Chocolate Graham Toffee Cookies (Vegan)
These egg free, dairy free cookies are full of chocolate chunks, crushed graham crackers and toffee bits. The pools of chocolate and toffee combined with the crunch of the graham crackers make these absolutely delicious.
What a combination – chocolate, toffee bits and graham crackers. If I’m being honest, anything with toffee in it is fantastic. Combine it with chocolate and crushed graham crackers, this has become my husband’s most requested cookie. These cookies are chewy on the inside and slightly crispy on the outside. What could be better than pools of chocolate intersecting with pools of toffee with a little graham cracker crunch thrown in.
What you will need:
Along with everyday pantry ingredients, these cookies need chocolate chunks, toffee bits and graham crackers. There is a recipe for homemade toffee on the blog, store bought toffee with work just as well. Pick out your favorite graham crackers, just make sure they are dairy free.
- plant based yogurt – I used almond milk based vanilla flavored, any yogurt will work
- plant based butter with salt
- all purpose flour
- baking soda
- baking powder
- combination of cane sugar and coconut sugar
- vanilla extract
- chocolate chunks
- toffee bits
- graham crackers
How to:
These cookies are easy peasey. Begin by creaming the butter and sugars together until they are light and fluffy, usually takes me about 3 minutes. You will then add the vanilla and yogurt and blend for another minute. Combine the flour, baking powder and baking soda. The flour mixture is then added to the wet ingredients, blend until almost combined. Lastly, fold in the chocolate, toffee and crushed graham crackers until just combined. Place the dough in the refrigerator and preheat the oven to 350F. Once the oven reaches temperature, scoop your dough into 2 tablespoon size balls, roll between your palms to smooth out and place on a prepared cookie sheet. Have a dish ready with the reserved chocolate chunks, toffee and crushed graham crackers in it and roll the tops of the dough balls in it. Bake the cookies for 11 minutes. Leave the cookies on the cookie sheet for a few minutes before transferring them to a cooling rack.
Helpful tools/tips:
These cookies can be made immediately or you can allow the dough to rest in the refrigerator for up to 48 hours before baking them. I tend to fall in the “resting” camp, it really does make a difference in consistency and taste. But no one has that kind of patience all the time, when you want a cookie, you want a cookie, right? I will warn you, because of the toffee, these cookies tend to loose their shape. A little reshaping will be needed, if that is important to you. I use a large round cutter, but you can also use a spoon or glass, anything that will help you smooth out the edges and round the cookie back up. I also suggest crushing the toffee bits into tiny pieces. This helps the cookies keep their shape.
Alright, let’s get started. Please make, bake and enjoy!
Chocolate Graham Toffee Cookies (Vegan)
Ingredients
- 4 tbsp / 60 grams plant based yogurt ( room temperature)
- 8 tbsp / 113 grams plant based butter with salt (room temperature)
- 1½ cups/180 grams all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup/150 grams cane sugar
- ¼ cup/ 50 grams coconut sugar
- 1½ tsp vanilla extract
- 1/2 cup chocolate chunks roughly chopped + some reserved for the tops of the cookies
- 1/2 cup toffee bits + some reserved for the tops of the cookies (please see my recipe for homemade toffee) (I suggest breaking the toffee up into tiny pieces, it helps the cookies keep shape.)
- 1/2 cup crushed graham crackers + some reserved for the tops of the the cookies
Instructions
- In a small bowl add the flour, baking powder and baking soda, whisk to combine and set aside.
- In the bowl of a stand mixer add the room temperature butter and both sugars, cream together for 3 minutes on medium speed, this can also be done with a hand mixer.
- Add the room temperature yogurt and vanilla to the butter mixture and blend until well combined ( another minute). Add the flour mixture and mix on low until just before fully combined; add the chocolate, toffee and graham crackers and fold until just combined.
- If you want to bake the cookies immediately, place the batter in the fridge and preheat the oven to 350℉. Once the oven reaches temperature, scoop out 2 tbsp-size balls, roll the balls between your palms to smooth out and roll the tops of the cookies in the reserved chocolate, toffee and crushed grahams. Bake the cookies for 10 to 12 minutes. Once out of the oven you can use a spoon or a large glass to reshape them (the toffee can get a little out of hand).
- If you choose to let the batter sit and "marinate" in the fridge, cover tightly and place in the fridge for up to 48 hours. Once ready to bake, follow the above instructions.
They look wonderful