Chocolate chip cookies are probably one of the most frequently made baked goods in our house. They are Jesse's all time favourite and were the first thing I ever baked for him on his very first trip to Australia.
Whilst we have our favourite recipes, I am always experimenting with different textures, flavours and ingredients - and recently we discovered a new favourite.
Jesse had asked me for chocolate chip cookies in the morning before he left for work and I decided I'd make some - only to find that I didn't have any butter or eggs in the fridge.
It was freezing and overcast and threatening rain so a trip to the supermarket wasn't something I really wanted to do - so I decided to improvise. Swapping the butter for coconut oil and eggs for a flax egg, I experimented with a vegan cookie recipe...
And ohhhhhhhh my word was it good.
Since then, this cookie recipe has become a go-to when I want chocolate chip cookies in a hurry. There are two ways you can make them - and the only adjustment is 1/4 cup of flour. Use less flour if you want lighter fluffier cookies and a little more flour if you want crisp and crunchy edges and soft middles (as shown in the photos).
But however you make them, I'm sure you'll fall in love with them just like we did!
So let me share the recipe with you! >>
The Best Vegan Chocolate Chip Cookies Recipe
makes 24 small cookies or 12 large cookies
gluten free, refined sugar free, vegan, egg free,
dairy free, nut free, lower fat, lower sugar, kid friendly
1/4 cup (50g) coconut oil, softened
1/2 cup (100g) coconut sugar or brown sugar
2 tbsp ground flaxseed + 2 tbsp boiling water
2 tbsp (30g) unsweetened applesauce
1 1/2 cups (180g) gluten free plain flour *see notes
1/2 tsp baking soda
Pinch of salt
~2/3 cup chocolate chips (vegan if needed!)
- Preheat your oven to 180C/355F
- Line a few baking sheets/cookie sheets with baking paper and set aside.
- In a mixer, mix your coconut oil and sugar until combined. Note, if your coconut oil is liquid (as the weather is warmer), that's fine. It will still work!
- Add in your flaxseed, applesauce and mix until combined.
- Add in your flour, baking soda and salt, mixing until a soft dough forms.
- Add in your chocolate chips and stir until evenly dispersed.
- Take heaped tablespoons of your cookie dough and roll into a ball (if you use less flour, the dough will be stickier so you can use a spoon to shape them instead).
- Flatten the dough onto your tray, leaving about 1" of space between each cookie.
- Bake your cookies for 8-10 minutes or until the edges are golden.
- Allow to cool before removing your cookies from the tray.
- These cookies are best on the day they are made, however, will keep in an airtight container for 2-3 days (or longer... but it's hard enough to make cookies last 2-3 days in our house!). This cookie dough also freezes really well! Simply take your rolled cookie dough, wrap it in baking paper and place your cookie dough balls in an airtight freezer bag to defrost and bake later on.
Notes:
*If you want light and fluffy cookies, use 1 1/4 cups of flour. If you want cookies as pictured with crisp, crunchy edges and soft middles, use 1 1/2 cups of flour.
But tell me, what's the one food or recipe you always seem to make?
For us you can almost guarantee that we'll make chocolate chip cookies at least once a month and tacos and stir fries and least once a week.
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