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Crispy & Chewy Vegan Chocolate Chip Cookies



I consider myself an equal opportunity eater. Vegetarian, Vegan, Paleo, Atkins, Mediterranean —— you name the diet and if it looks good- I’m all in. Really, I don’t discriminate. Good food = Good mood.

Which brings me to these cookies. Vegan chocolate chip cookies. If you follow me on Instagram or just regularly peruse this blog- you know damn well I am most certainly not a vegan. To be completely honest with you, I saw the picture of these cookies in a recent magazine and before I even read the recipe, I had the page torn out and placed on my ever-growing to-make list. It wasn’t until I looked at the ingredients and side bar that I noticed the dietary category it fell into.

And although I could have just used regular chocolate chips and veered off the vegan trail, I trekked to Target and bought the specialized chips. Nestle, the Simply Delicious line, makes semi-sweet chocolate chips and Enjoy Life brand makes dark chocolate morsels, both of which are dairy free and even better for some- free from so many common allergens. Way to make everyday treats more accessible for all!


Back to these cookies though. The recipe called for 1/4 cup dough mounds placed on a cookie sheet. Have you ever placed 1/4 cup dough mounds on a cookie sheet? That‘s a resounding no, I presume. Yeah, me either.

Well, let me warn you- they are ginormous. You will be intimated and nervous to bake. Luckily, I found the freezing process helps with this uneasiness. I envisioned a large gooey mass of cookie dough all over my oven while the smoke alarm blared and me whispering obscenities to all the Vegans out there. I’m happy to report, none of that happened. The titanic cookies baked, although for more time than I was informed, beautifully. I was nervous to pull them out too early because of their size but then I realized: what‘s the harm in undercooking when there aren‘t any eggs to fret about. Ha- loving those Vegans out there now!

And I’m sure you’ll love me and this recipe once you give it a whirl. They’re chocolate chip cookies after all, a treat for any day, any time and any diet you fancy. :) Enjoy...


Vegan Chocolate Chip Cookies

Servings: 10-12

Adapted from: Good Housekeeping Magazine


Ingredients:

2 C all-purpose flour

1 tsp baking soda

1/2 tsp kosher salt

1 C dark chocolate chips

1 C semisweet chocolate chips

1/2 C firmly packed light brown sugar

1/2 C granulated sugar

1/2 C canola oil

1/4 C water

2 tsp vanilla extract


  1. In a medium bowl, whisk the flour, baking soda, and salt together. Toss with both the chocolate chips.

  2. In a second larger bowl, break up the brown sugar so that there aren’t any lumps. Add granulated sugar, oil, water and vanilla. Whisk to combine.

  3. Add flour mixture into the sugar mixture and mix until just combined. There shouldn’t be streaks of flour.

  4. Line 2 cookie sheets with parchment paper, silicone mats or sprayed with nonstick spray. Spoon 1/4 C spoonfuls of dough into mounds, 2inches apart. (They will be monstrous) Gathering dough gently without pressing them down- dough will be crumbly.

  5. Freeze 30 minutes.

  6. Preheat oven to 375 F. Bake cookies, rotating position of pans halfway through baking, until edges are golden brown. Total baking time: 15- 20 minutes.

  7. Cool for 3-5 minutes on sheet then remove to write rack to cool completely.

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