I LOVE COOKIES!!
I think I may be on a lifelong search for the best vegan chocolate chip cookies. Any bakery I step into, I examine the chocolate chip cookie. Often I will buy it, and sadly more often than not I am disappointed. But not in a jerky way! But… maybe it’s too puffy, too flour-y, too sugary sweet, not enough chocolate… man I have a lot of beefs with chocolate chip cookies.
My ideal chocolate chip cookies are crisp, with really good melty high quality chocolate, not too sweet with a touch of salt. I think these guys make the cut, and they are so easy to make, you’ll be chomping down on a few before you can say “Whut? Vegan? No butter? Cahmannn”… vegan or no vegan, these cookies can be filed under crazy delicious. They spread into crisp, flat-ish “buttery” discs… best served fresh out-tha-oven with a tall glass of ice cold unsweetened almond milk, or whatever milk you fancy!
Maybe possibly the best vegan chocolate chip cookies? I’m not bragging because this isn’t my original recipe – we have the ladies behind the first How It All Vegan book to thank! I used spelt flour in this recipe too! But you can easily use all purpose flour. I just like to spelt it up whenever I can, too add a hit of hidden fibre, hehe. I’ve made these with all-purpose flour, whole wheat flour, a mix of both… These are best made with block-style vegan butter, but try to find the unsalted variety, so you can control the saltiness factor. Okay! Done talking! Go! (PS, if you love toffee, there’s always these toffee chocolate chip cookies for you! Not vegan, but easily veganized!)
The Best Vegan Chocolate Chip Cookies
ingredients
- ½ cup vegan butter, Use block-style butter
- ½ cup vegetable oil, I used canola
- ¾ cup golden brown sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons water
- 2 ¼ cup spelt flour
- ½ teaspoon sea salt
- 2 cups chopped Lindt dark chocolate
instructions
- Preheat oven to 350 degrees. You will need two baking sheets and parchment paper (optional).
- In a medium bowl, mix together the margarine, oil, sugar, vanilla and water until combined.
- In a separate bowl, sift together the spelt flour and the salt.
- Slowly add the flour mixture into the wet mixture.
- Add chopped chocolate into the mix!
- Using a small ice cream scoop, dole out 2 inch balls onto two parchment paper covered baking sheets.
- Bake for 10-13 minutes, turning pans halfway, until cookies are lightly browned on the bottom.
- Leave to cool on baking pans.
Michelle @ MakeMeCake.Me
Hey L! I’m taking it way back this morning w/ this recipe. Question, I can’t imagine that’s actually supposed to be 1/2 cup salt, right? 1/2 tsp? 1/2 tbsp? Tx lady!