The only vegans I actually know are my step-brother & his girlfriend, but nonetheless I have been determined to find a good recipe for vegan chocolate chip cookies.
These days you never know when you might need to make some vegan treats.
This recipe is from a really fun blog called Post Punk Kitchen, which professes to be 'the best place in the world for vegan baking & cooking.' And judging by the long list of glowing comments, I thought this recipe could be just what I was looking for.
Now since I'm not vegan myself, and I haven't eaten a heck of a lot of vegan cookies in my day, I feel that I'm not really qualified to say these are 'The Best.'
But I will say this much ... I find it hard to believe that a cookie without butter and eggs could ever taste any better than one of these.
I made vegan cookies over the summer and they were (to put it mildly) god-awful.
My sister-in-law seemed to enjoy them for some odd reason... but Mr. Vittles and I found them almost inedible. Sort of like moistened chalkdust studded with chocolate chips.
These, however, do not taste like they're missing butter and eggs. They do come out a little flat (at least mine did) but they are soft & scrumptious.
And when you take a bite, it's not like "Oh these are good... for being vegan."
You just think "These are good."
They even passed the husband test. To Mr. Vittles, words like organic and vegan mean 'alien.' Especially when it comes to chocolate chip cookies, because he is very particular about them.
Yesterday he ran a Tough Mudder (basically, a 12-mile obstacle course), which he has been training for over the past few months.
And this morning he ate these chocolate chip cookies at breakfast.
That says a lot about a) how good these cookies are, and b) how strange my hubby is.
Not that I've never eaten cookies at breakfast myself, but I feel that's not really 'recovery' food. Guess he's feeling pretty good?
Vegan Chocolate Chip Cookies
- 1/2 C. brown sugar
- 1/4 C. white sugar
- 2/3 C. canola oil
- 1/4 C. unsweetened coconut milk (or your favorite non-dairy milk)
- 1 T. tapioca flour
- 2 t. pure vanilla extract
- 1 1/2 C. all purpose flour
- 1/2 t. baking soda
- 1/2 t. salt
- 3/4 C. vegan chocolate chips
Preheat oven to 350 degrees. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in bowl of a mixer fitted with paddle attachment. Mix on medium for about 4 minutes, until mixture resembles smooth caramel. (It's important that you don’t get lazy about that step - mix for the full time.) Stir in the vanilla.
Add 1 cup of the flour, the baking soda, and salt, and mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. If dough is stiff, use your hands to work them in.
For three-inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 24 two-inch cookies, roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
You can also use a cookie scoop to place on sheet, then flatten slightly with your fingers. If the dough starts to separate & get oily, beat in a little more flour until consistency improves. Also, if the dough is too sticky when you first finish mixing, you can add a little more flour, mixing after each addition, until consistency gets stiffer.
Makes two dozen two inch cookies or about 16 three inch cookies.
Recipe from Post Punk Kitchen
Note: Wording Changed Slightly, Ingredients Unchanged