This vegan chocolate chip cookie recipe is the best thing since chocolate chips were invented. Seriously, there is no way you could taste the difference from a traditional chocolate chip cookie. No, this is not the best vegan chocolate chip cookie, this is just the best cookie, period.
The recipe is super easy and straightforward. The result has lightly caramelized borders with a chewy center and is so bursting with chocolate that there's no way you could eat just one and call it a day.
Also, this is the best treat to share with your vegan and non-vegan friends alike, that's how good it is!
Another great thing about this vegan chocolate chip cookie is that you can change the toppings and the add-ins as much as you want: swap the chocolate chips for peanut butter chips, sprinkle them with a bit of sea salt, swap the vanilla extract for some orange extract, or just grab two cookies and some coconut ice cream and make the ice cream sandwich of your vegan dreams.
While the recipe calls for vegetable oil, you can also use organic canola oil, or even melted coconut oil. Melted non-hydrogenated butter substitute works fine too. Just stay away from olive oil, the deep olive flavor will get to your cookies and make them taste weird.
About the flour, you can make it with traditional flour or with gluten-free flour mix, just look for a cup-for-cup mix. While the gluten-free one is slightly less crunchy and chewy, it's just as delicious.
Also don't skip out the refrigeration step, it's a crucial part of the recipe and actually, it gives the cookies all the depth of flavors and texture.
The Ultimate Vegan Chocolate Chip Cookie
Makes about 8 big or 16 small
Prep time: 10 minutes. Fridge time: 10 hours. Cook time: 12 minutes
1/4 Cup oil (You can use vegetable oil, organic canola oil, or even melted coconut oil.)
1/4 Cup organic white sugar
1/4 Cup organic brown sugar
1/2 Tsp baking powder
1/2 Tsp salt
1 Cup all-purpose flour
3/4 Cups vegan chocolate chips
1/8 Cup + 1 Tbsp water
In a bowl mix the baking powder, all-purpose flour, salt, and chocolate chips. Set aside.
In a separate bowl mix the sugars and the oil. Slowly add the water and continue mixing for 3 minutes.
In 3 additions incorporate the flour mixture into the water mixture mixing well until there are no lumps left.
Cover the bowl with plastic wrap and refrigerate the dough for 10 hours to let the flour hydrate.
Preheat the oven to 350 degrees Fahrenheit. Grease and flour 2 cookie pans.
Remove the dough from the refrigerator and portion the dough with the help of an ice cream scoop or a spoon.
Take the cookie pans to the oven and bake for 12/15 minutes or until the edges are golden and the middle is still soft. Start checking the oven closely when you reach the 10 minutes mark, you don't want to over-bake them.
Let them cool for at least 15 minutes before removing them from the pan.
You can store them for up to a week in an airtight container, or up to a month stored in the freezer.
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Cookies image via Shutterstock