Second weekend in the house and I had yet to use the oven, so I thought I’d whip up a lil batch of vegan chocolate chip cookies. I googled a recipe and thought this one looked pretty good. Holy cow. It was great. I made a couple of changes, so see my recipe and notes below.
- ½ cup coconut oil
- 1 cup brown sugar
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups organic wholewheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/2 cup dark chocolate chips
- Pre-heat oven to 350 degrees
- Scrape out coconut oil and put the shavings into the 1/2 cup measure, packing them in. In a small sauce pan, mix this with the brown sugar, almond milk, and vanilla. Mix together as best as you can. It will be a brown soup with coconut oil lumps.
- Put this mixture on the lowest heat setting on the stove and continuously stir for 3-5 minutes. The coconut oil will soften and liquidise. Stir just long enough to get the big lumps out. A few coconut oil lumps are fine, as long as they are small. Don’t raise the heat to speed up the process – you don’t want to cook anything here!
- In a different bowl mix the flour, baking soda, baking powder and salt.
- Combine the wet & dry ingredients. It will make a sandy batter that will be a bit more crumbly than non-vegan chocolate chip cookies.
- Form the dough into balls (may be crumbly, but just form them firmly) and flatten into cookie shape (they will puff up when baked). Add chocolate chips to the top of each cookie individually.
- Bake 9-15 minutes
- When you pull the cookie sheet out, let them rest for 2-3 minutes before moving to a cooling rack. This will help keep them intact.
I made a couple of changes to the original recipe. First off, I heated the wet ingredients to make sure the coconut oil blended smoothly with the other ingredients. If you have a high powered mixer, you may not need to do this step, but my lil arms couldn’t get all the lumps out and heating the mixture gently worked a treat.
The dough is quite slick because it has so much coconut oil in it. Chocolate chips therefore do not stick in it at all. And because the dough is a bit more crumbly than non-vegan dough, if you get a chocolate chip on the side of a cookie or on the underside, they will be more prone to falling apart. I suggest forming your cookie shapes without chocolate chips and adding them to the top side of each cookie before it goes in the oven. It sounds like more work, but actually it’s way easier to form the balls without the chips in there! I also reduced the amount of chips from 1 cup to 1/2 a cup. The dough is already quite sweet and the melted chocolate does destabilize the cookies.
Some of my cookies fell apart when I moved them while they were still hot. They firm up nicely into chewy morsels if you let them rest a few minutes on the sheet, however, so I’ve suggested this too.
How did yours turn out?