Recipe: Perfect The BEST Vegan Chocolate Chip Cookies

The BEST Vegan Chocolate Chip Cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. Line a large baking sheet with parchment paper; set aside. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined.

Food Scale: For best results, use a food scale and weigh ingredients. Hands down, the BEST vegan chocolate chip cookies recipe that even non-vegans will love! Crispy edges, soft, and chewy on the inside, they use one bowl and super easy to prep! You can cook The BEST Vegan Chocolate Chip Cookies using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of The BEST Vegan Chocolate Chip Cookies

1. 🢂 2 cups of all-purpose flour.
2. 🢂 2 tbsp of almond flour (3 tbsp if omitting roasted soy bean flour).
3. 🢂 1 tbsp of roasted soybean flour (you can omit this).
4. 🢂 1 tsp of instant coffee / espresso powder.
5. 🢂 1 1/2 tsp of salt.
6. 🢂 1 tsp of baking powder.
7. 🢂 8 oz of vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened).
8. 🢂 1 cup of dark brown sugar.
9. 🢂 1/2 cup of granulated sugar.
10. 🢂 1 1/2 tbsp of vegetable oil.
11. 🢂 1 1/2 tbsp of unsweetened almond milk.
12. 🢂 1 tsp of baking powder.
13. 🢂 2 tsp of vanilla extract/flavoring.
14. 🢂 4 oz of semisweet chocolate.
15. 🢂 4 oz of dark chocolate.

Vegan desserts are some of my favorites, including homemade crunch bars , carrot cake , and these addictive vegan chocolate chip cookies. Look no further for the best vegan chocolate chip cookies, ever. Gooey and decadent, and full of chocolate, even your non-vegan friends won't be disappointed. Even dark chocolate or semi-sweet chip can contain dairy.

instructions The BEST Vegan Chocolate Chip Cookies

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!.

I usually use either Enjoy Life or Guittard semi-sweet chips. I can't eat coconut so I had to substitute sunflower oil, but it worked great. I also tried making a batch with all whole-wheat flour and I think I found a way to work it: I replaced half a cup of the brown sugar with a third of a cup of maple syrup and. You guys, I've been using this extra time at home to clean out my pantry and kitchen. Place a piece of parchment or a silicone liner over a baking sheet, or lightly oil the pan.; Combine the flax seed and water in a small bowl to make a flax egg.