Ah vegan chocolate chip cookies. Why tho? Let me tell you why…dairy is from satan himself. But seriously. Lately my body has been having the worst time processing dairy (hello bloat, TMI?!) and for a good reason too. Did you know our bodies struggle to process lactose, the sugar found in milk? The deeper and deeper I delve into the world of nutrition the more and more I want to cut out all animal products. For me cutting out animal products is going to be a slow transition but that’s why I’m testing out plenty of whole food plant based recipes like vegan chocolate chip cookies to try and make the transition a little smoother.
This recipe doesn’t have any dairy in it. Shocking right? I never thought that you could make a chocolate chip cookie with out eggs. I knew you can substitute coconut oil for butter 1:1 but a recipe with NO EGGS?!?! It turns out you don’t really need eggs in a cookie recipe, according to Americas Test Kitchen. This recipe calls for water, coconut oil, vanilla, and nut butter for the liquids. I feel like my whole chocolate chip cookie eating life has been a lie!
These vegan chocolate chip cookies are crispy on the outside and still chewy on the inside. The key to this is letting the dough set for one to four hours. Why? When the dough sets the sugar gets broken down and because this recipe calls for brown sugar the moisture escapes from the sugar crystals and ends up in the dough giving you a nice moist (there I said it) cookie with out sacrificing those nice crispy edges.
One more thing to consider is which nut butter you want to use. I went with peanut butter because I’m allergic to almonds so almond butter was a no go. You really can use any nut butter you want to use just make sure it’s the smooth kind. Using a smooth nut butter will ensure you get the good old, traditional chocolate chip cookie texture. Also when choosing a nut butter keep in mind your flavor preference. Using almond butter will give the cookie a more toffee like flavor while peanut butter gives you are more peanuty flavor. I haven’t tried this recipe using cashew butter but if you do let me know how that goes because it seems like it could give the cookies a richness you wouldn’t get with other nut butters.
Vegan Chocolate Chip Cookies
- 1/2 cup coconut oil liquid, room temp
- 1/3 cup creamy peanut butter or nut butter of choice
- 6 tbsp water room temp
- 2.5 tsp vanilla
- 1 1/3 cup brown sugar
- 2 cups flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/1 tsp kosher sea salt
- 1 cup chocolate chips
Mix together wet ingredients and brown sugar until smooth
Slowly add in dry ingredients and mix until a dough is formed, then add chocolate chips.
Cover batter and let rest at room temperature for 2 to 4 hours.
Form dough into 2 inch balls and place on a cookie sheet two inches apart.
Bake at 350 degrees for 13 minutes or until cookies start to turn slightly golden brown. Remove from oven and cool.
*Adapted from Americas Test Kitchen*