No frills, no creative twists, no special ingredients or equipment needed. Just tasty vegan chocolate chip cookies. (Note: recipe requires dough chilling time).
In a mixing bowl, cream together the coconut oil and vegetable oil along with both types of sugar and the aquafaba. If you don't have an electric mixer you can whip the ingredients vigorously with a fork or whisk. Mix until smoothly combined; using a fork this may take several minutes.
Add the non-dairy milk, vinegar, and vanilla extract and mix until combined. Add the baking soda, baking powder, and sea salt, and continue mixing until smoothly combined.
Add the flour and mix just until the flour is smoothly incorporated. Finally, fold in the chocolate chips. Cover the dough and refrigerate for a minimum of 2 hours, but preferably 4 to 24 hours. (See notes).
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a Silpat (you may need 2 baking sheets, depending on their size).
One at a time, scoop a heaping tablespoon of the dough, roll it into a ball and then slightly stretch it into a cylinder. (Alternately you can make two smaller balls and squish them on top of each other slightly). Place it on the baking sheet, gently pressing down to keep it from falling over. (See the notes for a picture of what this step looks like!)
(Optional step for chewier cookies) 10 minutes into baking, use a fork to gently press down on the tops of the cookies to flatten them further, and then return them to the oven.
Bake for 12-15 minutes, or just until the edges start to turn golden. Let cool for a couple of minutes before removing from the baking sheet and transferring to a cooling rack to cool down completely. Store leftover cookies in an airtight container at room temperature for a few days.
WHAT IS AQUAFABA?: Aquafaba is the cooking liquid from beans. For this recipe, white bean or chickpea aquafaba is recommended because of the color. I used liquid measured from a BPA-free can of white beans.
ROOM TEMPERATURE: It's important to have your non-dairy milk, aquafaba and coconut oil at room temperature. If needed, coconut oil can be microwaved for 5 seconds to soften if not a mixable consistency. It shouldn't be melted. Non-dairy milk and aquafaba can be microwaved for 15-20 seconds to bring up to room temperature. Cold liquid will make your coconut oil solidify into pieces.
MEASURE BY WEIGHT: You'll have much more consistent results with these vegan chocolate chip cookies and my other baking recipes if you measure by weight. Get yourself a $10 kitchen scale and become a more awesome chef!
COCONUT OIL: You can use virgin coconut oil, but note your chocolate chip cookies will have a coconut flavor. The vegetable and coconut oil are not interchangeable.
COOKIE SHAPE: My friend Steve kindly took a photo of the shape of cookie dough prior to baking, for those of you who are more visual. You can see the photo here: https://i.imgur.com/QcoNm2c.jpg
DOUGH CHILLING: For the best vegan chocolate chip cookies you MUST chill the dough for at least 2 hours. Baking cold dough is what results in a pleasing chewy texture and crackly surface. Dough that is chilled overnight will result in the most "bakery style" looking crackly cookies with moist interiors. Highly recommended!
Classic Vegan Chocolate Chip Cookies originally printed from https://yupitsvegan.com/vegan-chocolate-chip-cookies/ February 23, 2018