Chef Chloe Coscarelli recreates her favorite childhood indulgences with a grown-up, vegan spin. On the menu of desserts: ooey-gooey beach cookies, shortbread snowball cookies and easy-to-make cookie dough truffles.
- 1/2 cup vegan margarine, melted
- 2 cups vegan cookie or graham cracker crumbs
- 1 cup canned coconut milk, mixed well before measuring
- 1/4 cup agave or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons cornstarch or arrowroot
- 1 1/2 cups shredded coconut
- 2 cups semisweet chocolate chips (dairy-free)
- 1/2 cup chopped walnuts, toasted (optional)
Preheat the oven to 350 degrees.Pour margarine into a 9 X 13-inch baking pan. Tilt the pan to swirl the margarine around until the bottom of the pan is completely coated. Sprinkle crumbs evenly into the pan until the bottom of the pan is evenly coated in crumbs. Pat down lightly.In a medium bowl, whisk together coconut milk, agave, vanilla, salt and cornstarch. Drizzle this mixture evenly over the crumb layer. Sprinkle shredded coconut into the pan, then layer chocolate chips and walnuts. With the palm of your hand, gently pat so that the chocolate chips are firmly pressed into the cookie.Bake for 25 to 30 minutes, or until center looks thick and slightly bubbly with lightly browned edges. Let cool, and then refrigerate for 8 hours or overnight. Using a sharp knife, cut into small squares.
The cookies will need to chill in the refrigerator for 8 hours or overnight before serving.
- 3/4 cup vegan margarine
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar, plus extra for dusting
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips (dairy-free)
Preheat oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat.Using a stand or hand mixer, beat the margarine until fluffy. Add flour, ½ cup powdered sugar, vanilla and salt and beat until incorporated. Add chocolate chips. Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for about 12 minutes until lightly golden around the edges. Remove from oven and sift powdered sugar over hot cookies. Let cool and dust with powdered sugar again before serving.
- 1/2 cup vegan margarine
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 2 tablespoons water
- 1 1/4 cups all-purpose flour
- 1/3 cup semisweet mini chocolate chips (dairy-free)
- 12 ounces semisweet chocolate (dairy-free)
Line two baking sheets with parchment paper.Using a mixer, beat margarine, brown sugar, salt, vanilla and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving.