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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!

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    A Look Back.



Chewy Vegan Chocolate Chip Cookies.

This weekend I really wanted cookies.  I had no intention of making a recipe or doing baking experiments.  I just really wanted cookies – specifically, chocolate chip. 

So I pulled out a few of my favorite vegan baking books, and then headed to a few of my favorite blogs.  I was amazed to find that not one of my sources seemed to have a basic, no-frills vegan chocolate chip cookie recipe.  Or if they did, they all contained strange ingredients that I refuse to believe anyone really has on hand on their pantry.  Tapioca flour?  Evaporated cane syrup?  Seriously?

I didn’t want to to go the grocery store.  I just wanted to eat a cookie.  So I decided to figure it out for myself. 

Through a combination of the right (simple) ingredients, and perhaps a little luck, I ended up making what I think might be the best vegan chocolate chip cookie out there.  I assure you that is not a claim I would make easily.  But so often vegan cookies end up soft and more cake-like, which always makes me a little sad.  These are everything a cookie should be – crunchy on the outside, chewy and dense in the middle. 

Chewy Vegan Chocolate Chip Cookies

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Print this recipe!

Ingredients:  (makes 2 dozen cookies)

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup Earth Balance
  • 1/2 cup organic cane sugar
  • 1/2 cup brown sugar, loosely packed
  • 1 medium ripe banana
  • 1 tsp vanilla
  • 2 tbsp non-dairy milk
  • 1/2 cup chocolate chips

(Note: you can easily make these un-vegan by swapping in regular milk or butter too.  Whatever you prefer!)

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Instructions:  Preheat the oven to 350 degrees F.  Combine dry ingredients (flours, baking soda, salt) in a medium mixing bowl and set aside.  In a stand mixer (or using a hand mixer), cream together Earth Balance with brown and cane sugars. 

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Once the sugar mixture is light and fluffy, add the banana, vanilla, and milk and beat until combined. 

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Slowly add the dry ingredients into the wet, beating just until mixed.  Fold in chocolate chips.  Yum.

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I will be honest.  Part of the reason I was so excited to make cookies this weekend was so that I could finally bust out my new kitchen toy.  Yep, 30 years old and I just got my first cookie scoop.  Exciting times, friends!

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Back to the cookies – scoop a dozen hunks of dough onto a greased cookie sheet, and then press a bit to flatten so they aren’t quite so round. 

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Bake for 10 minutes until the bottoms are browned and the tops are slightly golden. 

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Set aside on a cooling rack and let them cool before eating.  You can eat them straight out of the oven too, but the really great crunch and chew doesn’t come until they cool for a bit – trust me. 

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I’m kind of embarrassed to tell you that I made 48 of these this weekend.  And many MANY of them are gone already.  The rest are in a bag in the freezer, but it’s not stopping me.  These babies are just as good frozen. 

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I’m not sure why it took me so long to come up with my own vegan chocolate chip cookie recipe, but I’m sure glad I did.  Perfect chew, just enough crunch, and nothing cake-y or crumbly about it. 

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Enjoy!

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133 Comments so far
Leave a comment

Alexandra     at 6:51 am

I stumbled upon your blog yesterday while searching for a good chewy vegan cookie, and I am so glad I did! These are amazing. Probably one of the best vegan cookies I’ve made yet.

I used unsweetened coconut milk instead of soy, and that worked great! The cookies turned out to have a fluffy but chewy texture, which makes them pretty irresistible.

Thank you for this post!!

[Reply]

Emily Malone Reply:

So glad you like them, and that you found the blog! :)

[Reply]

Meri     at 10:34 pm

Will this work if I sub the wheat flour for a gluten free flour and use Bob’s Red Mill Gluten Free All Purpose Flour? Any ideas which GF flour would work? Thanks! They look so delicious!

[Reply]

Megan C     at 8:25 am

Emily, I was just looking for a cookie I could take to a work birthday party (we have a newly vegan co-worker). This looks great! My only question is this: I have frozen bananas that I save and use to make banana bread. Would one of these work instead of a fresh one? I’m thinking it should work the same way as when I use them for banana bread, but I’m not sure.

[Reply]

Brittany     at 8:49 am

Hey! I just found your blog and I LOVE IT! My husband and I are vegan and I made these cookies last night and we both LOVE them! I have made so many different vegan cookies and these were so simple and didn’t have to go to the store for any ingredients! Thanks!

[Reply]

Sara     at 9:00 pm

I made these tonight, they turned out yummy!!

[Reply]

http://Cookblook.com/     at 3:31 pm

Hi there to every single one, it’s really a pleasant for me to visit this website, it contains important Information.

[Reply]

Katie     at 1:17 pm

I’m not vegan and I love Chocolate Chip Cookies. These are DELICIOUS cookies. I just made them! I subbed in Whole Milk for Non-Dairy Milk because I wanted to use it up. Make sure you like the taste of banana before baking. :)

[Reply]

Peanut butter banana chocolate chip bread | Dish on the Run     at 8:45 am

[…] (and two other over-ripe bananas) were going to be a key ingredient in a double batch of these chewy vegan chocolate chip cookies, as I wanted to bring a treat to a lady who had kindly been picking Ben and me up in the mornings to […]

Fake Vegan Chocolate Chip Cookies and LA Traffic | sua sponte life     at 5:43 pm

[…] Fake Vegan Chocolate Chip Cookies, slightly adapted from Daily Garnish […]

Egg-free Soft Chocolate Chip Cookies #Recipe #Vegan | ABCs and Garden Peas     at 7:45 pm

[…] *adapted from Daily Garnish […]

Lorna     at 1:53 pm

These were amazing!!!! I substituted apple sauce for the banana and they turned out great. The wheat flour gives them good flavor too! So tasty! :)

[Reply]

Ashley     at 5:48 pm

The best vegan chocolate chip cookie recipe I have tried! They came out perfectly round and beautiful. Slightly crispy on the edge and soft on the inside with a hint of banana flavor. Wonderful!

[Reply]

Austin     at 10:08 am

I upped the salt (probably doubled) and found that it cut down on the banana taste. You can definitely still taste the hint of banana, but it’s not bad at all. Just thought I’d offer up the tip of adding a bit more salt if you don’t want to taste the banana as much. These are delicious! Soft and chewy, I’ll make them again and again I’m sure!

[Reply]

Emily Malone Reply:

Thanks Austin!

[Reply]

Sarah Cross     at 10:17 am

I’m pretty sure I have already commented on this post but baby #2 also has a milk protein allergy & I’m making these ALL of the time ;) such a great recipe!

[Reply]

3.14 | high five for friday! | a tattooed teacher in texas     at 4:01 am

[…] go vegan.  i think i just wanted to try it as a challenge.  i had an overripe banana and found a recipe on pinterest for chocolate chip cookies.  why not, right?  so i tried it out.  surprisingly, they were really good!  i had a couple […]

Daily Garnish » Blog Archive » Coconut Mango Banana Bread.     at 3:25 pm

[…] I’m not even sure that I really like them?  But man, throw it in a muffin or a bread (or a cookie!) and I am […]

shlomit     at 8:43 pm

These came out absolutely delicious! I added some cinnamon to my recipe for an extra little boost :)

[Reply]

batman cookie jar     at 1:32 am

batman cookie jar…

Daily Garnish » Blog Archive » Chewy Vegan Chocolate Chip Cookies….

MeghanESauce     at 7:09 pm

I’m unsure where you’re obtaining your information, but good topic.

I must spend some time learning more or understanding more.

Thanks for fantastic info I needed this info for my mission.

[Reply]

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