Delicious Vegan Cookies with a Burger Twist

As I perused the grocer’s aisles, my heart was set on something sweet. Something that would satisfy my craving for sugar and delight my taste buds. And then, out of the corner of my eye, I saw it- a shelf of Berger cookies. Thick vanilla cookies topped with a fudge-like chocolate frosting- an iconic Baltimore treat that I had heard so much about.

But alas, being a vegan made indulging in these famous cookies quite difficult. That’s when I decided to whip up my own version- Vegan Berger-Style Cookies. The perfect alternative to the original recipe that is cruelty-free and absolutely delicious!

So whether you’re a die-hard fan of Berger Cookies or just someone with a sweet tooth, this recipe is one you don’t want to miss. Trust me, it’s worth every bite!

Why You’ll Love This Recipe

Vegan “berger”-Style Cookies

Listen up, folks – I’m about to tell you why you’ll love these vegan “berger”-style cookies! First of all, let’s talk about the taste. These cookies are a copycat recipe of the famous Berger cookies from Baltimore, but veganized – and let me tell you, they’re just as delicious.

Not only are they soft and chewy with a fudge-like frosting on top, but they’re also packed with chocolate chips. Each bite is like heaven in your mouth. Plus, did I mention that this recipe is completely vegan? That means it’s free of eggs and dairy products – perfect for those who have dietary restrictions or just want a healthier option.

But wait, there’s more! This recipe is also very versatile. You can easily switch up the chocolate chips for any other kind of add-in you like, such as nuts or dried fruit. The possibilities are endless – so get creative and make this recipe your own!

Finally, this recipe is easy to make and requires basic ingredients that you probably already have in your pantry. From start to finish, you can have a batch of these delicious cookies ready to go in just under an hour.

So, if you’re looking for a healthier vegan option that doesn’t sacrifice taste or texture, then this vegan “berger”-style cookie recipe is for you!

Ingredient List

 These vegan
These vegan “berger”-style cookies are a burger lover’s dream!

Here are the ingredients you’ll need to make these vegan berger-style cookies:

Dry ingredients

  • 2 and 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Wet ingredients

  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1/4 cup white vinegar
  • 2 tsp vanilla extract
  • 3/4 cup soymilk
  • 1 tbsp. Ener-G Egg Substitute, mixed with 3 tbsp. water

Chocolate coating:

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup soymilk
  • 2 tbsp. corn syrup
  • 1 tsp. vanilla extract
  • 4 oz. vegan chocolate chips, melted

Make sure to have all of these ingredients on hand before starting the recipe.

The Recipe How-To

 Who says burgers can't be desserts? These cookies prove otherwise.
Who says burgers can’t be desserts? These cookies prove otherwise.

Prepare the Dough

First things first, we need to prepare the dough. In a mixing bowl, whisk together Ener-G Egg Substitute with water, until it becomes creamy and frothy. Then add granulated sugar, vanilla extract, white vinegar, and soymilk. Whisk again, until all ingredients are well-combined.

In a separate mixing bowl, using a sieve, sift together all-purpose flour, baking soda, and salt. Gradually add the flour mixture into the wet ingredients bowl while using an electric mixer to beat on low speed until all the ingredients stick together in the cookie dough.

Incorporate 1 cup of vegan chocolate chips into the dough by stirring them with a rubber spatula.


Preheat your oven to 350 F (175 C) and place parchment paper on top of your baking sheet.

Using your hands, scoop out about 2 tablespoons of dough and mold them into a round shape. Place each cookie ball onto the parchment paper-lined baking sheet with around 2 inches of space between each cookie because they will expand during baking.

Bake for 12-15 minutes or until you see your cookies turn golden-brown around the edges.

Chocolate Topping

After taking out your cookies from the oven, let them cool down to room temperature before putting any topping onto them. This is important as putting topping onto hot cookies will make the topping runny and not set properly.

To make the thick chocolate chip topping like that found on traditional Berger cookies, melt vegan chocolate in a saucepan over medium heat then add some vegan corn syrup and canola oil. Stir until they’re combined completely.

Pour one tablespoon of melted chocolate mixture onto each cookie then use a spoon to spread it evenly over each one.

Tip: For thicker chocolate topping similar to original Berger Cookies, you can dip your cooled cookies halfway into melted vegan chocolate then let dry before serving.

There you have it! You now have delicious Berger-style Vegan Cookies just like those sold in Baltimore’s famous bakery shops.

