You’re probably already heating up your oven and dreaming of the delicious, vegan insomnia cookies we’re about to make, but before we dive into the recipe, let’s talk about a few things you can pair with these delicious treats.
Milk and cookies are a classic pair, but if you’re vegan, a tall glass of almond milk or oat milk is ideal. You could also dunk these cookies into a steaming cup of coffee or tea. For something a bit more extraordinary, how about spreading a scoop of vegan vanilla ice cream between two cookies to make an ice cream sandwich?
Welcome to a journey that takes the simple pleasure of baking cookies to another level with our incredible vegan insomnia cookies recipe. I’m someone who has tested countless cookie recipes trying to find the perfect one. Today, I’m excited to share this foolproof recipe that has been perfected over endless batches and taste tests.
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What is Vegan Insomnia Cookies?
This recipe is a vegan take on those famous insomnia cookies, known for their thick, chewy texture and decadent flavors. They’re perfect for late-night cravings or whenever you need a sweet pick-me-up without the guilt.
Why This Recipe Works
Tender and Chewy Texture: Thanks to the combination of plant-based butter and corn syrup, these cookies have the perfect chewy consistency that melts in your mouth.
Rich, Deep Flavor: The use of both pure vanilla and almond extracts adds layers of delicious flavors, making these cookies irresistibly good.
Quick and Easy: The recipe is straightforward and doesn’t require any fancy equipment or hard-to-find ingredients. Even a novice baker can whip these up with ease.
Healthier Choice: Being vegan, these cookies offer a healthier alternative to traditional cookies, especially when paired with high-quality plant-based ingredients.
Ingredients You’ll Need To Make This Dish
For Part 1:
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 cups plant-based butter (I recommend Earth Balance)
- 4 tablespoons corn syrup
- 4 teaspoons Ener-G egg replacer powder
- 6 tablespoons water
- 2 cups white granulated sugar
- 1 cup dark brown sugar
For Part 2:
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 5 and 1/2 cups all-purpose flour
For Part 3:
- 2 cups vegan chocolate chunks
How to Make Vegan Insomnia Cookies?
Step 1: Prepare the Egg Replacer
Start by mixing 4 teaspoons of Ener-G egg replacer powder with 6 tablespoons of water. Whisk until fully combined and set it aside. This will act as our egg substitute.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your plant-based butter, white granulated sugar, and dark brown sugar. Beat this mixture until it becomes creamy and fluffy. This usually takes about 3-4 minutes on medium speed.
Step 3: Add Extracts and Corn Syrup
Next, pour in the pure vanilla extract, almond extract, and corn syrup. Beat until everything is mixed well. The almond extract provides a unique and distinct flavor that elevates these cookies to another level.
Step 4: Incorporate the Egg Replacer
Add in the egg replacer mixture you prepared earlier and beat until fully combined. The consistency should now be smooth and well-integrated.
Step 5: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, sea salt, and baking soda. Make sure they’re well combined before adding them to the wet ingredients.
Step 6: Combine Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the wet mixture. Mix on low speed just until the dough starts to come together.
Step 7: Fold in Chocolate Chunks
Finally, gently fold in the vegan chocolate chunks using a rubber spatula. Ensure they’re evenly distributed throughout the dough.
Step 8: Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out mounds of dough (about 2 tablespoons each) and place them on the baking sheet. Leave some space between each mound as the cookies will spread during baking.
Bake for 12-15 minutes or until the edges are slightly golden. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
- Chill the Dough: Refrigerate the dough for at least 30 minutes before baking. This helps in achieving that signature chewy texture.
- Don’t Overmix: After adding the dry ingredients, avoid overmixing to prevent tough cookies.
- Use Quality Ingredients: High-quality extracts and vegan butter make a noticeable difference in flavor.
- Room Temperature Butter: Make sure your plant-based butter is at room temperature for easier creaming with the sugars.
- Underbake Slightly: For chewy cookies, slightly underbake and let them finish cooking on the baking sheet.
Nutrition Information
How Do You Store The Leftovers?
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them. Just ensure they’re fully cooled before placing in a freezer-safe bag or container. They can last up to 3 months frozen.
What Sides Would Complement Vegan Insomnia Cookies?
Vegan Milk: Pair with a cold glass of almond or oat milk to complement the rich flavors in these cookies.
