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Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters…

A Couple Cooks – Recipes worth repeating.

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!

Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies: outrageously chewy, full-flavored, and so delicious no one would guess they are plant-based. This spin on our popular vegan chocolate chip cookies might be even tastier (if that’s possible!). They’re loaded with hearty Old Fashioned oats, seasoned with cinnamon, and have got just the right chewy texture. We stumbled upon this formula for delicious vegan cookies and have been riffing on it ever since: and these are stupendous if we might say so ourselves!

Key ingredients for vegan oatmeal cookies

Making a vegan cookie is quite the challenge, because vegan baking requires omitting the butter and eggs that make a typical cookie texture. Here at A Couple Cooks we developed a formula for making a great vegan chocolate chip cookie using a combination of neutral oil, coconut oil, and applesauce to stand in for the typical butter and eggs. It works like a charm, making a deliciously chewy cookie with crispy edges, not cakey or dry. The texture really is quite magical!

This basic formula makes a really great vegan oatmeal chocolate chip cookie, with a good amount of Old Fashioned oats mixed in and a handful of chocolate chips (or you can substitute raisins). Here are a few ingredient notes on the key ingredients for these cookies:

  • Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we typically use grapeseed.
  • Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
  • Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. But we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it.
Vegan Oatmeal Chocolate Chip Cookies

Notes on almond extract

We highly recommend using the almond extract for the best flavor! This is helpful for a vegan cookie since it doesn’t have the richness of egg or butter. The recipe calls for 1/16 teaspoon extract, which equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible.

It might sound like a random measurement, but don’t be tempted to skip it! We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

Vegan Oatmeal Cookies Recipe

Tips for baking vegan oatmeal chocolate chip cookies

These vegan oatmeal cookies are so simple to put together. Many cookie recipes require the dough to chill before baking, but this recipe requires no wait time at all! Mix up the batter and get to it. Here are a few things to note about equipment that helps to pull these cookies together:

  • Use a cookie scoop or weigh the batter. If you have a 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh your entire dough and divide by 18).
  • Non-stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature. If you have a very even oven, you can try baking both sheets at once and rotate the sheets halfway through.
  • Allow the cookies to sit on the baking sheet for 5 to 10 minutes before transferring to a baking rack to cool.
Vegan Oatmeal Cookies

Storage info

Vegan oatmeal chocolate chip cookies are tasty warm, after sitting on the baking sheet for 10 minutes and cooling on a baking rack for 10 minutes. The cookies also hold up well over time, keeping their chewy texture. Here’s what to note about storing these vegan oatmeal cookies cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 
Vegan Oatmeal Chocolate Chip Cookies

We love making vegan recipes that don’t taste like there are any compromises. Here are a few more vegan desserts and cookies you’ll love:

This vegan oatmeal cookies recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free and vegan, go to Gluten-Free Chocolate Chip Cookies.

Print
Vegan Oatmeal Cookies

*Amazing* Vegan Oatmeal Cookies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies

Description

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!


Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup dark chocolate chips (we used 63% Guittard) or raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Vegan oatmeal cookies, vegan oatmeal chocolate chip cookies

A Couple Cooks - Recipes worth repeating.


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Flourless Pistachio Cake with Chocolate Ganache

I’d like you to meet your new favorite cake: it’s (naturally) bright green, loaded with nutty pistachio flavor, and topped with a silky smooth layer of chocolate ganache for good measure. And did I mention it’s completely flourless? Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case […]

The post Flourless Pistachio Cake with Chocolate Ganache first appeared on Love and Olive Oil.

I’d like you to meet your new favorite cake: it’s (naturally) bright green, loaded with nutty pistachio flavor, and topped with a silky smooth layer of chocolate ganache for good measure. And did I mention it’s completely flourless?

Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case a mix of butter and olive oil), this naturally gluten-free cake comes together into a delicate and tantalizingly textured cake, topped with a luscious layer of dark chocolate ganache and a border of slivered pistachios.

Cake server lifting a cut slice of Flourless Pistachio Cake with a bright green interior and a layer of chocolate ganache on top.

Happy National Pistachio Day! Indeed, February 26 is officially designated as a day of celebration for this little green nut. Did you know the pistachio is known as the “happy nut” in China and the “smiling nut” in the Middle East? What an apt name as I can’t help but smile when that bright green color makes an appearance.

