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These are hands down the best vegan chocolate chip cookies you will ever make! Crispy on the outside, super chewy in the middle, with tons of melty chocolate. This recipe is quick and easy to make with just 1 bowl needed and only 10 ingredients that you likely already have in your pantry (including a secret ingredient that gives these cookies their unique texture)! These cookies taste even better than the traditional version- no one will know they are vegan! ????
This isn’t my first vegan chocolate chip cookie recipe. Chocolate chip cookies were actually the first recipe I ever veganized! I already have a recipe for Pumpkin Chocolate Chunk Cookies and Oatmeal Chocolate Chip Cookies here on the blog, and if you’re looking for my original classic chocolate cookie recipe, you can find it on page 161 in my first cookbook Fuss-Free Vegan, and while I still love that original recipe, I’ve been writing vegan recipes for over 9 years now, and I’ve learned a few new tricks along the way. In this new recipe, I’m sharing with you my latest tips and tricks. (And one of these tips might sound a little weird, but you just have to trust me on this)!
Tips and Tricks for the best vegan chocolate chip cookies:
Tip 1 – Chop your chocolate: buying a bag of chocolate chips will work in a pinch, but for the best chocolatey experience I recommend buying a bar of vegan chocolate and then using a knife to chop it up. By doing this your cookies will have a variety of large chunks of chocolate and smaller pieces. This variety of textures will make for the most amazing chocolatey cookie! I honestly don’t even buy the fanciest, I usually pick up a huge (10.5oz) store brand bar of dark chocolate which is under $6 and it works great. Once you start chopping your chocolate, you will never go back!
Tip 2 – Add Vinegar to Your Cookies: Yes, you read that right. This is a trick I learned when I was just a kid! Adding a small touch of vinegar to your cookie dough will cause a chemical reaction that makes the cookies extra chewy, and I promise you can’t taste the vinegar! It’s a tiny detail but it makes a big difference.
Tip 3 – Apple Sauce Instead of Eggs: Using apple sauce in place of eggs in the recipe not only makes these cookies vegan, but it adds a ton of moisture which helps keep the cookies moist and chewy (instead of dry and hard, no thanks)!
Common Questions:
What makes a cookie plant-based? What are vegan cookies made of?
Traditionally, cookies are made with cow butter, eggs, and chocolate that contains dairy. Vegan (or plant-based) chocolate chip cookies contain no animal products at all. Instead of cow butter, this recipe calls for vegan butter (also known as plant-based margarine). My go-to brand for baking is Earth Balance Buttery Spread. Instead of eggs, I use apple sauce which adds the perfect amount of moisture. And instead of dairy-filled chocolate chips, I use vegan dark chocolate, which could be any kind of chocolate that doesn’t contain dairy as an ingredient.
Are all chocolate chips vegan? Where to find vegan chocolate chips?
Not all chocolate chips are vegan, many contain dairy so make sure you check the ingredients. There are some brands that are specifically vegan such as Enjoy Life, or you can find accidentally vegan chocolate chips by checking the ingredients of the brands in your grocery store. Just ensure that the chocolate chips do not contain dairy. For this recipe, I actually prefer buying a large bar of dark chocolate (check to make sure that it’s vegan), and chopping it.
What should the cookie dough feel like? How to fix sticky dough?
This cookie dough is soft and sticky. Just ensure that you measure accurately and you should have the perfect dough. However, vegan butter brands can range in water content, so if you feel that your cookie dough is too dry, add a touch more applesauce, or if you think your dough is too sticky, add a bit more flour. Try to stick close to the original measurements as possible for the best results.
What makes these cookies so perfect?
They are crispy on the outside, and perfectly chewy! They are sweet (but not too sweet), buttery, and oozing with melty chocolate. These cookies are easy to make, use only 1 bowl and 10 ingredients, and will stay chewy for days when kept at room temperature or freeze wonderfully as well.