Substitutions and Variations

 These vegan cookies are the perfect addition to your plant-based diet.
These vegan cookies are the perfect addition to your plant-based diet.

When it comes to baking, experimentation is always encouraged! Here are some substitutions and variations you can try with this vegan “berger”-style cookies recipe.

– Gluten-Free Option: Substitute the all-purpose flour for a gluten-free flour blend, such as almond flour or rice flour. You may need to adjust the amount of flour used to ensure proper consistency.

– Coconut Oil: If you don’t have canola oil on hand, substitute it with coconut oil. Keep in mind that coconut oil has a stronger flavor than canola oil, which will impart its taste into the cookies.

– Vegan Paleo Option: Replace the granulated sugar with coconut sugar and the corn syrup with maple syrup or agave nectar to make this recipe healthier and paleo-friendly.

– Vinegar Replacements: If you don’t have white vinegar on hand, you can use apple cider vinegar or lemon juice instead. Just be sure to use the same amount called for in the recipe.

– Chocolate Icing: For an extra chocolate-y version of these cookies, try topping them with a chocolate icing or ganache made from vegan chocolate chips and soymilk.

– Low Carb/Keto Option: To reduce carbs, replace the granulated sugar with a low-carb sweetener such as stevia or monk fruit. Also, look for low-carb vegan chocolate chips or chop up a bar of Scharffen Berger unsweetened dark chocolate for a decadent and keto-friendly twist.

Whatever variations you choose to try, remember that the batter matters! Pay close attention to the measurements and mixing instructions to ensure your cookies come out perfect every time.

Serving and Pairing

 Don't be fooled by their appearance, these cookies are 100% vegan and delicious.
Don’t be fooled by their appearance, these cookies are 100% vegan and delicious.

Once you’ve baked these delicious vegan “berger”-style cookies, it’s time to serve them up and enjoy! These cookies are perfect for an after-dinner dessert or as a treat with your midday coffee.

To serve, set out a plate of the cookies topped with a thick layer of fudge-like frosting. The rich chocolate frosting pairs perfectly with the soft vanilla cookie base.

If you’re feeling adventurous, try pairing these cookies with a glass of cold plant-based milk or a hot cup of tea. The sweetness of the cookie is balanced by the neutral taste of the milk, creating a perfect harmony of flavors.

Feeling nostalgic for the original Baltimore berger cookies? You can also use these vegan berger cookies to make your own copycat recipe! Simply sandwich two cookies together with a layer of creamy vanilla frosting in between, and dip the edges in melted chocolate chips for that classic Berger Cookie look.

Whether you’re enjoying them on their own or getting creative with your pairings, these vegan “berger”-style cookies are sure to satisfy your sweet tooth.

Make-Ahead, Storing and Reheating

 These cookies are so irresistible, you'll forget they're not actual burgers.
These cookies are so irresistible, you’ll forget they’re not actual burgers.

When it comes to make-ahead and storing vegan berger-style cookies, they are perfect for those who like to plan ahead. You can easily make the dough beforehand and store it in an airtight container in the refrigerator for up to three days. This means you can quickly whip up a batch of fresh cookies any time you want them, without the mess and hassle of preparing the dough from scratch.

After baking, store your vegan berger-style cookies in an airtight container at room temperature for up to five days. If you have made cookies with chocolate frosting or icing, it’s best to store them in a single layer as stacking may smear the topping. I suggest that if you live in a place with warm climate, putting parchment paper between each layer may help to prevent sticking or melting of the chocolate tips.

To reheat vegan berger-style cookies that are cold or frozen – just preheat your oven to 350°F (180°C), place them on a baking sheet lined with parchment paper, and bake them for about 5 minutes. It may take 2-3 extra minutes depending on how cold they were stored in order to reach their perfect softness again.

Pro tip: Avoid microwaving vegan berger-style cookies because although they will become softer but they may lose their crispy texture come out rubbery or dry.

Tips for Perfect Results

 The combination of sweet and savory flavors in these cookies will blow your mind.
The combination of sweet and savory flavors in these cookies will blow your mind.

If you want to make sure that your Vegan “berger”-style cookies turn out perfectly, then follow these helpful tips.

Firstly, make sure that your Ener-G Egg Substitute is mixed thoroughly and lump-free. Adding a tablespoon of water at a time while whisking could help you achieve a glossy texture.

