Coookiesssss! Everyone needs to have a staple chocolate chip cookie recipe. And you know what’s crazy, for years I tried to find one and they always came out too bready, or too flat, or too crispy, or burnt. I became disheartened, to the point where I didn’t want try to make cookies anymore because I was sure I was bound to fail. UNTIL I became vegan! Yes, you heard me correctly, vegan! These cookies finally saved me from my cookie despair, and my deprived tummy. No joke, these vegan chocolate chip cookies are “the one”. And as an added bonus, I get a kick from seeing people’s faces when I tell them that they’re vegan. The stunned looks are priceless. I think most people still think I’m lying. So, I’m putting the recipe out there for everyone to know that I’m telling the truth. And the truth is, this vegan cookie dough is the most soft chewy cookie ever.
But you don’t only have to make chocolate chip cookies with this dough, you can add pretty much anything to it and it will probably be yum.
If you follow me on Instagram you will know that a couple weeks ago I posted on my story that I made White Chocolate Chip Macadamia cookies. Same cookie dough recipe. 🙂
So here I have provided 4 different ideas, but hands down the classic dark chocolate chip version is everyone’s favorite. (Keep in mind white chocolate, Twix and Snickers are not vegan). But now that you have a good cookie dough base, you can be creative!
Have fun!
- 1/3 cup solid coconut oil (75g)
- 1 cup soft brown sugar (210g)
- 1 flax egg ( 1 Tablespoon flax meal + 2 Tablespoons water) *
- 1/4 cup (60ml) almond milk
- 2 teaspoon vanilla extract or essence
- 2 cup flour (do not pack it down) (250g)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of your favorite chocolate (100g)
* Do not use regular egg, it won’t work. 😉)
Before you start you need to prep your flax egg by mixing the 1 Tablespoon of flax meal (ground flaxseeds) with 2 Tablespoons of water, let it sit in the fridge 10 minutes. Also preheat the oven to 175’C (350’ F). And last but not least, chop your chocolate into small chunks.
Now for the fun stuff.
To sum up…
Vegan Chocolate Chip Cookies - 4 Ways
Servings: 12-15 cookies
Ingredients:
1/3 cup solid coconut oil (75g)
1 cup soft brown sugar (210g)
1 flax egg ( 1 Tablespoon flax meal + 2 Tablespoons water) *
1/4 cup (60ml) almond milk
2 teaspoon vanilla extract or essence
2 cup flour (do not pack it down) (250g)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup of your favorite chocolate (100g)
Instructions:
1. Prepare your flax egg by mixing the 1 Tablespoon of flax meal (ground flaxseeds) with 2 Tablespoons of water, let it sit in the fridge 10 minutes.
2. Preheat the oven to 175’C (350’ F).
3. Chop your chocolate into small chunks.
4.in a large bowl mix together your 1/3 cup (75g) coconut oil with 1 cup (210g) soft brown sugar. Blend until soft and there are no more coconut oil chunks.
5.Now add your flax egg, 1/4 c (60ml) almond milk, and 2 teaspoon vanilla. Mix.
6.Next add the 2 cups of unpacked flour (250g), 1/2 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
7.Stir together until a soft ball forms.
Tip: sometimes the flour can vary. Once you’ve mixed the flour into the batter, you should have a ball of dough, this should be fairly easy to hold. If it’s sticking to the bowl or your hand it needs a bit more flour. But if you already have this nice ball and still have some flour left just discard the excess flour into the trash. However 2 cups (250g) should be perfect.
8. And finally add the chocolate! Stir altogether.
9.To scoop it out I use an ice cream scooper, but you can use a a heaping tablespoon too.
Tip: Make sure to leave space between each cookie because they will spread out. Cook for 10 - 12 min. I found that 10 minutes works perfectly for me. Poking one with a toothpick can also be handy. If it comes out clean, you’re ready to go! I personally like to slightly undercook them so that when they cool and harden it insures an ultra soft and fudgy cookie. But this definitely depends on preference and the size of your cookie.
10. Once they come out of the oven I suggest letting them cool on the pan for at least 12 minutes. Before transferring them to a wire rack or plate, where they can cool for another 10 min.
*DO NOT use regular egg. It will make it flat and crispy.
Soul Food 