These vegan Chocolate Chip Cookies are so good, you might find yourself craving them all times of the day, and dreaming of them at night. In that case, make a double batch and make them even healthier by using whole wheat.
Your eyeballs won’t pop all the way out of their sockets and you certainly won’t sprout blue fuzz all over your body, but you’ll know just what goes through the Cookie Monster’s brain when you sample one of these vegan Chocolate Chip Cookies.
They are barely crispy around the edges but mostly soft and chewy, and they are studded with enough chocolate chips to make you go om nom nom nom.
I have made and shared with you recipes for vegan chocolate cookies before, including one for a chocolate chip and oats cookie, but this time I wanted to give you a classic chocolate chip cookie with absolutely nothing in between you and all that deliciousness.
You’ll be hooked, especially if you like cookies with divine little gooey pockets of chocolate. But these are so much more.
I made these vegan Chocolate Chip Cookies twice over the last couple of days, the first time with coconut oil, and then with olive oil. You can try either, and both make excellent cookies, but the coconut oil has a way of adding a strong coconut flavor to baked goods that I don’t exactly love. The fruity flavor or olive oil, on the other hand, goes well with baked goods and doesn’t overpower them. If I had to choose one of the cookies, I’d pick the one with olive oil.
While on the topic of coconut oil, I want to briefly address recent research from the American Heart Association that says coconut oil is actually worse for you than butter, beef drippings and lard. If you’ve seen those articles, you’ve probably also seen dozens more contradicting the AHA’s assertion.
Coconut oil tends to be a popular fat among vegans, and you will often find it taking the place of butter in vegan baked goods, because it was touted in the last few years as a healthy fat with medium chain fatty acids that actually help you lose fat, and also because it remains solid at cooler temperatures, making it a good substitute for butter and shortening in pies and shortbreads.
But no matter what research you believe in, don’t toss that coconut oil in the trash. Instead, use something else you already have — hopefully in spades — to determine what you should do: your common sense. And remember that research isn’t always what it seems, even when it comes from sources that are seemingly unbiased.
Coconut oil is a natural fat, and it has been eaten for centuries. You don’t need to eat a gallon of it, but used sparingly, I can’t imagine it’s any worse for you than any other fat.
I have always loved, and used, coconut oil in some Indian foods where it is traditionally used, like south Indian recipes, and I am certainly not stopping now. Even in those Indian recipes, I use just a teaspoon or two for a recipe that makes more than four servings. And I daresay coconut oil is still a healthier vegan substitute than a processed vegan “butter” product is.
There is just one-fourth of a cup of coconut oil — or olive oil, if you swing my way — in this vegan Chocolate Chip Cookies recipe, so you will certainly not be overdoing it You might just overdo the eating, though, as I did.
- 2 cups unbleached all purpose flour or whole wheat pastry flour
- 1/2 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut or olive oil
- 3/4 cup applesauce
- 1 tbsp pure vanilla extract
- 1 1/3 cup vegan cane sugar or turbinado sugar
- 1 tbsp molasses
- 1 1/4 cup vegan semisweet chocolate chips
Preheat oven to 350 degrees F.
In a bowl, mix the two flours, baking powder, baking soda, and salt.
In a larger bowl, whisk together the oil, applesauce, vanilla, sugar and molasses.
Add the dry ingredients to the wet and mix with a spatula until just combined. Stir in the chocolate chips.
Refrigerate the cookie dough for 30 minutes to an hour. Prepare three cookie sheets by lining them with parchment paper.
Scoop balls of the cookie dough onto the baking sheet using an ice cream scoop. You should get about 20 cookies.
Bake each batch of cookies in the oven for 16 minutes or until the edges are golden brown.
Let the cookies cool on the sheet or on a wire rack. Remove with a spatula to serve.
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