

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Double Chocolate Banana Cookies

This recipe for Double Chocolate Banana Cookies has been modified and updated as of February 2023.

These quick and easy Double Chocolate Banana Cookies are chewy in the middle and crisp at the edges. They’re made in one bowl, need only one brown banana, and are free of egg and dairy!

Double Chocolate Banana Cookies

Does anyone else ever end up with that one lonely brown banana on their counter? And you keep thinking you should do something with it, but you don’t know what? Theses Double Chocolate Banana Cookies are chocolate chip cookies made with a single mashed overripe banana (in place of the egg) and a little Dutched cocoa powder. I like to consider this recipe “accidentally vegan” since I didn’t set out to create a vegan recipe but instead found that leaving out the egg led to a cookie with more of a “cookie” texture (the original version of this recipe included egg, which resulted in a thicker, cake-like cookie).

The dough comes together just like a standard chocolate chip cookie, but instead of needing two bowls, everything will be mixed together in just one bowl. I like to beat the sifted cocoa powder into the wet ingredients before stirring in the flour. There’s no chill time for this dough, so you can go from mashed banana to warm cookie in 30 minutes!

Why You’ll Love These Cookies

  • Only need one brown banana
  • Quick and easy to make
  • Rich chocolate flavor
  • Egg-free and dairy-free (if using vegan butter)

What You’ll Need

Plant-based butter (or regular butter) adds buttery flavor to the cookies and mixes with the sugar to create a classic cookie texture. Feel free to use your favorite vegan butter or regular butter.

White granulated sugar adds sweetness and that crisp cookie edge we all love. You can replace the regular white sugar with raw cane sugar, unrefined cane sugar, or coconut sugar – note that the gram measurements will vary.

Light brown sugar also adds sweetness and brings moisture to the cookies.

Overripe banana adds banana flavor and acts as a binder (in place of egg) to hold the ingredients together. You’ll want your banana to be very spotted or brown. I haven’t tested this recipe with yellow bananas.

Vanilla extract adds flavor.

Dutched cocoa powder adds a richer flavor and darker color to these cookies (vs regular cocoa powder). In a pinch, you can use regular cocoa powder, but your cookies will look lighter than the ones pictured.

Baking soda leavens the cookies.

Salt enhances flavor.

Chocolate chips bring even more chocolate flavor to the cookies. I like to top the dough balls with extra chocolate chips before baking, but that’s totally optional (the cookies are good both with and without the extra chocolate). 

More Chocolate Banana Recipes

Chocolate Banana Snack Cake

Mini Banana Cupcakes with Dark Chocolate Frosting

Healthier Double Chocolate Banana Bread

Yield: 11 Cookies

Double Chocolate Banana Cookies

Double chocolate banana cookies

These quick and easy Double Chocolate Banana Cookies need just one brown banana, come together in one bowl, and are free of egg and dairy!

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 1/2 cup (113g) white granulated sugar
  • 1/4 cup (59g) light brown sugar, packed
  • 1/3 cup (88g) mashed overripe banana (about 1 spotted/brown banana)
  • 1/2 tsp vanilla extract
  • 6 Tbsp (30g) Dutched cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (130g) unbleached all-purpose flour
  • 1/2 cup (88g) chocolate chips (+ more to top dough balls)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the butter and sugars until fluffy. Beat in the mashed banana and vanilla extract.
  3. Sift in the cocoa powder (if you don't sift it, your batter may have lumps of cocoa). Add the baking soda and salt and beat until cocoa powder is well incorporated.
  4. Add the flour and use a large spoon or spatula to gently mix the dough together. Stir in the 1/2 cup of chocolate chips.
  5. Scoop dough balls 3 Tbsp in size using a cookie scoop. Add six dough balls to your parchment-lined baking sheet and top each dough ball with extra chocolate chips by gently pressing the chips into the tops/sides of the dough balls.
  6. Bake at 350°F for 12-13 minutes. Immediately after baking, if desired, you can use the back of a spoon to gently re-shape any cookies that look lop-sided. Allow the cookies to cool on the baking sheet for 2 minutes before gently removing to a cooling rack.
  7. Repeat steps 5 & 6 to finish baking the dough, making sure your baking sheet has totally cooled before scooping the dough balls (I wave mine in the air to quickly cool it down).
  8. Store leftover cookies in an airtight container at room temperature.

Notes

For Smaller Cookies: scoop dough balls 1.5 Tbsp in size and place 8 per baking sheet. Bake at 350°F for 8-9 minutes.

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

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred