The Best Vegan Gochujang Cookie Recipe Ever
At Arden’s Garden, we’re no strangers to breaking the mold (or the cookie dough).
At Arden’s Garden, we’re no strangers to breaking the mold (or the cookie dough). So, when Chef Victor Boroda, Arden’s Garden lead chef, told us he was experimenting with Gochujang—yes, you heard that right, the iconic Korean chili paste—our first thought was: in a cookie?
Turns out, he knew exactly what he was doing. And that's where our vegan gochujang cookie was born!
A Sweet (and Slightly Spicy) Origin Story
Chef Victor’s inspiration came from two of his great loves: the nostalgic comfort of a classic Snickerdoodle and his not-so-secret love of spicy food.
“The idea came from my childhood love of Snickerdoodles and my time living in Koreatown, L.A.,” says Chef Victor. “I fell in love with Korean food and culture and wanted to create something that sparked those same happy memories. What started as a kitchen experiment turned into a cookie that’s cozy and bold, soft and fiery, and completely plant based.
Wait... What is Gochujang?
Gochujang (pronounced go-choo-jahng) is a Korean fermented chili paste made from red peppers, rice, and soybeans. It’s a staple in Korean cooking, loved for its deep umami flavor that’s spicy, savory, and a little sweet all at once.
Traditionally, you’ll find it in dishes like bibimbap or tteokbokki—not baked into cookies. But that’s exactly what makes this one so special, and we’re always up for a little flavor adventure!
And it turns out, the flavor world agrees—The New York Times recently featured Gochujang Caramel Cookies, proving that this spicy-sweet combo is having a well-deserved moment. Ours just happens to be vegan, made with love, and baked right here in Atlanta.
From Our CEO’s Taste Test
“I have a real sweet tooth and think I may have missed my calling as a dessert tester,” says our CEO, Leslie Zinn. “The trick to a great cookie is texture and flavor balance. Chef Victor’s idea of adding Gochujang was unexpected but brilliant. The results speak for themselves—they’re now in Arden’s Garden stores across Atlanta.”
Chef’s Baking Tips
Want to try making them at home? Chef Victor’s got you. Chill the dough for at least an hour for a thicker, chewier cookie.
Bake as directed for chewy centers with crisp edges or add two extra minutes for that perfect crunch.
We don’t usually give away our kitchen secrets, but this one’s too good not to share. Ready to bake your own? Let’s get into it.
Recipe: Vegan Gochujang Snickerdoodle Cookie
Yields: 10, 1- 2 oz cookies
Ingredients
Chia Egg
Water — 2 tbsp
Chia Seed, Ground — 2 heaping tbsp
Vanilla — 2 tsp
Vegan Cream Ingredients
Vegan Butter (we use Miyoko) — 1/3 cup
Cane Sugar — ½ cup
Brown Sugar — ½ cup packed
Dry Ingredients
Flour — 1 1/3 cup
Baking Soda — ½ tsp
Sea Salt — ¼ tsp
Cinnamon — ½ tsp
Gochujang Swirl
Gochujang — 1 tbsp
Brown Sugar — 1 tbsp
Directions:
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the gochujang swirl ingredients; set aside.
3. Whisk together the ground chia seed, vanilla extract, and water and set aside to gel, approximately 5 minutes.
4. In a mixer fitted with the paddle attachment, cream vegan butter, cane sugar, and brown sugar on medium speed until smooth and fluffy (about 2 minutes, or until no butter chunks remain). Add chia mixture and continue mixing until thoroughly combined.
5. In a separate bowl, combine dry ingredients.
6. With the mixer on low speed, gradually add the dry mix to the butter mixture. Mix just until no dry spots remain—do not overmix.
7. Add the gochujang swirl and mix on medium-low speed until the dough is evenly streaked (not fully blended).
8. Portion dough into 2 oz balls (about the size of a slightly smaller golf ball) and place on the prepared sheet. For thicker cookies, refrigerate dough for 1 hour before baking.
9. Bake for 15 minutes, then remove and cool completely on the pan.
10. Store in an airtight container for up to 1 week at room temperature or several weeks refrigerated.