Last weekend I had the pleasure of bringing treats to my middle child's spring piano recital. The recital was lovely, all the kids did a fabulous job, and my son's teacher, Sarah Boyd is incredible. But this is not a post about that. This is a post about the cookies that were gobbled during the reception: Soft Vegan Chocolate Chip Cookies.
I'm not a vegan, but all three of my kids had food intolerances when they were young, and so the whole family was on an on-again off-again allergen free diet for several years. But even though we weren't eating dairy, eggs, and soy, I couldn't live without the occasional cookie, so I developed this vegan, allergen free recipe.
It doesn't matter if you're vegan or have food allergies, if you like soft chocolate chip cookies, then you're going to LOVE these. They have a great soft and chewy texture and they'll still be soft and delicious for days after you make them. Even better, they come together in one bowl with no special equipment! Easy-peasy.
Note on Allergens: You can make this soy-free if you use a nut-based milk and allergen free chocolate chips.
Note on Refined Coconut Oil: Unliked Virgin Coconut oil, Refined Coconut Oil should have no coconut taste. Most grocery stores sell both varieties. If your coconut oil is warm, this recipe will still work. I find that adding cold maple syrup and cold soy milk takes the temperature down enough. However, if your dough is very soft, just refrigerate it for 10-15 minute and it will firm up.
Always Soft, Vegan Chocolate Chip Cookies
Time : 10 minutes to make. 15 minutes to bake plus time to cool.
Makes 16 medium sized cookies. Doubles easily.
Ingredients
1/2 cup refined coconut oil (at room temp)
1/4 cup maple syrup (can be cold or room temp)
1/3 cup organic granulated sugar
1/4 cup unsweetened non-dairy milk
1 tablespoons ground golden flaxseeds
1 and 1/2 teaspoons vanilla extract or paste
1 and 1/4 cups all purpose flour
1/2 scant teaspoon table salt
1/2 teaspoon baking soda
1 cup chocolate chips
STEP ONE
Preheat oven to 350 degrees. Grease cookie sheets or line sheets with parchment paper.
STEP TWO
Add 1/2 cup coconut oil, 1/4 cup maple syrup and 1/3 cup sugar to a medium sized mixing bowl. Use a fork to cream together. It's okay if there are some small chunks of coconut oil are left. Add 1/4 cup milk, 1 tablespoons flaxseed, and 1 and 1/2 teaspoons vanilla and mix again. The mixture will look like it's separating, but I promise it's okay.
STEP THREE
Sprinkle your 1 and 1/4 cups flour over your wet ingredients then sprinkle the 1/2 scant teaspoon salt and 1/2 teaspoon baking soda on top of the flour. Mix your dry ingredients into your wet until there are no more flour streaks and the dough comes together. Add 1 cup chocolate chips and mix until just incorporated.
STEP FOUR
Scoop your cookie dough out onto your pan leaving at least 2 inches between each cookie. Bake about 12-15 minutes until edges turn brown. Allow cookies to cool. Once cooled, cookies can be kept for 4 days in a covered container on the counter.
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