I’ll show you how to make Vegan Dubai Chewy Cookies, inspired by the latest dessert that went mega viral in South Korea. This recipe uses completely plant-based ingredients, while keeping a similar chewy, stretchy texture and crunchy pistachio filling that made everyone fall in love with these.

Inspired by the famous Dubai Chocolate Bar, these cookies combine the flavours of chocolate, pistachio and toasted kadayif (kataifi) into a chewy, and slightly sweet, indulgent dessert. The traditional versions are made with dairy butter and regular marshmallows, but this vegan version of chewy Dubai Chocolate Cookies require simple plant-based alternatives so you can still enjoy all the same delicious flavours and satisfying textures— completely dairy free!

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Recipe for Vegan Dubai Chewy Cookies

These plant-based Dubai Chewy Cookies take a little bit of effort and a few ingredients, but if you follow the instructions, you will be able to make these easily! You’ll need vegan marshmallows, kadayif (kataifi), vegan butter, dairy-free pistachio butter, cocoa powder and a few other simple ingredients to put this together.

These Vegan Dubai Chocolate Cookies are fudgy, chewy, rich, crunchy and packed full of satisfying textures in every bite. With a stretchy and chewy marshmallow outer layer and a creamy and crispy pistachio filling, they are the perfect treat for anyone who’s wanted to try these cookies at home but completely vegan. They are guaranteed to impress!

Why You’ll Love these Vegan Dubai Chewy Cookies

100% vegan & vegetarian friendly (no gelatin)
Chewy, crunchy, sweet, nutty and indulgent dessert
Great for potlucks and gatherings, or simply to share with friends and family

Ingredients

Vegan butter

Kataifi (kadayif)

Dairy-free pistachio butter or pistachio paste

Tahini (optional)

Vegan marshmallows (I use the Dandies brand)

Cocoa powder

Salt

This recipe is plant-based & dairy-free

To make this recipe gluten-free, you can swap the wheat-based kataifi/kadayif with other gluten-free crispy alternatives such as puffed quinoa, crushed gluten-free cornflakes, or a gluten-free crispy rice cereal. This recipe has not been tested gluten-free, so the measurements may be different based on what you use.

To make this recipe soy-free, make sure to use a soy-free vegan butter and soy-free vegan marshmallows. I used Dandies vegan marshmallows, which are not soy-free and this recipe has not been tested with soy-free vegan marshmallows.

How To Make Vegan Dubai Chewy Cookies

Line a baking sheet or large plate with non-stick parchment paper or a non-stick baking mat.

Melt 2 tbsp of vegan butter in a large non-stick pan over medium-low heat. Add the kataifi (if it isn’t shredded, you will want to cut with a knife first to shred into smaller pieces) and toast, stirring frequently, until golden brown and crispy.

Add the toasted kataifi to a large mixing bowl, along with pistachio butter, tahini (optional) and salt. Mix until well combined.

Transfer to a smaller dish or container and put the mixture in the freezer for about 10-15 minutes to firm up so it is easier to work with.

Take the mixture out of the freezer. Lightly wet your hands with water or wear lightly greased kitchen gloves (greased with a neutral oil such as vegetable or canola). Scoop about 1-2 tablespoons of the mixture and roll into balls with your hands by gently pressing on them and rolling.

Repeat with the entire mixture. If the balls are about 1 tablespoon in size, this recipe will make roughly 15-17 balls. Once done, place them on the prepared baking sheet and freeze while we move on to the next step. If you have time, it is ideal if you could freeze the balls for longer (preferably 20 minutes or longer) as they will be easier to work with.

To make the chocolate marshmallow coating, first prepare another non-stick baking mat or a sheet of parchment paper.

Lightly wet your knife with water and cut the marshmallows into quarters to make them smaller (skip if you are using mini marshmallows).

Using the same non-stick pan, melt 1 tbsp of vegan butter over low heat. Add the chopped vegan marshmallows, evenly over the pan, then cover with a lid for about 1 minute. Flip the marshmallows over gently and cover for another minute.

Remove the lid and continue to stir gently over low heat until marshmallows are mostly melted and the edges have softened. The mixture should start to lump together.

Add in the remaining vegan butter (another 2 tbsp) and stir gently. Then turn the heat off and sift in 2 tbsp of cocoa powder (using a sifter or a fine mesh strainer) and mix in the pan until the mixture comes together in a slightly stretchy and smooth lump. Remove from the heat immediately and place the mixture onto the non-stick mat or parchment paper.

Allow the mixture to cool for 2-3 minutes, or until cool enough to touch, but still warm and pliable.

Take the pistachio balls out of the freezer. Wearing lightly greased kitchen gloves (or lightly greased hands), roughly divide the marshmallow mixture evenly into the number of pistachio balls you made earlier.

Working quickly, flatten a piece of the marshmallow mixture and place a frozen pistachio ball in the centre. Wrap the marshmallow around it until completely enclosed and carefully roll with hands to make into a ball. Don’t worry about making it perfect. Repeat with the remaining filling and marshmallow mixture.

Place the balls onto the parchment paper or a dish, and sift a generous amount of cocoa powder onto the cookies. Enjoy!