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Ingredients
Scale
- ¾ cup (170g) vegan butter, room temperature
- 1 cup (200g) granulated sugar (or half brown sugar)
- 3 tablespoons (45g) dairy-free yogurt (or dairy-free milk)
- 1 teaspoon vanilla extract
- 1 ¾ cups (220g) all-purpose flour, spooned and leveled
- ½ cup (40g) Dutch-process cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt (if using unsalted butter)
- Granulated sugar (for rolling)
- Chocolate sprinkles (optional)
- ⅔ cup (115g or 4-ounce) roughly chopped vegan chocolate or vegan chocolate chips
- ½ cup (115g) dairy-free cream (or coconut cream)
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a bowl, beat vegan butter, granulated sugar, dairy-free yogurt, and vanilla until fluffy.
- Gradually mix in flour, cocoa powder, baking powder, and salt until combined.
- Divide dough into balls and roll in sugar or sprinkles if desired.
- Press each ball to create an indentation and bake for 9-11 minutes.
- Heat dairy-free cream in a saucepan until boiling, then combine with chopped vegan chocolate to create ganache.
- Fill each cookie with the ganache and let set.
Notes
Ensure vegan butter is room temperature for easier blending.
Indent cookies properly to hold the filling.
Add espresso powder to enhance chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 0