Contributor post by Lyndsay of Coco Cake
I think I may be on a lifelong search for the most delicious chocolate chip cookies. Any bakery I step into, I examine the chocolate chip cookie. Often I will buy it, and sadly more often than not I am disappointed. But not in a jerky way! But... maybe it's too puffy, too flour-y, too sugary sweet, not enough chocolate... man I have a lot of beefs with chocolate chip cookies.
My ideal choco chip cookies are crisp, with really good melty high quality chocolate, not too sweet with a touch of salt. I think these guys make the cut, and they are so easy to make, you'll be chomping down on a few before you can say "Whut? Vegan? No butter? Cahmannn"... vegan or no vegan, these cookies can be filed under crazy delicious. They spread into crisp, flat-ish "buttery" discs... best served fresh out-tha-oven with a tall glass of ice cold unsweetened almond milk, or whatever milk you fancy!
Maybe possibly the best? I'm not bragging because this isn't my original recipe - we have the ladies behind the first How It All Vegan book to thank! I used spelt flour in this recipe too! But you can easily use all purpose flour. I just like to spelt it up whenever I can. Okay! Done talking! Go!
MAYBE POSSIBLY THE BEST VEGAN CHOCOLATE CHIP COOKIES
Ingredients:
1/2 cup margarine (I used Earth Balance brand)
1/2 cup vegetable oil (i used canola)
3/4 cup golden brown sugar
2 teaspoons pure vanilla extract
3 tablespoons water
2 1/4 cup spelt flour
1/2 teaspoon sea salt
2 cups chopped Lindt dark chocolate (a dairy free variety)
Make it!
Preheat oven to 350 degrees. You will need two baking sheets and parchment paper (optional).
1. In a medium bowl, mix together the margarine, oil, sugar, vanilla and water until combined.
2. In a separate bowl, sift together the spelt flour and the salt.
3. Slowly add the flour mixture into the wet mixture.
4. Add chopped chocolate into the mix!
5. Using a small ice cream scoop, dole out 2 inch balls onto two parchment paper covered baking sheets.
6. Bake for 10-13 minutes, turning pans halfway, until cookies are lightly browned on the bottom.
7. Leave to cool on baking pans.
Enjoy, Poppytalk pals!
xo Lyndsay
Recipe adapted from How It All Vegan.
Lyndsay is a self-taught baker and subsequent enthusiastic blogger. She loves makin' foods and bakin' goods, and shares her stories, recipes and foodstuffs on Poppytalk! Her other work can be found on her cake blog: Coco Cake, her ice cream blog: Ice Cream by Coco Cake and her food oddities and delights blog: Trompe Chomp!
I think I may be on a lifelong search for the most delicious chocolate chip cookies. Any bakery I step into, I examine the chocolate chip cookie. Often I will buy it, and sadly more often than not I am disappointed. But not in a jerky way! But... maybe it's too puffy, too flour-y, too sugary sweet, not enough chocolate... man I have a lot of beefs with chocolate chip cookies.
My ideal choco chip cookies are crisp, with really good melty high quality chocolate, not too sweet with a touch of salt. I think these guys make the cut, and they are so easy to make, you'll be chomping down on a few before you can say "Whut? Vegan? No butter? Cahmannn"... vegan or no vegan, these cookies can be filed under crazy delicious. They spread into crisp, flat-ish "buttery" discs... best served fresh out-tha-oven with a tall glass of ice cold unsweetened almond milk, or whatever milk you fancy!
Maybe possibly the best? I'm not bragging because this isn't my original recipe - we have the ladies behind the first How It All Vegan book to thank! I used spelt flour in this recipe too! But you can easily use all purpose flour. I just like to spelt it up whenever I can. Okay! Done talking! Go!
MAYBE POSSIBLY THE BEST VEGAN CHOCOLATE CHIP COOKIES
Ingredients:
1/2 cup margarine (I used Earth Balance brand)
1/2 cup vegetable oil (i used canola)
3/4 cup golden brown sugar
2 teaspoons pure vanilla extract
3 tablespoons water
2 1/4 cup spelt flour
1/2 teaspoon sea salt
2 cups chopped Lindt dark chocolate (a dairy free variety)
Make it!
Preheat oven to 350 degrees. You will need two baking sheets and parchment paper (optional).
1. In a medium bowl, mix together the margarine, oil, sugar, vanilla and water until combined.
2. In a separate bowl, sift together the spelt flour and the salt.
3. Slowly add the flour mixture into the wet mixture.
4. Add chopped chocolate into the mix!
5. Using a small ice cream scoop, dole out 2 inch balls onto two parchment paper covered baking sheets.
6. Bake for 10-13 minutes, turning pans halfway, until cookies are lightly browned on the bottom.
7. Leave to cool on baking pans.
Enjoy, Poppytalk pals!
xo Lyndsay
Recipe adapted from How It All Vegan.
Lyndsay is a self-taught baker and subsequent enthusiastic blogger. She loves makin' foods and bakin' goods, and shares her stories, recipes and foodstuffs on Poppytalk! Her other work can be found on her cake blog: Coco Cake, her ice cream blog: Ice Cream by Coco Cake and her food oddities and delights blog: Trompe Chomp!
6 comments:
1/2 a cup of salt? Really? That MUST be a typo!
Shoot I always forget to say the yield: two dozen cookies approximately! ^__^
Alice!! It sure is! 1/2 teaspoon of salt... thanks for catching that! D'oh!
Yay for vegan dishes!!! :)
~Aubrey
Project Lovegood
I love these cookies & that book. When my friend was vegan I made these for her all the time. And I've got some spelt flour too - nice going Lyndsay!
Ooooo! I'm baking these babies tomorrow! I just posted about the Cocoa Cake my mum used to make when we were little - the best non-chocolate chocolate cake ever!
Sophie xo
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