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
Now you know I won’t leave you in the lurch for the Irish Cream. Make this vegan Irish Cream and you will be all set with a little extra leftover.
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
Irish Cream Chocolate Cookies sound and taste like gourmet cookies.
Ingredients
- 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
Instructions
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.
IF FREEZING:
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.
Jillian says
Yummmm! I can already smell these baking in my house!
Diana says
I’m a big fan of Irish cream and these cookies are calling my name. I wish I had one of these right now!
Patty says
These sound so good, thanks for the tip about eggs substitute!
Dannii says
My husband would love these. These sound like something we have to make at Christmas.
Shashi at Savory Spin says
I simply love your use of Irish Cream in these decadent chocolate cookies! I don’t think I’ve ever had both flavors combined before – especially in a dairy free cookie seeing I’m lactose intolerant so thanks oodles for this recipe!
Ginny McMeans says
Well, I think you could Nicki. I would substitute Silk Vanilla creamer – either soy or almond. It would mimic the thickness and sweetness of the Irish Cream.
Nicki says
Can these be made without the Irish Cream?
Heather | Heather Likes Food says
Love the combination of all these flavors together! Yum!
Lucie says
Chocolate and your Irish cream must be a total winning combo! That would totally bring me back on the cookie kick no matter how much I love my pretzels 😀
Ginny McMeans says
Come on over Michelle!
Ginny McMeans says
I hope you get to make them for your husband Joanie. They really are that good 🙂
Ginny McMeans says
They are sooo chocolaty and they hit the spot. Thanks Trish!
Ginny McMeans says
Haha, my mantra. 🙂 Thanks Laura!
Ginny McMeans says
Thanks Annie 🙂
Michelle | A Latte Food says
Ooh, I am going crazy over these! Chocolate and irish cream? Count me in!
Joanie @ Zagleft says
Oh, wow! My husband would go absolutely wild for these cookies. I’m off to look at your vegan Irish Cream recipe – I think I need to make some of that!
Trish - Mom On Timeout says
These cookies look so PERFECTLY chocolaty – YUMMY!
Laura O @PetiteAllergyTreats says
Lol, when in doubt add some booze! I have not doubt these are delicious (and very addicting). Pinned
Annie says
These look just perfect!!
Ginny McMeans says
Love it! Thanks Maris 🙂
Maris (In Good Taste) says
I’m saving this for St. Patty’s Day!
Ginny McMeans says
Hahaha, gotta sneak in those special goodies. 🙂
Rebecca @ Strength and Sunshine says
Ah, sneaky and delish! These sound fantastic!!