Egg Cookie with Paçoca Filling

Tempo de preparo 45 minutes + fridge time
Rende até 1 egg
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Sobre a receita

This Egg Cookie recipe with Paçoca Stuffing was developed by Chef Vivian Feldman live on instagram


  • Cookies Plant-Based:
  • 1/3 cup oil
  • 85 g refined sugar
  • 70 g brown sugar
  • 3 tablespoons plant-based milk
  • ½ teaspoon vanilla
  • 130 g wheat flour
  • ½ teaspoon(s) baking powder
  • 90g chopped Melken Plant Based Chocolate
  • Paçoca ganache :
  • 280 g Melken Plant Based Chocolate, chopped
  • 3 tablespoons plant-based milk
  • 2 crumbled paçocas
  • Peanut crunchy :
  • 100 grams of refined sugar
  • 50 grams of peanuts

Modo de preparo

Plant-Based Cookies


Beat oil and sugars until smooth.

Add milk and vanilla and beat until combined.

Mix the sifted flour and baking powder and finally add the chopped Melken Plant-Based Chocolate.

Divide the dough into 30 gram balls and place in the freezer while preheating the oven to medium temperature (180°C).

Bake the cookies for 10 to 15 minutes, or until golden brown.


paçoca ganache

Yield: 1 shell of 350 grams



Melt the Melken Plant-Based Chocolate with the milk in the microwave, every 30 seconds. Reserve.

The paçoca will be used in the assembly!


peanut crunchy






Melt the sugar over medium heat. Turn off the heat and add the peanuts.

Pour onto non-stick mat and wait to cool down.

Transfer to a board and chop into very small pieces.

Add the crunch to the ganache and mix well.






Spread a layer of ganache inside the shell.

Crumble paçoca on top and keep interspersing the layers.

Finish with some cookies on top and decorate with paçoca and peanut crunch.