My daughter is coming home for spring break so the refrigerator and the cupboard need to be stocked, because wherever she is, a small crowd follows. She loves chocolate chip cookies, because I know already that after the hugs and hellos, her eyes will wander to the cookie tin.
These, however, aren’t just any chocolate chip cookies. Fiona and her friends are a lively mix of vegan and vegetarian, so woe betides the unprepared. But I’m prepared – there isn’t a trace of animal product (ie. butter or egg) anywhere near these cookies. And you know what? They’re delicious.
You may ask how a professionally trained chef, cooking teacher, cookbook author feel about making vegan chocolate chip cookies. I love it. Because I’m also a mom, and as any mom knows, children push you places you never thought you’d go. Thanks to my daughter (and my son, who is also vegan-inspired) I’ve explored veganism in all manner of ways, keeping my own dietary counsel but bending to the winds of her convictions. I am also a cookie fiend and never averse to trying something new. I admit that I was skeptical when I first made these, but I can safely tell you today, that this recipe is a winner.
What makes these cookies so good?
They’re sweet, but not too sweet. Coconut oil gives them its gentle flavor. And because I live in a land where chocolate chips aren’t standard fare at the supermarket, I choose and chop my own chocolate. This way, I get the percentage I want and lots of large-ish chunks, which stay richly tender even when the cookies cool. So, my own creative and professional tendencies are satisfied, without trespassing on anyone’s ideals.
True, these cookies don’t fall anywhere on the spectrum of haute cuisine. But so many of life’s meals don’t. Which doesn’t mean that, when the ingredients are chosen with care and put together with love then served with a big dose of happiness and fun, they aren’t sublimely satisfying! I highly recommend the combination!
Here you go….!
- 2-1/4 cups (360g) unbleached flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon – optional
- ¾ cup (75g) vanilla sugar
- ½ cup (125ml) coconut oil melted and cooled
- 1 teaspoon vanilla extract
- ½ cup grain seed, or nut milk, 125ml
- 4 ounces (120g) 52 to 70% chocolate chips
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Preheat the oven to 375F (190C). Line two baking sheets with parchment paper.
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Sift the dry ingredients onto a piece of parchment paper.
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In a large bowl or the bowl of an electric mixer, whisk together the sugar, the oil, vanilla, and the milk until thoroughly combined.
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With the mixer running at slow speed, add the dry ingredients, mixing just until they are thoroughly incorporated. Don’t over-mix the dough or the cookies will be tough.
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Add the chocolate chips (or pieces), mixing just until they are combined.
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Place the dough by generous tablespoons on the baking sheets, leaving about 1-inch (2.5cm) between the cookies.
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Bake until the cookies are golden, about 22 minutes.
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Remove the cookies from the oven and transfer them immediately to a cooling rack.
