These vegan girl scout cookies are a plant based version of the popular cookie! Easy, delicious, and BETTER than the original!
The Best Vegan Girl Scout Cookies
You might remember that I’ve shared a few copycat cookie recipes like Levain cookies and Subway cookies, but none have been as easy as these.
I’m convinced these are the best vegan girl scout cookie recipe you’ll ever make.
Mainly because this recipe tastes legit- they look and taste like actual girl scout cookies!
By the way, these have the best texture: a chewy cookie base, creamy peanut butter, and coated in chocolate.
These cookies take less than 15 minutes to make and the hard part is waiting for the chocolate to firm up.
Oh, and if you love the combination of chocolate and peanut butter, try no bake cookies and peanut butter chocolate chip cookies.
You’ll love the simple and short ingredient list for this recipe. If you’ve made any of my healthy desserts before, you probably have everything on hand! Here is what you’ll need:
- Shortbread cookies– These make up the base of the cookies. They are firm, dense, and buttery, perfect to hold the filling.
- Peanut butter– Smooth and creamy peanut butter. If you aren’t a fan of the sweet and salty combination, you can use sweetened peanut butter.
- Chocolate chips– To coat the cookies with. Either vegan chocolate chips or a chopped up vegan chocolate bar can be used.
Making these cookies is so simple and follows a quick, 3-step process. I recommend you set everything out from the get go so there is minimal hands on time! Ready to make cookies?
Step 1- Make the shortbread cookies
Start by making your shortbread cookies but instead of pressing a fork on them, form a deep well into the center. Next, bake them in the oven for 15-17 minutes, until they just go golden around the edges. Remove them from the oven and allow them to cool completely.
Step 2- Add peanut butter
Now, add spoonfuls of peanut butter to fill the center of each cookie, before refrigerating them for 30 minutes, for the peanut butter to firm up.
Step 3- Coat the cookies in chocolate
Once firm, melt your chocolate (or chocolate chips). Moving quickly, use two spoons to dip each cookie into the melted chocolate until completely coated in it. Place them on a lined plate and refrigerate until the chocolate has firmed up.
Tips to make the best recipe
- Do not over-bake the shortbread cookie base, as they continue to firm up as they are cooling down.
- If you have a nut allergy or don’t want to use peanut butter, you can replace that with either almond butter, cashew butter, or tahini. Like the peanut butter, be sure that they have a creamy and drippy consistency.
- Only use chocolate chips if you don’t have access to chocolate bars. The bars melt better and have a creamier flavor.
Storing and freezing instructions
- To store: Cookies will keep at room temperature in a sealed container, for up to 4 weeks.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently Asked Questions
Peanut butter patties, thin mints, lemonades, and Toast-Nays are all suitable for a vegan diet.
If you make the shortbread cookies with gluten free flour, these cookies are suitable for celiacs.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
Prepare your shortbread cookie dough as directed. Form the dough into 12 balls and flatten to a large cookie shape, before forming a small well in the center.
Bake the cookies for 17-19 minutes, or until the edges just begin to go golden. Remove from the oven and allow the cookies to cool completely.
Place a teaspoon of peanut butter into the wells of each cookie and refrigerate for 30 minutes, for the peanut butter to firm up.
Melt the chocolate chips. Once melted, use two spoons and dip each cookie into the melted chocolate until completely covered. Place the chocolate covered cookies onto a lined plate and refrigerate until the chocolate has firmed up.
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1cookie | Calories: 195kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Sodium: 45mg | Potassium: 35mg | Fiber: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg | NET CARBS: 16g