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Better Chocolate Chip Cookies

These chocolate chip cookies are crunchy around the edges and soft and chewy in the center. Cookies will never be healthy, but with less fat and sugar, and being made with plant-based ingredients, these are treats you don't have to feel guilty about. #vegan #cookie #plantbased
Course Dessert
Cuisine American
Level Intermediate
Main Ingredient Chocolate, Flour
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 18 small

Ingredients

  • 250 grams bread flour (~2 cups)
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil
  • 250 grams coconut sugar (~ 1 1/4 cups)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup soy milk
  • 100 grams unsweetened chocolate (~1 cup, chopped)

Instructions

  1. Heat your oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
  2. Whisk the flour and baking soda together in a medium bowl to combine evenly and set aside.
  3. Add the coconut oil, coconut sugar, nutritional yeast, salt, vanilla extract and soy milk to a food processor and process until the mixture is smooth and shiny.
  4. Add the flour mixture and process until just combined.
  5. Turn the dough out into a bowl and stir in the chocolate chunks.
  6. Use a spoon to scoop a ball of dough and roll it between your hands to get it round. Place the ball on the parchment-lined cookie sheet and then press it flat. The size and thickness of the cookie won't change much, so be sure to get it about the thickness you want the final cookie to be.
  7. Put the cookies in the oven. For a cookie that's fudgy in the center, bake until the cookie is set around the edges, but is still a bit wet in the center (6-8 minutes). For a cookie that's crunchy around the edges and chewy in the center, bake until the sides and middle are set, but the middle is still soft to the touch (8-10 minutes). For a completely crunchy cookie, bake until the middle is firm (10-12 minutes).
  8. When the cookies are done, remove them from the oven and let the cookies cool completely. Once they're room temperature you can set the chocolate and make them easier to get off the parchment paper by placing the pans in the freezer for a few minutes.