Finally Delicious Vegan Cookies!

Vegan Cookie Board, find it in my shop | PetitPlat

Hey Folks!

I’m quite excited about those cookies. Even though I’m not vegan nor following a plant based diet, I’ve been trying to make good vegan cookies for quite some time now and so far with mostly disappointing results.
Either the texture wasn’t right or the taste meh.
The issue is that often vegan cookie recipe are “healthy” (which makes no sense) or “minimalistic” (which just doesn’t work for me taste wise), or they use a lot coconut oil (which is crazy expensive), or they use odd things like chickpeas, beetroot or other veggies, and well. Nope, not working. (yes I tried)

Cookies however need to be fat and sugary, otherwise, just eat fruits and be done with it. I love fruit, but once in a while I want a decadent dessert.

Last Friday, while I was browsing Pinterest for yet another vegan recipe I fell upon “PPK’S Peanut Butter Chocolate Pillows“, which looked delicious and sounded promising (Cait found the recipe on PPK, so that would be the real original one).
A quick ingredients check and I was ready to go!
The raw dough tasted nice which is a good sign. It smelled nice too, even better!

Hop! In the oven, 15 minutes (I made mine a bit big), about 5 minutes of cooling and I could not resist I had to try.
Oh yes!
Even JY approved! And that’s huge, I usually would make real brownies, with butter and eggs and all the vegan baking I’ve made so far he… let’s say he wasn’t convinced.
But these cookies? Yup.

Also I have to admit I didn’t make the cookies really vegan as I used honey (gasp!), but then honey makers keep the bee population alive, so I actually rather encourage honey consumption, at least in Europe, no clue how it’s elsewhere.So here the recipe I used. I tweaked it a bit and it’s in gram as I use a balance and not cups.

Best Vegan Cookies Ever
The real deal 🙂

Chocolate dough
– 110 g nut oil (I used peanut, but canola or sunflower would work too)
– 200 g sugar (I used raw cane sugar)
– 5-6 tbsp vegetable milk (I used rice milk)
– 1/2 tsp vanilla extract
– 200 g flour (I mixed whole wheat and white flour, for frenchies : 80 g of T150 + 120 g of T65)
– 60 cocoa powder (unsweetened)
– 1/2 tsp baking soda
– 1/4 tsp salt

– 170 g peanut butter
– 60 g honey (for real vegan : sugar and a bit of vegetable milk)
– pinch of salt (my peanut butter was unsalted so well)

For the chocolate dough, mix the oil, sugar, milk and vanilla extract into a smooth paste.
Add flour, cocoa powder and baking soda. Mix until you have a moist dough, adding vegetable milk if it seems too dry.

For the filling, mix the peanut butter (+ pinch of salt if unsalted) and the honey (or sugar and vegetable milk) until you have a nice consistency.

Now to the messy part.
If you have the patience, divide both doughs in equal parts, about 20 of each.
Roll those into balls.
Flatten the chocolate ball, put the peanut ball on top and fold in.
You want to have the peanut inside the chocolate dough, but don’t worry if it’s not perfect.
I even tried a few marbled ones, that worked as well.

Pre-heat the oven at 180°C (350°F) and bake for about 10-15 minutes. Always check, as oven vary greatly.
Let cool.
Bon appétit!
Best eaten when warm but still delicious cold 🙂

And if you fancy the miniature cookie board, it is in my shop 🙂


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