My New Favourite Vegan Chocolate Chip Cookies

My New Favourite Vegan Chocolate Chip Cookies | Made without any refined sugar and using organic flour, these vegan cookies are impossible not to love!

My love for baking developed later in life.

I can’t say what brought it on really. It could’ve been the smell of freshly baked banana bread or the irresistible allure of a fluffy yet moist carrot cake. Most likely it was so that I could be the first to sample a batch of chocolate chip cookies.

There is something about baking, it’s exactness and precise balance of ingredients, that just fascinates me. Some goods are nothing sort of genius, and that is what these cookies are. I can’t take full credit, of course, as I was inspired by Ovenly’s Secretly Vegan Chocolate Chip Cookies, but I did take some steps to making it a tad bit more wholesome.

We’re ditching the white sugar and going for rapadura, and we’re also using the best unbleached (and organic, if possible) white flour we can find – or at least I am, you can do whatever you want!

This recipe is simple enough, the hardest part is just waiting for it to chill in the fridge for at least 12 hours. What helped me get through these arduous hours was the fact that I could simply eat the cookie dough as I waited. No egg means no risk, so by the spoonful it goes. I estimate I ate about 2 or 3 cookies worth of dough before I even baked it. The baker must have some perks, and this is mine.

My New Favourite Vegan Chocolate Chip Cookies | Made without any refined sugar and using organic flour, these vegan cookies are impossible not to love!      My New Favourite Vegan Chocolate Chip Cookies | Made without any refined sugar and using organic flour, these vegan cookies are impossible not to love!

My New Favourite Vegan Chocolate Chip Cookies
 
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • 250g (2 cups) unbleached white flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1¼ cups dark chocolate chunks
  • 210g (1 cup packed) rapadura or brown sugar
  • ½ cup plus 1 tablespoon rapeseed oil
  • ½ cup water
Instructions
  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to and toss to coat.
  2. In a medium bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes.
  3. Add the flour mixture to the sugar mixture, and then stir until just combined and no flour is visible. Do not overmix.
  4. Cover with plastic wrap and refrigerate the dough for at least 12 hours. Do not skip this step.
  5. Preheat the oven to 350° F. Line two baking sheets with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. Note: They recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.
  6. Sprinkle the balls of dough with coarse-grained sea salt, and bake for 12 to 13 minutes, or until the edges are just golden.
  7. Let cool completely before serving.
 

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