I figured the best way to celebrate this under-rated holiday would be with the greenest, most pistachio-packed cake possible, and this flourless wonder certainly fits the bill: made with pistachio flour, pistachio extract for flavor, and a sprinkling of slivered green pistachios for decoration on top (you know what they say, triple the pistachio, triple the fun!)

Clearly I’m having a moment with pistachio, from my ultimate pistachio lover’s gelato to a stunning pistachio cheesecake to this ridiculously good pistachio créme brûlée (ok, maybe more than a moment… it’s safe to say I’m definitely in my pistachio era and don’t see myself moving on anytime soon).

But out of dozens of pistachio dessert recipes, this might just be my favorite one yet. Once you try it for yourself I think you’ll see why!

(more…)

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chocolate raspberry pavlova stack

It’s been way too long since we had a showstopper of a dessert. When I look over the last four years of archives, it seems that practical, slightly boring and grownup things like salad and dinner have nudged out cooking purely for the pu…

It’s been way too long since we had a showstopper of a dessert. When I look over the last four years of archives, it seems that practical, slightly boring and grownup things like salad and dinner have nudged out cooking purely for the purpose of generating and distributing decadent joy. The Celebration Cake category looks like the land that time forgot. And so on this very snowy/slushy day, and the day before Valentine’s, no less, I’d like to recommend: Not a weeknight dinner.

chocolate raspberry pavlova stack-11

Here is a three-tiered chocolate pavlova, a crackly-edged, pillowy-centered meringue, with a few messy, wonderful things between and on top of it: raspberry curd, barely sweetened whipped cream, a drizzle of chocolate ganache, fresh raspberries, and a dusting of snow, almost as pretty as what’s out my window right now. There are corners you can cut if you wish: you could use a drizzle of storebought chocolate sauce, you could make a quicker raspberry dessert sauce instead of making the curd, but as the curd uses 6 egg yolks and the pavlova uses 6 whites, you might find the balance of ingredients when you make both as satisfying as I do. You could also revert to the single-layer chocolate pavlova in the archives, should you need less of everything.

Read more »

Chocolate Olive Oil & Blood Orange Cupcakes

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice. The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink […]

The post Chocolate Olive Oil & Blood Orange Cupcakes first appeared on Love and Olive Oil.

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice.

The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink hue. The unique eggless mock meringue method produces a frosting that’s much creamier and less sweet than traditional American buttercreams.

Backlit brightly colored Chocolate Olive Oil & Blood Orange Cupcakes with one cupcake in the foreground and more cupcakes on a wire rack in the background, with fresh blood oranges, candied oranges, and frosting.

Happy blood orange season to all who celebrate!

I am a big fan of blood oranges, more than any other kind of citrus. While you’ll rarely, if ever, see me sit down and eat a regular orange, I will devour a blood orange and even choose it as an afternoon snack over chips or chocolate (gasp! I know!) I just love the bright flavor, which is like a sweeter version of a classic orange, both sweet and tart at the same time, with underlying notes of red berries. Not to mention the vibrant red color makes me ever so happy.

Needless to say, you can be sure that when blood oranges appear for a few short weeks in the middle of winter, I’ll be there, eating my fill before they disappear for another year. You can also assume I’ll be cooking, baking, or canning something with blood oranges this time of year (assuming I have some left over after stuffing my face, that is). And sure enough, I’ve put out one new blood orange recipe pretty consistently every year (there’s also a Strawberry Blood Orange marmalade recipe you’ll only find in my book, trust me when I say it’s not to be missed).

This year, I decided to revisit an old favorite and re-make my favorite chocolate blood orange cupcakes. The sunset-hued buttercream and the moist chocolate cake spiked with blood orange flavor are, simply put, stunning in both taste and appearance. Add in some fruity extra virgin olive oil in place of the usual vegetable oil in the cupcake, and you have yourself one delicious treat.

This time around I topped my cupcakes with jewel-like slices of candied blood orange, which are as gorgeous as they are delicious, and add the perfect finishing touch to the swirl of pink buttercream frosting.

