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 grahams crackers make these absolutely delicious.
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.