It’s no secret that vegans really miss out when it comes to indulging. Oh, how we wish we could enjoy good food again (rolls eyes). Luckily for you, I am here to share the world’s best chocolate chip cookie recipe. These chocolate chip cookies are soft, chewy, chocolatey, and some may call them little bites of heaven.
I’m an advocate for healthy eating, but we all need to indulge from time to time. However, if you’re going to indulge, do it the right way. I have struggled to find good vegan cookies in my nearly 3 years as a vegan. Everyone makes them with applesauce, which is a great egg substitute for many desserts… not cookies. Using applesauce in cookies makes them too “cakey” and doesn’t leave them with that chewy, mouthwatering consistency we all want in a cookie.
You do not need dairy or eggs to make delicious treats. All you have to do is substitute eggs with chickpea brine, your everyday butter for the vegan butter alternative at your local grocery store (i.e. Earth Balance), and look for dairy free chocolate chips. My favorite chocolate chips are Trader Joe’s semi sweet chocolate chips. Just make sure you get the chocolate chips and not chocolate chunks because they are not vegan.
Now, I am going to address the face you just made when you read “chickpea brine”. Chickpea brine is chickpea juice. Simply separate the juice from the chickpeas, and you have yourself the perfect egg substitute for this recipe. And no, it is not weird or gross; it’s unfamiliar. Do you want to know what is actually weird and gross? The chicken period alternative many of us consume on a daily basis more commonly known as an egg. Just trust me on this one. Plus, you can eat the dough raw since there are no eggs… yay!
These cookies are the best vegan cookies I have ever had. For those of you who are terrified of vegan food and think we only eat things that taste like grass, please do yourself a favor, and try these cookies. They will surprise you!
- 1/2 cup vegan butter (room temperature)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 tps vanilla
- 3 tbsp chickpea brine
- 1 cup + 2 tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 or 1 1/2 cups chocolate chips
- Preheat oven to 350 degrees.
- Combine butter, brown sugar, sugar, vanilla, and chickpea brine in a large bowl. If your butter is not room temperature, you can put it in the microwave for 15-20 seconds to soften. Mix with a hand mixer until well combined.
- Add flour, baking powder, baking soda, and salt to wet mixture. Take a spatula and mix by hand a little so the flour doesn’t go flying everywhere when you turn on the hand mixer (I learned the hard way). Then mix with hand mixer, using a spatula once or twice to scrape the sides, until combined.
- Add chocolate chips and fold in with a spatula or hands (do not use your hand mixer).
- Lightly spray your cookie sheet with vegan cooking spray. Roll 12 balls with the cookie dough, separating each ball about 2 inches apart.
- Bake for 8-9 minutes. DO NOT OVER BAKE, I beg you. You want the cookies to look dry and slightly golden around the edges, but not too brown. They will likely look like they need another minute or two, but they don’t. If you over bake them, they won’t be soft or chewy (how sad).
- I know you are going to want to eat them immediately, but let them cool for about 30 minutes before consuming. Store in an airtight container. I like to put mine in the refrigerator, but this isn’t necessary. Enjoy!