These elegant cookie stacks have just about everything you could want from a cookie. The light, soft cookie biscuit reminds your taste buds of raw cookie dough, the plum jam provides them with a bit of sweetness, and the chocolate dip adds a level of decadence that makes these cookies a dream to bite into.

Cookie Biscuit Stacks [Vegan, Gluten-Free]

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  • 2 cups flour (gluten-free all-purpose if needed)
  • 1/2 teaspoon baking soda
  • 1 teaspoon of vanilla sugar
  • 1 1/2 cups unsweetened soy milk
  • 1 1/2 tablespoons rice vinegar
  • 1/4 cup oil
  • 1 cup sugar
  • A pinch of salt
  • 5 tablespoons plum jam
  • 1 1/2 tablets of vegan dark chocolate


  1. Preheat the oven to 356°F.
  2. In a large bowl, sift the dry ingredients: flour, baking soda, and sugar with real vanilla.
  3. In a second bowl, add the soy milk and vinegar and allow it to sit for 15 minutes.
  4. Add sugar, oil to the milk and vinegar and whisk well.
  5. Slowly combine the wet and dry ingredients, mixing as you go. As soon as everything has combined stop mixing – the less time mixing the better.
  6. Divide the dough into four parts, and spread each mass evenly onto a 9x10-inch parchment-lined baking tray.
  7. Bake each cookie biscuit for about 12-14 minutes.
  8. Melt the chocolate on a double boiler.
  9. Stack the four cookies on top of each other with a layer of jam in between each one.
  10. Cut them into 11x2x1-inch rectangles.
  11. Dip the cookies into the chocolate and serve them when the chocolate solidifies or after about 20-30 minutes.

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