These vegan Girl Scout cookies are an easy, tasty vegan version of an iconic treat! Delicious yet simpler than their classic versions!
As I’ve shared several copycat cookie recipes such as Levain cookies and Subway cookies before, none has been quite so straightforward as these Vegan Girl Scout Cookie copiescat recipes.
Thank goodness these vegan girl scout cookie recipes will soon become your favorites!
Primarily due to this recipe’s authentic flavors- it looks and tastes just like girl scout cookies!
These cookies feature all the perfect textures: chewy cookie base, creamy peanut butter center and chocolate exterior coating.
These cookies take less than half an hour to make and the hardest part is waiting for the chocolate to set up properly.
Oh and if you love chocolate and peanut butter together, why not give no-bake cookies or peanut butter chocolate chip cookies a try?
Components Needed You will appreciate this recipe’s easy and efficient ingredient list – most likely already having everything on hand from previous efforts! Here’s everything that will be required of you for making one:
Shortbread cookies: Shortbread forms the base for most cookies and should be firm, dense, and buttery for best results. Peanut Butter- For an alternative taste experience try sweetened peanut butter; otherwise if sweet and salty combo doesn’t please then use unsweetened.
Chocolate Chips- For coating the cookies with, either vegan chocolate chips or chunks from an entire vegan chocolate bar will be utilized.
How Can You Make Vegan Girl Scout Cookies? Making these delicious vegan Girl Scout cookies is really straightforward and involves only three steps! For maximum efficiency and minimal hands on time I advise setting out all necessary materials first thing so no time goes wasted trying! Are You In Capable To Bake Cookie Now?
Step 1- Construct Shortbread Cookies
First, start off by crafting some shortbread cookies – instead of pressing down with a fork, form deep grooves right through to the center instead. Bake them in an oven at 160C (320F) until only their outer perimeters turn golden before taking out and leaving to cool completely before eating! Step Three: Let the Shortbread Set Again | Complete
Step 2- Add Peanut Butter
Once finished assembling all your cookies, divide the peanut butter evenly among them using spoonfuls before refrigerating for thirty minutes to allow it to set and harden properly.
Step 3- Coat the Cookies with Chocolate
To quickly coat cookies in chocolate, soften your chocolate (or chocolate chips). With two spoons at your disposal, dip each cookie in the melted chocolate until fully covered; place on an uncoated plate in the fridge until firm enough.
Tips to Create the Ideal Recipe
Be careful when over-baking shortbread cookie bases as they will firm up further while cooling.
If you have an allergy or don’t wish to use peanut butter, there may be alternatives such as almond, cashew and/or tahini butters that provide creamy yet drippy textures as a replacement option. Ensure they adhere to similar specifications.
Only use chocolate chips if you do not have access to chocolate bars as these have a creamier, softening quality that cannot be replicated using chips alone. Storage and Freezing Instructions Cookies will stay fresh at room temperature when kept sealed for 4 weeks at most before refrigerating or freezing for longer storage times.
To freeze: To freeze cookies for as much as six months in your freezer, place them in an airtight plastic bag and keep in your freezer.
Have any delicious vegan cookie recipes you’d like to share? And… Are Girl Scout cookies vegan-friendly?
Peanut butter patties, skinny mints, lemonades and Toast-Nays all fall within the scope of vegan weight management plans.
Are These Gluten Free? Shortbread cookies made using gluten-free flour may be suitable for celiacs.
Preheat the oven to 180C/350F and cover a large baking sheet with parchment paper before starting your prep work.
Create your shortbread cookie dough as directed. Divide into 12 balls, flatten into large cookie shapes before shaping each into an individual heart-shaped one.
Bake the cookies for 17-19 minutes, or until their sides just start turning golden-brown. Remove from the oven and allow the cookies to fully rest before eating them.
Add 1 teaspoon of peanut butter into each cookie well and refrigerate for at least 30 minutes, so the peanut butter has time to firm up and set in place.
Soften the chocolate chips until melted; use two spoons to quickly dip each cookie in it until fully covered, before placing onto an unwaxed plate for refrigeration until firm.
Cookies will keep well for up to 4 weeks at room temperature in an airtight container when stored properly at room temperature.
How To Freeze Cookies: Place them in an airtight bag, zip it closed, and store in the freezer for as much as six months.
Serving of 1 Cookie | Energy = 195kcal | Carbs = 17g | Proteins = 3g | Fat = 10g | Sodium= 45mg| Potassium= 35mg| Fibers=1g| VitaminA (67IU), C (1mg), Calcium (37.5), Iron (1 mg)…and Net Carbs (16g).
