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Vegan Chocolate Chip Cookies [vegan]Tuesday, April 04, 2017
Recipe loosely inspired from The New York Times. [Recipe makes (48) 2-ounce cookies].
In addition to weekly posts, you'll notice that some future posts will be marked with "[vegan]" at the end of their titles. I've been introduced to the vegan lifestyle over the past year and have made it my goal to create recipes that pass all my tests as usual, but just so happen to be vegan at the same time.
There's a common idea out there that vegan food simply cannot taste good. Without dairy (or meat), there's no way you can make classic dishes that we all know and love. Vegans just have to suffer. But that's simply not true. I've learned that ingredients that I'm familiar with can be used in new ways to create some pretty amazing dishes. Flax seeds are used in this recipe to replace eggs. Cashews will be used in future vegan posts to create creamy sauces and cheesecakes. Vegetable stock can always replace chicken stock in recipes you might have already. And the list goes on. I've noticed that just by planning my meals around this idea, I'm automatically filling my fridge and cupboards with healthier options and missing dairy less and less.
Since 'all food' truly is considered on this site, I want to give vegan dishes a fair shot and show readers that they can stand up to anything else on this blog. Some of the best dishes I've had while eating out recently (South American arepas, wild mushroom stuffed ravioli with a garlic cashew cream sauce, and rice noodles and vegetables tossed in a coconut curry sauce) just happen to be vegan. And if it weren't for the fact that they were served at vegan restaurants, I wouldn't have known they were vegan.
So with that, I present vegan chocolate chip cookies. I started with my favorite cookie recipe of all time and replaced butter, eggs, and chocolate chips with vegan options. And then added some cinnamon and coconut sugar for a twist in flavor and coconut and oats for some added chewiness. I was pleased to see that the end product had a nice balance of texture, as well as a strong flavor profile. Win-win!
2 tablespoons ground flax seed
6 tablespoons water
2 teaspoons vanilla extract
12 ounces vegan butter, softened but still cool
10 ounces (~1 1/2 cups minus 1 tablespoon) light brown sugar
6 ounces (~3/4 cups plus 2 tablespoons) granulated sugar
2 ounces (~1/4 cup) organic coconut sugar
8 1/2 ounces (~1 2/3 cups) all-purpose flour
8 1/2 ounces (~1 2/3 cups) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon cinnamon
10 ounces (~1 cup plus 3 tablespoons) dairy-free chocolate chips
1/2 cups old fashioned oats (not instant)
1/4 cup shredded coconut
In a small bowl, mix together the ground flax seed, water, and vanilla extract. Place in the refrigerator for 15 minutes.
Using a stand mixer, cream the butter and sugars together until light, roughly 5 minutes. Add the flax seed mixture and mix until combined. Sift together the flours, baking soda, baking powder, salt, and cinnamon, and incorporate into the batter. Lastly, mix in the chocolate chips, oats, and coconut. Use a 2-ounce cookie scoop to form dough balls, and transfer to a cookie sheet. Cover, and refrigerate for at least one hour, or up to 24 hours.
Once ready to bake, preheat oven to 350°F. Transfer 12 balls to a cookie sheet lined with a silicon sheet or parchment paper, and press down slightly on each ball. Bake in batches until the cookies just begin to brown around the outsides, roughly 16 minutes. Let rest for 10 minutes on the cookie sheet, and then transfer to a cooling rack for an additional 30 minutes before serving.
[Side note: As is true with most baked goods, freeze any left over cookies in a ziplock bag, and then let thaw for 30 minutes before consuming].