Vegan Chocolate Chip Cookies

Oh, the joys of chocolate chip cookies. One of the most sought out desserts in the world possibly! Its to bad they are made with butter, and vegans cant eat them…. Wrong!

Being vegan/vegetarian gets better with time because now days we can eat more and still stay true to our diet. How are we going to get around the butter in the recipe do you ask?

Coconut Oil! Well, refined coconut oil. Using refined coconut oil is perfect for this particular application because refined coconut oil has little coconut flavor and it is a healthier fat alternative than butter.

For all of you flavor seekers out there, don’t worry! I’m going to provide a few other vegan chocolate chip cookie recipes utilizing vegan butter, and a totally off the wall vegan cookie recipe, that’s going to rock your world! I’m honored to bring these recipes to you guys and hopefully these bring in happiness to your life, they definitely do for mine.

Vegan Chocolate Chip Cookies

These types of cookies are considered drop cookies. They get their names from how you cook them. You basically make your batter, scoop out equal  size sections with a spoon, and drop them onto a baking sheet to bake off. Hence the term drop cookies. These cookies are pretty straight forward and easy to execute. You won’t have any problem making these delicious treats.

Seriously, who ever invented chocolate chip cookies was a genius! Oh wait, I know exactly who invented chocolate chip cookies!

Who Invented The Chocolate Chip Cookies

This is actually said best by Sam Roberts with the NYTimes, “Around the time Ruth Wakefield began making a chocolate chip cookie in the 1930s, naming newly invented treats after something or someone was in vogue.” , oh the irony in that.  So almost 100 years ago, the chocolate cookie was conceived. I guess people really needed a pick me up after the great depression.

Rumor has it that Ruth Wakefield actually made the recipe on the fly! In my experience, most great recipes are made this way. Originally, she wanted to use unsweetened bakers chocolate folded into a blond batter. Unfortunately for her, but fortunate for us, she only had a semi sweet nestle chocolate bar. So she used that instead! Now that is a chef story if I’ve ever heard one.

Another weird fact about the chocolate chip cookie, is that the first ones contained nuts! She wanted to melt the chocolate and incorporate it into the dough, but she was in a hurry and baked it chunky. I’ve heard this story to many times in the chef world, it almost never ends this good! She hit the holy grail of mess ups! That takes a special kind of luck, or so the legend goes. According to other sources in that time, Ruth Wakefield was too much a perfectionist to make those kind of choices. I guess she took it to the grave.

Vegan Drop Cookies Tricks and Tips

Scooping

Use the right kind of scoop for the right look. If you want uniform cookies use a scoop. If you want more rustic style cookies, then use a spoon. If you use a spoon, it will be wise to use two so you can scrape one with the other. Dip your scooping device, which ever you choose, in vegetable oil or you can use pan spray. This trick will help the batter release seamlessly. You always want to put the same amount for each cookie as well. I like to measure my portions with a scoop or by weight. This will ensure they have a fighting chance to bake evenly.  

Vegan Chocolate Chip Cookies

Texture

These recipes vary in texture,like most drop cookies. If you find your batter to thick for your liking, don’t bake them anyways. Flatten the cookies with your hand first, if you bake outright, they will not cook right.

Fat

Great cookies begin with fat. In the food world, most things do. Soften your fats by planning ahead and setting them out a few hours in advance. There are ways to speed this process up, but I cant tell you as a chef every time you try to cut corners the end result suffers. Quality foods take time, patience, and finesse. If you though I was going to say love….. get real.

Creaming

This process aerates your fat, subsequentially making a softer cookie. Creaming is the process of whisking your sugars into the fat of the recipes. For vegan drop cookies, we have a few different options which you will see in a minute.

Sugars

Which sugar you use will determine the type of cookie that you will have. Me personally, I love a soft and moist cookie; so I tend to use brown sugar. Others that prefer a crisp and crunchy cookie should utilize granulated sugar. If you fall somewhere in the middle then use a mixture.

Just know you cannot switch out 1 cup of granulated sugar for one cup of brown sugar.

Cornstarch

If your looking for soft and chewy cookies, then this is your secret weapon. I will show you how to incorporate this ingredient into your recipes. It’s simple really, a tsp or two will fluff your batter up in all the right ways; imparting no flavor on your profile. 

Chill Factor

This is super important to prevent over spreading. Chill the dough for an hour (depending on size of dough) before baking. The reason you want to do this is because if the dough is warm going into the oven it starts to spread sooner, leaving you with thin and over-cooked cookies. Chill before baking, and they spread less and have a good thickness to them.

