Vegan Cookie Boxes Recipe
Make Vegan Cookie Boxes Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Optional Coatings & Fillings (for variety in boxes)
Method
Cookie Dough
- 1
Prepare flax egg
In a small bowl, whisk together the flaxseed meal and warm water. Set aside for at least 5 minutes until it becomes gelatinous and egg-like.
- 2
Preheat oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 3
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. If making double-chocolate cookies, reserve 2 tbsp flour and whisk in 1/4 cup cocoa powder now (see variation notes).
- 4
Cream wet ingredients
In a separate large bowl, combine the unrefined cane sugar, brown sugar, oil, applesauce, vanilla extract, and the prepared flax 'egg'. Whisk vigorously until the mixture is smooth and slightly glossy. If using rolled oats for texture, stir them into this wet mixture.
- 5
Combine wet and dry
Pour the wet mixture into the dry ingredients. Fold with a spatula until just combined — do not overmix. Fold in the dairy-free chocolate chips and the chopped nuts (if using). The dough will be slightly thicker than traditional butter cookie dough but should hold together when scooped.
- 6
Chill (optional but recommended)
For best texture and reduced spreading, chill the dough for 30–60 minutes in the refrigerator. If you’re short on time, you may bake immediately but cookies will be thinner and flatter.
- 7
Portion cookies
Scoop rounded tablespoons (about 1.5 tbsp) or use a small cookie scoop to portion dough about 1–1.25 inches apart on the prepared baking sheets. Press a few extra chocolate chips on top of each mound for an attractive finish.
- 8
Bake
Bake in the preheated oven for 9–12 minutes, until edges are set and centers still look slightly soft. Rotate the baking sheets halfway through if necessary for even browning.
- 9
Cool
Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle coarse sea salt on some cookies while warm if making salted versions.
Optional Coatings & Fillings (for variety in boxes)
- 10
Powdered sugar dusting
When cookies are completely cool, place them on a tray and lightly dust with powdered sugar using a fine-mesh sieve for a delicate coated look.
- 11
Chocolate dip
Melt dairy-free white chocolate or additional dairy-free dark chocolate in a double boiler or microwave in 20-second bursts, stirring each time until smooth. Dip half of each cooled cookie into the melted chocolate, place on parchment, and let set at room temperature or in the fridge until firm.
- 12
Caramel sandwich
To make filled sandwich cookies, spread about 1 teaspoon of dairy-free caramel sauce on the flat side of one cooled cookie and top with another to create a sandwich. Chill briefly to set the caramel if it’s very runny.
- 13
Double chocolate variation
For a double-chocolate cookie, replace 1/4 cup of the flour with cocoa powder as noted in the dry mix step and fold in the same amount of dairy-free chocolate chips. Bake as directed; these cookies may be slightly fudgier and take an extra 1–2 minutes to set.