Vegan Chocolate Chunk Cookies


 
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree
These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

One of the cool parts about calling a little corner of the internet mine is that I get to meet other people who also inhabit wee spaces on the internet. As someone who pretty much packed up their life to move across the world to a place where I only knew one person, having a little online community of people also doing the same as me who I can connect with has been super, super important. I’ve made some amazing, amazing friends on the internet, some of which have turned into incredible real life friends too (I am literally sitting next to an IG friend turned real friend Erin as I write this - we are having a wee coffee shop date!).

Today’s post comes from one of those Internet friend’s amazing new cookbook. I have been following the lovely Maggie for a long while now, and so was so excited when she released her beautiful new book, A New Way to Food. The book is not just filled with beautiful, nourishing recipes, but Maggie also writes about self love and acceptance, and goes deep into her wellness journey, talking about all the important things so many of us are too chicken to bring up. So many of her words resonated very deeply with me, particularly those about self love and acceptance, which is something I’ve struggled with for most of my life (along with most people, but, like I mentioned, most of us are too chicken to mention it!). Maggie’s writing is like being given a big snuggly hug - I was actually lucky enough to meet up with her a couple of days ago, and she’s even more amazing in person. Congrats on the book, lady! I am so, so excited to work my way through it! xx

Flicking through the book, I had a super hard time deciding what to make - there are so many beautiful looking savoury recipes, along with some baking recipes I can’t wait to try out (can Rhubarb season please hurry up?!). I finally settled on these Chocolate Chip cookies, which just so happen to also be vegan and refined sugar free. I haven’t yet posted a vegan cookie recipe on this site, so figured this was a perfect way to get one up here! These come together super quickly, with no stand mixer required - everything is just whisked up, then rested in the fridge until you’re ready to bake them off. I finished them off with a heavy dose of salt - and they didn’t last long at all. Maggie uses coconut sugar and maple sugar in these - this was my first time baking with maple sugar, and I loved the subtle flavour it leant to the cookies. These are definitely going to be on heavy rotation in my house now. They would be the perfect dessert to prepare ahead for a dinner party etc - nobody can resist warm cookies.

A few wee tips:

  • The cookies need to rest for 6-12 hours - I actually got a bit distracted and left them for a full 24 hours, which worked great too!

  • Maggie uses a 1 Tbsp scoop for her cookies, but I sometimes like them a bit bigger, so I used a 2 Tbsp. Either works great - I tested both, just decrease the bake time by a minute for the 1 Tbsp size.

  • I also popped the scooped dough in the freezer just for 15 min before I baked to help it hold the shape. This step is totally optional, but I really like scooping all the dough and storing it chilled so I can do some dishes while it bakes, and feel like I somewhat have my shit together!

 

 

Vegan Chocolate Chunk Cookies

- Makes about 18 cookies -

Recipe reprinted with permission from ‘A New Way to Food’

240g (2 cups) all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
160g (1 cup) dairy free dark chocolate chips - no higher than 60-70% cocoa solids (I used Guittard 70% wafers, roughly chopped)
95g (1/2 cup) maple sugar
100g (1/2 cup) coconut palm sugar
113g (1/2 cup plus 1 Tbsp) Safflower oil or other neutral oil
75g (1/4 cup plus 1 Tbsp) water
1/2 tsp vanilla extract
Flaky Sea Salt, such as Maldon, for Garnish

 

- PROCESS -

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the chocolate to the flour mixture and toss to combine.

Combine the sugars with the oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. If there are sugar clumps, break them up with the back of a spoon or your hand before whisking.

Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined and with no flour visible. Do not over-mix.

Cover with plastic wrap. Refrigerate the dough for 6 to 12 hours. Do not skip this step.

Preheat the oven to 350°f / 180°c. Line two rimmed baking sheets with parchment paper. Remove the dough from the refrigerator. With a cookie scoop or spoon, portion the dough into 2 Tbsp mounds. Freeze for 10 minutes (optional).

