Dubai Chocolate Strawberry Vegan Cookies
This Dubai chocolate chip cookie recipe is a Valentine’s Day favorite. Brown butter Dubai chocolate cookies topped with pistachio cream and strawberries create bakery-style Valentine treats.
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Servings: 22 cookies
Ingredients
For the Cookies
- ¾ cup salted plant butter (I highly recommend using miyoko's vegan butter)
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 5 tablespoons aquafaba
- 1 tablespoon pure vanilla extract
- 2¼ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 cup semi-sweet mini chocolate chips
For the Strawberry Dubai Chocolate Topping
- 1 cup kataifi
- ¾ cup pistachio cream
- 1 tablespoon tahini
- Fresh strawberries sliced
- ¾ cup semi-sweet chocolate chips melted
Instructions
- Cut the plant butter into cubes and add to a pan over medium-low heat. Stir every 10 seconds so it doesn’t burn. The butter will melt, foam, and slowly darken. Once it smells nutty and turns a light amber color, remove from heat and let cool for 10 minutes.
- In a large bowl, combine the brown sugar, granulated sugar, aquafaba, and vanilla until smooth.
- In a separate bowl, whisk together the flour and baking soda.
- Once the butter is warm (not hot), mix it into the sugar mixture. Add the dry ingredients and gently fold until just combined. Do not overmix.
- Fold in the mini chocolate chips.
- Roll the dough into evenly sized balls and place on a tray. Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Place dough balls on a lined baking sheet, spacing them at least 2 inches apart. Bake for 12 minutes. Let cookies cool on the pan.
- Mix the kataifi, pistachio cream, and tahini until evenly combined.
- Assemble the cookies when they're done cooling- Spoon the pistachio mixture onto cooled cookies, add sliced strawberries, then drizzle with melted chocolate. Let set before serving.
Notes
Measure flour correctly. Use the spoon-and-level method. Too much flour can throw off the texture of the cookies.
Brown the butter slowly. Stir every 10 seconds so it doesn’t burn. Once it smells nutty and turns light amber, take it off the heat.
Let the butter cool slightly. It should be warm, not hot, before mixing with the sugars.
Don’t overmix the dough. Stop folding as soon as the flour disappears to keep the cookies tender.
Chilling the dough matters. Chilling helps the cookies bake evenly and improves flavor.
Add strawberries after baking. Fresh strawberries go on once cookies are cooled so they stay fresh and juicy.
Best enjoyed fresh. Because of the strawberries, store cookies in the fridge and enjoy within 1–2 days.
Mini chocolate chips work best. They distribute more evenly through the dough and topping.