6/27/2012

mini vacay day 13 : perfect vegan chocolate chip cookie [recipe]

Did anyone else grow up eating Toll House chocolate chip cookies?! They were the best! Simple to make and always our family’s go-to chocolate chip cookie. About five years ago when I started getting into vegan baking I wanted to create a vegan version of that recipe. Turns out it was super easy to veganize! Is that even a real word? Anyway, since that time one of my favorite activities is making non-vegan recipes vegan. These days I have taken that steps further by omitting gluten and refined sugar. This recipe however is a straight up awesome vegan cookie with all its gluten and sugar.

I baked about 60 of these for a client yesterday and posted a pic on Instagram, within an hour I had requests for the recipe and was hesitant to post it. Not because I did not want to share it but because I am not eating this way right now. The more I thought about it the more I realized it was important to post because this is a wonderful transitional treat for people considering becoming vegan or who want to be able to bring a yummy cookie to a party where non-vegans wouldn’t given them a hard time! Seriously this cookie is fool proof. I have fed it to many non-vegans and they had no idea.

For my mini vacay yesterday I baked extra cookies to give to friends and tweaked the recipe one last time so it would be blog ready. I am happy to be sharing it here and I hope you find it as amazing as I do! It is all about the brown sugar, that is what makes these cookies taste like home. I used the same measurements from the original recipe (found on the back of the bag of Toll House chocolate chips) and they baked perfectly. Just the right amount of chewiness and crunch. I prefer them with chopped walnuts but you can omit them or add a different nut if you prefer. Give it a try you will not be disappointed. I haven’t received one negative remark about them yet, usually people are too busy reaching for a second cookie ;)

A few notes about the recipe : I use flax meal to replace the eggs in this cookie. You could also use chia seeds or egg replacer but personally I think egg replacer is weird. It’s just starches and gums with no nutritional value. Flax works beautifully in this recipe as a binder and adds fiber and omega 3s. For years (thanks to my Mom who is one of the best bakers I know) I have baked cookies on a Silpat – it is a silicone baking mat. It always gives me great results, the cookies bake evenly and it is non-stick. I can use it over and over while I am baking a large batch and never need to wash it until I am finished. They can be a bit pricey but well worth it if you bake on a regular basis. If you don’t want to go that route I would bake them on parchment paper.

 

Perfect Vegan Chocolate Chip Cookies

makes 2 1/2 dozen cookies

 

Ingredients //

  • 2 1/4 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. Celtic sea salt
  • 1 c. Earth Balance, softened
  • 3/4 c. organic cane sugar
  • 3/4 c. organic brown sugar, packed
  • 1 1/2 tsp. vanilla extract
  • 2 flax eggs*
  • 1  1/4 C semi-sweet vegan chocolate chips
  • 1 C raw walnuts, chopped

 

*to make your flax eggs mix 2 T ground flax with 6 T warm water. Mix well and let sit for a few minutes to gel. It should have a thick, egg like consistency. For best results use fresh ground flax meal. I buy whole flax seeds and grind them in a spice grinder as needed. Flax meal can go rancid quickly if not properly stored in the fridge.

 

Method //

  1. Preheat oven to 375.
  2. Prepare your baking sheet with a Silpat or parchment paper.
  3. Make flax eggs and set aside.
  4. Combine flour, baking soda and salt in a medium bowl.
  5. In a stand mixer (or using a hand held mixer) beat the Earth Balance, sugars and vanilla.
  6. Add the flax eggs and beat well.
  7. Add the flour slowly and beat until well combined. The dough should be thick.
  8. Stir in chocolate chips and nuts.
  9. Drop by rounded tablespoon onto Silpat/parchment paper. Bake for 8-11 minutes.
  10. All ovens are different, in Portland I baked these for 9 minutes, here in LA they need 11.
  11. Check them after 8 minutes and see. You want them to be a nice golden brown.
  12. Let sit on baking sheet 1-2 minutes before removing to cool on wire racks.
  13. Once completely cool store in glass containers on the counter or in the fridge.
  14. These cookies also freeze well.

 

Ok! That is it! I am off to run a few small errands then I am testing a Mediterranean-style vegan burger recipe for a client and finishing the recipe for the June Newsletter. Have I mentioned how much I love what I do?! Happy Wednesday!

xoa

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