A couple years ago, I never thought I'd find a vegan cookie sundae that rivaled the non-vegan version. I don't like admitting I'm wrong, but for once I'm pleased to say that I was DEAD wrong.
You guys already know I LOVE all things chocolate chip cookies + ice cream. The inspiration for this vegan hot cookie sundae came from a similar non-vegan dessert at one of my hometown restaurants. One night after dinner, my family almost went to the restaurant just for dessert, which I thought was ludicrous! Why not spend the money making as many cookie sundaes as you want?!?! The rest is history.
In short, this vegan cookie sundae is a perfect storm of all my favorite things. I finally made a vegan cookie I'm proud of, and couldn't pass up the opportunity to make a cookie sundae. Similarly, I doctored my warm chocolate sauce until it tasted right, and thankfully wrote everything down! To me, chocolate sauce doesn't need to be too sweet, because the ice cream and cookies (or whatever else you're drizzling with chocolate sauce) will be enough to sweeten it up.
A few notes:
- For best results, use a cookie fresh out of the oven. It melts the ice cream, but still has a little bit of soft crunch from cooling. My mouth is watering just thinking about it.
- You may have noticed I started playing around with cookie recipes a few months ago when I posted my cookie dough ice cream sandwiches. Well folks, I've cracked the code to baking vegan cookies. The secret is in the butter.
- You may already know I'm partial to Miyokos butter because you can't tell it's vegan. I think both Publix and Target carry it. Otherwise, use another vegan butter at your own risk! For best results, make sure it has time to soften so it fully incorporates with the sugar and other ingredients.
Check out the rest of sauce month!
- Week 1: Vegan Pesto Pasta Primavera
- Week 2: Easy Steak Sauce on a Cauliflower Steak
- Week 3: Vegan Lemon Tahini Dressing
For the cookies:
- 1 cup vegan butter (I HIGHLY recommend Miyokos) The right butter makes a difference!
- 1 cup light brown sugar
- ¼ cup agave
- 1 T vanilla
- 2 and ¼ cups flour
- 1 T corn starch
- 1 t baking soda
- 1 t salt
- 1-1 ½ cup Chocolate chips (such as Ghirardelli baking disks or Enjoy Life)
For the sauce:
- 1 can coconut milk (14 oz)
- ⅓ c coconut oil
- ½ c maple syrup
- ⅓ c enjoy life semi sweet chocolate chips
- ¼ c cocoa powder
- 1 pint vegan ice-cream (I like coconut or almond milk-based)
- Whatever toppings you like (sprinkles, nuts, etc.)
For the cookies:
- Cream softened butter with light brown sugar, agave, and vanilla until light and fluffy. There shouldn’t be any lumps of butter.
- In a separate bowl, combine the dry ingredients (flour, cornstarch, baking soda, salt).
- In 3-4 parts, add dry ingredients to the wet.
- Once mixed, fold in chocolate. Add nuts if desired.
- Scoop into ¼ c balls (I use an ice-cream scoop). Refrigerate for at least an hour, ideally overnight.
- When ready to bake, preheat oven to 350 F. Arrange cookies on sheet with at least 3-4 in between each dough ball. DO NOT PRESS. Bake for 10-14 mins or until edges are almost starting to brown.
- Let cool on pan for 5-10 mins, then transfer to cooling rack.
- Melt coconut oil and coconut milk together in a sauce pan.
- Add maple syrup and cocoa powder, whisking constantly.
- When mixture starts to thicken (or reaches desired consistency) remove from heat and add chocolate chips. Stir until melted. Taste and add whatever you think it needs!
- Maple syrup if not sweet enough
- Cook a little longer if not thick enough
- Add a little coconut milk to thin out if needed.
Put it all together:
- The hot cookie is the base of the sundae. Add a couple scoops of vegan ice cream, then drizzle on the hot chocolate sauce! Add whatever other toppings you like and dig in!
Store chocolate sauce in the fridge, ideally in a jar. To reheat, warm up the bottle/jar under hot water until it loosens. I don't recommend keeping longer than a week.