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“Best Vegan Chocolate Chip Cookies Recipe”
I know everyone says they have the “best vegan chocolate chip cookies” and you need to try it or your missing out! Well im here to tell you that I haven’t found a recipe better than this one so if you make this and have a better one, let me know!
Being vegan/vegetarian gets better with time because now days we can eat more and still stay true to our diet. I have been on a healthier kick lately so I have decided to challenge my self and utilize an alternative to vegan butter in this recipe!
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! This recipe will not disappoint! I’m honored to bring this vegan chocolate chip cookies recipe to you and hopefully these bring in happiness to your life, they definitely do for mine!
What is a Vegan Chocolate Chip Cookie?
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.
Why are my vegan chocolate chip cookies dry?
This is a common problem when it comes to baking cookies in general. This could be the result of not using enough “fat” (coconut oil) in the recipe.
It could also be how you measured the ingredients. If you scoop your flour using the measuring cup, chances are you packed the flour and ended up putting to much flour. The best way to avoid this is to use a spoon and scoop the flour into the measuring cup.
What is the standard temperature for baking a cookie?
350 F is the best temperature to get an even a thorough bake on your cookie. You can also use 325 F is you suspect you are making a more dense cookie.
Why wont my cookies bake in the middle?
This typically means that your cookies weren’t cool enough before baking. If your cookie dough balls are warm then it will cause the butter to spread to much during the cooking process. This results in crispy edges but still raw in the middle.
To avoid this problem, you need to cool down your cookie dough. After you are done mixing your dough together, chill the dough in the fridge for 15 minutes. Then scoop the balls.
What can I do with dry vegan chocolate chip cookies?
I hate when that happens! Most of the time cookies are gone in a day tops at my house. There are a couple ways to revive your older cookies. The first trick is to microwave them!
Place a moist towel over the cookies and microwave them for a few seconds! this should revive them.
You can also place the cookies in a plastic bag with a piece of sliced bread. Then hold them there over night. By morning, the cookies should have absorbed some of the moisture.
Vegan Chocolate Chip Cookies Pro Tips
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.
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.
The best vegan chocolate chip cookies recipe 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.
This process aerates your fat, sub sequentially making a softer cookie. Creaming is the process of whisking your sugars into the fat of the recipes. For the best vegan chocolate chip cookies recipe , we have a few different options which you will see in a minute.
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.
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.
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.
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!
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 the best vegan chocolate chip cookies recipe 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.
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 can grab this product off amazon, then use it in any recipe you want and its gluten free!
Basic Equipment Needed
- Measuring Cups
- Measuring Spoons
- Countertop Stand Mixer
- Mixing bowls
- Vessel for liquid ingredients
- Cookie Scoop or Two Spoons
- Baking Sheet
- Silicone Mat or Parchment Paper
Best Vegan Chocolate Chip Cookies Recipe (Refined Coconut Oil)
- ½ Cup Sugar
- ¾ Cup Dark brown sugar, packed
- 1 teaspoon Salt
- ½ Cup Refined Coconut Oil, Melted
- ¼ Cup Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour or Bobs 1-to-1 Gluten-Free Flour
- ½ teaspoon Baking soda
- 1 teaspoon Constarch
- ½ Cup Vegan semi-sweet chocolate, chunks
- ½ Cup Vegan dark chocolate, chunks
- In a mixing bowl combine coconut oil, sugars, and salt and whisk thoroughly.
- Now whisk in the milk and vanilla extract. Continually whisk until smooth.
- Now we are going to combine flour, baking soda, and cornstarch and sift into the batter. Mix thoroughly.
- Fold the chocolate chunks into the batter setting some aside for when the cookies come out of the oven.
- Place the dough into the fridge and chill for at least 45 minutes. This step is very important. Be sure to chill the dough all the way or it will break in the oven. While the dough is chilling, preheat your oven to 350F
- 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.
- 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.
- When the cookies come out, press a few more chocolate chunks onto the tops of the cookies.
- Cool down on the tray for 5 minutes. Then transfer to a wire tray for optimal cooling.
- Store in an airtight container or bag once completely cool.