google-site-verification=Q7M3xJGUtYbSj2Vukdt-bK7kcaq5xNlANZdhKfBcmQ0
Flyout Menu
Login
Profile
My courses

Decadent Vegan Cookies

DURATION

1 hour 5 minutes

PRICE

$120 (USD)

CATEGORIES

Guest Chefs
Pastry
Vegan

On Demand Class

0.00 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
SAVE
Buy course for $120

Cookies are an endless source of inspiration and joy. Vegan cookies are no exception.

Chef Lauren V. Haas knows this well, so she brings you two of her signature plant-based cookies in this online vegan pastry class: a decadent Double Chocolate Cookie topped with a thin chocolate coin and a warm Roasted Peanut Cookie.

In her first recipe, cookies and praliné create a wonderful combination brimming with texture, richness, and warmth.

Made with a luscious dark chocolate batter and dark chocolate hazelnut ganache, the nuttiness of the praliné is perfectly complemented by the gooey, chocolatey wonder of these plant-based cookies.

In her second recipe, Chef Haas highlights peanuts by roasting them and then making a vegan chewy caramel sauce that adds a new dimension to this American classic.

Discover how to master ingredient alternatives to make decadent vegan cookies with Chef Lauren V. Haas. Enroll today!

PROGRAM

Double Chocolate Praliné Cookie:

  • Double Chocolate Cookie Dough.
  • Hazelnut, Almond, Vanilla Praliné.
  • Vegan Praliné Ganache.
  • Assembly.

Vegan Peanut Cookie:

  • Vegan Roasted Peanut Cookie Dough.
  • Vegan Chewy Caramel.
  • Vegan Peanut Chocolate Curls.
  • Assembly.

 

What is included in the class?

  • Lifetime access to the class video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product.
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils.
  • Digital photo of the product/products made during class.
  • Tested recipes and formulations.

 

Recommendations and rules:

  • You will have lifetime access to the class video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Class Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.

Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

Lauren V. Haas is a Professor at the Culinary Institute of America (CIA), Greystone. Prior to joining the faculty at the CIA, Lauren served as the Lead Chef for the...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

MORE INFORMATION

VIP

YEARLY / $1,950.00

MORE INFORMATION

CHEF COURSES

VIEW ALL

SAVE
On Demand Class
48 minutes
Bean-to-bar,Guest Chefs

Bean-to-Bar Chocolate Class: From Cocoa Beans to Gourmet Bars

BY Paula Navarrete
SAVE
On Demand Recipe
15 minutes
Guest Chefs,Pastry

Travel Passion Fruit Rice Pudding Jars

BY Andrés Lara
SAVE
Hands On
5 days: March 16-20, 2026
Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Molded Bonbons,Panning,Techniques,Vegan

Spring 2026 Chocolate Bootcamp with Melissa Coppel

BY Melissa Coppel, Ramon Morató
SAVE
On Demand Recipe
40 minutes
Candy Bars,Guest Chefs

Maple Jelly and Brown Butter Candy Bar

BY Ramon Morató
SAVE
On Demand Class
59 minutes
Cookies,Guest Chefs

The Science of Cookies: Formulation Class

BY Andrés Lara
SAVE
On Demand Recipe
21 minutes
Confections,Guest Chefs

Piedmont Hazelnut and Milk Chocolate Spread

BY Ramon Morató
SAVE
On Demand Recipe
50 minutes
Enrobed Bonbons

Passion Fruit Ganache and Vanilla Marzipan Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
43 minutes
Enrobed Bonbons

Rose Tea and Raspberry Enrobed Bonbons

BY Melissa Coppel
SAVE
On Demand Recipe
34 minutes
Guest Chefs,Molded Bonbons

Whisky & Pecan Molded Bonbons

BY Ramon Perez

    Know our chefs

    Melissa Coppel

    CEO Founder
    VIEW CHEF

    Andrés Lara

    Pastry Chef
    VIEW CHEF

    Ramon Morató

    Cacao Barry's Global Creative Director
    VIEW CHEF

    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
    VIEW CHEF

    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
    VIEW CHEF

    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
    VIEW CHEF

    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
    VIEW CHEF

    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
    VIEW CHEF

    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
    VIEW CHEF

    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
    VIEW CHEF

    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
    VIEW CHEF

    David Gil

    Owner of I+Desserts and Pastry Chef
    VIEW CHEF

    Benoît Cornet

    Pastry Chef
    VIEW CHEF

    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
    VIEW CHEF

    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
    VIEW CHEF

    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
    VIEW CHEF

    Ramon Perez

    Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
    VIEW CHEF

    Karina Rivera

    Pastry Chef
    VIEW CHEF

    Adrian Ciaurriz

    Former Head Chef at Espaisucre & Pastry Chef at Noma
    VIEW CHEF

    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
    VIEW CHEF

    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
    VIEW CHEF