Are vegan cookies healthy?
While vegan cookies are a bit healthier as they do not contain any cholesterol or harmful animal proteins, these are not a health food. If you want a healthy vegan cookie, try my Healthy Vegan Breakfast Cookies recipe.
Why are my vegan cookies flat?
Likely because you flattened the cookies before baking them. Make sure you have nice round balls of dough on your cookie sheet and do not flatten them at all. If you did this and you still find your cookies are a bit flat, it is likely due to the vegan butter brand you are using. Next time try adding 1 – 2 tablespoons extra flour to your dough. Another option is to try chilling your cookie dough before baking.
How to Bake Vegan Chocolate Chip Cookies?
Bake them at 350F (180C) on a parchment paper lined baking sheet for 12 – 15 minutes until golden around the edges. Leave them on the pan to cool for the best chewy texture. YUM!
How to make the best vegan chocolate chip cookies ever!!!!
Preheat your oven to 350F. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar.
Add in the flour, baking soda, and salt, and use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate. While you can get away with chocolate chips, I highly recommend buying a bar of chocolate and chopping it yourself for the best taste and texture.
Take about 2 tablespoons of cookie dough (I used a cookie scoop), and place the ball of dough on the prepared baking sheet. Repeat, giving each cookie room to spread making about 18 cookies. Do not flatten the cookies. Bake 12 – 15 minutes until the edges are just beginning to brown. Allow the cookies to cool on the pan.
The cookies will be puffy when you first remove them from the oven but will flatten more as they cool. They will also get chewier as they cool, and will become super chewy when left overnight uncovered at room temperature.
These cookies are:
- Easy to make
- 10 ingredients
- 1 bowl
- Crispy on the outside
- Chewy in the middle
- The perfect cookie.
More Delicious Vegan Cookie Recipes:
Vegan Pumpkin Chocolate Chip Cookies
Easy Chewy Vegan Molasses Cookies
Vegan Soft Frosted Sugar Cookies
Vegan Oatmeal Chocolate Chip Cookies
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
Print Recipe
The Best Vegan Chocolate Chip Cookies
Servings: 18 cookies
Calories: 215kcal
Ingredients
- ¾ cup brown sugar packed
- ½ cup white sugar
- ½ cup vegan butter melted
- ¼ cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar (trust me on this)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz chopped vegan chocolate
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Instructions
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Preheat your oven to 350F (180C). Line 2 large baking sheets with parchment paper.
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In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar. Add in the flour, baking soda, and salt, and use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate.
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Take about 2 tablespoons of cookie dough (I used a cookie scoop), and place the ball of dough on the prepared baking sheet. Repeat, giving each cookie room to spread making about 18 cookies. Do not flatten the cookies. Bake 12 – 15 minutes until the edges are just beginning to brown. Allow the cookies to cool on the pan. The cookies will be puffy when you first remove them from the oven but will flatten more as they cool. They will also get chewier as they cool, and will become super chewy when left overnight uncovered at room temperature.
Notes
Apple Cider Vinegar: This is a trick I learned when I was just a kid! Adding a small touch of vinegar to your cookie dough will cause a chemical reaction that makes the cookies extra chewy, and I promise you can’t taste the vinegar! (Sub white vinegar in a pinch).
Apple Sauce: In this recipe, I use applesauce as an egg substitute. The added moisture is perfect! I use unsweetened applesauce, but sweetened will also work fine. In a pinch, you could alternatively sub ¼ cup of mashed banana, just make sure that the banana is mashed very, very well to ensure it mixes into the dough properly and there are no chunks.
Storage: once cooled, store these cookies at room temperature uncovered on a plate, or in a cookies jar. They also freeze wonderfully, just put them in an air-tight container in the freezer.
Nutrition
Serving: 1 cookie (recipe makes 18 cookies) | Calories: 215kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 120mg | Fiber: 2g | Sugar: 18g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
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