Chocolate Heath Bar Cookies (Vegan)
A wonderful combination of buttery, homemade heath bar pieces filling a chewy, chocolatey cookie. Yes, they really are egg-free and dairy-free. Perfect treat for any Heath Bar fan, vegan or not.
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.