(more…)

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Strawberry Chocolate Cookies

Strawberries and chocolate are a match made in heaven. Chocolate covered strawberries are a classic dessert and have you tried my strawberry chocolate cake? SO delicious! Cookies are my favorite dessert so of course I had to combine the two ingredients…

Strawberries and chocolate are a match made in heaven. Chocolate covered strawberries are a classic dessert and have you tried my strawberry chocolate cake? SO delicious! Cookies are my favorite dessert so of course I had to combine the two ingredients in a cookie! These Strawberry Chocolate Cookies are DIVINE. They remind me of chocolate…

Chocolate Cake

It’s no secret that chocolate cake is my favorite cake. I love my chocolate bundt cake, flourless chocolate cake, and easy chocolate cake. They are all AMAZING! But whenever I am celebrating something special, I like to make this layered bakery-s…

It’s no secret that chocolate cake is my favorite cake. I love my chocolate bundt cake, flourless chocolate cake, and easy chocolate cake. They are all AMAZING! But whenever I am celebrating something special, I like to make this layered bakery-style Chocolate Cake. It is the perfect dessert for any celebration! The cake is super…

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3-Ingredient Flourless Chocolate Cake

My longtime favorite flourless cake recipe is decadently rich and delicious, naturally gluten-free, and easy to make in under 1 hour! Trust me, this flourless chocolate cake recipe belongs in your dessert repertoire. ♡ I actually first shared this recipe here on Gimme Some Oven over a dozen years ago, and have probably made it […]

My longtime favorite flourless cake recipe is decadently rich and delicious, naturally gluten-free, and easy to make in under 1 hour!

Trust me, this flourless chocolate cake recipe belongs in your dessert repertoire. ♡

I actually first shared this recipe here on Gimme Some Oven over a dozen years ago, and have probably made it at least a few dozen times ever since. It has turned into one of my back-pocket dessert recipes because it calls for 3 simple ingredients that I almost always keep stocked in my kitchen — eggs, butter and chocolate. It’s easy to prep and bake in under 1 hour. It’s naturally gluten-free. And who can argue with a decadent, fudgy, flourless chocolate cake?! People always adore this recipe!

After having made this cake so many times, I can vouch that this classic recipe welcomes fun ingredient twists as well. So if you feel like adding in a dash of cinnamon and cayenne, a spoonful of espresso powder, or a splash of bourbon, go for it! I’ve also made this cake using everything from the fanciest chocolate bars to store-brand semisweet chocolate chips and all have turned out to be absolutely delicious. Please just take a minute to read a few of my tried-and-true tips below (turns out the type of aluminum foil can make a big difference here!) so that your flourless chocolate cakes are a success each and every time.

Let’s make some cake! (more…)

Vegan Chocolate Chip Cookies

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best…

A Couple Cooks – Recipes worth repeating.

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!

Outrageously good is the only way to describe these vegan chocolate chip cookies! In fact, they just taste like one darn good cookie. They’re chewy with crispy edges, sweet with just the right nutty intrigue in the flavor, and studded with dark chocolate chips and a sprinkle of flaky sea salt. They are easy to make with simple ingredients: no vegan substitutes! Plus, there’s no dough refrigeration or wait time (required for cookies, to us). Try them warm out of the oven and you will absolutely melt.

Why these are the best vegan chocolate chip cookies

We think these are the best vegan chocolate chip cookies, but we wanted to make sure it wasn’t just our opinion! A few of our Instagram readers tested this recipe in their kitchens before it became public and here’s what they had to say:

  • “I love these cookies! They have a great chewy texture with a nice crisp edge. They came together quickly and effortlessly. To taste these, you’d never think they were vegan!” -Lexi
  • “Delicious! I’ve been trying to shift to a vegan diet but baked goods are one of the hardest things to substitute. These are amazing and taste just like my regular chocolate chip recipe, yum!!!! You can’t even tell there’s no butter!” -Natalie
  • “They were amazing! Not too sweet and tasted like a really good chocolate chip cookie. My three year old said ‘Mommy you get a prize – these are really good cookies!’ My husband approved too! The recipe was easy to follow and I was thankful it used all regular ingredients.” -Amanda
  • “All I can say is wow! These cookies blew me away. They are so delicious and I would never have guessed that they are vegan. I really like that they don’t call for any unusual ingredients also. The directions were very easy to follow and the recipe came together really fast. I will without a doubt make these delicious cookies again.” -Annika
  • “My girls LOVED them. I thought they were really great, too. They have a soft and pillowy texture, and are filled with chocolate. The salt on the top is the perfect compliment. 10/10!” -Haylea

Are you convinced? We hope so. Here’s more about the recipe and techniques!

PS A big thank you to all our recipe testers: Kaela, Natalie, Amanda, Nancy, Liz, Jennifer, Lexi, Renata, Julia, Haylea, Annika, Julie, Sarah, and Lisa! Full feedback from these testers is listed in the comments section below.

