Chewy but tender in the center. Crispy and lightly browned on the edges. Packed with chocolate chips and a slight hint of vanilla flavor. These are all simple properties but yet somehow so difficult to find in a vegan chocolate chip cookie! While I’ve shared some iterations on this theme in the past, like my...
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Chewy but tender in the center. Crispy and lightly browned on the edges. Packed with chocolate chips and a slight hint of vanilla flavor. These are all simple properties but yet somehow so difficult to find in a vegan chocolate chip cookie! While I’ve shared some iterations on this theme in the past, like my coconut butter cookies, a standard version eluded me for a while. Thankfully though, I’ve learned a lot over the years and I finally have a no-frills, classic, easy vegan chocolate chip cookies recipe that I’m happy with.
Coconut oil used wisely
The majority of vegan chocolate chip cookies you’ll see on the internet call for coconut oil. Many of the rest of them without coconut oil, call for vegan butter or margarine. I really wanted to create a margarine-free version because I’m not a big fan of the aftertaste it has and I don’t want you to have to chase down a specific brand.
The fact remains, however, that coconut oil and butter are not interchangeable. Butter contains a mixture of saturated and unsaturated fat, and ...