Vegan Chocolate Chip Cookies
Introduction: Welcome to our kitchen where we craft delectable vegan treats! Today, we’re sharing our mouthwatering recipe for Vegan Chocolate Chip Cookies. These cookies are the epitome of indulgence, combining the richness of dairy-free chocolate with the crunch of walnuts, all in a perfectly chewy cookie base. Whether you’re a seasoned vegan baker or simply looking to explore plant-based alternatives, these cookies are sure to delight your taste buds and leave you craving more.
Ingredients:
- 1 cup vegan butter, softened
- 1 cup coconut sugar
- 1 cup packed brown sugar
- 2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups dairy-free semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper to prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened vegan butter, coconut sugar, and packed brown sugar until the mixture is smooth and creamy. This step is crucial for achieving the perfect texture in your cookies.
- Prepare the Flaxseed Eggs: In a small bowl, prepare the flaxseed eggs by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Allow the mixture to sit for a few minutes until it thickens, resembling the consistency of traditional eggs.
- Incorporate Wet Ingredients: Once the flaxseed eggs have thickened, add them to the creamed butter and sugar mixture, one egg at a time. Follow this by adding the vanilla extract, ensuring thorough incorporation after each addition.
- Dissolve Baking Soda: In a separate small bowl, dissolve the baking soda in hot water. This step helps activate the leavening agent and ensures an even rise in your cookies.
- Combine Dry Ingredients: Gradually add the dissolved baking soda mixture and salt to the batter, stirring until all ingredients are well combined.
- Incorporate Flour and Add-Ins: Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a smooth dough forms. Once the dough is formed, gently fold in the dairy-free semisweet chocolate chips and chopped walnuts, if desired. These add-ins provide bursts of flavor and texture in every bite.
- Portion the Dough: Using a spoon or cookie scoop, portion the cookie dough onto the prepared baking sheets, leaving ample space between each cookie to allow for spreading during baking.
- Bake to Perfection: Place the baking sheets in the preheated oven and bake the cookies for approximately 10-12 minutes, or until the edges are lightly golden brown. Be sure to rotate the baking sheets halfway through the baking time for even cooking.
- Cool and Serve: Once baked to perfection, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This step ensures that the cookies set properly and maintain their chewy texture.
Nutrition Information: These Vegan Chocolate Chip Cookies are not only delicious but also relatively guilt-free. Each cookie provides a delightful combination of carbohydrates, fats, and a touch of protein from the walnuts. While they are a treat, moderation is key to maintaining a balanced diet.
Tips for Success:
- Ensure that your vegan butter is softened to room temperature before creaming it with the sugars. This helps achieve a smooth and creamy texture in the cookie dough.
- For a more pronounced nutty flavor, lightly toast the chopped walnuts before adding them to the cookie dough.
- Experiment with different varieties of dairy-free chocolate chips, such as dark chocolate or even white chocolate, to customize the flavor profile of your cookies.
- Store any leftover cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage. Simply thaw at room temperature before enjoying.
Conclusion: Indulge your sweet tooth with these irresistible Vegan Chocolate Chip Cookies. Whether enjoyed as an afternoon snack, dessert, or midnight treat, these cookies are sure to satisfy your cravings while remaining entirely plant-based. Share them with friends and family or savor them all to yourself – either way, they’re bound to become a favorite in your recipe collection. Happy baking!
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Vegan Chocolate Chip Cookies – Absolutely Delicious! 🍪
Ingredients:
- 1 cup vegan butter, softened
- 1 cup coconut sugar
- 1 cup packed brown sugar
- 2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups dairy-free semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the vegan butter, coconut sugar, and brown sugar until smooth and creamy.
- Prepare the flaxseed eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for a few minutes until it thickens. Then, beat the flaxseed eggs into the creamed mixture, one at a time, followed by the vanilla extract.
- Dissolve the baking soda in hot water, and then add it to the batter along with the salt. Mix well.
- Gradually stir in the flour until a smooth dough forms. Fold in the dairy-free chocolate chips and chopped walnuts, if using.
- Drop the cookie dough by large spoonfuls onto the prepared baking sheets, leaving some space between each cookie.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these vegan chocolate chip cookies with a glass of almond milk for a delightful treat! 🌱🍪