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Vegan Compost Cookies Recipe

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These are my new and improved compost cookies adapted from Christina Tosi’s own compost cookies recipe. 

Ingredients

Scale

Instructions

  1. Turn a small saucepan or butter warmer on low and start melting your butter until half is melted. If you have an induction stove like me and have a warmer, turn your warmer onto medium and let your butter melt halfway slowly. This will give you time to gather your ingredients. Go for it.
  2. Chop up 1/3 a cup of your vegan chocolate bar if that’s what you’re using instead of chocolate chips.
  3. When you’ve gotten all your ingredients, the butter should be done warming up halfway. Use a spoon and gently crumble up the butter.
  4. Use the paddle attachment of your mixer and, at medium speed, cream the vegan butter, cane sugar, brown sugar and light corn syrup for about 2-3 minutes until nice and fluffy but not soupy or water. I use stir mode or level 2 on my Kitchenaid stand mixer. 
  5. Add the vegan egg and vanilla extract and continue mixing on medium (for me it was a 4) for 4-5 minutes. Turn off the mixer. Scrape down the sides of the bowl with a spatula.
  6. Attach your pouring shield to the top of the mixing bowl. Turn the mixer on low. Carefully add the following ingredients to the bowl in this order while mixing: flour, baking powder, baking soda, salt, chocolate chunks, coffee grounds and rolled oats one at a time. Turn off mixer when done.
  7. Add the kettle chips and pretzels at the same time and mix for 5-10 seconds as to not crush of the chips and/or pretzels. We want to keep whatever we can in tact for when we’re shaping the dough.
  8. Using a 4 tablespoon cookie scoop, portion the dough into balls and set them on a parchment paper lined baking pan or two smaller pans or plates if you don’t have much fridge space. Push down on the top of each dough ball so that they look like actual cookies instead of balls. The diameter of the dough should be about 3 inches on the bottom and the top.
  9. Wrap the baking pan or plates with plastic cling wrap tightly so it’s properly sealed. Put in fridge and chill dough for at least 1 hour. This step is required.
  10. After 45 minutes of chilling the dough, preheat the oven to 375°F. This should take about 15  minutes. Get your actual baking pan, preferably aluminum, ready by lining it with parchment paper.
  11. Once the oven is at 375°F and the cookies have chilled for at least one hour, take them out of the fridge and remove the plastic cling wrap.
  12. Carefully place six of the dough balls on one pan with 3-4 inches in between each cookie.
  13. Bake for 13 minutes. I have an induction range and it tends to have more intense heat than most ovens. Please make adjustment based on your own stove. They are done at 13 minutes for me when the sides have a light golden color.
  14. When the cookies are done, carefully remove from the oven and set to cool in the baking sheet for two minutes. After 2-3 minutes, carefully move the the parchment paper with the cookies on top to the wire rack and let finish cooling.
  15. When the vegan compost cookies have cooled down enough, enjoy with a big cup of coffee or a big glass of your favorite vegan milk. 

Equipment

Notes

  • This is adapted from Christina Tosi’s Milk Bar Compost Cookies recipe (without graham cracker crust) from the Cooking Channel website.
  • Try to stick to the recipe. 
  • Bake only using one tray in the oven at a time as to avoid uneven cooking due to messed up airflow.
  • If you have too many vegan compost cookie dough balls, you can freeze them for up to 3 months.
  • You can store the baked vegan compost cookies in an airtight container at room temperature for 5 days. Although I doubt they will last that long!

Keywords: baking, milk bar, christina tosi, cooking channel, chocolate chips, potato chips, kettle chips, cookies, vegan cookies

Find it online: https://bakeroise.com/vegan-compost-cookies-recipe/