Thursday 3 March 2022

Vegan Kit Kat Cookies

Gooey chocolatey cookies filled with delicious vegan Kit Kat chocolate bars!
I've been on a bit of a hype since Kit Kat launched their vegan chocolate bars, because if you haven't tried one (and you need to asap) they are exactly like their non-vegan versions. honestly the resemblance is uncanny and I'm thrilled they have gotten it right. There are a lot of brands at the moment, trying their best yes but not quite nailing it on the head. With the Kit Kat's I hand on heart cannot taste a difference! I didn't even know I was a huge lover of kit Kat's until now, I'm obsessed hence why they are featuring in my bake - I've got a whole list of Kit Kat recipes lined up, another one coming onto the blog soon!

Featuring Kit Kat's in a cookie recipe is incredible - I've added extra wafer in their for some more crunch and texture and you may not want to share these ;) Now don't go swapping other chocolate I replacement of the Kit Kats okay, this recipe was meant for those thin wafer chocolate bars and I'll do my best to make other chocolate bar cookies soon don't you worry. For now, make these and enjoy with a cup of tea, you'll love it!

If you love cookies and chocolate bars....

Check out my other recipes for more inspiration!


Prep: 15 minutes + 1 hour chilling
Cook: 12 minutes
Serves: 12 


  • If you are struggling to get your hands on the Vega Kit Kats, you can use the standard ones instead if you are not following a vegan or dairy free diet. 
  • Make sure the flaxseeds are ground and not whole otherwise they won't make an 'egg'. 


  • 115g butter softened
  • 100g Light brown sugar
  • 60g Caster sugar
  • 20g Ground Flaxseeds + 40ml water 
  • 170g Plain flour
  • ½ tsp Bicarbonate of soda
  • Pinch of salt
  • 1 tsp Vanilla extract
  • x5 Vegan Kit Kat's, plus more on top
  • Plain wafers


  1. In a small bowl, combine the flaxseeds with water and leave for 5-10 minutes to form a gel-like consistency.
  2. Cream together the butter and both sugars in a standing mixer until creamy and fluffy then add the flax 'egg' and vanilla and mix.
  3. Add the flour, salt and bicarb of soda and mix to form a rough cookie dough. If the dough feels too sticky add a tablespoon more of flour.
  4. Chop the vegan Kit Kat's and the wafers into small pieces, then add this to the mixing bowl and mix until just combined.
  5. Scoop the cookie dough into balls - I weighed mine for more precision, they came at about 55g each or you can do a rough estimate.
  6. Place the cookie dough balls onto a lined baking tray and place in the fridge for 1 hour to chill. 
  7. After 50 minutes, preheat the oven to 180℃. Separate the cookie dough balls onto two trays so that they can spread out, peas down a little on each one, then place in the oven to bake for 12 minutes. 
  8. Transfer to a wire rack to cool then store in an airtight container for up to 4 days. Enjoy!



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