Cookies & Cream Recipe
chocolate chip cookies, vegan whipped cream, organic berries - V
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookies
Vegan Whipped Cream
Berries & Garnish
Method
Cookies
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Chill a small bowl for aquafaba if you prefer it cooler.
- 2
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
- 3
Cream butter and sugars
In a large bowl using a hand mixer or stand mixer, beat the softened vegan butter with the light brown sugar and granulated sugar for 2–3 minutes until light and slightly fluffy.
- 4
- 5
Combine wet and dry
Gradually add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed until just combined. Do not overmix.
- 6
Fold in chocolate chips
Fold in the dairy-free chocolate chips with a spatula until evenly distributed throughout the dough.
- 7
Portion and bake
Use a cookie scoop or tablespoon to portion dough into roughly 1.5 tablespoon-sized balls (about 12–14 cookies). Place them 2 inches apart on the prepared baking sheets and gently flatten each ball slightly with your hand or the back of a spoon. Bake for 9–11 minutes until the edges are set but centers are still slightly soft.
- 8
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm up as they cool.
Vegan Whipped Cream
- 9
Prepare coconut cream
Chill a can of full-fat coconut milk in the refrigerator overnight. Carefully open and scoop the solidified coconut cream (about 1 cup) into a chilled bowl, leaving the watery liquid behind (reserve for smoothies).
- 10
Whip
Add the powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, whip on medium-high speed for 2–3 minutes until light and fluffy with soft peaks. Taste and adjust sweetness if desired.
- 11
Chill until ready
Keep the whipped cream chilled in the refrigerator until assembly. If it softens, rewhip briefly before serving.
Berries & Assembly
- 12
Prepare berries
Wash and gently dry strawberries, blueberries, and raspberries. Slice the strawberries into thin slices or quarters depending on size. Toss all berries together lightly to mix.
- 13
Assemble dessert
Place 2 cookies on each serving plate (or one large cookie if preferred). Dollop or pipe 2–3 tablespoons of the chilled vegan whipped cream onto or between the cookies. Spoon a generous tablespoon of mixed organic berries on top of the cream. Sprinkle a few extra chocolate chips and garnish with a mint leaf if using.
- 14
Serve
Serve immediately so the cookies remain slightly crisp and the whipped cream is aerated. Leftovers: store cookies and whipped cream separately (refrigerate whipped cream) for up to 2 days; assemble just before serving.
