Beach Town Baking

VEGAN CHOCOLATE BLACKOUT COOKIE

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One of the most-loved treats at my bakeshop Sugar Blossom in San Clemente, CA is our Vegan Chocolate Blackout Cookie. It’s a soft, moist cookie with a slight bite thanks to a thin coat of sugar on the outside.

Ingredients such as almond milk and vegetable oil replace the slew of normal dairy and non-vegan items like butter and eggs.

The key to making our Blackout cookie outstanding is to use a high quality cocoa powder – we use a dark Valrhona cocoa. Another important step is to not overbake them, ensuring they stay moist for days.

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This recipe makes approximately 15 cookies. If that’s too much sweet for one day, place the cooled cookies in a Ziploc bag and stick them in your freezer before coating with sugar. When you’re ready to serve (or eat) them, remove the cookies from the freezer and toss them in some sugar. Let them thaw for 30 minutes before enjoying.

Enjoy!

beach town baking

VEGAN CHOCOLATE BLACKOUT COOKIES

Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cup cake flour (sifted)
  • 1/2 cup cocoa powder (sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar for coating

Directions

Preheat oven to 350 degrees. In a mixer fitted with the paddle attachment, mix the sugars, oil, almond milk and vanilla on medium speed for one minute.
Add the remaining ingredients and mix on low speed until mixture comes together. Scrape bowl well.
Use a 1-oz scoop to portion out the cookie dough (it will be soft) onto a parchment lined sheet tray. You should get about 15 cookies.
Bake cookies for 8 minutes. Do not overbake. Let cool completely.
Toss cookies in sugar and serve.

 

One Thought on “VEGAN CHOCOLATE BLACKOUT COOKIE

  1. Hey Lei,

    So I just made the cookies and they came out excellent! I made a few errors along the way (put them in the oven in clumps instead of flattening them out a little bit), but 8 minutes turned out to be the perfect cook time.

    I got just a hint of salt also which was a nice balance (though they weren’t overly sweet by any means). We used Hershey Cocoa special dark because Vonn’s didn’t have the brand you mentioned and I topped them with powdered sugar (instead of tossing them in white sugar).

    With that said, they weren’t nearly as memorable as yours haha! I’m sure they’ll get better in time but wanted to thank you again for the great recipe…I passed it along to a bunch of my friends too!

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