Tag: vegan cookies

Even Better Vegan Chocolate Chip Cookies

I posted a recipe for chocolate chip cookies a long time ago; I have been using the same recipe for ages, and it is delicious! However, in the last year I learned a few things about chocolate chip cookies thanks to Food Lab and my BFF Kenji (yes this friendship is all in my head). The two things that I have incorporated into my recipe are the refrigerate the dough overnight, and to finish the cookies with salt. These two simple steps are a game changer. The texture of the cookies is a bit softer, and they develop a deeper flavor. Yummy. The salt, I feel is just the perfect addition to bring out the flavor of the cookie, and as a counter point to the sweetness.

If you are in a rush you can bake these right away, but I would only bake as many as you need and save the rest of the dough for the next day.

Even Better Chocolate Chip Cookies

 Ingredients

  • 1/2 cup neutral flavored oil (I use refined coconut oil)
  • 1/2 cup Earth Balance buttery sticks
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1 1/2 tsp. vanilla extract
  • 3 TBL water
  • 2 1/4 cups all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 1/2 – 2 cups chocolate chips
  • kosher salt, or other coarse salt for finishing

Instructions

  1. In a medium bowl cream together oil, Earth Balance, brown and white sugar, vanilla extract, and water mixing until smooth and creamy.
  2. Add flour, baking soda, and salt giving dry ingredients a stir before combining with the creamed mixture. Mix dry and creamed mixture just until combined.
  3. Add chocolate chips and stir to incorporate.
  4. Place covered mixture in an airtight container and refrigerate overnight.
  5. The next day remove the cookie dough from the refrigerator and allow to sit for about 20 minutes so you can scoop into it.
  6. Preheat oven to 350 F.
  7. Drop cookie dough by the spoonful onto ungreased cookie sheets leaving 2″ between each cookie.
  8. Bake for 8-10 minutes until golden brown.
  9. Sprinkle cookies with salt, just a few grains per cookie, then transfer from cookie sheet onto cooling rack immediately.
  10. Wait a few minutes before eating to prevent burning your mouth on hot chocolate chips.
  11. Enjoy responsibly.
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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies

 

I was staying with a friend a few weeks ago and we decided to make cookies. I was all like “no problem, I’ll just go on my blog and grab my recipe.” Much to my dismay I found that I have NEVER blogged my chocolate chip cookie recipe. I am truly sorry. You have been missing out on some amazing, and easy to make cookies because I was sure they were already here. I make these cookies a lot. Way more than I should. I love them right out of the oven, so much so that I have justified eating 3 or 4 every time I make them because they just don’t taste the same the rest of the batch. My husband loves them frozen. After I have eaten as many cookies as I can in one sitting (they must still be warm while consuming) I freeze the rest of the batch. This is a recipe only slightly adapted from “How It All Vegan” by Tanya Barnard and Sarah Kramer. I love this recipe because there are no crazy substitutions to make them vegan, and they taste amazing!

 

Vegan Chocolate Chip Cookies

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup Earth Balance
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 tsp. vanilla extract
  • 3 TBL water
  • 2 /14 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 – 2 cups chocolate chips

Ingredients

Instructions

  1. Preheat oven to 375 F.
  2. In a medium bowl cream together coconut oil, Earth Balance, brown and white sugar, vanilla extract, and water mixing until smooth and creamy.
  3. Add flour, baking soda, and salt giving dry ingredients a stir before combining with the creamed mixture. Mix dry and creamed mixture just until combined.
  4. Add chocolate chips and stir to incorporate.
  5. Drop cookie dough by the spoonful onto ungreased cookie sheets leaving 2″ between each cookie.
  6. Bake for 7-9 minutes until golden brown.
  7. Transfer from cookie sheet onto cooling rack immediately.
  8. Wait a few minutes before eating to prevent burning your mouth on hot chocolate chips.
  9. Enjoy responsibly.