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Vegan Cookie Sundae


Units Scale

For the cookies: 

  • 1 cup vegan butter (I HIGHLY recommend Miyokos) The right butter makes a difference!
  • 1 cup light brown sugar
  • 1/4 cup agave
  • 1 T vanilla
  • 2 and 1/4 cups flour
  • 1 T corn starch
  • 1 t baking soda
  • 1 t salt
  • 1-1 1/2 cup Chocolate chips (such as Ghirardelli baking disks or Enjoy Life)

For the sauce: 

  • 1 can coconut milk (14 oz)
  • 1/3 c coconut oil
  • 1/2 c maple syrup
  • 1/3 c enjoy life semi sweet chocolate chips
  • 1/4 c cocoa powder

Everything else: 

  • 1 pint vegan ice-cream (I like coconut or almond milk-based)
  • Whatever toppings you like (sprinkles, nuts, etc.)


For the cookies: 

  1. Cream softened butter with light brown sugar, agave, and vanilla until light and fluffy. There shouldn’t be any lumps of butter. 
  2. In a separate bowl, combine the dry ingredients (flour, cornstarch, baking soda, salt). 
  3. In 3-4 parts, add dry ingredients to the wet. 
  4. Once mixed, fold in chocolate. Add nuts if desired.
  5. Scoop into 1/4 c balls (I use an ice-cream scoop). Refrigerate for at least an hour, ideally overnight. 
  6. 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. 
  7. Let cool on pan for 5-10 mins, then transfer to cooling rack. 

Chocolate sauce: 

  1. Melt coconut oil and coconut milk together in a sauce pan. 
  2. Add maple syrup and cocoa powder, whisking constantly. 
  3. 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: 

  1. 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.