Vegan Chocolate Chip Cookies

Ingredient notes

Vegan baking requires substitution of a few key ingredients that make the texture of a cookie: butter and eggs. Butter is an important fat that adds texture and makes a cookie crispy and soft. Eggs make a smooth dough and help everything come together in a cohesive way. Let us tell you: it’s tricky to make a great vegan chocolate chip cookie recipe.

We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. So, we turned to a mix of oils (neutral oil and coconut oil), and used applesauce instead of eggs to bring the dough together. After tweaking and massaging the recipe, it worked even better than expected to get that chewy yet crispy cookie texture! Here’s what you’ll need:

  • Neutral oil: You can use grapeseed, canola or vegetable oil; we use grapeseed.
  • Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
  • Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
  • Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Here we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it. We found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
  • All purpose flour, baking soda and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
  • Dark chocolate chips: Look for dark chocolate chips that are marked “dairy free.” We love the brand Guittard 63%.
  • Flaky sea salt: This is optional, but there’s nothing better than a good salty-sweet bite.
Vegan Chocolate Chip Cookies

Tips for vegan chocolate chip cookies

This vegan chocolate chip cookie recipe is simple to put together with minimal equipment. The best part is that many cookie recipes require the dough to chill, but this recipe has no chilling at all. Because once you’ve made up your mind to bake them, who wants to wait hours or even overnight for chocolate chip cookies? Not us. Here are a few things to note about equipment that helps to pull these cookies together:

  • Use a cookie scoop. If you have a 2 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly.
  • Non stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature.
  • Add 3 to 4 chocolate chips and salt after baking. Adding chocolate chips to the top makes for that signature cookie look.

Notes on substitutes

We recommend not substituting vegan butter for the oil in this recipe. We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. In addition, every brand of vegan butter is made with different ingredients, so a recipe becomes very brand specific.

Here the mix of neutral oil and coconut oil is key to the texture. Coconut oil is important because it is solid at room temperature: do not try to substitute it! However, we had a few recipe testers that used avocado oil for the neutral oil with good results.

We do not recommend substituting liquid sweeteners for the sugar in this recipe. Sugar is important to the texture of the cookies (using maple syrup has so much moisture that they become cake-like).

Vegan Chocolate Chip Cookies Recipe

Storage for vegan chocolate chip cookies

These vegan chocolate chip cookies are sublime warm from the oven, after cooling on the tray for 10 minutes and a baking rack for 10 minutes. If you can eat them this way, absolutely do it! But the cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More vegan dessert recipes

These vegan chocolate chip cookies are our favorite chocolate chip cookie recipe: even though we don’t eat vegan regularly! They’re just that good. Here are a few more vegan desserts you’ll love:

This vegan chocolate chip cookies recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print

The Best Vegan Chocolate Chip Cookies


Description

This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!


Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • ⅓ cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • ⅛ teaspoon almond extract
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ¼ cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
  • Flaky sea salt, optional

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil,  brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 ¼ cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 1 week or refrigerated for 3 weeks (bring to room temperature before serving).

A Couple Cooks - Recipes worth repeating.


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Creamy Mayan Mocha (Caffeine-Free Option!)

Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.
Inspired by the dangerously delicious Mayan Mocha from Picnik, t…

Creamy Mayan Mocha (Caffeine-Free Option!)

Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.

Inspired by the dangerously delicious Mayan Mocha from Picnik, this creamy, dreamy drink is a little sweet, spicy, and chocolaty. It’s also dairy-free and can be made with dandelion root for a low-caffeine, coffee-free option. Let us show you how it’s done!

Creamy Mayan Mocha (Caffeine-Free Option!) from Minimalist Baker →

Chocolate Martini

Dive into the rich creamy bliss of this Chocolate Martini recipe! This decadent cocktail blends rich chocolate liqueur, vodka, and…

A Couple Cooks – Recipes worth repeating.

Dive into the rich creamy bliss of this Chocolate Martini recipe! This decadent cocktail blends rich chocolate liqueur, vodka, and Baileys for a flavor explosion.

Chocolate Martini recipe

Looking for a cocktail to please a chocoholic? Try this chocolate martini recipe! This drink is rich and creamy, basically a dessert in a glass. It stars Irish cream and creme de cacao for maximum flavor, like the liquid version of your favorite chocolate bar. Mix this up as an after dinner drink to impress guests, or anytime you need a sweet treat in cocktail form. You’ll be smitten, we promise!

