Vegan Chocolate-Dipped Cookie Hearts
These heart-shaped cookies get their tender crumb from aquafaba and coconut oil instead of butter and eggs. The dark chocolate coating sets up glossy and snaps perfectly when you bite into it.
You’ll need to chill the dough before rolling, but that’s what keeps the hearts from spreading into blobs.
Aquafaba Creates Perfect Binding
Whip the aquafaba until it’s foamy before adding it to your dough. This creates air pockets that keep the cookies tender instead of dense. Room temperature aquafaba whips faster than cold, so drain your chickpea can about 30 minutes before you start baking.
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Rolling Temperature Prevents Spreading
Your dough needs at least two hours in the fridge before you can roll it without sticking. Cold dough holds its shape during baking. If it gets too soft while you’re cutting hearts, pop it back in the fridge for 15 minutes.
Chocolate Dipping Technique Matters
Dip each cookie at a 45-degree angle and let excess chocolate drip back into the bowl for three seconds. Place on parchment immediately. Don’t shake or tap the cookie – this creates air bubbles in your coating.
Getting Clean Heart Shapes
- Dip your cookie cutter in flour between each cut to prevent sticking and tearing the dough edges.
- Re-roll scraps only once – overworked dough makes tough cookies that lose their delicate texture.
Frequently Asked Questions
Which coconut oil consistency works best for mixing?
Solid but soft coconut oil creams perfectly with aquafaba. If it’s too hard, let it sit at room temperature for 20 minutes.
Can I use regular sugar instead of powdered?
Granulated sugar makes the cookies more crumbly and less tender. Powdered sugar dissolves better and creates the right texture.
How long do the chocolate coatings stay crisp?
Store in airtight container at room temperature for up to 5 days. The chocolate stays crisp if kept away from humidity.
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Vegan Chocolate-Dipped Cookie Hearts
Ingredients
Coating
Equipment Needed
- Large mixing bowl
- Electric hand mixer
- Heart-shaped cookie cutters (2-inch)
- Rolling pin
- Parchment paper
- 2 large baking sheets
- Double boiler or microwave-safe bowl
Instructions
- Combine dry ingredients: Whisk flour, powdered sugar, and salt in a large bowl. Set aside.
- Whip aquafaba: Beat aquafaba with electric mixer for 2 minutes until foamy and doubled in volume.
- Mix wet ingredients: Add coconut oil, vanilla, and almond extract to aquafaba. Beat until smooth and creamy, about 1 minute.
- Form cookie dough: Pour wet ingredients into flour mixture. Stir with wooden spoon until dough comes together. Don’t overmix.
- Chill dough: Shape dough into flat disc, wrap in plastic wrap, and refrigerate for 2 hours minimum.
- Prepare for baking: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Roll and cut cookies: Roll chilled dough on floured surface to 1/4-inch thickness. Cut into hearts and place 2 inches apart on baking sheets.
- Bake cookies: Bake for 12-14 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
- Prepare chocolate coating: Melt chocolate and coconut oil in double boiler, stirring until smooth. Let cool for 5 minutes before dipping.
- Dip and set cookies: Dip half of each cooled cookie into chocolate at 45-degree angle. Place on parchment and refrigerate 30 minutes to set.
Nutrition Facts
Per Serving (1 cookie)
