Ever been to cookie land? Do you even believe that it could exist? I’m here to tell you, I’ve BEEN there. In fact, I’m only a few feet from there this very minute. Yup, it’s my kitchen!! 😉 My kids might look at you kinda funny if you ask them if they live in cookie land, but the reality is they have been happily dwelling there and eating the ‘fruits’ of it way too much lately. Ahh, but the journey to this ultimate chocolate chip cookie has been fun!!!
One great thing about this cookie is that even though it is not completely guilt free, it’s a lot better for you than the majority of cookies out there. No saturated fats, no dairy, no eggs, greatly reduced sugar…and all the taste you could wish for. However, it is still a dessert and I don’t recommend making it quite as often as I have been in order to create and refine the perfection I desired to share with you!
Another wonderful thing about this delectable cookie is that you can make this recipe in just one bowl. It’s SO easy. No sweat. It’s a great one to bring the little people in on. What child doesn’t love making cookies?? Seriously.
Ok, down to basics. You are probably like, what are those light colored mini chips in that cookie??
They are Peanut Butter mini chips. I just happened to see them at the store and the ingredients were all vegan!! I knew their destiny immediately!!! However, I know not everyone is crazy for peanut butter so the added flavor is just a fun twist. My recipe calls for a total of 1 cup of chips – I used half PB mini chips, and half semi-sweet chocolate chips.
I used refined coconut oil in the recipe posted below. I actually tested it with virgin coconut oil and refined coconut oil and both were really good. If you are like me, maybe you thought all coconut oil was all equal. I only recently discovered the difference. Someone explained it to me this way. Extra Virgin olive oil has a deeper more intense flavor than just ‘olive oil’, right? The color is darker, the flavor is stronger, etc. Coconut Oil is the same way. The Virgin Coconut Oil has a stronger coconut flavor. Refined coconut oil has pretty much no coconut flavor. They both work well in this cookie, the virgin coconut oil just adds a tiny bit of coconut flavor, so you decide if you want that in your cookie or not! I loved the coconut flavor; I thought it made the cookie taste even richer. My seven year old daughter however, preferred the version without the coconut flavor…hence the recipe. 😉 Btw, those are her cute little fingers dipping the cookie above. I always have lots of offers for assistance when photographing dessert. 😉
Ok, that’s it! I’ll stop now. No more pictures. 🙂 Have fun making and eating these cookies and write to me in the comments so I can hear how they turn out
Double Chocolate Chip Vegan Cookies
- 1 Tbsp. Flax Meal ground flax
- 1/4 C. Soy Milk scant
- 1/2 C. Granulated Sugar
- 1/2 C. Brown Sugar Packed
- 1 tsp. Vanilla Extract
- 1/2 C. Refined Coconut Oil room temperature
- pinch of salt
- 3 Tbsp. Cocoa Powder
- 1/2 tsp. Baking Soda
- 1 C. Flour sifted
- 1/4 C. Rolled Oats
- 1 C. Vegan Chocolate Chips For this version I did half PB chips, half Chocolate chips
- Preheat oven to 375 and cover a couple baking sheets with parchment paper.
- These cookies are a one-bowl operation. ???? I’ve added the ingredients to the list in the order I put them in the bowl.
- First whisk the soy milk and ground flax together. Then add the sugars, vanilla, and refined coconut oil. Cream these ingredients together well. (If your coconut oil is room temperature, this will be easy. If it is totally liquefied, this will still work, but the dough will be a bit stickier to work with.)
- Mix in pinch of salt and some cocoa powder until cocoa powder is completely integrated.
- Sift in flour and baking soda together. (I always put my baking soda in the sifter with the flour ensuring a good mix. You could also use a fine mesh strainer.)
- Add the rolled oats and mix together.
- Add your chocolate or mix of chips and mix together well.
- The cookie dough should be quite soft, and form easily into round balls. Place each ball on the prepared baking sheet leaving a couple of inches around it for spread. I find that mine flatten out to perfection without much help, but if you like a flatter cookie, give it a light pat. ????
- I usually make each ball with about 2 tbsp. of batter and end up with about 2 dozen cookies.
- Bake in the oven at 375 for approx 10 minutes. At 10 minutes the cookies are very soft and moist, go another minute or two for a slightly crunchier cookie. Let them rest on the tray for at least 2 minutes after coming out of the oven before transferring to cooling racks.