Chocolate Parfait (Hit Me Hard and Soft) Cookies

By Maggie Baird

Billie’s Milk Chocolate Bar is available again, so I wanted to share this recipe to celebrate the HMHAS Film! I have been making these since I was a teenager but stopped for years until plant Based Milk Chocolate became a thing!! If you can’t find Billie’s or another, you can use semi- sweet chocolate chips or chunks from your favorite plant based chocolate brand.

YIELDS: 24 large cookies

COOK TIME: 17 min to bake, approximately

PREP TIME: 15 min (plus time for chilling and resting the dough)

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INGREDIENTS

GF Version
Make this dough the day before you want to bake it, as this will make a tremendous difference in the texture, making them soft and very similar to the ones with regular flour.

  • 1 ½ cups sugar
  • 1 ½ cups vegan butter + 2 tbsp
  • 1 ¼ tsp salt
  • 1 ¼ tsp baking soda
  • ⅓ cup + 1 tbsp applesauce
  • 5 cups (625 g) GF flour blend that includes xanthan gum – (spoon flour into the cup
    measure to prevent over-measuring if not weighing.
  • ½ cup + 2 tbsp soy milk
  • 1 ½ tsp vanilla
  • 2 tbsp almond extract
  • (320 g) vegan milk chocolate (4 of the Billie bars for this full recipe)
  • ½ cup (or more) chopped almonds

 

Non-Gluten Free Version

  • 1 ½ cups sugar
  • 1 ½ cups vegan butter
  • 1 ¼ tsp salt
  • 1 ¼ tsp baking soda
  • ⅓ cup applesauce
  • 5 cups flour (625 g) if using a cup – spoon flour in to get the proper amount
  • ½ cup + 2 tbsp soy milk
  • 1 ½ tsp vanilla
  • 2 tbsp almond extract
  • 320 g vegan milk chocolate (4 bars for this full recipe)
  • ½ cups or more chopped almonds (optional)


RECIPE

GF Version

  1. Chop the chocolate and the almonds and set aside
  2. Cream sugar, margarine, baking soda, and salt in the bowl of an electric mixer until light and fluffy. If you have to do this by hand, combine and whisk or beat well.
  3. Add apple sauce, vanilla and almond extracts, plant milk and mix to combine.
  4. Add flour and mix just until combined
  5. Mix in chopped chocolate and almonds gently.
  6. Cover the bowl and let the dough chill in the refrigerator for many hours – preferably overnight or for 24 hours! This will really improve the texture of these GF cookies.
  7. Preheat oven to 360 degrees for at least half an hour.
  8. Using plant-based butter, lightly coat your cookie sheets.
  9. Place large scoops of cold dough evenly spaced onto prepared cookie sheet. Flatten slightly with your hand or the back of a spoon, as these won’t spread like those made with regular flour.
  10. Bake at 370 degrees for 10-11 minutes. Cookies should be baked through but not overbaked or more than a tiny bit golden.
  11. Remove cookies to a wire rack to cool.

 

Non-Gluten Free Version

  1. Follow the same directions as for the GF version. The slight difference in the recipe is in the amount of apple sauce and plant-based butter.
  2. Also, you only need to chill this recipe for an hour or two, unlike the GF version, which radically improves overnight or longer.