Vegan Chocolate Covered Cookies
Indulge in the ultimate plant-based treat with these Vegan Chocolate Covered Cookies! Perfectly crisp on the edges and soft in the center, these cookies are made with wholesome ingredients like unsweetened applesauce, vegan butter, and a blend of brown and granulated sugars for a rich and chewy texture. Each cookie is half-dipped in a silky layer of melted vegan semi-sweet chocolate, enhanced with just a touch of coconut oil for a glossy finish. This easy-to-make, dairy-free dessert comes together in under 35 minutes and is perfect for sharing—or savoring solo! Whether you’re looking for a crowd-pleasing snack, a sweet after-dinner indulgence, or a thoughtful homemade gift, these vegan cookies deliver in style and flavor. Plus, they're completely free from dairy and eggs, making them an inclusive option for plant-based eaters and chocolate lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 0.25 cups Unsweetened applesauce
- 1 teaspoons Vanilla extract
- 1.5 cups Vegan semi-sweet chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a large bowl, use an electric mixer to beat the vegan butter, brown sugar, and granulated sugar until creamy.
Add in the unsweetened applesauce and vanilla extract to the butter and sugar mixture, beating until combined.
Gradually add the dry ingredients to the wet mixture, blending until a dough forms.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spaced about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, until edges are golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
In a microwave-safe bowl, combine the vegan semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until completely melted.
Dip one-half of each cooled cookie into the melted chocolate and place them on parchment paper to let the chocolate set.
Once the chocolate has set, store the cookies in an airtight container for up to a week.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 458.0 g | 167% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 271.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 1544 mg | 33% | |
*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.
