The Edgy Veg

 

 Vegan Milk Bar Cookies Recipe

Inspired by the infamous Momofuku Milk Bar cookies, I recreated a vegan version that is closest to the original recipe! I have seen so many different attempts at these milk bar cookies and some recipes either nail it or have revised a few ingredients before perfecting these ooey-gooey, irresistible cookies. Well lucky for you, I have found the perfect recipe that will not disappoint! Grab your cooking gloves because we are about to make the best cookies you’ve ever had.

Alternative ways to make this recipe:

Instead of using cornflakes, you can use pretzels, caramel pieces, or any of your favorite cereal brands to add that yummy, crispy texture. Oatmeal is also a great choice if you want a healthier alternative.

Related Recipe: Top 17 Vegan Cookie Recipes for your Sweet Tooth!

Milk Bar Cookies Recipe

If you are a foodie that loves to travel, you’ve probably tried the most infamous milk bar cookies that originated in New York. There is something so beautiful about this hustle and bustle society that provides the best foods in town, and they never miss a beat when it comes to dessert! Nothing hits the spot better than a bite of these chewy and crispy cookies that you can take with you anywhere.

How many servings does this make?

This recipe makes about 15~20 cookies. You can always increase the size by doubling up your ingredients.

Related Post: Vegan Ginger Molasses Cookies

INGREDIENTS:

KITCHEN EQUIPMENT:

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Turning the infamous Momofuku Milk Bar Cookies Vegan
 
Prep time
Cook time
Total time
 
these cookies are the most classic, perfectly chewy cookies one has yet to experience. If you have never tried the Momofuku Milk bar because it's not vegan, well here is your chance to have a bite at it.
Author:
Recipe type: Dessert
Cuisine: Western
Ingredients
Instructions
  1. Prepare 2 cookie sheets with parchment, not a silicone baking mat (they make the cookies spread too much).
  2. At a medium-high speed, cream together dairy-free butter, white sugar and brown sugar for about 3 minutes. (in a stand mixer you can use the paddle attachment.) Scraping down the side of the bowlas necessary.
  3. Add aquafaba and vanilla and beat for 8 minutes on high, scraping down sides of thebowlas necessary.
  4. At a low speed, start to add in the flour, baking powder, baking soda, and salt, and mix until the dough just comes together about 1 minute.
  5. Add cornflakes and chocolate chips, and mix on low until just mixed, about 30-45 seconds.
  6. Gently stir in the marshmallows.
  7. Using a large 2¾-ounce scoop, or a regular cookie scoop portion out the dough
  8. onto the prepared cookie sheets, at least 4 inches apart* (see note). Press down the top to flatten them and cover with plastic wrap.g
  9. Freeze for a minimum of 1 hour.
  10. Preheat oven to 350F.
  11. Bake cookie dough for 18 minutes., rotating the cookie sheet halfway through.
  12. The cookies are ready when the edges are browned on edges and golden in the center.
  13. Let the cookies cool completely on the cookie sheet.
Notes
* NOTE: The original recipe says to use a large 2¾-ounce scoop (or ⅓ cup) measure., which I did, but I also used a regular cookie scoop for smaller more manageable cookies. *

Do not bake the cookie dough from room temperature or they will spread out and you will have one giant cookie.
Nutrition Information
Serving size: 15-20 cookies

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!


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