white chocolate Archives - Plantiful Bakery

EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

Thu, 26 Aug 2021 14:45:45 +0000

Super easy recipe for healthy Edible Triple Chocolate Cookie Dough. It is rich, indulgent, and loaded with lots of dark and white chocolate chunks. Completely vegan and gluten-free.

THIS TRIPLE CHOCOLATE COOKIE DOUGH IS

vegan
gluten-free
dairy-free
egg-free
edible
healthy
naturally sweetened
rich
indulgent
chocolaty
quick easy to make
done in 1 bowl
perfect snack or healthy dessert

WHAT YOU NEED TO MAKE TRIPLE CHOCOLATE COOKIE DOUGH

You need the following ingredients to make this edible cookie dough (the exact measurements are in the recipe card below):

Cashew butter – You can also use almond or peanut butter.
Coconut oil – Make sure it is at room temperature.
Maple syrup – You can substitute it for agave syrup.
Plant-based milk – I used gluten-free oat milk, but you can use any plant-based milk of your choice, such as almond, cashew, or soy milk. Make sure it is at room temperature.
Gluten-free oat flour – Either homemade or store-bought.
Cocoa powder – Use good quality unsweetened cocoa powder.
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
Salt – Brings out the sweetness.
Dark chocolate and white chocolate – Use good quality chocolate. Chunks or chips.

Equipment you need:

Medium-size bowl
Fork
Silicon spatula or wooden spoon

HOW TO MAKE HEALTHY EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

This recipe is quick and super easy to make in just 3 steps:

1. Step: Mix wet ingredients

In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.

2. Step: Add in dry ingredients

Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.

3. Step: Fold in chocolate and serve

Fold in dark and white chocolate chunks.

Serve immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EDIBLE COOKIE DOUGH?

Store the edible cookie dough in an airtight container in the fridge.

HOW LONG DOES EDIBLE COOKIE DOUGH LAST?

The cookie dough will last for up to a week in the fridge.

CAN YOU FREEZE EDIBLE COOKIE DOUGH?

Yes, you can freeze the dough for up to 1 month. Store it scooped out in an airtight container or a ziplock freezer bag. When ready to eat, let it thaw in the fridge overnight.

MORE VEGAN AND GLUTEN-FREE RECIPES:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Want to save this recipe for later? Add it to your board on Pinterest!

EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

Super easy recipe for healthy Edible Triple Chocolate Cookie Dough. It is rich, indulgent, and loaded with lots of dark and white chocolate chunks. Completely vegan and gluten-free.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings servings

Calories 390kcal

Author Plantiful Bakery

Ingredients

½ cup (135g) cashew butter*
2 tbsp (25g) coconut oil, room temperature
⅓ cup (94g) maple syrup
2 tbsp gluten-free oat milk, room temperature or any plant-based milk
110 g (1 cup 2 tbsp) gluten-free oat flour
3 tbsp (17g) cocoa powder
⅛ tsp vanilla powder or 1 tsp vanilla extract
pinch sea salt
⅓ cup (50g) dark chocolate, chunks or chips
⅓ cup (50g) vegan white chocolate, chunks or chips

Instructions

In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.
Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.
Fold in dark and white chocolate chunks.
Serve and enjoy!

Notes

* Cashew butter: You can substitute it for almond or peanut butter.

Storing:

Store the edible cookie dough in an airtight container in the fridge. It will last for up to a week.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 390kcal

Nutrition Facts

Serving: 1 serving / Calories: 390kcal / Total Fat: 23,5g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 40,9g / Fiber: 4,1g / Sugar: 17,8g / Protein: 7,7g / Sodium: 38mg / Potassium: 316mg / Iron: 2,9mg

Příspěvek EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH se objevil jako první na Plantiful Bakery.

VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

Tue, 06 Apr 2021 13:42:14 +0000

These Vegan White Chocolate Pistachio Cookies have a chewy center, crispy edges, and delicious taste in every bite. They are quick and easy to make in less than 25 minutes. No dough chilling. Dairy-free, egg-free.

THESE WHITE CHOCOLATE PISTACHIO COOKIES ARE

vegan
dairy-free
egg-free
chewy and soft on the inside
crispy on the outside
flavorful
super delicious
quick and easy to make
done in 1 bowl
packed with white chocolate and roasted pistachios

WHAT YOU NEED TO MAKE WHITE CHOCOLATE PISTACHIO COOKIES

You need the following ingredients to make these vegan white chocolate pistachio cookies (the exact measurements are in the recipe card below):

Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
White granulated sugar
Brown sugar – keeps the moisture within the cookies, therefore helps to make them chewy and soft.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
All-purpose flour
Cornstarch – improves the texture – makes the cookies softer in the center.
Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
Sea salt– balances the sweetness.
Pistachios – Roughly chop the pistachios so they are evenly distributed within the dough. Use roasted, unsalted good-quality pistachios.
Vegan white chocolate – Use a good-quality vegan white chocolate bar (or chips). I like to use one by iChoc.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray.
Parchment paper
Medium-size mixing bowl
Hand mixer or a stand mixer
Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
Cooling rack

HOW TO MAKE VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom). Set the tray aside.

2. Step: Make cookie dough

To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.

3. Step: Bake the cookies in preheated oven

Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake them in a preheated oven for 11-12 minutes.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.

You can keep the dough in the fridge for up to a week.

HOW TO STORE WHITE CHOCOLATE PISTACHIO COOKIES?

First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN PISTACHIO COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks.

CAN I FREEZE WHITE CHOCOLATE PISTACHIO COOKIES?

Yes, you can freeze the cookies for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Before serving, let them thaw at room temperature (or warm them in the preheated oven to 350°C (180°C) for few minutes).

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings cookies

Calories 201kcal

Author Plantiful Bakery

Ingredients

76 g (1/3 cup) vegan butter, softened at room temperature *
67 g (1/4 cup) white granulated sugar
50 g (1/4 cup) brown sugar
2 tbsp (30 ml) unsweetened almond milk (or any plant-based milk)
140 g (1 cup) all-purpose flour
1 tbsp (8 g) cornstarch
1/2 tsp baking soda
pinch of sea salt
42 g (1/3 cup) pistachios, chopped (roasted, unsalted)
40 g (1,4oz) vegan white chocolate, chopped (iChoc)

Instructions

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.
Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
Enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.

Storage:

First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 201kcal

Nutrition Facts

Serving: 1 cookie / Calories: 201kcal / Total Fat: 9,8g / Saturated Fat: 4,3g / Cholesterol: 0mg / Total Carbohydrate: 22,6g / Fiber: 0,9g / Sugar: 13,8g / Protein: 2,4g / Sodium: 89mg / Iron: 0,8mg

Příspěvek VEGAN WHITE CHOCOLATE PISTACHIO COOKIES se objevil jako první na Plantiful Bakery.