I am often in a position where I need to alter recipes, whether it be because the original ingredients just can’t be sourced in north western Ontario, or because I’m cooking for someone with allergies or another dietary concern. While I often make vegetarian or vegan suppers, I’ve little experience with vegan baking. This semester I have a student who is vegan in my hospitality class, and for the most part, this is easy enough to accommodate. I was however, a bit concerned about some of the baking that we do as I don’t have a lot of vegan baking experience. This has prompted me to do more experimenting at home. I want to make sure that whatever they do in class is successful, so always try new things at home first. I’d much rather it flop for me than the kids!
This recipe was recommended by a vegan friend- but with a hard time limit in my class, was just not going to work as written. I significantly altered the instructions to be able to make it work in our limited class time.
These cookies are amazing while warm, and as long as you don’t over bake them they are delicious and still crispy on the outside and chewy on the inside once cooled as well. Avoid the temptation to cook them longer than necessary! Despite using virgin coconut oil, they only have a vaguely nutty flavour when cooked and do not taste overwhelmingly of coconut.
Time: about 10 min prep, 9-11 minutes bake
Makes: about 2 dozen cookies
Preheat oven: 350F
You will need:
- ½ cup sugar
- ¾ cup dark brown sugar, packed
- ½ teaspoon salt
- ½ cup virgin coconut oil
- ¼ cup non-dairy milk (I use vanilla coconut milk, but any non-dairy milk will work)
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ½ teaspoon baking soda
- 5 oz vegan semi-sweet chocolate chips
Mix non-dairy milk and vanilla in a small bowl and set aside.
In a small bowl mix together flour, baking soda and salt. Set aside.
Using a mixer, cream together coconut oil and sugars. This won’t quite cream the way butter and sugar does, but it will start to come together.
Add non-dairy milk and vanilla all at once. Allow to mix for about 30 seconds.
Add half of flour, stop to scrape down sides if needed. Add the other half of the flour and mix until incorporated.
Stir in the chocolate chips by hand.
Line 2 baking sheets with parchment paper. Scoop about 1 tbsp dough and roll into a ball. Flatten slightly. Leave about 2 inches of space between cookies to allow for spread.
Bake in 350F oven for 9-11 minutes. Cookies will be slightly golden on the bottom and very edges. Do NOT over bake. Remove from oven and allow to cool for a few minutes on the cookie sheet before removing to cooling rack.