Vegan Compost Cookies
Guys, I failed you. Sorry.
I was in Toronto at this time last year, and I was attending a conference. There was lots to do, lots to see, and lots to eat. I had many entries on my list of places I wanted to eat at. Sadly, more that I had time or stomach for. And one of those places was Milk Bar.
Have you watched the episode of Chef’s Table that features Christina Tosi? It’s a great one. And super inspirational.
Milk Bar is all about over the top comfort baking. Christina does crazy stuff, like infusing cereal into milk, and then making ice cream out of that. Genius! Her Crack Pie is legendary. And those happy, rainbow-sprinkle-filled cakes!
She’s also known for something she invented called the Compost Cookie. It’s basically a kitchen-sink cookie, it is filled with all kinds of random things; pretzels, butterscotch and chocolate chips, potato chips, graham cracker pie crust, and coffee grounds.
Tragically, I’ve not tasted the actual Compost Cookie from MilkBar, BUT the recipe is online, so I thought I’d try to veganize it. And so, voila! Vegan Compost Cookies!
This is an over-the-top junk food cookie that is so bad, it’s good. Texturally, the vegan compost cookie makes for a very interesting cookie. It’s crispy, and bit lumpy and bumpy from all the additions. It has distinct savoury elements from the coffee and the chips and pretzels. It’s really unlike anything I’ve ever had before.
Anyway, the resident taste-testers liked it a lot, so here it is. Tosi’s recipe calls for graham cracker crust, and I skipped that, but everything else is there.
Vegan Compost Cookies
- 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
- 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.