'Honey' Butter Croissant Cookies Recipe
Did you know that you can get vegan 'honey'? My take on the viral honey butter cookies! These cookies have a delicious chewy and gooey texture, filled with white chocolate chunks and honey butter toasted croissant pieces.
Have you seen the viral honey butter cookies recipe by Lungi's Always Baking? They look absolutely amazing and I was so excited to make my own vegan version!
These cookies are made with vegan honey and toasted, flaked croissants in the cookie dough, stuffed full of white chocolate chunks, and topped with honey butter, twice toasted, croissant 'croutons'. They taste incredible!
They're chewy and gooey in all the right places and although there's a few extra steps compared to my usual cookie recipes, they're most definitely worth it!
This recipe makes six large cookies. You can of course make mini cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer.
Bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!
They're dairy free, egg free, nut free and of course completely vegan!
Makes 6 large cookies
Cookie ingredients;
4 small vegan croissants
90g vegan block butter
100g soft brown sugar
90g white granulated or caster sugar
40g vegan honey
240g plain flour
4g baking powder
2g baking soda
30g cold water
80g white chocolate chips, buttons or chunks
Honey butter ingredients;
40g vegan block butter
25g soft brown sugar
30g vegan honey
You will also need; a mixing bowl, mixing spoon, baking tray, baking paper, spoon or ice cream scoop, food processor or blender, small microwaveable bowl
How to make your cookies;
Pre heat the oven to 180°c and line your baking tray with baking paper
Tear the four vegan croissants into small 'crouton' like pieces and place them on the paper lined baking tray
Toast in the oven for 10 minutes until golden brown
Add around 100g of the toasted croissant croutons to your food processor and set aside the rest
Blend the croissant until it is in small flakes, then set aside
In a small microwaveable bowl add the honey butter ingredients, butter, brown sugar and honey, and melt together in the microwave heating in small bursts and stirring in between
Once everything is melted together and you have a syrupy mixture, add the remaining toasted croissant croutons and stir to completely cover them in the mixture
Return the honey butter covered croutons to the baking tray and toast for a second time for 8-10 minutes. The sugar will be very hot when you get them out of the oven, so be careful. Set them aside to cool
Make your cookie dough by adding the vegan butter, vegan honey, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined
Add most of the blended croissant flakes, reserving just 3-4 tbs to create the croissant crust later. Add the flour, baking powder, baking soda and cold water and mix again to make a thick dough
Add the white chocolate chunks and roughly mix again to incorporate
Scoop the dough into 6 even balls using a small ice cream scoop or spoon. Each dough ball should weigh around 110-120g
Roll each ball of cookie dough in the remaining croissant flakes to create a crust all over the cookie ball
Place the cookie dough balls on the baking paper lined tray. Make sure to space them out
Bake the cookies for around 10-12 minutes at 180c until lightly golden
Remove from the oven and bang the tray firmly on the worktop. This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre
If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle
While the cookies are still hot, press in the cooled honey butter croissant croutons and add any extra white chocolate chunks if you wish
Leave the cookies on the tray to cool as the cookies will be very soft to touch while they are hot
Once cooled, your cookies are ready to eat!
Tips & Tricks!
I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.
I used St Pierre vegan croissants, Moo Free white chocolate and Dillon's chicory fibre vegan honey
If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape
You could swap the honey in this recipe for golden syrup or maple syrup, but this will slightly change the flavour
Comments