Chocolate Chip Cookies (vegan)
Finally, it's here - vegan chocolate chip cookies. And pretty tasty ones. It took me five times to get this recipe right. FIVE TIMES. So this cookie is perfected. Wonderfully round, with slightly crisp edges, and a soft inside that is just crumbly enough. Little bursts of chocolate make this cookie melt in your mouth. And for how delicious these are, they're super easy.
The secret ingredient inside these cookies didn't make an appearance until my 3rd recipe test...almond butter. Any nut butter will work, really, because of similarities in consistency. Using peanut butter would be great for making a chocolate peanut butter cookie. But almond butter really does the trick. It gives the cookie it's rich flavor, but keeps the chocolate chips at the center of attention.
For this batch I used the Full Circle organic creamy almond butter.
I've created both dough that is too dry and dough that doesn't have enough dry ingredients in it. But today I found the perfect balance! I eliminated the addition of canola oil, but cut back on the flour a bit. I kept the butter cold, but softened the almond butter. It's all about finding a balance that results in a well shaped cookie with a satisfying consistency.
One of the greatest things about this cookie is that it doesn't grow much in the oven, but the dough doesn't need to be chilled at all ;) Though I will say that these cookies are best right out of the oven (once they've been given a few minutes to cool). They're good later on too of course, but they're certainly at their best when they're still pretty warm! 😍
The appearance of this cookie is beautifully simplistic. Medium-sized, but perfectly round, with the tiniest bit of layers and cracks on top. I've found that when it comes to physical appearance for baked goods, it's mostly about timing. One minute too short in the oven, and they haven't reached their full potential. But one minute too long, and the edges start browning a bit more than preferred. For these cookies, I baked each batch for exactly 10 minutes. Nine minutes and they still resemble dough, but if they're not pulled out after 10 minutes, the bottoms start to darken and expand a bit. It will taste excellent of course, but the effortless look requires a watchful eye.👀
The secret ingredient inside these cookies didn't make an appearance until my 3rd recipe test...almond butter. Any nut butter will work, really, because of similarities in consistency. Using peanut butter would be great for making a chocolate peanut butter cookie. But almond butter really does the trick. It gives the cookie it's rich flavor, but keeps the chocolate chips at the center of attention.
For this batch I used the Full Circle organic creamy almond butter.
I've created both dough that is too dry and dough that doesn't have enough dry ingredients in it. But today I found the perfect balance! I eliminated the addition of canola oil, but cut back on the flour a bit. I kept the butter cold, but softened the almond butter. It's all about finding a balance that results in a well shaped cookie with a satisfying consistency.
One of the greatest things about this cookie is that it doesn't grow much in the oven, but the dough doesn't need to be chilled at all ;) Though I will say that these cookies are best right out of the oven (once they've been given a few minutes to cool). They're good later on too of course, but they're certainly at their best when they're still pretty warm! 😍
The appearance of this cookie is beautifully simplistic. Medium-sized, but perfectly round, with the tiniest bit of layers and cracks on top. I've found that when it comes to physical appearance for baked goods, it's mostly about timing. One minute too short in the oven, and they haven't reached their full potential. But one minute too long, and the edges start browning a bit more than preferred. For these cookies, I baked each batch for exactly 10 minutes. Nine minutes and they still resemble dough, but if they're not pulled out after 10 minutes, the bottoms start to darken and expand a bit. It will taste excellent of course, but the effortless look requires a watchful eye.👀
The work finally paid off when it came to these guys! They're a big hit in my family. My grandfather was also absolutely shocked to hear that these beauties contain no animal products. That's success :))
Check out the recipe down below and try these out ASAP! See you soon..Stay humble, creative, and kind!❤
Vegan Chocolate Chip Cookies
Makes about 27-28 cookies
Ingredients
- 3/4 cup (1.5 sticks) of vegan butter, cold (preferably cubed)
- 3/4 cup brown sugar
- 2 Tbs granulated sugar
- 1/3 cup softened almond butter (can substitute any nut butter)
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan chocolate chips or chunks (I used Enjoy Life mini chips)
Directions
- Preheat the oven to 350 degrees.
- On low speed, beat together the cold butter and both sugars. It may take a few minutes to come together, but it will eventually form it's own beige dough.
- Soften the almond butter in the microwave by heating it for about thirty seconds. It should be smoother. Gently beat it into the mixture once it has cooled down a bit (it can be a little warm, but not hot). Mix until there are no chunks of butter.
- Beat in the vanilla and syrup once the almond butter is thoroughly incorporated.
- Put in one cup of the flour along with the baking soda and salt. Slowly beat it in until the mixture is smooth. Then add the other 3/4 cup of flour to create a smooth dough.
- Add in the chocolate 1/4 a cup a a time, beating carefully on low until fully spread throughout the dough. At this final point, the dough should clump together on it's own, but feel free to knead it if necessary.
- Roll together 1.5 Tbs of dough into balls - I've found this to be the Goldilocks size. Place them about 2 inches apart on a greased or lined baking sheet.
- Bake each tray for about ten minutes, possibly a minute more or less depending on your oven. The cookies are done when the edges are slightly rounded and a toothpick comes out of the center clean.
- Let the cookies cool for 5-10 minutes before digging in! They are best just after they come out of the oven ;) Enjoy!!!
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