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 Quill1/3 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.
Yummy!! I love chocolate cookies, and these look fabulous, especially with the nuts & chocolate chips =D.
those look just heavenly!
Your recipes and adaptations are the best! You always give a few variations on how you did things- it’ s so nice to know how substitutions worked out so it’s one less thing I need to try. I love it! The cookies look wonderful and the salt is a great addition definitely. I’ve yet to make world peace cookies but I’m sure I’d feel very peaceful eating one of yours.
Oooh girl!!! These look absolutely divine!!
I love you! I’ve been meaning to veganize these for a year now. I mean it, I must have three copies printed off from different sources (thank you Hannah). Just lazy I guess. I’ve been wondering what I was going to bake to keep out of the Halloween candy and now I know. And, because of you I don’t have to figure out the dratted replacements myself. You’re my hero.
You know, I wonder what kind of cookie this would make if I mounded it with marshmallow and poured ganache over it? What are those cookies called? I know they use a chocolate biscuit base; but, um, you know some days I’m just more evil than others.
I know, pinwheels!
Absolutely glorious looking cookies! I’m going to have to share this recipe with my teens. They’ll be so excited!
Oh my wow, these look great! I would love to give these a try with coconut oil!
These look wonderful. I adore chocolate in any form.
And you were far too modest about your photos when you commented on my blog today. They’re lovely! Clearly, your work-in-progress is really progressing!
Oh, my! I never thought I would drool over a vegan cookie before! This looks like just my thing. Coconut oil sounds like the perfect butter substitute. Thanks for the recipe – these sound like just my thing!
I’ve veganized these cookies in the past too, but kept it pretty simple with plain flour and such. Your version looks to-die for!
Those look beautiful!
these sound AMAZING!!! I love how dark they are
These look scrumptious! The color is so dark and rich — I just know I’ll love them!
This sound utterly delicious. Using buckwheat with chocolate/cocoa is one of my favorite flavors. Beautiful job!
Natalie @ Gluten A Go Go
I would like some please!!! pretty please?? they look really wonderful!
These were terrific! I found them not very sweet so I topped them with vanilla “buttercream” frosting.
These look fantastic. A couple of these cookies and a cup of tea, and I’m in heaven! Thank you! You’ve inspired me to buy a Dorrie Greenspan cookbook and try to veganize (and make gluten free) some of her recipes! Do you have a recommendation for which of her cookbooks to buy?
Wow these look gorgeous – I have such terrible luck with cookies! By the way, Shauna at gluten free girl (http://glutenfreegirl.blogspot.com) is asking for submissions to make Dorie’s world peace cookies, you should totally link to this post in a comment on her site, because these look PERFECT. And no xanthan or guar gum either, so impressed!
These look wonderful!
Quick question – are you using full-fat from the can coconut milk, or the newer coconut milk in the 1/2 gallon container by Turtle Mountain?
Oh, yum! Thanks for veganizing – that’s usually my stumbling block, when it comes to GF baking.
[...] and Oreos might be the two crowns of the chocolate cookie world (though I’d have to add World Peace Cookies to that list); now you can make them at home, from one recipe, vegan, and gluten-free. It’s [...]