I, like everyone else in the world, have been very busy… listening to the new Taylor Swift album, of course! Like many, I have a lot to say about Taylor Swift. I tried so hard for so long to pretend I was cool by not liking Swift. But, I gave in. You should too. More importantly (and more deliciously), I have also been working on fall blog content! Yes, that means all things cozy: pumpkin, spice, and everything nice! I wanted to share something I was working on, but thought maybe not everyone was ready for pumpkin everything quite yet. So, I settled on these delicious Hello Dolly Cookies, Gluten-Free and Vegan of course!
What is a Hello Dolly Cookie?
I really like Hello Dolly bars, and I thought, wouldn’t these flavours go so well in a cookie?! These cookies are a little different than the traditional bars – I find them a little less sweet, and they’re more portable!
Like Hello Dolly Bars, these cookies have:
- Graham Cracker Crumbs (ensure gluten-free and vegan, if needed)
- Chocolate
- Nuts (I used pecans, you could use walnuts though!)
- Shredded coconut
The one thing these Hello Dolly Cookies lack is sweetened condensed milk. This is because A) it was easier to develop a cookie recipe without it; B) it can be expensive; and C) it can be a difficult ingredient to find.
A Cookie for Many Occasions
These Hello Dolly Cookies are perfect for so many things! They are great:
- As an after-school snack
- With a big cup of coffee or tea
- For a cookie swap
- To package up and send to friends
A few comments on ingredients
These Hello Dolly Cookies are Gluten-Free and Vegan, which means they require a few special ingredients I’d like to highlight:
Aquafaba: The liquid from a can of chickpeas! That’s it – I promise! It acts as a great egg replacement.
GF/V Graham Cracker Crumbs: There are a few brands I have seen around here in Winnipeg, so I am sure there is even more variety elsewhere! Kinnickinnic has a good option.
The GF Flour: I like using the Bob’s Red Mill All Purpose Flour here. This one comes in the red bag and has bean flour, unlike the Bob’s 1-1. I like the bean flour of the Bob’s All Purpose, but that means you need to add a little extra starch (corn starch is used here) and some xanthan gum.
Want more recipes like these Hello Dolly Cookies, Gluten-Free and Vegan?
- Chocolate Crinkle Cookies
- Pecan Cinnamon Swirl Cookies
- S’mores Cookies
- Almond Marmalade Sandwich Cookies
If you make this recipe, let me know by tagging me on social media @theveganharvest or commenting below!
These delicious Hello Dolly Cookies, Gluten-Free and Vegan, are packed with graham cracker crumbs, chocolate, coconut, and nuts!
- 1/2 cup vegan butter (Melt and Earth Balance both worked well for me), room temperature
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 3 tbsp aquafaba
- 1 tsp vanilla extract
- 1 1/4 cups Bob's All Purpose GF Flour
- 1/4 cup corn starch
- 3/4 cup graham cracker crumbs, vegan + gluten-free
- 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup vegan chocolate chips (I used Enjoy Life mini chips)
- 1 cup shredded unsweetened coconut
- 1/2 cup pecan pieces
-
In a medium bowl, whisk together the dry ingredients.
-
In a large bowl, beat the butter and sugars. Add in aquafaba and vanilla and beat until fluffy.
-
Add the dry ingredients and mix until combined. Fold in the chocolate chips, coconut, and pecans.
-
Cover with plastic wrap and place in the fridge for 15 minutes while you preheat the oven to 350 degrees farenheit. Line a baking sheet with parchment paper.
-
Roll the dough into golf ball sized balls, roughly 2 tbsp worth of cookie dough.
-
Bake for 12-13 minutes. Let the cookies cool on the baking sheet for a few minutes before transfering them to a cooling rack.
Pin these Hello Dolly Cookies, Gluten-Free and Vegan
Leave a Reply