Vegan Chocolate Chip Cookies

I will freely admit I have a 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 many years ago…either give up chocolate chip cookies or figure out how to make them completely vegan… without using coconut oil, vegan butter or any other high-saturated fat butter replacement. I guess you can tell by now that I figured out how to make a delicious 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 with a crispy exterior and slightly chewy interior…and oozing with chocolate…an ultimate treat for all cookie aficionados.

My recipe finally came together after getting a massive assist from one of my favorite pastry chefs and cookbook author, Stella Parks. She had a unique and cool idea she used in making her vegan chocolate chip cookie, using a slurry made from grinding oats and water. She discovered this simple-to-make slurry reacted very close to an egg white…plus, I enjoyed reading her explanation.

Making this recipe was a challenge, and the results are outstanding. But I still wouldn’t recommend making a batch of these cookies more than once or twice yearly. They are good…but…well…they are not exactly health food!

Difficulty: simple
Yield: makes about 18 cookies