Chocolate martini ingredients

The chocolate martini is a vodka martini made with Irish cream and a chocolate liqueur or syrup. Legend has it that the classic Chocolate Martini was invented by Rock Hudson and Elizabeth Taylor in 1955 while filming the Hollywood classic movie Giant together, adding chocolate syrup and chocolate liqueur to the vodka martini. 

It’s become a concept that all bartenders riff on, so there’s no “official” definition like the Espresso Martini. You’ll find chocolate martinis with just vodka and chocolate liqueur, but many add chocolate syrup, Baileys Irish cream, or other ingredients. Here are the ingredients you’ll need for this chocolate martini recipe:

  • 2 oz Irish cream (like Baileys)
  • 1 oz creme de cacao or other chocolate liqueur
  • 1 oz vodka

Preparing the glass

The chocolate martini is all about presentation! For decorating the glass, there are three different elements you can add to maximize the visual and flavor impact:

  • Chocolate syrup: Drizzle chocolate syrup into the inside of a martini glass in a swirl pattern.
  • Cocoa powder and brown sugar: Wet the rim of a martini glass, then dip and rotate it in a plate of 1 tablespoon each cocoa powder and brown sugar. This adds a chocolaty crunch to each sip. Another option is drawing a circle of chocolate syrup on a plate and dipping in the rim.
  • Grated chocolate: If desired, top the drink with grated chocolate (optional).
Creme de cacao

What’s creme de cacao?

Creme de cacao might not be something you’re used to stocking in your liquor cabinet. It’s most famous for its use in the Brandy Alexander and the Grasshopper, but it’s also popular in a chocolate martini!

  • Creme de cacao is a cocoa bean flavored liqueur, available in both white (clear) and dark varieties. It’s one of the older alcoholic beverages, made in the 1600’s by monks after cocoa beans were brought back to Europe from America.
  • What does creme de cacao taste like? White creme de cacao, the clear variety, tastes like milk chocolate with notes of vanilla.
  • Is it worth buying Creme de cacao costs between $10 to $20 for a 750 ml bottle. It’s worth buying if you like sweet cocktails! You can use leftovers to make creme de cacao drinks like the Brandy Alexander, Grasshopper, or Bushwacker.
Chocolate martini recipe

More about Irish cream

Irish cream is a liqueur made with Irish whiskey and cream. The most popular Irish cream is Baileys, but there are other brands of Irish cream (we used a different brand for this recipe). The most popular Irish cream cocktail is the Mudslide, which is a variant of the classic creamy White Russian.

How to make a chocolate martini

Got those specialty liquors? Then you’re good to go! There are lots of ways to make a chocolate martini recipe, like with melted chocolate or chocolate syrups. This one works well with just straight up cocoa powder. Here’s what to do:

  • Shake in a cocktail shaker: Add 2 oz Baileys, 1 oz vodka and 1 oz creme de cacao into a cocktail shaker and add 2 handfuls of ice. Shake 15 seconds until cold.
  • Strain and garnish. That’s it! Strain it into the prepared martini glass and garnish with a little grated chocolate.

More martinis

There are so many more flavored types of martinis to try! Here are some of our favorites:

When to serve a chocolate martini

The chocolate martini recipe works before dinner, after dinner, or anytime in between. Serve it as a:

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Chocolate Martini recipe

Best Chocolate Martini


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink

Description

Dive into the rich creamy bliss of this Chocolate Martini recipe! This decadent cocktail blends rich chocolate liqueur, vodka, and Baileys for a flavor explosion.


Ingredients

  • 2 ounces* Irish cream (like Baileys)
  • 1 ounce creme de cacao
  • 1 ounce vodka
  • 1 tablespoon each cocoa powder and brown sugar, for the rim (optional)
  • Chocolate syrup, for the glass
  • Grated chocolate, for the garnish (optional)

Instructions

  1. Wet the rim of a martini glass. Spread 1 tablespoon each cocoa powder and brown sugar on a plate, stir them together and spread into a single layer. Dip the outside of the rim of the glass into the plate. If desired, pour a swirl of chocolate syrup into the martini glass.
  2. Add the Irish cream, creme de cacao and vodka to a cocktail shaker. Fill it with 2 handfuls of ice and shake it until cold.
  3. Strain the drink into the prepared glass. If desired, garnish with grated chocolate.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegetarian

Keywords: Chocolate martini, chocolate martini recipe

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