Recipe:Izzy's Excellent Vegan Chocolate Chip Cookies

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1/2 cup refined coconut oil (as room temperature SOLID)
1 cup brown sugar
1/4 cup almond milk
1 Tbsp vanilla extract
1 Tbsp Bob's Red Mill Egg Replacer & Water
2 cups flour
1 Tbsp vital wheat gluten
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips


  1. Cream together coconut oil and brown sugar until smooth using mixer
  2. Add almond milk, vanilla, and egg replacer (prepared according to package)
  3. In a separate bowl, combine flour, gluten, baking powder, baking soda, and salt
  4. Slowly incorporate dry mixture into wet ingredients until a dough is formed
  5. Fold in chocolate chips
  6. Wrap dough in plastic and chill for at least two hours in the fridge
  7. Preheat oven to 350°F and line baking sheets with parchment paper.
  8. Take dough out of fridge. As soon as it is soft enough, use a spoon to form into balls approximately 2 Tbsp each. Place each ball about 2" apart on the parchment paper.
  9. Bake until golden brown, about 10-12 minutes. Allow to cool before serving.

Notes from Izzy

  • I did all the mixing in a stand mixer. A handheld one will do fine too but electric makes a huge difference in creaming.
  • If the coconut oil isn't a soft solid at the start, it won't cream well and the texture will suffer.
  • You can leave out the gluten but it won't have as good a texture.
  • If you don't chill the dough, the coconut oil will melt too fast in the oven and the cookies will spread too much.


My friend Izzy