I’ve borrowed recipes and ideas and tested them many times to get to a recipe which I think produces the “ideal” chocolate chip cookies and with no animal ingredients. I like them crisp on the outside and chewy on the inside and plump in shape rather than flat.
Ingredients for Extraordinary Vegan Chocolate Chip Cookies
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 6 oz. semisweet chocolate chips
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 8 tablespoons earth balance (the baking variety)
- 1/2 cup cane sugar
- 1/2 brown sugar
- 1.5 teaspoons egg replacer dissolved in 2 Tsp. warm water
- 1/2 shredded coconut (optional)
Directions for Extraordinary Vegan Chocolate Chip Cookies
Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, baking soda, and salt and cocunut; set aside. The coconut will enhance gthe chewiness of the cookies.
Using an electric mixer, beat earth balance and sugar until light and fluffy, scraping down bowl as necessary.Add egg replacer solution and blend well wih mixer. Gradually add dired mixture and chips; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 14 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Refrigerating the dough for a half hour will make it much easier to work with.
The oats give the cookie batter body and provides the plump shape when baked. If you replace the oats with flour, reduce flour to 1 and 1/2 cups. You will have a flatter cookie.
Egg replacer is not crucial to the success of this recipe; however it help provide a chewier and moister texture on the inside of the cookie.
Cookies may not brown on the top but may be very brown on the bottom. I place my sheet on the top rack of the oven for a more even browning since the heat source is at the bottom of the oven and the closer the fod gets to it, the quicker it browns on the bottom.
Vegan chocolate chips are fairly easy to come by. If there is no milk fat in the ingredients, they are most likely vegan. I stick with the Trader Joe’s brand for this recipe.