Do you ever get home from vacation with a fierce craving for freshly made home baked goods but have exactly no eggs and zero butter in the fridge? If that sounds familiar, this vegan chocolate chip cookie situation is for you!
Why you should make these:
- You’re vegan and you need some amazing vegan chocolate chip cookies in your life.
- You’re vegan and all you’ve ever made are chocolate chip cookies with flax seed eggs or other hard-to-find vegan ingredients. No chia seeds, no chickpea flour, no egg replacer, no flax, just regular old ingredients.
- You’re not vegan but you don’t have butter or eggs and you need some amazing chocolate chip cookies in your life.
- You love chocolate chip cookies that are crispy at the edges but soft, chewy, and gooey in the middle.
- You are only 8 ingredients away (if you don’t count salt) from amazing chocolate chip cookies.
- You want chocolate chip cookies and you don’t want to pull out a mixer – these guys are made in a bowl.
FAQ:
Q: Can I use something other than tahini?
A: Yes, you can use almond butter or any other nut butter at the same ratio.
Q: I don’t like the flavor of coconut oil, what can I do?
A: You can use refined coconut oil, which doesn’t have any coconut flavor. I suspect you could also use canola oil as well.
Q: What is vegan chocolate?
A: Chocolate that doesn’t have any milk products in it is vegan. Chocolate itself is vegan and there are a ton of chocolate and chocolate chips out there that are vegan. I used Callebaut 811 semi sweet dark chocolate and it has no milk products in it and it’s pretty amazing.
Last month Mike and I came home from a trip in the middle of the night. When I looked in the fridge, hoping that it had magically stocked itself while we were gone, I found one lone carrot, some kimchi, and some other sad forgotten produce. What I didn’t find were eggs or butter, two of the things that I swear we keep in the fridge at all times. It was a fail, especially since I had a major craving for chocolate chip cookies.
Enter: Michelle Lopez’s genius recipe for vegan chocolate chip cookies. These cookies (and so many other amazing non-vegan and vegan baked goods) can be found in her new book, Weeknight Baking. Weeknight Baking is all about smart baking: splitting up tasks and planning ahead so that you can weeknight bake like a boss. If you want to make a layer cake but don’t have 6 hours to spend figuring out how to frost, this is the book for you. I love how there are so many tips and tricks and just smart ways of thinking about baking. I definitely took advantage of two of her main tips: not sifting my flour and using a scale for accurate baking.
These vegan chocolate chips cookies came out amazing. The original recipe was for an almond butter version but seeing as I didn’t even have eggs or butter, there was definitely no almond butter in the pantry. What I did have was some tahini, which was definitely the right way to go because I love a good tahini chocolate chip cookie. Fast, easy, and we didn’t have to leave the house to buy any ingredients. Call me a fangirl because I’m loving it! Run and get your copy of Michelle’s book, it won’t disappoint!
Vegan Chocolate Chip Cookie Recipe
A vegan chocolate chip cookie with crispy edges and a soft and chewy center
Serves 22 cookies
4.50 from 4 votes
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Ingredients
- 2 cups all purpose flour 9 oz
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup coconut oil, melted 4 oz
- 1/3 cup tahini 3.15 oz
- 6 tbsp water
- 2 tsp pure vanilla extract
- 1 1/4 cups tightly packed dark brown sugar 9.35 oz
- 10 oz 70% vegan chocolate, chopped
Instructions
Heat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the coconut oil, tahini, water, and vanilla until smooth. Add the sugar and whisk until combined.
Stir in the dry ingredients until just combined then stir in the chocolate.
Portion the dough into 3 tablespoon balls. If the cookie dough seems soft, refrigerate for 10 minutes.
Bake, one pan at at a time for 12 minutes, until the edges have set but the centers are gooey. Cool on the pan on a wire rack for 20 minutes, or until the edges and bottoms are firm to the touch. Enjoy warm or at room temp. Cookies will keep in an airtight container at room temp for up to 3 days.
Notes
very slightly adapted from Weeknight Baking by Michelle Lopez
To Freeze: after the dough is formed into balls, freeze for 1 hour on a parchment paper lined pan loosely covered with plastic wrap. When they’re hard, transfer to a ziplock bag and close tightly.
To Bake from Frozen: Bake from frozen on a parchment paper lined baking sheet at 350°F for 15 minutes.
Notes: The original recipe called for chopped almonds (1/2 cup) and almond butter but also said that you can use any nut butter you have on hand. Experiment!