Arrange the dough balls on a baking sheet (8 at a time works well for me). Sprinkle with flaky sea salt.

Bake for 10-12 minutes, until the edges are just golden, turning once to ensure even cooking. Do not over-bake.

Cool the cookies for 5 minutes, then move to a wire rack and allow to cool completely.

Store leftovers in an airtight container.

These cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food". #chocolatechipcookies #vegan #refinedsugarfree #dairyfree

‘A New Way to Food’ is Copyright 2019 Maggie Battista, and was published by Roost Books in 2019.

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling


 
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich

Hiiiiii! Hope your week isn’t giving you too much grief - and if it is, hopefully these wee cookie sandwiches make it better! I’ve been laying low recently, trying to get on top of what kind of feels like a never ending job list - we hid at home over the weekend to get some of it done. They aren’t exciting or big jobs - just a whole lot of those dumb ones that you let build up and suddenly feel like you’re drowning in. I’m sure it’s not just me who gets this? February is classic intense homesick time for me, so I kind of just stick my head down, keep to a routine, make sure I get out of the house enough, and ride it out. It seems to be working. Cookies definitely help.

These wee numbers come from my friends over at Cook: Real Food Everyday magazine! They are the savoury sister to Bake from Scratch, and each issue is jammed full of so many amazing dinner ideas - some of our absolute faves come from there! After a day of recipe testing baking recipes, I find it super relaxing to just follow a recipe for dinner, so am always on the lookout for inspiration. You can subscribe through their website - they have a digital version too if you’re not based in the states!

Alongside all their amazing savoury content, the magazine also has a couple of recipes perfect for weeknight baking - these Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling are from their latest issue! They are super simple to make, and the mascarpone filling really just takes them over the edge to make the perfect, easy to make cookie sandwich. I couldn’t help but doctor the recipe just a teeny bit - I used some muscovado sugar in place of some of the brown, used half old fashioned oats and half quick cooking to give some chew, and also added a little chocolate. All of these variations are totally optional - I will list the alternatives in the notes!

A few wee tips:

  • A couple of pointers from Cook: Make sure that your mascarpone and butter are the same temperature when you make the cookies, to ensure that the frosting comes together nicely. If it seems like it is splitting a little, I sometimes take out a tablespoon or two and melt it in the microwave, then whip it back into the mixture to help even out the temperature.

  • I like to roughly chop some of my chocolate for this, to help distribute it a little! I pulled some of the chunks out of the batter and put them on top of the dough balls to ensure some chocolate on the tops of the cookies!

  • The cookies alone are bomb. I made a batch as a test and they got demolished, so if you don’t want to fill them, then you can have them as is!

  • I subbed some of the quick cooking oats for old fashioned oats, which have a bit more substance to them. I just did half of the amount by weight - if you only have quick cooking oats, or only old fashioned, either work! I probably should have accounted for the change in weight with subbing old fashioned oats, but I winged it and it worked just fine. Haha. Whoops.

  • I also added chopped chocolate - leave it out if you want!

  • The final sub I made was swapping a little of the light brown sugar for muscovado - if you do not have this on hand, use the same amount of brown sugar in place of muscovado!

  • The cookies might come out of the oven looking not quite perfectly round - for sandwich cookies I like to have them as round as possible! To help correct this, I take a round cookie cutter bigger than the cookie, and use it to nudge the still warm cookie into a round shape.

  • You may have more cookies than you have baking sheets for. This happens to me often - just hold off scooping all of them, and then once the first batch is out and cooled enough to move to a rack, re-use that baking sheet.

