Vegan Chocolate Chip Cookies Recipe · i am a food blog
Have you ever returned from vacation with a fierce desire for bakery products freshly made at home, but you have exactly no eggs and zero butter in the refrigerator? If it seems familiar to you, this situation of cookies with vegan chocolate chips is for you!
Why you should do these:
- You are vegan and you need incredible vegan chocolate chocolate cookies in your life.
- You are vegan and all you have ever done are cookies with chocolate chips with flax seeds or other vegan ingredients that are difficult to find. No chia seeds, no chickpea flour, no egg substitute, no linen, just ancient ordinary ingredients.
- You are not vegan but you do not have butter or eggs and you need incredible chocolate chocolate cookies in your life.
- You like chocolate chip cookies that are crisp on the edges but soft, soft and sticky in the middle.
- You are only 8 ingredients (if you do not count salt) from incredible chocolate chocolate cookies.
- You want cookies with chocolate chips and you don’t want to remove a mixer – these guys are made in a bowl.
FAQ:
Q: Can I use something other than Tahini?
A: Yes, you can use almond butter or any other nut butter at the same report.
Q: I don’t like the flavor of coconut oil, what can I do?
A: You can use refined coconut oil, which has no coconut flavor. I suspect that you can also use canola oil.
Q: What is vegan chocolate?
A: Chocolate that has no dairy products is vegan. The chocolate itself is vegan and there is a ton of chocolate and chocolate chips that are vegans. I used Callebaut 811 Semi-sucked dark chocolate And there are no dairy products and it’s quite incredible.
Last month, Mike and I returned from a trip in the middle of the night. When I looked in the refrigerator, hoping that it had stored as if by magic while we had left, I found a single carrot, Kimchi and another sad forgotten product. What I have not found are eggs or butter, two of the things I swear that we keep in the refrigerator at any time. It was a failure, especially since I had a major desire for chocolate chip cookies.
Enter: Michelle Lopez Genius recipe for cookies with vegan chocolate chips. These cookies (and so many other incredible non -vegan and vegan bakery products) can be found in its new book, Cooking during the week. Cooking during the week is a question of intelligent cooking: dividing the tasks and planning in advance so that you can cook during the week like a boss. If you want to make a diaper cake but you don’t have 6 hours to go and find how to freeze, it’s the book for you. I love the way there are so many advice and things and in a simple way to think about cooking. I definitely took advantage of two of his main tips: do not sift my flour and use a scale for precise cooking.
These cookies with vegan chocolate chips have become incredible. The original recipe was for an almond butter version, but because I didn’t even have eggs or butter, there was certainly no almond butter in the pantry. What I had was Tahini, which was certainly the right way to follow because I like a good cookie with Tahini chocolate chips. Fast, easy and we did not have to leave the house to buy ingredients. Call me a fangirl because I like it! Run and get your copy of Michelle’s book, it won’t disappoint!
Recipe for cookies with vegan chocolate chips
A vegan cookie with chocolate chips with crisp edges and a soft and soft center
Service 22 cookies
- 2 cups All use flour 9 oz
- 1 1/2 teaspoon chemical
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup coconut oil, melted 4 oz
- 1/3 cup Tahini 3.15 Oz
- 6 tablespoon water
- 2 teaspoon Pure vanilla extract
- 1 1/4 cups dark brown sugar to pack 9.35 Oz
- 10 oz 70% vegan chocolate, chopped
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Heat the oven at 350 ° F. Line two pastry plates with parchment paper. In a large bowl, whisk the flour, baking powder, baking soda and salt together.
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In another bowl, whisk coconut oil, tahini, water and vanilla until smooth consistency. Add the sugar and whisk until it is combined.
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Add the dry ingredients until it is just combined, then incorporate the chocolate.
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Wear the dough in 3 tablespoons of balls. If the cookie dough seems soft, refrigerate for 10 minutes.
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Cook, a saucepan at a time for 12 minutes, until the edges are adjusted but the centers are sticky. Cool on the pan on a rack for 20 minutes, or until the edges and stockings are firm to the touch. Take advantage of a hot or at room temperature. Cookies will remain in an airtight container at room temperature for 3 days.
To freeze: once the dough formed in balls, freeze for 1 hour on a saucepan lined with parchment paper extremely covered with a plastic film. When they are hard, transfer to a Ziplock bag and close firmly.
To cook from frozen: bake frozen on a baking sheet lined with parchment paper at 350 ° F for 15 minutes.
Notes: The original recipe called for chopped almonds (1/2 cup) and almond butter, but also said that you can use any nut butter that you have at hand. Experience!
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