5-Ingredient Vegan Checkerboard Cookies (Biskut Dam)
Learn how to make these 5-ingredient Vegan Checkerboard Cookies ! They're fun to make, great for gifting to loved ones and delicious as a teatime snack.
Equipment
- Hand-mixer
Ingredients
- ⅓ cup coconut oil solid
- ¼ cup sugar
- 1 tbsp non-dairy milk
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp vanilla extract (optional)
Instructions
- In a large mixing bowl, combine solid coconut oil and sugar with a hand-mixer until the sugar is fully incorporated into the oil.*
- Add in the non-dairy milk and mix to combine.
- Sift in the flour and mix until just combined. Use a spatula to test the texture of the dough; when pressed firmly, the dough should hold together well.**
- Divide the dough into two bowls. In one bowl, mix vanilla into the dough (optional). In the second bowl, sift in cocoa powder and combine with hand-mixer. Make sure the cocoa powder is well incorporated, otherwise you'll end up with white streaks in your chocolate dough.
- Transfer vanilla dough onto some plastic wrap and mould into a 3 x 3 x 9 cm cuboid. Don't worry if it isn't perfect, you can adjust the shape later on. Repeat with the chocolate dough, then let both rest in the refrigerator for 1 hour.
- After 1 hour, unwrap the blocks of dough and slice each block into 9 equal strips. Then start to rearrange and layer them; white-black-white at the bottom, black-white-black in the middle and white-black-white at the top. The second dough will be the opposite, starting with black-white-black at the bottom, and so on.
- Cover the two blocks of dough with plastic wrap and let rest in the refrigerator for 30 minutes.
- After 30 minutes, remove the plastic wrap and gently cut the dough into 0.5 cm thin slices. Arrange neatly on a parchment-lined baking tray and bake in a preheated oven at 180°C for 15-18 minutes. Keep an eye on them because they shouldn't brown too much (like how mine turned out haha).
- Let cool on baking tray for 5 minutes and transfer to a wire rack to cool. Enjoy with coffee, tea or more non-dairy milk !
Notes
*If the weather is warm and your coconut oil starts to melt, pop the whole bowl into the fridge for a few minutes then try mixing it again. It should cream together better now.
**If the dough is too dry, add in more non-dairy milk 1 tsp at a time. If it is too wet, add in more flour (try not to add more than 1/4 cup as that would affect the end result).
Recipe adapted from daridapur
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