We’re back with another quick, easy and kid-friendly chocolate chip cookie recipe! I have searched high and low for the best vegan cookie recipe. I’ve probably made and sampled countless vegan cookies – it’s a tough job but someone has to do it! Finally, I’ve managed to put all the best bits of each recipe together to give you this: simply, the best ever chocolate chip cookie!
Best Ever Chocolate Chip Cookie!
I don’t even call it the best ever vegan cookie because this recipe transcends omnivores and herbivores alike! The outside of the cookie is crisp with a slight crunch while the centre is so soft and gooey. Just as it should be!
Why Coconut Sugar?
Due to the current circumstances in the world, our store cupboard supplies can sometimes get a bit low. Before I started making these cookies, I assumed I would have all the ingredients I needed. When I opened the cupboard, I found that all I had left of brown sugar was about 60g. But, here is the joy of baking. Sometimes lack of resources, but by sheer accident it actually produced better results than the planned ingredients. If not, then we live and learn! So, to replace the brown sugar, I went with another type: coconut sugar. If you’ve never tried it before, coconut sugar smells and tastes like butterscotch. It’s rich with a deep, slightly burnt caramel flavour and is quickly becoming my go-to sugar in sweet recipes, as you can substitute it like-for-like in any recipe requiring sugar.
Coconut sugar is slowly increasing in popularity but is not yet ubiquitous. As a result, I leave it as an optional replacement for some or all the brown sugar in this recipe. Another option with this recipe is to roll out all the cookies into balls but to cook half and freeze the other half. I know I sound mad suggesting that not all the cookies might be eaten over a couple of days (!) but depending on how many of you are staying in your home, you might find freezing helpful – or at the very least a good way to pace yourself!
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There’s not much more to say other than these exceptional circumstances require exceptional cookies, so have at it!
Best Ever Chocolate Chip Cookie Recipe
Equipment
- oven
- 2x Baking Trays
- Baking Paper
- Large Mixing Bowl
- Wooden Spoon
- Weighing Scales
- Spoon
Ingredients
- 230 g Vegan Butter or Margarine
- 160 g Granulated Sugar
- 160 g Light Brown Sugar or Coconut Sugar
- 3 tsp Egg Replace Powder + 3 tbsp Warm Water
- 2 tsp Vanilla Bean Extract
- 450 g Plain Flour
- 1 tsp Bicarbonate of Soda
- ½ tsp Baking Powder
- 190 g Chocolate Chips
Instructions
- Preheat the oven to 180°C/350°F.
- Line two baking trays with baking paper and set aside.
- Place the sugar and vegan butter/margarine in a large mixing bowl. Cream together the butter and sugar until smooth.
- In a separate bowl, combine the egg replacer and warm water. Pour it into the mixing bowl along with the vanilla bean extract. Stir well and ensure you scrape down the sides of the bowl to fully incorporate all the ingredients.
- Add the flour, bicarbonate of soda and baking powder to the bowl. Partially combine into a dough.
- Before the dough has fully come together, add in the chocolate chips. This is to ensure that you do not overwork the dough. Mix until just combined, making sure there’s no flour stuck at the bottom of the bowl.
- Using your *clean* hands or two spoons, form walnut-sized balls of cookie dough and place onto the baking trays.
- Bake in the oven for 10 minutes.
- After 10 minutes, bang the tray on your countertop 8-10 times. This is to allow the cookies to spread out evenly. Place back in the oven for 2 minutes.
- Allow the cookies to cool for 5-10 minutes, then serve & enjoy!