 

 

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling

- Makes about 18 Sandwich Cookies -

Recipe very slightly adapted from Cook: Real Food Every Day

Oatmeal Chocolate Chunk Cookies
285g unsalted butter, at room temperature
200g light brown sugar
130g muscovado sugar, or light brown sugar
1 egg, room temperature
2 tsp vanilla (I used vanilla bean paste)
140g quick cooking oats
140g old fashioned oats (or quick cooking oats)
190g all-purpose flour
1 tsp baking soda
3/4 tsp pumpkin pie spice or cinnamon
1/2 tsp kosher salt
250g good quality dark chocolate (I used 70% wafers), roughly chopped (see notes)
Flaky sea salt for finishing

Mascarpone Filling
115g unsalted butter, at room temperature
225g mascarpone cheese, at room temperature
2 tsp vanilla (I used vanilla bean paste)
1/2 tsp salt
360g powdered sugar, sifted

 

- PROCESS -

OATMEAL CHOCOLATE CHUNK COOKIES

Preheat the oven to 375° / 190°c. Line three baking trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and muscovado sugar on medium high until light and fluffy, approximately 4 minutes. Add the egg and vanilla, and beat until combined. Scrape down the bowl to ensure it is evenly incorporated.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Add to the bowl of the stand mixer, and mix until just combined.

Remove the bowl from the mixer and add the chocolate, incorporating by hand.

Scoop the dough into 2 Tbsp balls (I used a #16 scoop). Roll into balls with your hands, and space evenly on a baking tray. (I fitted about 8 per sheet).

Bake the trays, one at a time, for 10 to 12 minutes, or until golden brown. Sprinkle with flaky sea salt as soon as they come out of the oven. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Repeat the baking process with the remaining baking trays until all of the cookies are baked.

 

MASCARPONE FILLING AND ASSEMBLY

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, mascarpone, vanilla, and salt on medium speed until combined, 2-3 minutes. Add the sifted powdered sugar, and beat for a further 2 minutes, until light and fluffy.

Transfer to a piping bag fitted with a french star tip (I used Ateco #865).

Pair up the cookies into pairs of equal sizes. Pipe a round of filling onto one half of the cookie, and sandwich with the second half, pressing down gently.

Refrigerate until serving. Store leftovers in an airtight container in the fridge.

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich

Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream


 
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream

Hi! Here with another collab - this time these super delicious Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. They sound like a mouthful, and they truly are, but the good kind. lolz.

These wee cookies were something that my friend Becky and I dreamt up for Cherry Bombe University last year. We partnered up for a bake-off, and because we live on opposite coasts, decided to divide and conquer our recipe by doing a sandwich cookie, and coming up with one component each. Being our resident internet cookie queen, Becky whipped up these incredible cookies - little brownie cookies with a caramelised white chocolate ‘dust’ swirled throughout. I paired them with my very favourite thing - a salted chocolate german buttercream. Alone, the components are pretty good, but paired up, these cookies are just ridiculous. The cookies are perfectly soft, and sandwiched with the slightly salty, silky buttercream, they are some of the very best cookies I have had in quite some time. Becky came around the morning of the event and we baked our little butts off, filling my teeny apartment with boxes and boxes of cookies - we had to make 200, so kept them on the small side, because making 400 cookies is a whole shitload of cookies. They won crowd favourite at the event, and I promise you they will become your new favourite too.

A few wee tips:

  • Don’t go out and buy amazing quality white chocolate for this. Get good dutch cocoa and good dark chocolate and good butter, but we found that for a great dusty texture, regular white baking chips worked best. We used the white baking chips from Ghirardelli.

  • The time for the caramelised white chocolate may vary from brand to brand. If you take it too far by mistake and it goes smooth again, just chop up once cool into small pieces.

  • The white chocolate dust recipe is easily doubled on one half sheet pan - I suggest making extra because they are super good to have as a garnish for a dessert, or just for a quick stress eat when you need it (happened to me v recently)

  • You will see that there is bread flour and all-purpose flour in these cookies, which is a signature move of Becky’s. It gives the cookies amazing height and chew - don’t skip it if you are able. If you are in NZ, Bread flour is the same as High-grade.

