One of the most-loved treats at my bakeshop Sugar Blossom Bake Shop in San Clemente, CA is our Vegan Chocolate Blackout Cookie. It’s a soft, moist cookie with a slight bite thanks to a thin coat of sugar on the outside.
Ingredients such as almond milk and vegetable oil replace the slew of normal dairy and non-vegan items like butter and eggs.
The key to making our Blackout cookie outstanding is to use a high quality cocoa powder – we use a dark Valrhona cocoa. Another important step is to not overbake them, ensuring they stay moist for days.
This recipe makes approximately 15 cookies. If that’s too much sweet for one day, place the cooled cookies in a Ziploc bag and stick them in your freezer before coating with sugar. When you’re ready to serve (or eat) them, remove the cookies from the freezer and toss them in some sugar. Let them thaw for 30 minutes before enjoying.
Vegan Chocolate Blackout Cookies
- Preheat oven to 350 degrees. In a mixer fitted with the paddle attachment, mix the sugars, oil, almond milk and vanilla on medium speed for one minute.
- Add the remaining ingredients and mix on low speed until mixture comes together. Scrape bowl well.
- Use a 1-oz scoop to portion out the cookie dough (it will be soft) onto a parchment lined sheet tray. You should get about 15 cookies.
- Bake cookies for 8 minutes. Do not overbake. Let cool completely. Toss cookies in sugar and serve.