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
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!)
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.
Once the sugar mixture is light and fluffy, add the banana, vanilla, and milk and beat until combined.
Slowly add the dry ingredients into the wet, beating just until mixed. Fold in chocolate chips. Yum.
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!
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.
Bake for 10 minutes until the bottoms are browned and the tops are slightly golden.
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.
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.
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.