Chocolate Chip Cookies are like the pinnacle of all cookies. Even the ‘cookie’ emoji is a chocolate chip cookie, so that’s got to say something about the importance of a good chocolate chip cookie! Creating the perfect recipe for chocolate chip cookies has taken some time, trial and error, but alas, the recipe is here. Full disclosure: these cookies are not designed to be healthy, they are however, made to be the best darn chocolate chip cookies you have ever tasted. If you are in the market for a slightly healthier recipe for vegan chocolate chip cookies, that you wont feel as guilty eating, try these, they use whole wheat flour, oats, flax seeds, and a little less sugar. If you are looking for a recipe for chewy, delicious, vegan chocolate chip cookies – you know, the kind of cookies that you might feel a bit guilty about eating an entire batch of, but cant stop eating after the first bite so you eat them all anyways – then continue reading, this is the recipe for you.
The Home Baked Vegan’s Chewy Chocolate Chip Cookies are:
Vegan (as always, this means no animal products are used in this recipe, so these Chocolate Chip Cookies are dairy free and egg-free)
Makes approximately 45 cookies
Here is the Home Baked Vegan’s recipe for Chewy Chocolate Chip Cookies:
1 Cup All Vegetable Shortening
1/4 Cup Sugar
1 Cup Brown Sugar
1/2 Cup Aquafaba (the liquid from canned chickpeas)
1 tsp Vanilla
2 Cups All Purpose Flour
1 Cup Oats
1 tsp Baking Powder
1 tsp Baking Soda
1 1/2 Cups Dairy-free Dark or Semi-sweet Chocolate Chips
1/2 Cup Walnuts, Chopped
In a large mixing bowl, use an electric mixer to cream together the shortening, sugar, and brown sugar.
Add in the aquafaba and vanilla and mix until combined.
In another large bowl, use a fork to mix together the flour, oats, baking powder, baking soda.
Add the dry ingredients to the wet ingredients, and mix with the electric mixer until a uniform cookie dough forms without any dry spots.
Mix in the chocolate chips and walnuts.
Roll the cookie dough into 1 1/4″ – 1 1/2″ balls.
Place the cookie dough balls on a parchment or silicone lined baking sheet, with approximately 3″ of space between the cookies.
If you are going to freeze the cookie dough, place the balls on a baking sheet, and freeze flat, then once frozen, transfer to a freezer safe storage container.
Bake the cookies on the middle rack, for 8 – 12 minutes, until the bottoms just start to turn golden brown.
To bake the frozen cookie dough: place the frozen dough on a lined baking sheet and bake at 350′ for 10 – 15 minutes.
Let cool on the baking sheet for 10 minutes then transfer to a cooling rack.