Chewy Vegan Chocolate Chip Cookies

Introduction

These chewy vegan chocolate chip cookies are the perfect treat for anyone who loves the combination of soft and crispy textures. With a rich chocolate flavor that melts in your mouth, these cookies are easy to make and sure to please both vegans and non-vegans alike. They're perfect for a snack, dessert, or whenever you need a little indulgence. Let’s get started on this delicious baking adventure!

Ingredients

120g all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
60ml coconut oil, melted
50g brown sugar
30g white sugar
30ml almond milk
1 teaspoon vanilla extract
80g vegan chocolate chips

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 cookies

Directions

1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, brown sugar, and white sugar until well combined.
4. Add almond milk and vanilla extract to the sugar mixture and stir.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the vegan chocolate chips.
7. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
10. Enjoy warm or store in an airtight container.

These cookies are not only simple to make, but they also offer a delightful treat that everyone will love. Enjoy baking and savor each chewy bite!

Detailed Directions and Instructions

Step 1: Preheat Oven

Preheat your oven to 180°C (350°F). While the oven is heating, prepare your baking sheet by lining it with parchment paper. This will prevent the cookies from sticking and make for easier cleanup.

Step 2: Combine Dry Ingredients

In a mixing bowl, whisk together 120g of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Ensuring these ingredients are well mixed will help with the even distribution of the leavening agent.

Step 3: Mix Wet Ingredients

In a separate bowl, combine 60ml of melted coconut oil, 50g of brown sugar, and 30g of white sugar. Use a whisk or spoon to mix them together until everything is well incorporated and smooth.

Step 4: Add Liquid Ingredients

Pour in 30ml of almond milk and 1 teaspoon of vanilla extract into the sugar mixture. Stir well until all the wet ingredients are fully blended.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients from the first bowl into the wet mixture. Mix until just combined. Be careful not to overmix, as this can result in tougher cookies.

Step 6: Fold in Chocolate Chips

Gently fold in 80g of vegan chocolate chips using a spatula or wooden spoon. Ensure an even distribution of chocolate chips throughout the dough.

Step 7: Scoop Dough onto Baking Sheet

Using a spoon or cookie scoop, place spoonfuls of dough onto the prepared baking sheet. Make sure to leave enough space between each cookie, as they will spread while baking.

Step 8: Bake the Cookies

Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. Look for the edges to be lightly golden brown, as this indicates they are done.

Step 9: Cool Cookies

After baking, let the cookies cool on the baking sheet for a few minutes. Then, carefully transfer them to a wire rack to cool completely. This helps achieve the desired chewy texture.

Step 10: Enjoy or Store

Enjoy the cookies warm right out of the oven or allow them to cool completely and store them in an airtight container to keep them fresh.

Notes

Storage

Store cookies in an airtight container at room temperature for up to a week.

Ingredient Substitutions

If you don’t have almond milk on hand, any plant-based milk such as soy or oat milk can be used as a substitute.

Texture Adjustments

For chewier cookies, avoid overbaking and consider adding a bit more coconut oil.

Customization

Feel free to add nuts or dried fruits to the dough if you want to enhance the flavor and texture of your cookies.

Batch Size

This recipe yields approximately 12 cookies, but can be easily doubled if you want to make a larger batch.

Storage Instructions

To keep your chewy vegan chocolate chip cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies by placing them in a single layer in a freezer-safe container or bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.

Serving Suggestions

These cookies are delicious on their own, but you can elevate your dessert experience by serving them alongside a glass of almond milk or your favorite non-dairy milk. Crumble them over vegan ice cream for a delightful sundae or sandwich two cookies with your favorite dairy-free frosting or nut butter for a treat that's truly indulgent.

Nutritional Information

Each cookie contains approximately:
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 5g
- Sodium: 50mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 1g
Please note that nutritional values may vary based on specific ingredients used and serving size.

Ingredient Substitutions

If you need to make substitutions, consider the following options:
- For all-purpose flour, you can use whole wheat flour or a gluten-free flour blend, keeping in mind that the texture may vary.
- Replace coconut oil with any neutral oil like canola or vegetable oil, or use unsweetened applesauce for a lower-fat alternative.
- Instead of almond milk, feel free to use soy milk, oat milk, or any other plant-based milk you prefer.
- For the sweeteners, you may substitute brown sugar with coconut sugar or maple syrup, though you may need to adjust the liquid content accordingly.
- If you don't have vegan chocolate chips, chopped dark chocolate or cocoa nibs can work as a substitute.

Cook techniques

Mixing Ingredients

When mixing the dry and wet ingredients, avoid overmixing. Stir until just combined to keep the cookies chewy.

Measuring Flour

Use the spoon and level method to measure flour for accuracy. This prevents the cookies from becoming too dense.

Baking

Bake the cookies until the edges are lightly golden but the center remains soft. This ensures a chewy texture.

Cooling

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without cracking.

Storing

Store cookies in an airtight container to maintain their chewiness. They can also be frozen for longer storage.

FAQ

Can I substitute coconut oil?

Yes, you can use any neutral oil, such as vegetable or canola oil, but it may slightly change the flavor.

What can I use instead of almond milk?

You can use any plant-based milk, such as soy, oat, or cashew milk.

How do I make these gluten-free?

Substitute all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum.

Can I add nuts to the cookies?

Absolutely! Chopped walnuts or pecans can be folded into the dough for added texture.

How do I know when they're done baking?

The cookies should have lightly golden edges and a soft center. They will continue to firm up as they cool.

Conclusion

These chewy vegan chocolate chip cookies are the perfect treat for anyone craving something sweet. Their delightful texture and rich chocolate flavor make them a hit among both vegans and non-vegans alike. With simple ingredients and an easy preparation process, you can whip up a batch in no time, making them a fantastic option for dessert, snacks, or a sweet surprise for friends and family.

Peanut Butter Chocolate Chip Cookies

Add 2 tablespoons of smooth peanut butter to the wet mixture for a delicious peanut butter twist.

Oatmeal Chocolate Chip Cookies

Substitute 30g of the all-purpose flour with rolled oats for a chewy texture and added nutrition.

Mint Chocolate Chip Cookies

Incorporate a few drops of peppermint extract to the dough along with the vanilla for a refreshing flavor.

Caramel Stuffed Cookies

Place a small piece of vegan caramel in the center of each cookie dough ball before baking for a gooey surprise.

Nutty Chocolate Chip Cookies

Fold in chopped walnuts or pecans for added crunch and a nutty flavor profile.

Coconut Macadamia Cookies

Swap half of the chocolate chips for chopped macadamia nuts and add shredded coconut for a tropical flair.

Double Chocolate Chip Cookies

Replace 30g of the flour with cocoa powder for a rich double chocolate experience.

Each of these variations adds a unique twist to the classic chewy vegan chocolate chip cookie recipe, allowing you to customize your treat to match your cravings!