Chocolate chip cookies were a child-hood staple for me. I loved them. I had them pan style, or original style-I had them with milk, in ice cream, or of course, alone. But, those were the old days. Now, being a plant-based eater, cookies weren’t going to be the same…right? Until I found this perfect recipe for vegan chocolate chip cookies (and modified it a bit), things were looking grim. But, a year into this vegan lifestyle, I”m realizing that so much can be done on a plant-based diet with out the sacrifice of child-hood memories. The CCC is one!
Finding the right substitutes
Many vegan recipes out there for the chocolate chip vary, as you are in one way or another “replacing” the egg and butter combo with a plant-based option. Some use coconut oil, (I don’t prefer this option, as I can taste a coconut undertone), other’s use normal canola oil, even many use apple sauce or even a nut butter. I’ve tried them all. Each recipe was a bit off. In addition to working with the right ‘butter’ replacement for this recipe, you also need to take into account that you need a binder to assume the role of the eggs. The simple solution for both concerns was easy. For the butter substitute, I will almost always work with an organic, plant-based butter, unless I’m aiming for oil free too (but that’s not the case in the chocolate chip recipe). For the egg substitute, yes, there are actual substitute options, but the one I favor most is simply ground organic flax seed and water. By combining the two and letting them sit for about 5 minutes, it forms itself as an excellent binder.
The next obvious challenge in any chocolate chip recipe (vegan or not), is working with a quality chocolate. I’ve found a vegan version of dark cacao chocolate. Made in Switzerland, it’s very rich, dark, and organic, and is a great option for baking. Though it’s not in chip form, it’s simple enough to chop it up. Now for me, it’s a toss up over what the most cherished ingredient is, chocolate or the nuts! I will not have a chocolate chip cookie with out nuts. I’d rather go with out! I love adding either or both walnuts or pecans.
Roasting your nuts closely!
A trick for intensifying the nutty flavor is to pre-roast your nuts for about 10 minutes in a hot oven. Always watch them closely until they begin to crisp up and turn golden in color. You can opt to keep the nuts whole, or chopped. I do a mixture of both. As, my day is almost perfect when I eat a cookie that has a whole walnut or pecan in it.
The Toll-House connection
In fact, this is a great recipe vegan or not! and I”m positive, you wont even know you are eating a vegan chocolate chip cookie! We all know the delightful history of my favorite cookie, but if you don’t, read up! It’s a great story that talks about 2 great women in the early 1900’s, who stumbled on this American classic while working at the infamous, “Toll House Restaurant” in Massachusetts. Make yourself a big batch, spread the love and it’s up to you whether or not to divulge the fact that they are vegan!
Vegan Chocolate Chip Cookies
- 113 grams plant-based butter melted
- 3/4 cup sugar
- 1 TBS flax seed ground and organic
- 3 TBS hot water
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup dark chocolate vegan
- 1/2 cup walnuts or pecans or both
- Begin by heating the oven to 180 C, and prepare your cookie sheet ready for baking
- combine the flax seed and water in a glass
- melt the plant based butter, then combine together with the sugar
- combine dry ingredients
- now, add the flax/water mixture
- chop the chocolate
- chop the nuts
- add the combo to the mixture
- mix well until combined with a spoon
- form balls, place on cookie sheet and bake for about 12 minutes. Take out let cool and enjoy