  • I used King Arthur’s Double dutch cocoa for this - which is a blend of black cocoa and dutch cocoa, so the cookies came out a little darker than they would if you used regular dutch cocoa. Either works!

  • These will seem small, but remember that there will be two cookies, plus buttercream in a sandwich. They pack a wee punch. A tablespoon cookie scoop really helps to keep them consistent in size.

  • Muscovado sugar is great - it is dark and super flavourful. If you can’t get hold of it, dark brown sugar works great too.

  • The dough for the cookies will seem quite loose - but with an overnight rest it firms up nicely. Make sure you account time for this.

 

 

Caramelised White Chocolate Dust Brownie Cookies with Salted Dark Chocolate German Buttercream

- Makes about 35 sandwich cookies cookies -

Caramelised White Chocolate Dust
285g (10 oz) White Chocolate Baking Chips

Brownie Cookie
115g (8 tablespoons) unsalted butter, room temperature
250g (1 1⁄4 cups) granulated sugar
100g (1⁄2 cup) dark muscovado sugar, packed
2 large eggs, room temperature
1 large egg yolk, room temperature
3 teaspoons (15 ml) real vanilla extract
1⁄2 cup (118 ml) sunflower seed oil
156 g (1 1⁄4 cups) bread flour
156 g (1 1⁄4 cups) all-purpose flour
75g (2/3 cup) unsweetened dark (Dutch process) cocoa powder
3 teaspoons baking powder
1 ½ teaspoon sea salt

Salted Chocolate German Buttercream
110g sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1 tsp kosher salt
190g whole milk
1 tsp vanilla bean paste
340g (3 sticks) unsalted butter, at room temperature
180g good quality dark chocolate, melted and cooled slightly
½ tsp flaky sea salt

- PROCESS -

CARAMELISED WHITE CHOCOLATE DUST

Preheat your oven to 250°F (120°C).

Sprinkle the white chocolate over a baking sheet and bake in the center of the oven for 10 minutes. Take out of the oven and stir the chips and place back in the oven for 10 more minutes. Repeat this process 3-4 more times, until they have turned a nice bronze color and the chips have crumbled - this usually takes me about 40 minutes. Take out of the oven and set aside to cool.

 

BROWNIE COOKIES

In an electric stand mixer fitted with the paddle attachment add the butter, granulated sugar and brown sugar and mix on medium for 4 minutes or until light and fluffy. Add in the eggs and egg yolk, one at a time taking care that each is well blended before adding in the next. Add in the vanilla and oil running the machine 1 minute more or until thoroughly blended. Be sure to scrape the sides and bottom of the bowl so that everything is well blended. Take the bowl out of the mixer.

In a medium bowl whisk together the bread flour, all-purpose flour, cocoa powder, baking powder and sea salt. Add this to the butter mixture and combine in as few strokes as possible and no flour streaks remain. Take the bowl out of the mixer, sprinkle the caramelized chocolate dust over the top and barely fold into the dough…you want there to be thick swirls of it in the dough. Wrap tightly and chill for at least
3 hours or overnight.

Preheat the oven to 350°F (180°C) and cover several baking sheets with parchment paper.

Roll into 1 tablespoon-size balls and set on the prepared baking sheet leaving a 1 1⁄2-inch (3.7-cm) space between dough balls. If dough gets sticky while rolling, place it in the freezer for 10 minutes to firm back up.

Bake one sheet at a time for 8 minutes in the center of the oven. Let cool for 5 minutes on the baking sheet and then transfer to a rack to finish cooling.

SALTED CHOCOLATE GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the cooled melted dark chocolate and flaky sea salt, and mix well to combine. Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag fitted with a round tip.

To assemble, pair similar-sized cookies, pipe a blob of buttercream on one half, and press the other cookie on top.  Alternatively you can use an offset spatula, and smear the buttercream on. Repeat with the remaining cookies.

Store leftover cookies in an airtight container in the fridge.

Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream