Vegan Chocolate Chip Cookies- Delicious Recipe Ever : I’ve been looking for my favourite chocolate chip cookie recipe for years. I want ridiculously good chocolate chip cookies, the kind from the bakery that totally grab my attention at first taste. Rich chocolate chips, a complex flavour, a barely crisp edge, and a chewy middle are what I want.
Vegan Chocolate Chip Cookies- Delicious Recipe Ever
All of it in an easy-to-make cookie recipe is what I desire. You don’t need a mixer. No butter creaming that has been softened but not melted. Don’t refrigerate the dough for a whole day. I am not patient enough for any of it. A girl just needs a cookie sometimes!
INGREDIENTS
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ¼ cups chocolate chips*
- ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
- ½ cup sugar
- ½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
- ¼ cup plus 1 tablespoon water
- Maldon flaky sea salt for sprinkling (optional)
INSTRUCTIONS
Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl.
Add the chocolate chips and toss to coat after whisking everything together.
Mix the ordinary sugar, coconut sugar, oil, and water in a big bowl.
It will take a minute or two to whisk the sugar into the oil until the mixture is smooth.
Don’t overmix; just whisk until the flour combination is well incorporated and no more flour is visible after adding the flour mixture to the sugar mixture.
To make cleanup easier, line two baking pans with parchment paper. Spoon the mixture into level 2-inch mounds or fill an ice cream scoop two-thirds full with dough, then transfer the dough to one of the prepared sheets. Continue using the remaining dough, giving each cookie a few inches of distance.
The cookies can be chilled in the refrigerator for up to 24 hours, or they can be frozen for 30 minutes on their pans.
Set the oven temperature to 350 degrees Fahrenheit when you’re ready to bake.
Bake for 14 to 17 minutes, or until the edges are just beginning to turn golden.
If using, place the baking sheet on a cooling rack and sprinkle flaky salt over the cookies. Proceed with the leftover cookies.
ALSO SEE
NOTES
NOTES ON CHOCOLATE CHIPS: Ghiradelli’s bittersweet 60% cacao chocolate chips are my favourite. If needed, use chocolate chips that are dairy-free or vegan.
NOTES ABOUT OIL: These cookies include a subtle hint of coconut or olive oil flavour. Whichever one you like best, use it. Use a neutral-flavored oil, like safflower or avocado oil, for cookies that have no flavour at all.
TURN IT VEGAN OR DAIRY-FREE: Just use Enjoy Life brand vegan or dairy-free chocolate chips.
TURN IT GLUTEN FREE: The all-purpose flour blend from Bob’s Red Mill is excellent without gluten.
Nutrition Facts
- Serves 13
- Amount Per Serving
- Calories 309
- % Daily Value*
- Total Fat 16.6g 21%
- Saturated Fat 11.8g
- Trans Fat 0g
- Polyunsaturated Fat 0.4g
- Monounsaturated Fat 0.7g 0%
- Cholesterol 0mg 0%
- Sodium 170.1mg 7%
- Total Carbohydrate 40.6g 15%
- Dietary Fiber 3.2g 11%
- Sugars 24.5g
- Protein 3.6g 7%
- Vitamin A0%
- Vitamin C0%
- Calcium3%
- Iron11%
- Vitamin D0%
- Magnesium6%
- Potassium3%
- Zinc5%
- Phosphorus10%
- Thiamin (B1)8%
- Riboflavin (B2)3%
- Niacin (B3)6%
- Vitamin B65%
- Folic Acid (B9)2%
- Vitamin B120%
- Vitamin E1%
- Vitamin K1%
