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Preheat oven to 325° F and line a small baking sheet (around 9.5” x 13”) with parchment paper and oil edges.
In a small sauce pan heat chocolate and oil over medium-low heat, stirring until chocolate has just melted. Set aside with heat off to cool slightly.
In a medium bowl, whisk together vegan eggs with sugar. Whisk in cooled chocolate mixture.
With a wooden spoon or spatula, gently fold in flour and baking powder until just combined (some small lumps are fine, don’t over mix batter).
Pour batter onto prepared baking sheet and smooth with a spatula so batter is approximately ¼” thick across (may not reach edges, try to maintain rectangular shape as best you can).
Bake for 10-14 minutes. If edges are not linear, use a butter knife or spatula to square off edges slightly by gently pressing to the center.
Let cool on baking sheet for 5 minutes, then carefully move onto a cooling rack (place cooling rack upside down on top of baking sheet and flip gently so that the giant thin cookie doesn’t break).
Remove Pints from freezer and allow to soften for 5-10 minutes (process can be sped up by carefully mixing with a stand mixer or handheld blender).
Cut cooled cookie in half and then in half again for 4 quarters. Spread 1 softened Pint in 1 quarter and top with another quarter. Repeat with the other Pint and 2 quarters. Freeze for at least 3-4 hours before cutting into squares (or desired shapes).
Samantha Gutmanis is a mom with 3 young daughters, a wife, and a foodie trying to keep her head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments, I can be found on IG at @MyKitchenLove. I'd love to hear from you!
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