The BEST Vegan Chocolate Chip Cookies
The BEST Vegan Chocolate Chip Cookies

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, the best vegan chocolate chip cookies. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

The BEST Vegan Chocolate Chip Cookies is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. The BEST Vegan Chocolate Chip Cookies is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have the best vegan chocolate chip cookies using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make The BEST Vegan Chocolate Chip Cookies:
  1. Prepare 2 cups all-purpose flour
  2. Make ready 2 tbsp almond flour (3 tbsp if omitting roasted soy bean flour)
  3. Prepare 1 tbsp roasted soybean flour (you can omit this)
  4. Make ready 1 tsp instant coffee / espresso powder
  5. Get 1 1/2 tsp salt
  6. Make ready 1 tsp baking powder
  7. Get 8 oz vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened)
  8. Make ready 1 cup dark brown sugar
  9. Make ready 1/2 cup granulated sugar
  10. Take 1 1/2 tbsp vegetable oil
  11. Make ready 1 1/2 tbsp unsweetened almond milk
  12. Take 1 tsp baking powder
  13. Get 2 tsp vanilla extract/flavoring
  14. Prepare 4 oz semisweet chocolate
  15. Make ready 4 oz dark chocolate
Step by Step to make The BEST Vegan Chocolate Chip Cookies:
  1. Chop up chocolate into chunks.
  2. Toast almond flour in a small saucepan on low/medium-low heat. Stir while toasting until noticeably darker in color or as desired.
  3. In a large bowl, sift together dry ingredients (AP flour, almond flour, soybean flour, coffee/espresso powder, salt, baking powder) and mix well.
  4. In a new large bowl, mix brown and white sugar together. Add in vegan butter and whisk together until fluffy.
  5. In a small bowl, mix oil, almond milk, and baking powder until blended. Add to butter/sugar mixture. Add in vanilla extract. Whisk until well combined.
  6. Fold in dry ingredients into wet ingredients, adding a third at a time. When you no longer see pockets of dry ingredients, fold in chopped chocolate.
  7. Use an ice cream scoop and place balls of cookie dough on a baking sheet with silpat or parchment paper. Cover with plastic wrap and refrigerate cookies for at least 2 hours.
  8. When ready to bake cookies, preheat oven to 350°F and place them about 6 inches apart. Top with sea salt before throwing into the oven for 16 minutes.
  9. Let cookies cool on pan for 10 minutes before transferring to cooling rack. Let cookies cool on cooling rack to allow edges to crisp up. Enjoy!

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