On Friday, I posted this little teaser on my OSG Facebook wall…
I wrote, “Starting the long weekend off right!”
Chocolate Chip Cookies & almond milk > Beer
Then you begged and pleaded for the recipe and I left you in agony for 6 days while I was busy dipping these cookies in almond milk and slathering crusty, day-old bread with roasted tomato pesto.
I don’t consider myself to be a mean person, but after reading that I guess I am pretty twisted and cruel!
May I repay you in cookies, perhaps?
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Vegan Chocolate Chip Cookies
Yield
12-14 large cookies
Prep time
Rest time
5 minutes
Cook time
Total time
Ingredients
- 7 tbsp vegan butter + 1 tbsp extra virgin olive oil (or 1/2 cup vegan butter)
- 1/2 cup packed brown sugar
- 1/4 cup cane sugar (or use white)
- 1 flax egg: (1 tbsp ground flaxseed mixed with 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chips
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
- With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
- Beat in the remaining ingredients and fold in the chocolate chips.
- Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
Tip:
- For a crispier cookie edge, use 7 tbsp Earth Balance and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.
- To retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the countertop.
The dough tasted so amazing I almost considered not baking the cookies!
These are definitely the best vegan chocolate chip cookies I’ve made on the blog. They are chewy with a lightly crisped outer crust and they are quick to throw together.
As I typed this post Eric leaned over my shoulder and said, “First, you torture your friends on Facebook and now you torture me because we have none left!”
And then he looked at this picture below and said, “Whoa, creeper hand.”
You see what I have to deal with? ;)
Have a great Wednesday Thursday!
Isn’t this all we need in life! So simple but yet does so much for the soul!
I love ingredients and hope to make them, I have far too many cookie recipes myself, they are my abolute favorite thing. :)
Yum!! Question for you: I’m not a huge fan of the flavor of molasses, does including it give the cookies a strong flavor or is it pretty mellow? I would like to keep the chewiness. Thank you!
nope you can’t taste it…it’s an optional ingredient too! Not sure how much it really changes the outcome. I’ll have to try it without next time.
Yeah, I was wondering how that teeny-tiny amount of molasses can make that much of a difference in the cookie’s texture…?
Mmm I love some chewy cookies these look great!
these look great. wanted to note that i made your “perfect veggie burgers” over labor day weekend and they were perfect in deed. a HUGE hit – for me, the vegan of the family, and for everyone else! the recipe was perfect – we did ours on the grill. thanks for the great recipe!
YUM!! these cookies really do look sooo good!
In regards to storage… i know for soft cookies, it helps if you put a piece of apple in the container with the cookies, to keep them soft. For crisp cookies, it’s important to have a loose fitting lid so moisture isn’t trapped.. but I’m sure you knew that :)
Oh wow no I didnt know that! Thanks for the great tips :)
For soft cookies you can also put a piece of bread in your storage container – it absorbs the air
Cookie Monster had the right idea. I haven’t made cookies in ages. Must make cookies this weekend.
These cookies look amazing, I must try them!
http://atguelph.uoguelph.ca/2011/09/guelph-grads-on-the-go-–-glowing-with-healthy-foods/
Check it out!!!
What a tease! Those look so good. Do they really flatten out that much when baking?
Yup!
They look delicious! I love the molasses trick. I can never seem to make an awesome chewy cookie, I hate crisp/crunchy cookies.
These look amazing – and I am so excited to try the pesto this weekend! I have recently been using coconut oil in many of my old cookie recipes – WOW – SOOOOOOO good! Am interested to look into the soy free earth balance too – haven’t seen that.
Thanks for another great post!
I’m happy to see that I’m not the only one mixing up my days of the week! I love knowing that tomorrow is Friday….. I just seem to keep forgetting hahah :)
These cookies look awesome.
What is that orange mat you bake them on?
It’s a Silpat mat. I actually preferred them on just parchment paper though as they get a bit crispier spread out more.
Yumm these look outstanding! As for how to keep the crispy part of the cookie, I think the only way you can really do that is by freezing them immediately after they’ve cooled. Then when you thaw them, eat them shortly after thawing. Moisture in food likes to equilibrate so the harder parts become softer, and the softer parts become harder resulting in a product that has even moisture distribution (given enough time).
Oh wow another great tip! Thank you :)
Just wanted to let you know I tried the freezer method and it WORKED!!!! Hands down the best method I tried. This is life changing, thank you. ;)
Yaey I’m so happy it worked for you! :)
:) I’m updating the directions with your suggestion!
I am so with you on the choco-chip>beer bandwagon!
I CANNOT wait to make these. my daughter cannot have any dairy so I wanted to give her a treat and these look DELICIOUS!!!!
whoaa-a-aaa-a that’s crazy good loooking cookies right there~and who knew 1/4 tsp molasses (only) could make such a big difference?! I love learning little tidbits like that!
I was so excited to see you on the UoG website & had no idea you were an alumni! Go Gryphons! :)
Glad you saw that!! It was weird seeing myself on there!
I was so excited too! :D
Um – YUM! Cookies are my one sweet weakness. My college roommates called me the Cookie Monster because I would never eat anything sweet (I can’t handle sugar really) and then a cookie would show up and I would grab it before anyone could see.
I still can’t handle sugar but these are very low in sugar already and I can probably just use stevia or another replacement instead of the brown sugar. Thanks for the recipe!
It’s now on my Pinterest board of recipes to make… ;)
Thanks for the pin :)
I haven’t had any appetite in weeks (blaming it on relationship stress) and living off of green monsters because I have to eat something. I think these cookies might have fixed that. Not healthy, but whatever gets me eating again right?!
Hope you feel better soon Jenn!