Chocolate Heath Bar Cookies (Vegan)
A wonderfully chewy, chocolatey cookie filled and topped with homemade Heath Bar pieces. Yes, they really are egg-free and dairy-free. The perfect treat for any Heath Bar fan, vegan or not.
I wanted to create something with my homemade mini Heath Bars before my husband ate them all. These cookies were the first recipe. Ice cream is coming later. These cookies are chocolatey, chewy, and buttery all at once. They have a light chocolate flavor enhanced with buttery, milk chocolate-covered Heath Bar pieces. If you are a Heath Bar fan, you have to give these cookies a try.
What you will need:
Heath Bar bits are a must for this recipe; store bought or homemade. I have a recipe for homemade mini Heath Bars; please give it a try for this recipe. All other items needed for this recipe are basic pantry items.
- all purpose
- baking soda
- baking powder
- cacao powder (can also use cocoa powder)
- cane sugar
- coconut sugar
- plant based butter with salt
- vanilla extract
- plant based yogurt
- heath bar pieces
How to:
In a small bowl, add the flour, baking soda, and baking powder; whisk to combine and set aside. In a separate bowl, melt the butter and add the cacao powder to it; whisk them to combine and set the bowl aside for a couple of minutes. In a medium bowl, add the coconut sugar, cane sugar and butter/cacao mixture; whisk together for about a minute. Add the yogurt and vanilla extract and continue whisking for another 30 seconds to a minute. To the wet ingredients, add the dry ingredients and combine just until no more flour is seen. Finally, fold in the Heath Bar pieces.
Place the cookie dough in the refrigerator for 20 to 30 minutes. This step helps keep the cookies from spreading too much while baking. While waiting for the dough to firm up, prepare two cookie sheets by lining them with parchment paper and preheat the oven to 350F.
Once the dough has cooled down, remove it from the refrigerator and begin scooping cookie dough balls with a 2 tablespoon-sized scoop. Roll each ball between your palms to smooth it out, and place a few Heath Bar pieces on top. Return the dough to the refrigerator between batches. Bake the cookies for 11 minutes. Once out of the oven, allow them to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
Store the cookies in an air tight container. They will remain fresh for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Chocolate Heath Bar Cookies (Vegan)
Ingredients
- 1 1/2 cups / 180 grams all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking soda
- 2 tbsp / 10 grams cacao powder or cocoa powder
- 8 tbsp/ 113 grams plant based butter with salt – melted
- 4 tbsp / 60 grams plant based yogurt (room temperature)
- 1/2 cup / 100 grams cane sugar
- 1/2 cup / 100 grams coconut sugar
- 1 tbsp vanilla extract
- 3/4 cup Heath Bar pieces + extra for the tops (see my recipe for mini Heath Bars if you are interested in making homemade)
Instructions
- To a small bowl, add the flour, baking powder and baking soda: whisk to combine and set aside.
- In a small dish, add the melted butter and cacao powder; whisk to combine and set aside for a couple of minutes.
- To a medium bowl, add both sugars and the butter/cacao mixture and stir or whisk for 1 minute. Add the yogurt, and vanilla extract; whisk or stir for 30 seconds to 1 minute. Add the dry ingredients to the wet ingredients, folding-in until the flour is just combined. Add the Heath Bar pieces and fold them in until combined. Place the cookie dough in the fridge for 20 to 30 minutes.
- Pre-heat the oven to 350F and prepare 2 cookie sheets. Remove the dough from the refrigerator and scoop 2 tablespoon size balls and place them on the cookie sheet. Roll each ball between your palms to smooth them out and place 2 to 3 Heath Bar pieces on each. Keep any remaining cookie dough in the refrigerator between batches. Bake the cookies for 11 minutes. Once out of the oven, let them cool on the pan for 5 to 10 minutes before transferring to a cooling rack.Store the cookies in an airtight container. They will remain fresh for 3 to 5 days.
