Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, the best vegan chocolate chip cookies. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
The BEST Vegan Chocolate Chip Cookies is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. The BEST Vegan Chocolate Chip Cookies is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook the best vegan chocolate chip cookies using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make The BEST Vegan Chocolate Chip Cookies:
- Prepare 2 cups all-purpose flour
- Get 2 tbsp almond flour (3 tbsp if omitting roasted soy bean flour)
- Make ready 1 tbsp roasted soybean flour (you can omit this)
- Make ready 1 tsp instant coffee / espresso powder
- Prepare 1 1/2 tsp salt
- Take 1 tsp baking powder
- Get 8 oz vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened)
- Make ready 1 cup dark brown sugar
- Make ready 1/2 cup granulated sugar
- Take 1 1/2 tbsp vegetable oil
- Get 1 1/2 tbsp unsweetened almond milk
- Prepare 1 tsp baking powder
- Make ready 2 tsp vanilla extract/flavoring
- Prepare 4 oz semisweet chocolate
- Make ready 4 oz dark chocolate
Instructions to make The BEST Vegan Chocolate Chip Cookies:
- Chop up chocolate into chunks.
- Toast almond flour in a small saucepan on low/medium-low heat. Stir while toasting until noticeably darker in color or as desired.
- In a large bowl, sift together dry ingredients (AP flour, almond flour, soybean flour, coffee/espresso powder, salt, baking powder) and mix well.
- In a new large bowl, mix brown and white sugar together. Add in vegan butter and whisk together until fluffy.
- 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.
- 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.
- 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.
- 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.
- 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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