Vegan chocolate chip cookies are a healthful spin on the traditional, excitingly featuring pure rye flour as the main ingredient.
Everyone needs a noble chocolate chip cookie recipe in their repertoire, and this plant-based variation of the classic is nothing short of tender. A little brown sugar and vegan butter makes a rich dough that is studded with delightful chocolate.
American original chocolate chip cookies are a drop or soft dough that features chocolate chips as the famous element. When the dough is baked, the cookies turn golden around the edges while the middle may remain chewy. The baked dough robes pockets of delicious chocolate.
The first batch was created in late 1930 in the kitchen of Ruth Wakefield. As a renowned chef and travel lodge owner, this recipe was published in her cookbook “Tried and True”.
Today, the original recipe is better known as the Nestle® Toll House® Chocolate Chip Cookies. They are made from brown sugar, butter, flour and eggs.
Little hands, tasty treats//
Cookies are a fun way to get kids in the kitchen and this recipe is perfect to teach your child some basic baking skills. Little hands would enjoy measuring using a scale, mixing and timing the baking. Even cleaning up is valuable.
Pure rye flour is natural and healthy, as I explain in my Easy Baking with Rye post. It is certainly lower in gluten than wheat, and adds a malty flavor. Combine this with some moist sticky brown sugar and superior chocolate and you have a recipe that can be enjoyed by the whole family.
Cookies are a fun way to get kids in the kitchen.
What you will need to make great vegan chocolate chip cookies//
Cookie making is rather “short and sweet”, a little inside baking joke! You will need some basic tools such as cookie cutters and scoops. Cookies bake on a sheet pan all at once, and if sizes differ, so does the final result. I explain how to make dough disks or scoops in more detail below.
The ingredients in this recipe are rather simple, yet they work superbly together to create a cookie that is tender and yummy.
- all-purpose flour or cake flour
- baking soda
- dairy-free butter or shortening
- dark brown sugar
- dark chocolate (disks or chips)
- light brown sugar
- plant-based milk
- pure rye flour
- vanilla extract
Rye flour is lower in gluten than wheat, and adds a malty flavor.
How to make this cookie dough?
Cookie making is a great family leisure treat. Easy to make, enjoyable and wholesome.
- Combine the dough.
Soften the butter with a spatula, then add the brown sugars and vanilla and mix. Sift the flours, baking soda and salt. Add the chocolate chips and mix lightly. Fold the dry mix into the creamed butter, then pour in the milk and combine. The mix will look sticky, but this is normal.
Shape the cookie dough either into disks or scoops.
- a)Make cookie disks.
Scrape the dough onto a 30cm (12inch) sheet of baking paper. Fold the paper over the dough then press firmly into a log with a 4cm (1½inch) diameter. Wrap the paper snugly and twist the ends to close. Chill for 2 hours to harden.
Once ready, slice the dough into disks to bake.
b)Make cookie scoops.
Scoop equal spoons of dough onto baking paper with space in between for spreading. To make smooth cookie rounds, chill the scoops, then roll when firm. This is ideal for a cookie dough treat.
- Bake the cookies.
Preheat the oven to 180 °C (350 °F). Bake the cookies 10 – 15 minutes, in the center of the oven, rotating the tray halfway. The cookies will begin to crisp at the edges.
Once baked, remove the tray from the oven, then slide the baking paper onto a resilient surface. Transfer the cookies to a wire rack to cool. Keep in a sealed container for up to 5 days.
FAQ on vegan chocolate chip cookies//
Do I need to chill this dough?
The answer is no! This recipe uses softened butter as opposed to melted butter. If you are planning on baking these cookies as quickly as possible, not chilling or freezing them for later use, then you can most certainly pop them in the oven once they are scooped.
Dough needs to rest mostly when it is reshaped. In the stance with cookies, a cold dough will spread less than a dough at room temperature. Cookies that are baked from room temperature will be crispier than cookies that have been refrigerated. The latter will bake stockier.
Personally I like the texture of a plump cookie, but mind you, I think both methods have a likeness to them.
Can I mix in another sprinkle?
Of course you can! What would a cookie recipe be without being able to change up the sprinkles? Simple replace some of the chocolate with other delicious things. Nuts and seeds are a healthy way to add crunch, and chopped dried apricots will make the biscuit chewier and moist.
Nuts and seeds are a healthy way to add crunch.
How to serve//
Anything with chocolate is fantastic, right? If you really want to get all gooey and sticky then, apart from having these biscuits with a tall glass of plant-based milk, you can perk it up with so many extra flavors and treats.
Serve chunks of cookies in a bowl with scoops of silky dairy-free gelato. Top with sliced banana or berries, and drizzle with smooth chocolate sauce.
Dessert spreads, such as chocolate hazelnut, also work wonders, but do not forget the marshmallow! Other grand flavor duos are caramel, coffee and pecans.
Tips for vegan chocolate chip cookies//
Vegan chocolate chip cookie dough is easy to make with no real nicks and turns. What I would recommend is accurate measuring of the ingredients, especially the flours.
You can make cookie dough in advance and freeze! Like shortbread, cookie dough can freeze for up to 3 months. When craving a sweet treat, simply thaw the dough and bake per usual.
A last note…
Pure rye flour is the exciting feature in these biscuits. Combine this with some moist sticky brown sugar and superior chocolate and you have a recipe that can be enjoyed by the whole family. Cookies that are easy to make, healthily versatile and wholesome.
VEGAN CHOCOLATE CHIP COOKIES
Group A – cream together
- 0.125 kg dairy-free butter (softenend)
- 0.035 kg dark brown sugar ('Muscovado')
- 0.040 kg light brown sugar ('Demerara')
- 0.003 kg vanilla extract
Group B – sieve together
- 0.003 kg baking soda
- 0.070 kg cake flour
- 0.105 kg rye flour
- 0.001 kg salt
Group C – add
- 0.075 kg dark chocolate chips
- 0.075 kg plant-based milk
- Preheat the oven to 180°C.
- Group A – soften the butter with a spatula, then add the sugars and vanilla and mix.
- Group B – sift the ingredients together, then fold into Group A.
- Add the chocolate chips and mix lightly, then pour in the milk and combine. The mix will look sticky, but this is normal.
- Shape the cookie dough either into disks or scoops (see post).
- Bake the cookies 10 – 15 minutes, in the center of the oven, rotating the tray halfway. The cookies will begin to crisp at the edges.
- Once baked, remove the tray from the oven, then slide the baking paper onto a resilient surface. Transfer the cookies to a wire rack to cool.