Chocolate Frosted Vegan KitKat Cookies
These Chocolate Frosted Vegan KitKat Cookies are rich, delicious and healthier with a chocolate cookie base, fudgy chocolate frosting and KitKats on top. They are easy and quick to make and gluten-free.
If you love all things chocolate cookies, KitKats and chocolate frosting, then these are the perfect cookies to bake. They are super chocolatey, rich and indulgent yet healthier, more wholesome and fully plant-based. I am really excited by these as I’ve wanted to make something with the new vegan KitKat bars for a while and these cookies do not disappoint.
Why will I love them?
These cookies are the most delicious, they are:
- Rich, chocolatey and fugdy
- Indulgent yet wholesome
- Have a chocolate KitKat cookie base
- Topped with luscious and healthy yoghurt frosting
- Decorated with more cookies
- Fully plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- Easy and quick to make
- Ready in 15 minutes
- Made with wholesome ingredients
- Great to make ahead of time
If you already love the sound of these cookies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see my favourite products to use in the section under the recipe card, and here is what we need and why.
For the cookies and frosting we need the same ingredients:
- Smooth runny peanut butter: for the best cookies, make sure it’s a smooth and runny peanut butter. I love the Manilife Smooth but others are great, too. To make these peanut and/or nut-free, use almond or cashew butter or tahini or sunflower seed butter.
- Coconut oil: this helps the cookies to spread a little as well as allowing them to crispy up nicely in the oven. It adds that “buttery” feel to the cookies and I do not recommend swapping this.
- Thick dairy-free yoghurt: the thicker the better when it comes to using yoghurt in cookies otherwise the dough is too wet. I always use the Cocos Organic natural or vanilla yoghurt.
- Maple syrup: for sweetness and also more liquid to create a sticky cookie dough. You can use other syrups like agave syrup or vegan honey.
- Coconut sugar: this also adds sweetness, and balances out the dry to wet ingredient ratio. I love the caramel-like flavour of coconut sugar but golden or regular caster sugar will also work.
- Plant based milk: just a splash to thin out the cookie dough.
- Vanilla essence and salt: for flavour.
- Oat flour: I love baking with oat flour as it makes the dough wholesome, high in fibre and more delicious. Make your own oat flour by blending oats to a fine flour. Make sure your oats are gluten-free, were needed.
- Chocolate protein powder: this acts in a few ways as it adds chocolatey flavour, sweetness and a rich, fudgy texture. Protein power typically absorbs more liquid than flour, so do not replace it like for like. I also use the Macromike chocolate protein powders and there are a few to choose from (my favourites are the Deluxe Chocolate and Salted Caramel Chocolate) and my code AMB-AMY saves 10% on everything.
- Cocoa powder: this adds more chocolatey flavour. Cocoa powder is better here over cacao powder as it is more acidic and creates a richer flavour but you can use cacao powder, too.
- Baking powder: for rise.
- KitKat cookies: the star of the cookie-show are these KitKat cookies. Newly vegan, I they remind me so much of childhood and are truly a delicious chocolate biscuit. Use other brands, where needed, or swap them for other chocolate cookies.
Are these gluten-free and nut-free?
If you use gluten-free KitKat-style cookies then these cookies are gluten-free, and to make them nut-free use tahini or sunflower seed butter instead of the peanut butter. Also check that your other ingredients like protein powder, yoghurt and KitKat cookies are nut-free.
How do I make them?
These cookies are the dream to make:
- Whisk together all the wet ingredients: to a smooth mix.
- Sift in the dry ingredients and the salt: stir to a thick cookie dough.
- Fold in the KitKat cookies: and scoop into balls.
- Press down and bake for 10 minutes: until firm at the edges fudgy.
- Allow to cool fully: before removing from the tray.
- Whisk together the ingredients for the frosting: and spread over the cookies.
- Crumble over some extra KitKat cookies: and enjoy.
How long will they last?
These cookies will keep for 2-3 days in a sealed container in the fridge, once frosted. Without the frosting, you can keep them for 3-5 days (the frosting makes the cookies soften more over time) or freeze them for 1 month, wrapped well.
What else can I make?
If you are looking for more cookies and chocolate recipes to try, how about my:
- Homemade Healthier Vegan Bourbon Biscuits
- Healthy Chocolate Chip Oatmeal Cookies
- Raspberry White Chocolate Oat Cookies
- Peanut Butter and Blueberry Breakfast Cookies
- Dark Chocolate Vegan Brownie Cookies
Chocolate Frosted Vegan KitKat Cookies
These Chocolate Frosted Vegan KitKat Cookies are rich, delicious and healthier with a chocolate cookie base, fudgy chocolate frosting and KitKats on top. They are easy and quick to make and gluten-free.
Ingredients
For the Cookies:
- 60g smooth, runny peanut butter
- 30g thick coconut yoghurt
- 30g (2 tbsp) melted coconut oil
- 60ml maple or agave syrup
- 60g coconut sugar
- ½ tsp vanilla essence
- 100g oat flour*
- 25g cocoa powder
- 15g vegan chocolate protein powder
- ½ tsp baking powder
- A pinch of salt
- 2 KitKat bars, (total 83g), roughly chopped
For the Frosting:
- 120g thick coconut yoghurt
- 30g smooth, runny peanut butter
- 20g vegan chocolate protein powder
- 1 tbsp cocoa powder
- 1-2 KitKat bars (42-83g), chopped small
Instructions
- Preheat the oven to 160Fan/180ºC and line 1-2 baking trays with parchment paper.
- Make the cookie dough: in a large mixing bowl whisk together the peanut butter, yoghurt, coconut oil, syrup, sugar, milk and vanilla essence till smooth. Add in the oat flour, cocoa powder, chocolate protein powder, baking powder and salt. Stir to a thick, brownie-like cookie dough and fold in the chopped KitKats.
- Scoop the cookie dough into 8: and press down lightly on the trays into rounds.
- Bake in the oven for 10 minutes: turning the tray halfway round through baking.
- Remove from the oven and allow to cool: leaving on the cookie trays for 30 minutes and then on wire racks till fully cool.
- For the frosting: whisk together all the ingredients till smooth.
- To decorate: spread the frosting over the cooled cookies and decorate with more chopped KitKat cookies.
- To store: keep the cookies in a sealed container in the fridge for 2-3 days once frosted. Without the frosting, you can keep them for 3-5 days (the frosting makes the cookies soften more over time) or freeze them for 1 month, wrapped well.
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Stay in touch
I look forward to hearing what you think of these Chocolate Frosted Vegan KitKat Cookies so please leave a comment below and a star review above. If you do make them, I’d love to see so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With KitKat cookie love x
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