Vegan Chocolate Striped Cookies
Elevate your cookie game with these irresistible Vegan Chocolate Striped Cookies, the ultimate treat for plant-based dessert lovers. These buttery, golden cookies are delicately crispy on the edges, soft in the center, and adorned with elegant drizzles of velvety vegan chocolate. Crafted with simple ingredients like all-purpose flour, non-dairy milk, and rich vegan butter, these cookies are free from animal products yet packed with indulgent flavor. Fast and fuss-free, the recipe features a quick prep time of just 20 minutes before baking. Perfect for sharing, these visually stunning cookies make a fabulous addition to parties, holiday trays, or cozy snack spreads. Whether enjoyed with a glass of almond milk or a warm cup of tea, these chocolate-striped delights are your next go-to vegan dessert recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Vegan butter, room temperature
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 tablespoons Non-dairy milk
- 1 teaspoon Vanilla extract
- 1 cup Vegan semi-sweet chocolate chips
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.
Add the non-dairy milk and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Be careful not to over-mix.
Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball slightly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, melt the vegan semi-sweet chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Transfer the melted chocolate to a piping bag or a zip-top bag with a small corner snipped off.
Once the cookies are completely cooled, drizzle the chocolate over them in a striped pattern.
Allow the chocolate to set at room temperature or place the cookies in the refrigerator for quick setting.
Enjoy your delightful vegan chocolate striped cookies, perfect with a glass of non-dairy milk or cup of tea.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.5 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 38 mg | 1% | |
*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.
