Dairy-Free Candy Pieces Cookies
Indulge in the irresistible charm of Dairy-Free Candy Pieces Cookies, a dessert that blends chewy, golden perfection with the joy of allergen-friendly ingredients. Made with creamy coconut oil and sweetened with brown sugar and applesauce, these cookies are delightfully moist and packed with bursts of flavor from vibrant dairy-free candy pieces. The recipe skips traditional butter and eggs, making it a fantastic option for vegan diets or those with dairy sensitivities. Ready in just under 30 minutes, these cookies are a quick and easy crowd-pleaser, perfect for parties, lunchbox treats, or midnight cravings. Serve them warm with oat milk for a cozy pairing that everyone will love! Optimize your baking experience with this simple, delicious recipe for dairy-free cookies, crafted with mindfulness and maximum flavor.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Coconut oil, solid but softened
- 1 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened applesauce
- 1 cup Dairy-free candy pieces
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened coconut oil, brown sugar, and granulated sugar until creamy and well combined.
Add the vanilla extract and unsweetened applesauce to the mixture. Beat until incorporated, stopping to scrape down the sides of the bowl as needed.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing on low speed until everything is just combined. Be careful not to overmix.
Gently fold in the dairy-free candy pieces using a spatula until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 164.5 g | 822% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 556.8 g | 202% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 350.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
