How long does bounty bar doughnut cookies [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make bounty bar doughnut cookies [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make bounty bar doughnut cookies [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does bounty bar doughnut cookies [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is bounty bar doughnut cookies [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

10 years ago

Bounty Bar Doughnut Cookies
[Vegan]

KA By: Karen

Author Bio

Lover and creator of Karen Luvs Life, a food blog featuring tasty treats made with... Read More

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Bounty Bar Doughnut Cookies [Vegan]

Dairy Free

These bounty bar doughnut cookies can be as fancy or simple as you'd like. The coconut filling can be sweetened with coconut flower nectar or agave and the chocolate can be homemade or bought (70 percent dark, at least). Either way, the result is the same – a delicious cookie... Read More

Ingredients You Need for Bounty Bar Doughnut Cookies [Vegan]

For the Coconut Filling:

2 cups dried coconut
3 tablespoons coconut flower nectar, agave, or maple syrup
2 tablespoons coconut butter

For the Chocolate:

2 tablespoons raw cacao paste
2 tablespoons raw cacao butter
3 tablespoons raw agave
1/4 teaspoon vanilla powder

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How to Prepare Bounty Bar Doughnut Cookies [Vegan]

To make the coconut filling, add all ingredients to a food processor or blender and blend until combined and sticky then press into a silicone doughnut mould to shape.
Place in the refrigerator to set while you prepare the chocolate. If you don't have the mould then just shape into logs or balls.
Now, make the chocolate. Add all ingredients to a heatproof glass container and melt at low temperature in an oven. Once melted or nearly melted stir to combine and you'll find the small pieces will dissolve. Let cool until it thickens a little so that you get a nice thick covering on your cookies.
For the cookies, remove them from the mould and gently dip into the chocolate, lift it out, and let it drain then dip again until you get the chocolate layer as thick as you'd like it. Repeat with the remaining cookies. Serve immediately.