Make this Easy Vegan Recipe whether you have been vegan for a while or whether you want to try something new.
It’s 2017 and if you haven’t heard the term “Vegan” then I have to ask what planet are you from? Seriously though. Vegan everything (including vegan chocolate chip cookies) is a thing these days. And I’m here to tell you it’s delicious.
Take these Vegan Chocolate Chip Cookies that are the subject of today’s story.
That’s not what you were expecting is it? Ok, so full disclosure. The chocolate I used is not vegan, but the usual Guittard chocolate chips I use in all my baking. They are made in America and they don’t use soy in their products which is hard to find! Another full disclosure….I am not vegan. However, I like including vegan recipes in my meal plans. It’s not a bad idea to cut down on some of the animal fats and products we consume. Everybody benefits (including the animals and the planet) so why not include a few plant based recipes?
Especially when you can have something like this to get you started…
This recipe is something that came through my instagram feed. I follow a few food photography feeds on IG, and some of them also share recipes. This particular cookie is from Baker By Nature. She has a lovely instagram and website, and she has all sorts of yummy recipes to enjoy. And, she’s super nice! I told her I wanted to share this recipe with you after I made it when I discovered how delicious it was, and she was totally cool with that.
I made a few alterations, as I do with most recipes. I just can’t stop myself from tinkering with recipes, but I think that’s half the fun of cooking. You can take something and make it your own. Much like knitting patterns. You start with the basic outline, but take it and make it your own unique finished project.
Also, this cookie recipe pairs really well with my Cashew Milk recipe I shared a few weeks ago. You can literally have milk and cookies ready for the kids when they come home from school and feed them something all natural and without excess salt and animal products. And trust me. No kid is going to turn up a nose at this.
If you have teenagers in your life, then you know they are all about going vegan these days.
So, make this recipe for them, and you will have a new friend for life. Bonding with teenagers over Cashew milk and vegan chocolate chip cookies will score brownie points ranking up there with concert tickets.
The next time the teenagers are coming for a visit, surprise them by playing Adele on your music system and serving them this fantastic snack. You’re sure to be BFFs for life. What more could we want? (unless they’re boys, and then I don’t know what advice to give you there.)
The most delicious Vegan Chocolate Chip Cookies ever!
- 1/2 cup coconut oil
- 1 1/4 cups dark brown sugar
- 2 tsp vanilla bean paste
- 1/4 cup coconut cream
- 1/4 cup unsweetened applesauce
- 2 1/4 cups all purpose flour (don’t pack this)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 1/2 cups chocolate chips (must use vegan chocolate for the recipe to be fully vegan)
- Preheat oven to 375 degrees (F). Line your baking sheet with parchment paper and set aside.
- In a large bowl, cream the first 3 ingredients using a paddle attachment. Cream until fluffy. About 3 minutes.
- Add the next 3 wet ingredients and whisk gently until fully incorporated. Set aside the wet mixture.
- Sift together the flour, salt. baking soda, nutmeg and cinnamon in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir until combined. Use a light hand. Fold in the chocolate chips.
- Scoop dough onto the prepared cookie sheet and bake for 9-11 minutes. The edges will be golden and the center set. Cool the cookies on a baking sheet for at least 5 minutes before transferring them to a cool rack.
This is a delicate recipe, so giving the cookie time to cool and set up is important. I found they achieved their best texture when I allowed them to sit overnight. Though it’s really hard to not gobble them all up while they are still warm from the oven. I suggest making a double batch so you actually have some for the next day when the texture is perfect.
To keep the recipe fully vegan, you do need to use vegan chocolate. I personally used a mix of milk and dark chocolate chips from Guittard for my version of the cookies. I am not vegan, but instead looking to cut down on animal products in some ways. I could never give up butter or cream, but subbing coconut oil here and there is something I can do. Again, many thanks to Ashley from Baker By Nature for inspiring me to give this a try!
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