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How To Make Vegan Cookie Shots

Sumati Menda • 31 December, 2016

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How To Make Vegan Cookie Shots

If you've ever tried Dominque Ansel's Cookie Shot, you'll know exactly what I'm talking about!  There are plenty of copycat recipes going around for a DIY cookie shot, but not so many vegan ones.  So I figured I'd give one a shot, because there is no reason a vegan should miss out on this deliciousness!

To replace the milk, I used Alpro fresh almond milk, which is hands down my favorite almond milk available in Dubai at the moment.  It is currently carried exclusively by Spinneys (in the fresh milk aisle). You could also try out my homemade almond milk recipe.  If you wish to sweeten the milk, feel free to add a dash of maple syrup to it.

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How To Make Vegan Cookie Shots

  • Total Time: 50 minutes
  • Cook Time: 15 minutes
  • Serves: 6

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegan butter
  • 1 cup sugar
  • 1 tbsp molasses
  • 2 tsp vanilla extract
  • 1 cup vegan chocolate chips (I used Green & Black's 70% organic vegan chocolate)
  • Alpro almond milk (You can use any brand, but this is the only freshly made almond milk in the UAE, and available only at Spinney's)
2 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup vegan butter 1 cup sugar 1 tbsp molasses 2 tsp vanilla extract 1 cup vegan chocolate chips (I used Green & Black's 70% organic vegan chocolate) Alpro almond milk (You can use any brand, but this is the only freshly made almond milk in the UAE, and available only at Spinney's)

Method:

  • Preheat oven to 350 F / 175 C.
  • Grease a muffin pan with cooking spray or oil.
  • Mix the flour, baking and salt together in a medium-sized bowl.
  • In a separate bowl, whisk together butter and sugar until light and fluffy.
  • Add the molasses and vanilla and mix well.
  • Add in the flour mixture and mix until just combined (you don't want to overmix the dough).
  • Fold in chocolate chips.
  • Scoop dough into greased muffin pan and use your hands to shape it around the mold.
  • Bake for 15 minutes, then remove from oven and allow to cool.
  • Melt some vegan chocolate and pour a little bit into each cookie mold.
  • Use a pastry brush to coat the insides of the mold.
  • Let the chocolate cool until it hardens, then carefully remove the cookies from the pan.
  • Fill each mold with almond milk and serve!
Preheat oven to 350 F / 175 C. Grease a muffin pan with cooking spray or oil. Mix the flour, baking and salt together in a medium-sized bowl. In a separate bowl, whisk together butter and sugar until light and fluffy. Add the molasses and vanilla and mix well. Add in the flour mixture and mix until just combined (you don't want to overmix the dough). Fold in chocolate chips. Scoop dough into greased muffin pan and use your hands to shape it around the mold. Bake for 15 minutes, then remove from oven and allow to cool. Melt some vegan chocolate and pour a little bit into each cookie mold. Use a pastry brush to coat the insides of the mold. Let the chocolate cool until it hardens, then carefully remove the cookies from the pan. Fill each mold with almond milk and serve! Preheat oven to 350 F / 175 C. Grease a muffin pan with cooking spray or oil. Mix the flour, baking and salt together in a medium-sized bowl. In a separate bowl, whisk together butter and sugar until light and fluffy. Add the molasses and vanilla and mix well. Add in the flour mixture and mix until just combined (you don't want to overmix the dough). Fold in chocolate chips. Scoop dough into greased muffin pan and use your hands to shape it around the mold. Bake for 15 minutes, then remove from oven and allow to cool. Melt some vegan chocolate and pour a little bit into each cookie mold. Use a pastry brush to coat the insides of the mold. Let the chocolate cool until it hardens, then carefully remove the cookies from the pan. Fill each mold with almond milk and serve!
8.5 out of 10 based on 98 user ratings
Nutrition facts: 240 calories, 9 grams fat

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