Fruit Salad: A fresh, colorful fruit salad can offer a light contrast to the rich, decadent sweetness of the cookies.
Coffee or Tea: A hot beverage like coffee or herbal tea can complement the cookies, enhancing their flavors with each sip.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
Maple Syrup for Corn Syrup: You can substitute corn syrup with maple syrup for a slightly different but equally delicious flavor.
Coconut Sugar for White Sugar: This provides a lower glycemic index and a subtly richer taste.
Spelt Flour for All-Purpose Flour: For a nuttier flavor and higher fiber content, spelt flour is a great alternative.
Homemade Vegan Chocolate Chunks: If you can’t find vegan chocolate chunks, make your own by breaking up a high-quality vegan chocolate bar.
Vegan insomnia cookies recipe
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
PART 1:
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract for added depth of flavor
- 2 cups plant-based butter Earth Balance
- 4 tablespoons corn syrup
- 4 teaspoons Ener-G egg replacer powder
- 6 tablespoons water
- 2 cups white granulated sugar
- 1 cup dark brown sugar
PART 2:
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 5 and 1/2 cups all-purpose flour
PART 3:
- 2 cups vegan chocolate chunks
Instructions
Step 1: Prepare the Egg Replacer
- Start by mixing 4 teaspoons of Ener-G egg replacer powder with 6 tablespoons of water. Whisk until fully combined and set it aside. This will act as our egg substitute.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, combine your plant-based butter, white granulated sugar, and dark brown sugar. Beat this mixture until it becomes creamy and fluffy. This usually takes about 3-4 minutes on medium speed.
Step 3: Add Extracts and Corn Syrup
- Next, pour in the pure vanilla extract, almond extract, and corn syrup. Beat until everything is mixed well. The almond extract provides a unique and distinct flavor that elevates these cookies to another level.
Step 4: Incorporate the Egg Replacer
- Add in the egg replacer mixture you prepared earlier and beat until fully combined. The consistency should now be smooth and well-integrated.
Step 5: Mix Dry Ingredients Separately
- In another bowl, whisk together the all-purpose flour, sea salt, and baking soda. Make sure they’re well combined before adding them to the wet ingredients.
Step 6: Combine Wet and Dry Ingredients
- Slowly incorporate the dry ingredients into the wet mixture. Mix on low speed just until the dough starts to come together.
Step 7: Fold in Chocolate Chunks
- Finally, gently fold in the vegan chocolate chunks using a rubber spatula. Ensure they’re evenly distributed throughout the dough.
Step 8: Bake the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out mounds of dough (about 2 tablespoons each) and place them on the baking sheet. Leave some space between each mound as the cookies will spread during baking.
- Bake for 12-15 minutes or until the edges are slightly golden. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the Dough: Refrigerate the dough for at least 30 minutes before baking. This helps in achieving that signature chewy texture.
- Don’t Overmix: After adding the dry ingredients, avoid overmixing to prevent tough cookies.
- Use Quality Ingredients: High-quality extracts and vegan butter make a noticeable difference in flavor.
- Room Temperature Butter: Make sure your plant-based butter is at room temperature for easier creaming with the sugars.
- Underbake Slightly: For chewy cookies, slightly underbake and let them finish cooking on the baking sheet.
Nutrition
Frequently Asked Questions
1. Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are certified gluten-free.
2. How can I make these cookies healthier?
You can reduce the sugar by replacing some of it with applesauce or a sugar substitute like Stevia. Additionally, using whole grain flour instead of all-purpose flour adds more fiber.
3. Are these cookies kid-friendly?
Yes, kids love them! The chewy texture and rich chocolate flavor make them a big hit among little ones. Plus, they’re free from animal products.
4. Can I add nuts or other mix-ins?
Definitely! Feel free to add chopped nuts, dried fruits, or even shredded coconut for extra texture and flavor.
5. How do I know when the cookies are done?
The edges should be slightly golden while the centers remain soft. This is key for that perfect chewy texture.
6. Can I double the recipe?
Yes, you can easily double or halve the recipe based on your needs. Just ensure even mixing for consistent results.
Conclusion
And there you have it, a delectable vegan insomnia cookies recipe that combines the best aspects of baking with the added benefit of being entirely plant-based. They’re chewy, rich, and guarantee to satisfy your sweet tooth. Happy baking!
