The holiday season is coming to a close but it’s never to early to prepare for next year, right? Ok, so this post is for my anxious Type A readers or simply overly exuberant bakers who are planning for next Christmas before the new year has begun.
I mentioned I was searching for a bomb vegan Chocolate chip cookie recipe in my Festive AF post and I have found it! I got this recipe from the amazing vlogger, Kalyn Nicholson, and lets just say I learned that sometimes improvising in a sticky situation yields the best results! I didn’t have Baking soda, or Stevia on hand so you’ll see my substitutions in the ingredient list; I also changed some of the brand specific items to my preferred ones.
Despite my changes this recipe is super simple and took no time at all to whip up. So soft and rich I had everyone eating them. I challenge you to bake these for non-vegans and see how easy it is to trick them! You guys, I had people gasping in disbelief!
1/2 Cup of Organic Cane Sugar (or Stevia)
1/2 Cup of Brown Sugar
1 Cup of Organic Earth Balance Vegan Butter (or your fav)
1/4 Cup of Vanilla Almond Milk
1 TSP of Pure Vanilla Extract
3 TSP of Baking Powder (or 1 TSP of Baking Soda)
*Omit pinch of salt when subbing Baking Powder for Soda.
2 Heaping Cups of Flour
1 Bag of Chocolate Dream Semi-Sweet Baking Chips (or your fav vegan chocolate)
*Yields about 30 cookies
1. Preheat oven to 350℉
2. Whip softened butter and sugar in large mixing bowl
3. Add vanilla almond milk and vanilla extract and whip until fully combined
4. Add in remaining dry ingredients and mix until partially combined
*I like to add the chocolate to slightly damp batter because the consistency allows the chips to adhere to the dough better
5. Add bag of Chocolate chips and stir until all ingredients are fully combined and dough is firm
*Definitely taste test cuz when can you eat raw cookie dough without the threat of salmonella? Have a spoonful to make sure all is well with the flavors too.
6. Roll dough into medium sized balls and place 3 inches apart on a parchment or aluminum foil lined cookie sheet.
7. Bake 9-12 minutes.
*I Baked this batch for 9-10 minutes tops. Keep in mind that the cookies will continue to cook internally after removed from the oven and firm up when cooling. No need to brown them completely in the oven.
Pro-tip: It’s all about a good butter cream and the texture of the dough. We want firm batter not wet. If this happens simply stick the bowl in the freezer for 7-10 minutes or until dough is solid enough to roll into balls.
Let me know if you try these amazing cookies and if you were able to trick your non-vegan friends! Got any other bomb vegan cookie recipes? What are your favs? Leave me some below!