There’s something truly magical about a perfectly crumbly, buttery cookie that melts in your mouth and leaves behind a rich chocolate flavor. Enter the vegan chocolate sable – a delightful twist on the classic French sable cookie that is both plant-based and irresistibly delicious.
Whether you’re vegan, dairy-free, or simply looking to try a new cookie recipe, this chocolate sable will satisfy your sweet tooth without compromising on taste or texture.
These cookies boast a tender, sandy texture, achieved without any animal products, making them ideal for sharing with friends and family who follow a vegan lifestyle. Plus, the deep cocoa notes combined with just the right amount of sweetness create a sophisticated treat that’s perfect for afternoon tea, holiday gatherings, or just a cozy night in.
Ready to bake some vegan magic? Let’s dive into this detailed recipe and discover how easy it is to craft these delectable chocolate sable cookies in your own kitchen.
Why You’ll Love This Recipe
This vegan chocolate sable recipe is a game-changer for several reasons. First, it uses simple, wholesome ingredients that you likely already have in your pantry.
No complicated steps or hard-to-find items here! The dough comes together quickly and bakes into cookies with that classic crumbly, buttery feel, all without butter or eggs.
Second, these cookies are incredibly versatile. You can enjoy them plain, dusted with powdered sugar, or even sandwich them with your favorite vegan chocolate ganache or jam for an extra special treat.
And because they’re vegan, they’re perfect for sharing at gatherings where dietary restrictions might be a concern.
Lastly, this recipe is a fantastic introduction to vegan baking. It proves that plant-based desserts can be just as rich, flavorful, and satisfying as traditional ones.
Whether you’re a seasoned baker or a curious beginner, this chocolate sable recipe will quickly become a staple in your cookie rotation.
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder – natural or Dutch-processed
- 1/2 cup (100g) organic granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) vegan butter, cold and cubed (store-bought or homemade)
- 2 tablespoons plant-based milk (almond, oat, soy, or your favorite)
- 1 teaspoon pure vanilla extract
Equipment
- Mixing bowls (one large, one small)
- Electric mixer or stand mixer (optional, but helpful)
- Sifter or fine mesh sieve for cocoa and flour
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (optional, for shaping dough)
- Cookie cutter or knife (optional)
- Cooling rack
Instructions
- Prepare your dry ingredients. In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures your cookies have a light and even texture.
- Cream the vegan butter and sugar. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the cold, cubed vegan butter and granulated sugar together on medium speed. Continue until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for the cookie’s delicate crumb.
- Add the wet ingredients. Mix in the vanilla extract and plant-based milk until fully combined. The batter will look slightly wet but still crumbly.
- Combine wet and dry mixtures. Gradually add the sifted dry ingredients to the wet mixture. Use a spatula or your hands to gently fold the dough until it just comes together. Avoid overmixing to keep the cookies tender.
- Shape the dough. Form the dough into a disc, wrap it in plastic wrap or parchment paper, and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to roll out and enhancing flavor.
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat.
- Roll out the dough. On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Use a cookie cutter or a knife to cut out your desired shapes.
- Place cookies on the baking sheet. Leave about 1 inch between each cookie to allow for slight spreading.
- Bake for 12-15 minutes. The cookies should be firm at the edges but slightly soft in the center. They will continue to firm up as they cool.
- Cool completely. Transfer the cookies to a cooling rack and allow them to cool fully before serving or storing. This prevents them from breaking apart.
Tips & Variations
For a richer chocolate flavor, try adding 1/4 cup of finely chopped vegan dark chocolate chips to the dough before chilling.
Butter alternative: If you don’t have vegan butter, coconut oil (solid, not melted) can be used, but expect a slightly different texture and flavor.
Flavor boost: Add a pinch of cinnamon or a splash of espresso powder to enhance the chocolate taste.
Sweetener swap: Feel free to substitute the granulated sugar with coconut sugar or a powdered sugar blend for a different sweetness profile and texture.
Want a fancy touch? Sandwich two cookies together with your favorite vegan peanut butter ganache or berry jam for a delightful vegan treat.
Nutrition Facts
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 85 kcal |
| Fat | 5 g |
| Saturated Fat | 2.5 g |
| Carbohydrates | 10 g |
| Sugar | 6 g |
| Fiber | 1 g |
| Protein | 1 g |
| Sodium | 45 mg |
Serving Suggestions
These vegan chocolate sable cookies are incredibly versatile when it comes to serving. Enjoy them fresh with a cup of your favorite plant-based milk or vegan coffee for a comforting afternoon snack.
They also pair beautifully with vegan hot chocolate or as a sweet side at tea parties.
For an elegant dessert, sandwich them with vegan peanut butter ganache or fruit preserves. You can also crumble them over vegan ice cream or pudding for added texture and flavor.
If you’re hosting a holiday gathering, consider arranging them on a festive platter alongside other vegan treats for a crowd-pleasing cookie spread.
Looking for more delicious recipes? Check out our Peanut Butter Ganache Recipe, or try something savory with the Bariatric Meatloaf Recipe.
For a refreshing tang, the Pickled Cherry Pepper Recipe is a must-try!
Conclusion
Baking vegan chocolate sable cookies is a rewarding and enjoyable experience that proves vegan desserts can be just as decadent and satisfying as their traditional counterparts. This recipe combines simple ingredients with straightforward techniques to deliver cookies that are buttery, crumbly, and deeply chocolatey.
Whether you’re baking for yourself, family, or friends with dietary preferences, these cookies are sure to impress. They offer a perfect balance of flavor and texture that will keep you coming back for more.
Plus, the flexibility of this recipe allows you to customize it to your liking, making it a versatile addition to your baking repertoire.
So why wait? Grab your ingredients, warm up your oven, and treat yourself to these delightful vegan chocolate sable cookies today.
Happy baking!
📖 Recipe Card: Chocolate Sable Recipe Vegan
Description: A rich and buttery vegan chocolate sable cookie that's crisp and tender. Perfect for tea time or gifting.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 18 cookies
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup vegan butter, cold and cubed
- 1/3 cup powdered sugar
- 2 tbsp almond milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 2 tbsp coconut sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- Cream vegan butter with powdered sugar and coconut sugar until smooth.
- Add vanilla extract and almond milk to the butter mixture and mix well.
- Gradually add dry ingredients to wet ingredients and mix until dough forms.
- Roll dough into a log, wrap in parchment, and chill for 30 minutes.
- Slice dough into 1/4 inch thick rounds and place on baking sheet.
- Bake for 10-12 minutes until edges are set.
- Cool on wire rack before serving.
Nutrition: Calories: 120 | Protein: 1g | Fat: 7g | Carbs: 14g
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