Toppings

You ever wondered why your cookies are ugly, and others have picture quality end results? I know I did. I probably made 100 batches of cookies before I realized you can add toppings right after cookies come out of the oven. Why did nobody tell me? Cause they are haters that’s why.

When cookies come out of the oven, like right out of the oven. Just add some decorative ingredients on top and they will find their own way into the cookie. I’m not even joking, this is all it takes to make your cookies sexy!

Vegan Chocolate Chip Cookies

Freeze for Ease

You really like to have all your ducks in a row? Make your dough ahead of time. After you chill the dough down for an hour and scoop your dough, roll them into balls. If you scoop them right, they will already be in balls.  Next, place them on a cold tray and freeze them. Once frozen you can transfer them to a bag  to save space. Now, you can whip up cookies within an hour if you wanted. I wouldn’t make that a habit though, or you would have people at your house all the time.

Baking

Whether you use parchment paper or a silicone mat, some recipes will say to grease the tray. Cookies are already filled with grease, you don’t need to do that. I’m sure there are some low fat recipes somewhere that require grease but these aren’t them. Extra grease will mess up the cooking process.

When it comes to baking the temperature is crucial, wait until your oven is pre-heated don’t rush. As far as the time, these are guidelines. The time depends on your size and dough, you got to pay attention to hit that sweet spot. I set timers for every two minutes to check mine…. I’m kind of forgetful.

A general rule of thumb for doneness, especially with vegan drop cookies. Once the crest of the cookie (its highest peak) starts to brown, its done. 

Make Any Cookie Recipe Gluten-Free

Technology is such an awesome thing, especially for us dietary conscious people in the world. I have found an awesome product that you can switch out the flour in any recipe for gluten free flour and there is no experimentation involved. Its called Bobs Red Mill 1-to-1 Baking Flour. Its literally this easy. You grab this product off amazon, then use it in ay recipe you want and its gluten free.

See I told you I would help you convert any recipe.

Here is a direct link to amazon Bobs Red Mill 1-to-1 Baking Flour 

Equipment Needed

  • 2 mixing bowls or 1 Mixing bowl and Mixer
  • 1 Whisk
  • 1 Vessel for liquid ingredients
  • 1 Cookie Scoop or Two Spoons
  • 1 Sheet Tray
  • 1 Silicone Mat or Parchment Paper

Vegan Chocolate Chip Cookies ( Vegan Butter)

Prep Time: 30 Minutes
Cook Time: 12-15inutes

Vegan Chocolate Chip Cookies ( Vegan Butter)

 

Ingredients

  • ½             cup (112g)          Vegan Butter
  • 2              cup (200g)          Brown Sugar
  • ¼             cup (60ml)          Soy Milk (or other non-dairy milk)
  • ½             Tbsp (7.5ml)       Vanilla Extract
  • 2              cups (250g)         All Purpose Flour or Bobs 1-to-1 Gluten-Free Flour
  • 1              tsp                          Baking Soda
  • 1              tsp                          Baking Powder
  • 2              tsp                          Cornstarch
  • ½             tsp                         Salt
  • 1 ½         Cup (262g)          Vegan Chocolate Chunks 

Vegan Chocolate Chip Cookies ( Vegan Butter)

Instructions

  1. Set your vegan butter out inadvance. For this recipe its important to soften the butter. Cut the butter into cubes to speed up the process.
  2. Cream the butter with the brown sugar. Be sure to whisk thoroughly but don’t whisk too much. Just enough to incorporate evenly.  You can do this by hand or in a mixer.
  3. Combine your milk and vanilla extract, then slowly add to your creamed butter. Be sure to whisk while you pour.
  4. In a separate bowl, combine the flour, baking powder, baking soda, cornstarch and salt and mix thoroughly.
  5. Add the flour mixture into the wet mixture in sections and mix. Do this until all of the dry ingredients are fully incorporated.
  6. Next, add 1 cup of chocolate chunks into the dough and mix evenly as possible.
  7. Preheat the oven to 350°F (180°C).While the oven is preheating, chill your dough down in the fridge for as long as possible.
  8. Once the oven is preheated, pull dough out of the fridge and scoop into balls. Place the balls onto a tray lined with paper or a silicone mat a few inches apart.
  9. Place into oven and bake for 12 minutes and check. If the cookies need to brown on top, continue baking a minute at a time until they are just done.
  10. When the cookies come out, press a few more chocolate chunks onto the tops of the cookies.
  11. Cool down on the tray for 5 minutes. Then transfer to a wire tray for optimal cooling .
  12. Store in an airtight container or bag once completely cool.

