Vegan Chocolate Chip Cookies
I will freely admit I have a real weakness for a good cookie…and a well-executed chocolate chip cookie rises to the top of my list of foods I crave but wish I didn’t.
I was eventually faced with an important decision after giving up consumption of all dairy products more years ago…either give up chocolate chip cookies or figure out how to make them completely vegan…and without the use of coconut oil or vegan butter. My ultimate decision…well, I guess you can tell by now I decided to make a vegan chocolate chip cookie.
My vegan version of chocolate chip cookies comes very close to everyone’s favorite original tollhouse recipe. They should end up chewy and oozing with chocolate…an ultimate treat for all cookie aficionados.
After some experimentation, I finalized the ingredient list which included a few surprises. I decided to use both baking powder and baking soda in the recipe to create a nice rise in the batter as the cookies baked. This was ultimately important because I eliminated the use of whole eggs. I really enjoy baking with oil as I believe the final product is much cleaner in taste…allowing one to enjoy all of the ingredients rather than having their flavors muted by the overwhelming flavor of butter. I tend to favor unprocessed rapeseed oil over extra virgin olive oil because of the viscosity of the oil, its ability to emulsify better than olive oil and the slight hint of butter when it is heated. I also added a bit of cashew butter (tahini also works) to help the oil emulsify into a homogeneous mixture – quite similar to butter.
Making this recipe was definitely a challenge and the results are outstanding. But I still wouldn’t recommend making a batch of these cookies more than once or twice per year. They are good…but…well…not exactly a health food!
With special thanks to Sara for inspiring me to get this recipe done and to share it!
Yield: makes about 18-24 cookies
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