Irish Cream Chocolate Cookies sound and taste like gourmet cookies. Simple cookies that have a deep chocolate flavor and a unique sweetness. So good!
The cookie jar has been empty for eons. Ed has got onto a pretzel kick. They are big long rods and it seems it’s his new favorite indulgence.
Hmmm, maybe that’s because there aren’t any cookies in the house!
I can remedy that and you know I want to come up with something that is different. Chocolate? Yes, of course! No nuts and ummmmm. I’m blank.
So I start opening and closing every cupboard about three times trying to get an idea. Oh, the liquor cabinet! There’s my Homemade Kahlua but I use that pretty often so ….. snicker snicker.
I’ve never put Irish Cream Liquor in any cookies before. Done!
How Do You Make Vegan Irish Cream Chocolate Cookies
After you have all of the ingredients together it literally takes about 2 minutes to make.
I do believe there is a vegan Irish Cream on the market now too. I can’t swear to that But I think I’ve seen a picture.
Not only can Irish Cream Chocolate Cookies be a smash on Valentine’s Day or St. Patrick’s Day but they can knock your socks off any day of the year.
Don’t forget the holidays!
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How Do You Make a Chia Egg?
A chia egg is actually made with chia seed meal/flour NOT the bare seed.
The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder.
I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal.
I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a tablespoon or so it is all ready to go.
Irish Cream Chocolate Cookies
- 2 egg substitutes, I use chia eggs (directions below) but you can use any substitute that you prefer
- 1 cup dairy-free butter
- 1/2 cup coconut sugar
- 1/2 cup dairy-free Irish Cream (my recipe link is in the ingredients)
- 2 2/3 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 12 ounces dairy free chocolate chips
- Mix the egg substitute and set aside. *A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a tablespoon or so it is all ready to go.
For two chia eggs:
- Mix 2 tablespoons chia flour and 6 tablespoons water. It will gel almost immediately.
- Cream non-dairy butter, coconut sugar, 'eggs' and vanilla for about 3 minutes.
- Add in the Irish Cream (click here for my recipe for Copycat Baileys's Irish Cream Whiskey) and mix well but lightly.
- Add flour, cocoa powder, baking soda, baking powder, vanilla and salt and mix until just combined.
- Fold in chocolate chips.
- You may refrigerate at this point from 4 hours to overnight but it is not necessary.
- Roll into balls and set on a baking sheet.
- Bake at 350ºF for 8–10 minutes.
You may freeze the cookie dough after rolling into balls but before baking.
Freeze in a freezer bag or hard sided freezer container.
When you would like to bake them just take out of the freezer and place on baking sheet 2″ apart. Let defrost and then bake at 350 degrees for 8-10 minutes.