Would you believe me if I told you that the best chocolate chip cookies ever were actually vegan? Probably not- but I am going to tell you, the best chocolate chip cookies ever are in fact vegan – and if you don’t believe me by the end of this post, you will absolutely believe me once you try them.
This recipe was inspired by one of my favorite online food sites- Food 52. Their genius recipe series is exactly what it says it is, genius. The day they released their secretly vegan salted chocolate chip cookie recipe I immediately made a batch – that is how convinced I was that these cookies were going to be great.
Now, I did make a few adaptations to their recipe. The first adaptation was einkorn flour in place of all purpose flour. I have talked a little bit about einkorn flour here on the blog before and ultimately it is my go to ‘all purpose flour.’ Einkorn is the purest form of wheat, an ancient grain that is unadulterated by modern cross breeding or modifying, which makes it a natural choice for people who have problems with modern wheat. I chose unrefined sugar to substitute for the white and brown sugars that the original recipe called for and scaled back the chocolate chips just a bit. I also used olive oil in place of the canola oil- considering we are a Greek household, using olive oil should be a given, because Greeks use olive oil in everything (after all, Greeks consume more olive oil per person then in any other country in the world).
The only caveat is that once you have prepared your cookie dough you have to refrigerate the dough for at least 12 hours before you can bake them, but waiting the full 24 hours is really the best- so plan ahead and your patience will be greatly rewarded.
Pre-heat the oven, portion out the dough onto parchment lined cookie sheets and place the cookies in the freezer for 10 minutes while the oven comes to temperature. Sprinkle them with flaky sea salt and bake them for 13 minutes. Let them cool for 5 minutes on the baking sheet and…you’re welcome for the best chocolate chip cookies ever!
The textures are perfect: golden crisp on the edges, soft and chewy in the center, with just the right balance of chocolate chips to cookie dough and that sprinkling of sea salt on top- amazing. Not to mention they are dairy free, egg free, refined sugar free & modern wheat free. So what are you waiting for? If my words have not convinced you by now, surely the photos have. These vegan chocolate chip cookies will change your chocolate chip cookie game for good.
THE BEST CHOCOLATE CHIP COOKIES
- Yield: 15 cookies 1x
Ingredients
- 250g (2 cups) all purpose flour (we use einkorn flour)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 130g (3/4 cup) vegan dark chocolate chips (or regular dark chocolate chips)
- 140g (1 cup) mascobado sugar (or you can substitute 1/2 cup white sugar & 1/2 cup brown sugar)
- 1/2cup + 1 tbsp olive oil (this is our favorite olive oil)
- 1/4 cup + 1 tbsp water
- flaky sea salt, like Maldon for garnish
Instructions
- In a bowl whisk flour, baking powder, baking soda, and fine salt. Add chocolate chips to bowl and toss to coat.
- In a separate bowl whisk sugar, olive oil and water until well combined, about 2 minutes
- Pour liquid into flour and fold contents until just combined and no flour is visible
- Cover bowl with plastic wrap and place in the refrigerator to chill for at least 12 hours but optimally for 24 hours- do not skip this step
- After dough has chilled, pre-heat oven to 350f
- Line two cookie sheets with parchment paper and portion cookies into 2 tbsp mounds (makes 15 cookies total)
- Place cookie sheets in the freezer for 10 minutes
- Remove cookie sheets from freezer and sprinkle each cookie mound with flaky sea salt
- Bake for 13 minutes
- Remove from oven and allow cookies to cool on the cookie sheets for 5 minutes before serving
Notes
*we typically split 1 recipe worth of dough into two cookie sessions – but if you choose to double the recipe, any leftover dough holds well in the refrigerator for a few days so you can have cookies on demand ;)
Divine! In love with your presentation too. I’m going to have to make these for Thanksgiving. X
Thank you so much Christine! You’re gonna love them ;)
thanks for stopping by
<3 bella
I am sooooo intrigued by this recipe, it is on my list of things to try and your post just encouraged me even more! I would definitely have used olive oil, but i’ve never heard of Einkorn flour before! Have to look it up. I use spelt sometimes instead of wheat. As for the sugar, do u mean muscovado sugar? Or is there something else called mascobado?
Hi Noha :)
Mascobado is a different type of unrefined sugar that I have fallen in love with – but 1/2 white 1/2 brown sugar would work as well if you cannot find it (I get mine from Alter Eco)
This recipe just may make you like chocolate chip cookies (you could even scale back the chocolate chips a little bit more)
Thanks for stopping by!
Bella <3
Bella, These look yummy, never thought about salt, but that would enhance the chocolate flavors I’m sure. Thanks for all the yummy offerings for us to try and enjoy perusing. Happy New Year.
Thank you Caroline! The salt is the perfect compliment to the chocolate!
I cannot wait to try these!! Your blog is absolutely gorgeous. I am so happy to have found you on IG. XR
You are going to absolutely love them Rhiana! Thank you so much for your support, I am so happy IG brought us to each other! <3
I’ve tried them today but they didn’t spread while baking :( Any idea? I used khorosan + millet flour instead of eikorn
Hi Valetina! I would say that the flour change is what caused them not to spread – different flours absorb liquid differently, so if you are going to use anything other than all purpose flour or einkorn, you are going to have to tweak the measurements until you find the right balance
Hi, I tried this recipe and it really tastes good! :) Thank you for the deliciousness. But they didn’t come out as flat as it is seen in yoir pictures. The middle of the cookie had a bump and a not-really-planned soft center. Should I press with a spoon before I bake them or should I increse the temprature?
Hi Nihan!
You could definitely try pressing the cookies a bit to get a flatter result. There are so many factors as to why they could have turned out that way, but you can also try baking them a couple of minutes longer for a crisper result as well! (every oven is different you know?!)
Awesome recipe. I’ve been over my share fare of cookie recipes and this one trumps all the others.
I did tweak a few things. In lieu of mascobado I used 1/2 brown and half black sugar or kurozato (a Chinise unrefined sugar as well). Also the all purpose I did 1 1/2 cup + 1/2 cup of oat bran. I also made smaller cookies :p. As a result they look darker (from the sugar) and didn’t “grow” as much, so they ended up almost keeping the shape of the scoop (which I don’t mind).
Like I said, awesome recipe. Glad I found it.
Kind regards.
I am so happy you have been enjoying this recipe! It is always interesting to me to hear how people make adaptation and experiment with the ingredients! Thank you so much for sharing!
Some serious cookie magic happening here… <3 :)
<3