One of the most-loved treats at Sugar Blossom (San Clemente, CA) was 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.
To make this cookie, I replaced the slew of typical dairy and non-vegan ingredients — like butter and eggs — with almond milk and vegetable oil.
The key to making the Blackout cookie outstanding is to use high-quality cocoa powder — I use dark Valrhona cocoa powder. Another critical step is not to 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, uncoated cookies in a zippered bag and stick them in your freezer. When you’re ready to enjoy them, remove the cookies from the freezer, toss them in sugar, and allow them to thaw for 30 minutes before serving.
Vegan Chocolate Blackout Cookies
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ⅓ cup almond milk
- 1 teaspoon pure vanilla extract
- 1½ cup all-purpose flour sifted
- ½ cup cocoa powder sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar for coating
Directions
- Preheat the oven to 350 degrees F.
- In a mixer fitted with the paddle attachment, beat sugars, oil, almond milk, and vanilla on medium speed for 1 minute. Scrape the bowl. Add flour, cocoa powder, baking powder, and salt; mix on low speed until the mixture comes together. Scrape the bowl well; the dough will be soft and shiny.
- Use a 1-ounce scoop to portion the dough onto a parchment-lined sheet tray. You should get about 15 cookies.
- Bake for 8 minutes or until edges are set. Let cookies cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.
- Toss cooled cookies in sugar to serve.