Vegan Chocolate Chip Cookies (Refined Coconut Oil)

Prep Time: 90 Minutes
Cook Time: 10- 12 Minutes

Vegan Chocolate Chip Cookies (Refined Coconut Oil)

Ingredients

  • ½             Cup (100 grams)               Sugar
  • ¾             Cup (150 grams)               Dark brown sugar, packed
  • 1              teaspoon                             Salt
  • ½             Cup (105 grams)               Refined Coconut Oil, Melted
  • ¼             Cup (60ml)                          Non-Dairy Milk
  • 1              teaspoon                             Vanilla Extract
  • 1 ½         Cups (188 grams)             All-Purpose Flour or Bobs 1-to-1 Gluten-Free Flour
  • ½             teaspoon                             Baking soda
  • 1              teaspoon                             Constarch
  • ½             Cup(88 grams)                   Vegan semi-sweet chocolate, chunks
  • ½             Cup (88 grams)                  Vegan dark chocolate, chunks 

Instructions

  1. In a mixing bowlcombine coconut oil, sugars, and salt and whisk thoroughly.
  2. Now whisk in the milk and vanilla extract. Continually whisk until smooth.
  3. Now we are going to combine flour, baking soda, and cornstarch and sift into the batter. Mix thoroughly.
  4. Fold the chocolate chunks into the batter setting some aside for when the cookies come out of the oven.
  5. Place the dough into the fridge and chill for at least45 minutes. This step is very important. Be sure to chill the dough all the way or it will break in the oven.
  6. Preheat oven to 350°F (180°C).
  7. After the dough is chilled, pull dough out of the fridge and scoop into balls. Place the balls onto a tray lined with paper or a silicone mat a few inches apart.
  8. Place into oven and bake for 12 minutes and check. If the cookies need to brown on top, continue baking a minute at a time until they are just done.
  9. When the cookies come out, press a few more chocolate chunks onto the tops of the cookies.
  10. Cool down on the tray for 5 minutes. Then transfer to a wire tray for optimal cooling .
  11. Store in an airtight container or bag once completely cool.

Vegan Chocolate Chip Cookies (Refined Coconut Oil)

 

I bet you have never seen a vegan chocolate chip cookie like this!

Vegan Chocolate Chip Cookies (Silken Tofu)

Vegan Chocolate Chip Cookies (Silken Tofu)

Prep Time: 15 Minutes
Cook Time: 10-13 minutes

Ingredients

  • 1/2         Cup(105 grams)                Coconut Oil Solid
  • 1 ¼         Cups (125 grams)             Light Brown Sugar
  • 2              teaspoons                           Vanilla Extract
  • ¼             Cup (57 grams)                  Coconut Milk
  • ¼             Cup (64 grams)                  Silken Tofu
  • 2 ¼         Cups (288 grams)              All-Purpose Flour or Bobs 1-to-1 Gluten-Free Flour
  • 1              teaspoon                             Baking Soda
  • 1/2         teaspoon                             Salt
  • 2              Cups ( 350 grams)            VeganChocolate Chips 

Vegan Chocolate Chip Cookies (Silken Tofu)

Instructions

  1. In a large mixing bowl, whisk coconut oil, sugar, and vanilla extract until just combined.
  2. Next add coconut milk and silken tofu and beat as smooth as possible. Set in fridge for a minute, while you prepare dry ingredients.
  3. In a separate bowl, combine flour, baking soda, and salt . Mix this thoroughly to ensure everything is distributed .
  4. Add the flour mixture into the wet mixture in sections and mix. Do this until all of the dry ingredients are fully incorporated. Be sure to use a sturdy spoon or spatula because this batter will be thick!
  5. Next fold in 1 ½ cups of vegan chocolate chips and mix as best as you can. Place dough in the fridge and chill.
  6. Preheat oven to 375 F (190 C). Leave dough in the fridge while the oven preheats, and prepare your baking tray with parchment paper or a silicone mat.
  7. Once the oven is preheated, pull dough out of the fridge and scoop into balls. Place the balls onto a tray lined with paper or a silicone mat a few inches apart.
  8. Place into oven and bake for 8 minutes and check. If the cookies need to brown on top, continue baking a minute at a time until they are just done.
  9. When the cookies come out, press a few more chocolate chunks onto the tops of the cookies.
  10. Cool down on the tray for 5 minutes. Then transfer to a wire tray for optimal cooling .
  11. Store in an airtight container or bag once completely cool.

Well there we have it. Basically all you need to know about Vegan chocolate chip cookies. Thank you guys for reading and don’t worry we will keeping putting out good content. Stay tuned!

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Author

My name is Mason Bostwick. I am the owner and creator of freshvegplate.com. I have been a chef all my life, it is the only profession I have ever had. Cooking means more to me than it should, but for my constant obsession of food I have seen much success in my career.

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