Vegan Chocolate Chip Cookies
The best vegan recipe for chocolate chip cookies I've ever found. Just remember though, vegan does not equal healthy... these cookies are delicious, but not that healthy.
The best vegan recipe for chocolate chip cookies I've ever found. Just remember though, vegan does not equal healthy... these cookies are delicious, but not that healthy.
- Carbohydrate 52.0847447679781 g
- Cholesterol 0 mg
- Fat 15.7407027906991 g
- Fiber 1.26147224447462 g
- Protein 4.85198833335894 g
- Saturated Fat 2.94854328020943 g
- Serving Size 1 1 Serving (102g)
- Sodium 5355.7598612633 mg
- Sugar 50.8232725235034 g
- Trans Fat 0.595345111485951 g
- Calories 371 calories
Step-by-step
- Preheat oven to 350 F.
- Cream together the margarine and sugar until fluffy.
- Add the molasses and vanilla and mix in.
- Add the flour, baking soda and salt, mix well.
- Fold in the chocolate chips.
- Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets.
- Bake for 8 - 10 minutes, until ever so slightly browned.
- let cool on baking sheets for 5 minutes and then transfer to cooling rack.
Crisp edges give way to a tender, dense crumb studded with pockets of melted cocoa. Creaming non-hydrogenated margarine and sugar at room temperature incorporates air pockets that expand evenly during the initial minutes of heat exposure. Molasses introduces deep caramel notes that compensate for the absence of dairy fats in the dough structure. Drop portions spaced two inches apart onto ungreased sheet pans to allow proper lateral spread without dough merging. Pull the pans from the oven at eight to ten minutes when the perimeters show faint golden coloring while centers remain soft. Allowing the baked rounds to rest on the hot metal for five minutes completes the internal setting process before transfer to wire racks prevents soggy bottoms.
Strong contrasting beverages cut through the concentrated sweetness of these baked goods effectively. Pour unsweetened cold oat milk or steep a robust black tea like Assam to counterbalance the sugar load. Fresh espresso highlights the bitterness of semi-sweet chocolate chips without competing for palate space. Acidic components also provide structural relief against rich plant fats. Serve sliced tart green apples or fresh tart cherries alongside the platter to reset the palate between bites.
Stash fully cooled specimens in an airtight container at room temperature lined with parchment paper to maintain texture for up to three days. Staling alters moisture distribution over time and softens crisp perimeters. Revive day-old batches by placing them in a 350-degree oven for two minutes to restore edge crunch. Crumbled leftovers fold seamlessly into non-dairy vanilla bean ice cream bases or serve as a textural crust for vegan icebox pies.
