The BEST Vegan Chocolate Chip Cookies

Name: The BEST Vegan Chocolate Chip Cookies
Yield: 12-15 cookies
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp almond flour (3 tbsp if omitting roasted soy bean flour); 1 tbsp roasted soybean flour (you can omit this); 1 tsp instant coffee / espresso powder; 1 1/2 tsp salt; 1 tsp baking powder; 8 oz vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened); 1 cup dark brown sugar; 1/2 cup granulated sugar; 1 1/2 tbsp vegetable oil; 1 1/2 tbsp unsweetened almond milk; 1 tsp baking powder; 2 tsp vanilla extract/flavoring; 4 oz semisweet chocolate; 4 oz dark chocolate

rayjaybp @rayjaybp

Washington State, USA

Okay, I know some of you will roll your eyes at the word vegan. But trust me, you can’t tell the difference! Crisp on the outside, soft and chewy on the inside, with bites of gooey chocolate and pleasant hints of salt in each bite. In fact, these could possibly be your new go-to cookie recipe!

Note: I usually double the recipe because I usually use one tub of vegan butter.

The BEST Vegan Chocolate Chip Cookies

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rayjaybp @rayjaybp

Washington State, USA

Note: I usually double the recipe because I usually use one tub of vegan butter.

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Ingredients

12-15 cookies

2 cupsall-purpose flour
2 tbspalmond flour (3 tbsp if omitting roasted soy bean flour)
1 tbsproasted soybean flour (you can omit this)
1 tspinstant coffee / espresso powder
1 1/2 tspsalt
1 tspbaking powder
8 ozvegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened)
1 cupdark brown sugar
1/2 cupgranulated sugar
1 1/2 tbspvegetable oil
1 1/2 tbspunsweetened almond milk
1 tspbaking powder
2 tspvanilla extract/flavoring
4 ozsemisweet chocolate
4 ozdark chocolate

Cooking Instructions

1

Chop up chocolate into chunks.
2

Toast almond flour in a small saucepan on low/medium-low heat. Stir while toasting until noticeably darker in color or as desired.
3

In a large bowl, sift together dry ingredients (AP flour, almond flour, soybean flour, coffee/espresso powder, salt, baking powder) and mix well.
4

In a new large bowl, mix brown and white sugar together. Add in vegan butter and whisk together until fluffy.
5

In a small bowl, mix oil, almond milk, and baking powder until blended. Add to butter/sugar mixture. Add in vanilla extract. Whisk until well combined.
6

Fold in dry ingredients into wet ingredients, adding a third at a time. When you no longer see pockets of dry ingredients, fold in chopped chocolate.
7

Use an ice cream scoop and place balls of cookie dough on a baking sheet with silpat or parchment paper. Cover with plastic wrap and refrigerate cookies for at least 2 hours.
8

When ready to bake cookies, preheat oven to 350°F and place them about 6 inches apart. Top with sea salt before throwing into the oven for 16 minutes.
9

Let cookies cool on pan for 10 minutes before transferring to cooling rack. Let cookies cool on cooling rack to allow edges to crisp up. Enjoy!

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rayjaybp @rayjaybp

on February 20, 2019 05:34

Washington State, USA

Aspiring pastry chef and home cook! Grew up in an environment that mixed American, Filipino, and Japanese culture, but I love to try and enjoy all kinds of food.