Great Good Vegan Chocolate Chip Cookies
It’s Friday! Let’s celebrate with a vegan chocolate chip cookie recipe! Flipping through the pages of More Great Good Dairy-Free Desserts Naturally, I came to the chocolate chip cookie recipe. I think every dessert cookbook is pretty much required to have a chocolate chip cookie recipe, and I always shun them, continuing to make the recipe I just always use. Once again I turned the page on a chocolate chip cookie recipe, continuing my quest to find something fancy. Most all of the cakes were meant to be round 2 layer cakes, and despite calling in a search party, my round pans seem to have gone missing. With no luck on the cake pan front, I thought back to those chocolate chip cookies. It would be fun to try different chocolate chip cookie recipes wouldn’t it? I mean, it’s hard to go wrong with chocolate chip cookies… I read through the recipe and noticed it called for cocoa powder in the batter. Coco powder in the batter?! Now this is just madness. Alright, onward!
Vegan Chocolate Chip Cookies
- 7 tablespoons light natural cane sugar, plus 1/4 cup for shaping
- 1/4 cup whole wheat pastry flour
- 1/4 cup unbleached white flour
- 2 tablespoons arrowroot
- 1 tablespoon dark whole cane sugar
- 1 tablespoon unsweetened Dutch-process cocoa
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 tablespoon plus 2 teaspoons canola oil
- 2 tablespoons maple syrup
- 1 tablespoon soymilk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup nondairy chocolate chips, heaping
Position a rack in the middle of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper. Place a wire mesh strainer over a medium bowl. Add the 7 tablespoons of the sugar, pastry flour, white flour, arrowroot, dark whole cane sugar, cocoa, cinnamon, salt, baking powder, and baking soda to the strainer. Tap the strainer against the the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
Whisk the oil, maple syrup, soymilk, and vanilla and almond extracts in a separate bowl until thoroughly combined. Pour into the dry mixture and mix only until smooth. Add the chips and use your hands to work them into the dough. Sprinkle a piece of plastic wrap with 2 tablespoons of the sugar. Turn the dough out of the bowl onto the sugar. With the aid of the wrap, shape the dough into a log. If the dough is too soft, refrigerate it for about 30 minutes or until it is firm enough to shape.
To shape the cookies, spread the remaining 2 tablespoons sugar on a plate. Unwrap the dough and shape into 1-inch balls. Roll the balls in the sugar, and flatten slightly. Place the cookies 3 inches apart on the prepared baking sheets; they spread a great deal. Bake the cookies, one sheet at a time, for 7 to 8 minutes. The cookies will look soft but set.
Set the baking sheet on a rack and cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Store the cookies in a tightly covered tin or jar at room temperature for one to two days.
I hope that last bit of the recipe doesn’t mean they’re intended to sit and not be eaten for two days, because there’s just no way that would work out around here. I was all set to tell you these cookies taste nothing like the usual chocolate chip cookies, but then I tasted them, and they do! They’re like a great chocolate chip cookie, just slightly more chocolaty. My cookies turned out chewy in the middle and crispy around the edges, and the recipe was right; they do spread quite a bit while baking. This recipe doesn’t make very many cookies in comparison to the “classic” recipe, I got 18 cookies out of it, but that’s probably a good thing when you’re just eating them amongst yourselves…
What’s your favorite chocolate chip cookie recipe? A link is welcome!