Hi, I am Marie. Today, I’m gonna show you how to make the best vegan chocolate chip cookies recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
The BEST Vegan Chocolate Chip Cookies Recipe
The BEST Vegan Chocolate Chip Cookies is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. The BEST Vegan Chocolate Chip Cookies is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have the best vegan chocolate chip cookies using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make The BEST Vegan Chocolate Chip Cookies:
- Take 2 cups all-purpose flour
- Get 2 tbsp almond flour (3 tbsp if omitting roasted soy bean flour)
- Make ready 1 tbsp roasted soybean flour (you can omit this)
- Prepare 1 tsp instant coffee / espresso powder
- Take 1 1/2 tsp salt
- Take 1 tsp baking powder
- Prepare 8 oz vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened)
- Get 1 cup dark brown sugar
- Make ready 1/2 cup granulated sugar
- Get 1 1/2 tbsp vegetable oil
- Make ready 1 1/2 tbsp unsweetened almond milk
- Make ready 1 tsp baking powder
- Get 2 tsp vanilla extract/flavoring
- Make ready 4 oz semisweet chocolate
- Prepare 4 oz dark chocolate
Steps to make The BEST Vegan Chocolate Chip Cookies:
- Chop up chocolate into chunks.
- Toast almond flour in a small saucepan on low/medium-low heat. Stir while toasting until noticeably darker in color or as desired.
- In a large bowl, sift together dry ingredients (AP flour, almond flour, soybean flour, coffee/espresso powder, salt, baking powder) and mix well.
- In a new large bowl, mix brown and white sugar together. Add in vegan butter and whisk together until fluffy.
- In a small bowl, mix oil, almond milk, and baking powder until blended. Add to butter/sugar mixture. Add in vanilla extract. Whisk until well combined.
- Fold in dry ingredients into wet ingredients, adding a third at a time. When you no longer see pockets of dry ingredients, fold in chopped chocolate.
- Use an ice cream scoop and place balls of cookie dough on a baking sheet with silpat or parchment paper. Cover with plastic wrap and refrigerate cookies for at least 2 hours.
- When ready to bake cookies, preheat oven to 350°F and place them about 6 inches apart. Top with sea salt before throwing into the oven for 16 minutes.
- Let cookies cool on pan for 10 minutes before transferring to cooling rack. Let cookies cool on cooling rack to allow edges to crisp up. Enjoy!
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