World Peace (Cookies) For Vegans

Vegans need World Peace cookies, too, you know. Dorie Greenspan’s famed chocolate sables lose the butter here, but don’t sacrifice any richness. Dark cocoa emphasizes seriousness, while bits of coarse sugar and flaky sea salt remind one of diplomatic nuance.

Analogical language aside, I was skeptical about these; chocolate cookies always seem like a good idea, but can easily end up tasteless and gritty. I was gladly proven wrong, and who isn’t, when Dorie is involved.



Since the original recipe uses butter, but not eggs, there wasn’t a lot to convert. I tried replacing the butter with both coconut oil and canola oil; either works well. The coconut oil is ever so slightly richer, but the canola oil is wholly satisfactory. The (coconut/non-dairy) milk content will vary a bit (depending how dry the dough is), but I’ve provided a good starting point below.

Additionally, if you don’t want to wait to chill the dough, feel free to make drop cookies; they are excellent, and require less waiting. And really, what kind of world peace requires refrigeration?! Then again, maybe I am just impatient.

The salt is definitely a worthwhile embellishment, as is some coarse sugar, a few scattered chocolate pieces, and even a few pecans or walnuts.

World Peace (Cookies) For Vegans

Adapted from Dorie Greenspan
Veganized by Cinnamon Quill

1/3 cup brown rice flour
1/3 cup buckwheat flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1/3 cup (generous) dark cocoa*
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or 1/4 teaspoon fine salt
1 Tablespoon flaxseed
1/3 cup + 3 Tablespoons canola or (melted) coconut oil
1/3 cup + 2 Tablespoons dark brown sugar**
1 teaspoon vanilla
1/4 cup + 2 Tablespoons coconut milk or other non-dairy milk
3/4 cup chopped dark chocolate (or chocolate chips), divided
Finely chopped walnuts or pecans (optional, to taste)
Flaky sea salt + coarse sugar for cookie tops

(If making drop cookies, preheat oven to 325F.)

Combine flours, cocoa, baking soda, and salt in a bowl.

In another bowl, beat the flaxseed, oil, sugar, and vanilla, until well combined. Melt 1/2 cup of the chocolate, and working quickly, add chocolate and flour mix to liquids, in two parts. Dough will be crumbly. Add coconut milk/non-dairy liquid. Barely mix in remaining 1/4 cup of chocolate pieces (or reserve it and place on top of each cookie, later) and pecans/walnuts, if using (or, save those to place on the tops of cookies, just prior to baking). You should be able to knead the dough a bit to come together in a ball. If it is much too dry, add 2 more tablespoons milk.

If making drop cookies: drop dough by tablespoonfuls onto parchment lined cookie sheet, flatten each slightly. Space them about 2 inches apart on all sides. Bake at 325F for 10-12 minutes.

If baking later: wrap ball of dough in plastic wrap and refrigerate for 20-25 minutes. At that point, take dough out and roll into a link, according to whatever circumference you’d like the cookies. Rewrap in plastic wrap and refrigerate for another 90 minutes, until very firm.

Preheat oven to 325F. Line a baking sheet with parchment paper. Using a very sharp knife, slice cookies into 1/3-1/2 inch thick slices (or thicker/thinner depending on your pref). Arrange on sheet, leaving about an inch of space between cookies. Press chocolate chips and/or pecan/walnut pieces into cookies, if desired. Top with coarse sugar and a few grains of flaky salt. Bake for 12-14 minutes, then let cool on sheet, 1-2 minutes, or until cool enough to transfer to a cooling rack.

*I used this dark cocoa. Or, use a mix of jet black (ultra-dutched) and natural cocoa, which also works well.

**These cookies are slightly under-sweet; if you prefer a sweeter cookie, add 2 more tablespoons of dark brown sugar.

What is your take on World Peace (cookies)?