You won't believe they're vegan!
We made it to the weeeeeekend! <3 <3 And you know how I want to roll into my 2 days off? With a large plate of warm and melty chocolate chip cookies. Dunked in a large cold glass of almond milk. Ughhh so soft in the center, crunchy on the outside, and fresh outta the oven!
Luckily, my extremely talented cake decorator/pastry chef/desserts guru sister Sydney, knows basically everything about baking. She's recently nailed French Macaron perfection, and this girl gets better every time she whips something up! So who do I turn to when I need 'Cookie 101' help...? :) :)
I kid you not, I made sure Syd was on FaceTime the entire time I attempted these cookies. She told me that it's impossible to screw em up, and pretty sure she quickly took that back when I didn't know how to cream together the sugars and the butter. Seriously. BUT, after I popped a single blob of dough in the oven to test it out, we were both THRILLED with the outcome. A PERFECT COOKIE. AND the magic ingredient in replace of egg... drum roll please... CHICKPEA BRINE! I've used this in the past as an egg replacement, but never thought about how it would hold up in a cookie! Thank god for this original recipe by Veged Out, because I've found my new go-to! Ryan and I ate the batch within 2 days, soooooo.. that's how they tasted.
Thanks for reading, and have a lovely weekend! xx Sam
| Vegan |
I N G R E D I E N T S:
- 1/2 cup vegan butter (any brand or homemade!)
- 1/2 cup organic brown sugar, packed
- 1/4 cup organic cane sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 3 tablespoons chickpea brine (just the juice from a can of chickpea) (magical!)
- 1 1/4 cup of all purpose flour
- Vegan chocolate chips! About a cup (or more ;) )
COMBINE: Begin by preheating your oven to 350 degrees fahrenheit. I used my KitchenAid stand mixer, but you can use any electric hand mixer to make these! First, add your butter + your sugars to a mixing bowl or stand mixer. CREAM together on low/ medium low speed until super well combined and it looks almost like a super creamy paste consistency. It will take at least 5 minutes, so be patient! Once creamy, add your baking powder, baking soda, salt, vanilla, and chickpea brine. Continue to beat until combined well. Now, add your flour- just a little at a time so it won't go everywhere. Once it is evenly incorporated and your mixture looks like a soft dough.. pour in the chocolate!
COOK!: On a baking sheet, scoop out about a tablespoon or two of cookie dough at a time. With your fingers, try to round the top of each scoop a bit, so they'll bake into perfect little circle cookies! The dough will be a bit wet, but I promise this is OK! They will still cook to perfection. Cook for 10-12 minutes, depending on how soft or crunchy you like them. They'll flatten out when they're removed from the oven to cool, and I topped mine with additional sea salt when they were still hot. Enjoy right away (it will be hard to NOT eat the whole batch at once) or if possible/you have self control, save the rest for another day. :)
*Notes: These cookies ARE. THE. BEST.