One of the most-loved treats at my bakery Sugar Blossom Bake Shop (San Clemente, CA) is the Vegan Chocolate Blackout Cookie. It’s a soft, moist cookie with a slight bite thanks to a thin layer of sugar on the outside.
Almond milk and vegetable oil replace the slew of normal dairy and non-vegan ingredients 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 zippered 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
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ⅓ cup almond milk
- 1 teaspoon pure vanilla extract
- 1½ cup cake flour sifted
- ½ cup cocoa powder sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar for coating
- Preheat oven to 350° F. 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.