Chocolate Chip Cookies (Vegan)

Chocolate Chip Cookies

It like that my husband is trying out a plant based diet with me.  He’s open to trying out lots of new recipes which is fun for me since I love to cook so much.  Some recipes have been hits and there have been some clunkers.  My husband has quite a sweet tooth so yesterday he asked for some cookies.  I did a Google search for “vegan cookies with oil” and tried out this recipe.  I have to admit that my cookies were not 100 percent plant based.  The mini-chocolate chips I used contained contained some dairy.  Dairy free chocolate chips are available; I just have not yet purchased any.  We still have some items at home that we will eventually up that are not 100 percent plant based.  My husband really likes these cookies.  I did not try them myself. I have a yucky head cold and I really can’t taste much.  In this recipe, you can use coconut oil, extra virgin olive, or a neutral oil such as avocado oil.  I went with avocado oil.  The recipe also specifies you can use coconut sugar or brown sugar.  I got some coconut sugar on clearance recently so this was a good opportunity to try it out.  I have to say I was worried about these cookies being weird with the avocado oil and coconut sugar, but my husband gives these cookies two thumbs up.

Recipe source:

https://cookieandkate.com/amazing-chocolate-chip-cookies/

ingredients

• 2 cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/4 cups chocolate chips (I used a lesser amount of mini-chocolate chips)
• 2/3 cup lightly packed coconut sugar or 1/2 cup packed brown sugar (I used coconut sugar)
• 1/2 cup granulated sugar
• 1/2 cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil (I used avocado oil)
• 1/4 cup plus 1 tablespoon water
• Maldon flaky sea salt for sprinkling (optional - I omitted this)

INSTRUCTIONS

1. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
2. In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
3. Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
4. Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
5. Preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.