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Compost cookies MilkBar Vegan

Vegan Compost Cookies

(adapted from Milk Bar Bakery)
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1 cup vegan butter
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 tbsp corn syrup
  • 3 tbsp aquafaba
  • 1 tsp vanilla
  • 1 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking powder
  • tsp salt
  • 3/4 cup chopped dark vegan chocolate
  • 1/3 cup oats not instant
  • 2 1/2 tsp ground coffee
  • 2 cups vegan potato chips
  • 1 cup vegan pretzels

Instructions
 

  • In the bowl of your stand mixer with the paddle attachment, combine the vegan butter, sugars and the corn syrup. Mix well to combine for a couple of minutes on medium.
  • Add in the aquafaba and the vanilla and beat for about 5 minutes, until the batter is pale and smooth.
  • Turn the speed down to low and carefully add the dry ingredients and the oats, mixing just until combined. Scrape down the sides and mix briefly again.
  • Add the chocolate and coffee, and mix until combined.
  • Carefully add the potato chips and pretzels last, and mix just a few times until they are combined, trying not to break them up too badly.
  • Place the mixture in the fridge for at least an hour to set up.
  • Preheat oven to 375 and scoop the cookies out onto a parchment-lined cookie sheet. You can make them bigger if you like but I kept mine to the size of my regular cookie scoop. Bake for about 11-12 minutes, or until crispy on the edges and little golden.
Keyword vegan