Additionally, don’t skip the chilling step after rolling your cookie dough into balls. This helps with the texture and will ensure crispy edges with chewy centers.

When it comes to melting chocolate chips for the frosting, use a bain-marie or double boiler instead of microwaving them. Microwaving can cause the chocolate to scorch or burn easily.

Furthermore, use white vinegar instead of apple cider vinegar for this recipe as it has a milder flavor and will not interfere with the overall taste of the cookies.

Lastly, if you want a thicker layer of frosting on top of your cookies, let it cool down until it becomes thicker before spreading it onto the cookies. And don’t forget to sprinkle some confectioners’ sugar on top of the chocolate frosting before serving for an extra beautiful touch.


As we approach the end of this article, you may have some questions or doubts regarding this vegan “berger”-style cookies recipe. Fortunately, I have compiled a list of frequently asked questions (FAQ) that will help clarify any uncertainties you may have. Read on and discover how to make these famous cookies in a healthier, vegan version!

Why are there no Berger cookies?

A well-known bakery in Baltimore, Berger Cookies, was recently shut down by the city’s health department due to an anonymous complaint and the discovery that it was operating without a license. There is uncertainty regarding whether the bakery ever held a license in the first place.

Are Berger cookies a Maryland thing?

There is a popular treat from Baltimore, Maryland that has become widely recognized for its unique blend of flavors and textures. The cookies are handmade and come from DeBaufre Bakeries. They are most notably recognized for their thick, luscious chocolate frosting that sits atop a daintily shaped shortbread cookie.

Why are they called Berger cookies?

In 1835, a German immigrant named Henry Berger arrived in the United States with dreams of success. He was a skilled baker and opened a bakery in East Baltimore, marking the beginning of Bergers Cookies’ history.

How long do Berger cookies last?

For optimal taste and freshness of Berger cookies, it is recommended to store them in an airtight bag or container at room temperature. These cookies can last up to 3-4 days if stored properly. It is important to keep them away from direct sunlight or sources of heat to prevent them from going stale. Additionally, refrigeration is an option to keep them cold, but they taste just as delicious at room temperature.

Bottom Line


In conclusion, this vegan “berger”-style cookies recipe is a delectable and satisfying treat that will leave you wanting more. With its classic baltimore berger cookie flavors and thick layer of fudge-like frosting, it is the perfect dessert for any occasion. Whether you are a vegan seeking healthier alternatives or just a cookie lover looking to try something new, this recipe is sure to please.

Don’t let the absence of traditional ingredients like eggs and dairy fool you – these cookies are just as rich and delicious as their non-vegan counterparts. Plus, with its versatile ingredient list and easy-to-follow instructions, you can customize and experiment with different variations to your heart’s desire.

So go ahead and give these vegan berger cookies a try for yourself – I guarantee you won’t be disappointed. Whether enjoyed on their own or paired with a cup of hot tea or coffee, they’re sure to satisfy any craving. Trust me, once you’ve tried them, you’ll never look back to the old ways again.

Happy baking!

Vegan "berger"-Style Cookies

Vegan “berger”-Style Cookies Recipe

These Baltimore specials were my favorite cookie growing up! They didn't sell them in my neighborhood, but whenever we went to the beach my mother would stock up for the next 11 months! This recipe isn't quite like the original, but it's still a great cookie! Note: The fudge icing should be piled high on these cookies!
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Prep Time 40 mins
Cook Time 20 mins
Course Dessert
Cuisine Vegan
Servings 20 cookies
Calories 203.5 kcal


  • for cookie
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 teaspoons soymilk
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • 1/3 cup Earth Balance whipped spread
  • 1/2 cup granulated sugar
  • 1 Ener-G Egg Substitute
  • 1 tablespoon canola oil
  • for fudge sauce
  • 1 cup chocolate chips
  • 1 tablespoon Earth Balance whipped spread
  • 4 1/3 cups confectioners' sugar, sifted
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  • Make cookies:.
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
  • Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  • Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
  • Make fudge while cookies chill:.
  • Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.
  • When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).

Add Your Own Notes


Serving: 1082gCalories: 203.5kcalCarbohydrates: 43.8gProtein: 1.3gFat: 3.4gSaturated Fat: 1.6gSodium: 100.7mgFiber: 0.8gSugar: 35.6g
Keyword < 60 Mins, Cookie and Brownie, Dessert, Vegan
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