There was one condition I gave myself when it came to being vegan. I had to still find a way to make sweet treats work. If they weren’t good…there would be no way I could keep myself vegan. This was especially true when it came to chocolate chip cookies, because frankly, they are the best thing ever. And when I was originally experiementing with these vegan chocolate chip cookies, I eventually hit the jackpot. Crisp on the outside with a perfect soft chew on the inside. Best part, they are super easy to make and are oil free.
The vegan chocolate chip cookies that changed everything…
I spent a lot of time in the early stages of my vegan lifestyle doing a lot of baking. In particular, the one thing I wanted to make sure of was that I had a suitable go to treat when I needed it. This was necessary because I had a major sweet tooth back in the day, and probably still do. However, I wanted to try and do a few things better with the cookies I was planning for. I wanted to make sure that the cookies tasted fine of course, but I also needed to make sure that I had a suitable treat that satisfied my cookie needs, but were also healthier. I take these cookies with me to major events all the time and they are my most requested cookie to make from the family.
Why You’ll Love These New & Improved Cookies
- Nice crispy outside with a perfect soft and chewy inside
- Maintains a buttery taste and mouth feel without the use of actual butter
- Uses whole food ingredients like nut butters and whole grain flours to boost nutrition
How to make the best vegan chocolate chip cookies?
- Replace the butter with runny nut butter. The key here is that the nut butter you use be runny. Your best bet is to make sure the jar you pick up says it’s natural and only contains 2 ingredients, the nut or seed plus a little salt.
- Replace the flour. You can still get a light and delicate cookie while using whole grains. Opt for spelt flour or whole wheat pastry flour in place of white flour.
- Use blackstrap mollases. This simple ingredient helps to add a bit of that buttery flavor. I’ve tested these cookies with and without it, and it impacts the flavor significantly.
- Less sugar. This is a dessert, so there is sugar in this recipe, but I made it a point to reduce the amount as much as I could while still getting a delicious cookie flavor. Feel free to swap regular sugar with coconut sugar if desired.
- Cookie shapes. These cookies will spread, but they need a little help. To help them out a little bit, place a cookie dough ball on your baking sheet and lightly press down on it with your palm to make a little cookie mound. Then, give these cookies a little room to spread.
Need more cookie inspiration?
Crisp on the outside, soft on the inside with the most glorious buttery taste without the butter. It’s really hard to make these and not just eat them hot right out of the oven. Perfect for whenever you need a cookie or if you need some cookies for Santa. He’ll definitely like them.
- 1 cup spelt flour or whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar of choice (I used coconut sugar)
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/4 tsp blackstrap molasses
- 1 1/2 tsp vanilla extract
- 1/4 cup natural runny nut butter (I used peanut butter)
- 1/3 cup semi-sweet dairy free chocolate chips
- 2 tbsp unsweetened almond milk
- Set oven to 350F.
- Sift all dry ingredients through a mesh strainer into a medium bowl.
- Add in syrup, milk, vanilla, molasses, and peanut butter and with a large spoon, combine together to form the dough.
- If dough appears too dry or is not forming a proper ball, add in additional almond milk, 1 tbsp at a time to better shape a smooth dough.
- Fold in chocolate chips then grab a piece of dough and begin to roll into a 1-2 inch size dough ball.
- Do the same with the remaining dough and then place dough balls on a line baking sheet with enough room for cookies to spread out as they bake.
- With your palm, gently press down on the each dough ball to flatten slightly.
- Place in oven for 9-10 minutes.
- Remove from oven and allow to cool for 1- minutes prior to serving.
The hardest part of this recipe is waiting for the cookies to cool. Don’t remove them from the baking sheet until they’ve cooled. They will fall apart since they are still technically baking on the baking sheet when they come out of the oven.
When it comes to flour, you can sub in regular white flour in place of the whole grain options listed in the ingredients. However, do not under any circumstance use regular whole wheat flour. It will make the cookies taste like sand.
Keywords: chocolate, chocolate chip cookies, cookies
Did You Try This Recipe?
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