The Best Vegan Chocolate Chip Cookies
I’ve been baking chocolate chip cookies for twenty years now – they are my danger food, my sweet and salty kryptonit. I love cookies more than cake, but possibly not more than salt and pepper ripple chips. This vegan almond butter chocolate chip cookie recipe rips other vegan cookies a new one, with the secret ingredient: yeah, it’s almond butter, lol! This recipe is adapted from my wonderful pal Michelle of Hummingbird High, from her book Weeknight Baking! I have made many delicious things from her baking book – from her perfect blueberry muffins to a fudge frosting chocolate sheet cake. Michelle’s recipes are known for their exactitude and meticulousness, traits which I admire!
Vegan Baking Ingredients
Something I’ve learned over many years of “veganizing” conventional cookie recipes – you can often just simply omit things like dairy or eggs. I love this recipe because it uses almond butter as the binding ingredient, instead of eggs, and it adds a delicious rich and nutty flavour. You can also easily swap natural peanut butter for the almond butter, too – I’ve done that many times. I think the key to choosing vegan ingredients is finding the best quality ingredients you can, when possible.
When choosing dairy free chocolate, I love using Callebaut Chocolate 811 dark chocolate calettes – they are rich, perfectly melty and not overly sweet, nor are they too bitter. You can find it in block form, too – but I love the ease of the calettes – they’re chocolate chip’s classy pal. I also love Guittard’s bittersweet chocolate wafers for cookie-making. For this vegan almond butter chocolate chip cookie recipe, I used the Callebaut 811 calettes, because I have a big ol’ bag of them I bought for recipe-testing for a cookbook! :)
How To Make Perfectly Round Cookies
Did you know a round cookie straight out of the oven is a true rarity? My tricks to rounding out a misshapen cookie? I pan-bang the pan on the counter (have your family plug their ears, haha) to allow the cookie to spread to its edges. Then, I use an offset spatula to coax the cookie into a round shape. Other folks enjoy using a large round cookie cutter to “scoot” it back into a classic cookie shape.
Why You Should Try This Vegan Almond Butter Chocolate Chip Cookie Recipe
If you are Team Nuts in a cookie, you’ll love these, as there’s Double Nuts. I love chocolate and almonds together, so this is my perfect cookie. Maybe you also like nuts? Perhaps you like them toasted? For nut shopping, I love the bulk roasted salted almonds from Costco, but I also tend to cruise down the snack aisle when I’m grocery shopping to see if any roasted almonds happen to be on sale. If so, into the basket they go, to be sprinkled upon morning yogurt, crunched down by snacky handfuls or chopped up for cookies. Note, nuts can go rancid left in the pantry, so try to store them in the fridge for optimal freshness. No one likes rancid nuts. Weirdly, I am not Team Nuts when it comes to any other baked good. Muffins, cake loaves, etc – I’m team No Nuts. However, I also love a raisin. Which makes me Team Wildcard. But enough about nuts! Try these cookies!
Watch me make these cookies:
Vegan Almond Butter Chocolate Chip Cookie Recipe
- 1 cup all-purpose flour
- 1 cup whole grain wheat flour
- 11/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened natural almond butter
- 6 tbsp water
- 1 tsp pure vanilla extract
- 11/4 cup dark brown sugar
- 11/4 cups dark chocolate chips , I used Callebaut 811 callets
- 1/2 cup roasted, salted almonds
- Preheat the oven to 350°f / 175°c. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
- In a medium bowl, whisk together the coconut oil, almond butter, water and vanilla until smooth.
- Add the brown sugar and whisk until combined.
- Add the dry ingredients to the wet ingredients, using a spatula to mix until just combined.
- Add the chocolate and almonds and mix until incorporated.
- Use a retractable ice cream scoop to dole out even balls of cookie dough and place them onto the prepared baking sheets, with room in between for cookie spread.
- Bake for 12-14 minutes, until the edges have set, are lightly browned.
- Rap the pans on the counter a few times to de-puff, if needed, and round the cookies using an offset spatula if desired. Let cool for 15 minutes, if you can wait that long, before diving in.
My other favourite cookie has got to be these toffee chocolate chip cookies. I implore you to try them, as they are a real top dog! Happy cookie times to you! xo Lyndsay
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