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German Chocolate Cake Cookies

German Chocolate Cake Cookies

Be sure to read the Notes for Success section above the recipe!
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings 10

Ingredients
  

For the Chocolate Cake Cookies

  • 4 Tbs Cocoa Powder 24g
  • 8 Tbs Vegan Butter 113g
  • 4 Tbs Brewed Coffee 60ml
  • 3 Tbs Plant Milk 45ml
  • 1 teaspoon Vanilla Extract 5ml
  • 10 Tbs Granulated Sugar 140g
  • 1¾ cups All Purpose Flour 218g
  • 1¼ teaspoon Baking Powder
  • ¼ teaspoon Salt

For the German Chocolate Filling

  • 2 Tbs Vegan Butter 28g
  • 4 Tbs Granulated Sugar 56g
  • 1 Tbs Cornstarch 8g
  • 1 Tbs Water 15ml
  • ½ cup Flake Coconut
  • ½ cup lightly Toasted Pecans
  • 1 teaspoon Vanilla Extract

For the Icing

  • ½ cup Vegan Butter 113g
  • 1 cup Confectioners Sugar 120g
  • ¼ cup Ganache Recipe

Instructions
 

  • First prepare the chocolate cake cookies - Preheat the oven to 350℉
  • In a large mixing bowl combine the cocoa powder with the melted vegan butter, hot coffee, & the vanilla extract whisk smooth. Add the plant milk
  • Sift the flour, sugar, baking powder & salt directly into the chocolate mixture in the bowl & mix smooth
  • The batter will be very stiff at first but as you mix by hand with a spatula it will turn to a glossy dough
  • Scoop with a 2 ounce scoop onto a parchment lined sheet pan spaced 2" apart then bake for 15 minutes or lightly browning on the edges & not raw inside
  • Cool while you prepare the ganache recipe according to the instructions on that post
  • Make the buttercream by creaming the vegan butter to smooth, add the confectioners sugar & whip smooth then add 3 Tbs of the cooled ganache to make chocolate buttercream
  • Make the German Chocolate Filling by melting the vegan butter with the sugar in a medium sauce pot over high heat stirring often. Once the sugar dissolves continue cooking until the mixture starts to turn light amber in color as the sugar caramelizes
  • Slowly & carefully pour in the room temperature plant milk. After the intense bubbling subsides whisk smooth
  • Combine the cornstarch with the water & whisk to a slurry then add this to the pot & whisk until it all comes back to a full boil. Boil for just 5 seconds
  • Remove from heat & add the lightly toasted pecans, coconut flakes & vanilla
  • Cool completely then ice the cookies with chocolate buttercream & top with German filling. Use the reserved 1 Tbs ganache for a drizzle on top if desired

Notes

Be sure to read the Notes for Success section above the recipe!
Storage German Chocolate Cake Cookies can be stored at room temperature for up to 4 hours but should be kept refrigerated for longer storage, up to 1 week loosely wrapped to prevent staling.  I will say I do prefer these straight from the refrigerator rather than at room temp but that is no surprise since I also like my chocolate cakes cold too :)
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