Vegan Chocolate Chip Cookie Recipe
A delicious and precise recipe for making a true classic, the chocolate chip cookie but veganized! See below for the delicious recipe!
Servings: 12 people
- 2 oz coconut oil (Refined is what we used but unrefined will have less of the coconut flavor.)
- 2 oz Earth Balance soy butter
- 1 tbsp Arrowroot flour (Mixed with 1.5 tbsp of water.)
- 1 oz Apple Sauce
- 6.5 oz flour
- 2.5 oz white sugar
- 3.5 oz brown sugar
- 5 g baking soda
- 4 g kosher salt
- 1 tsp vanilla extract
- 1/2 bag chocolate chips (non dairy)
Preheat your oven to 350 degrees. You can use an oven thermometer to make sure that your oven is at the right temperature.
In a small bowl, gently whisk arrowroot powder and water to create a liquidy paste. Stir the applesauce and vanilla extract into your arrowroot mixture in the small bowl. In a large mixing bowl, blend the soy butter, coconut oil and sugar.
Mix the arrowroot mixture into the butter/oil/sugar mixture.
Whisk together all dry ingredients (except chocolate chips). Gently fold dry ingredients into moist ingredients. Stir in chocolate chips.
Freeze your dough for at least 30 minutes and up to 1 hour.
Using your hands, mold frozen dough into balls and place on baking sheet covered with parchment paper.
Bake for about 8-12 minutes until desired doneness. If your cookies are golden brown at the top, they are ready!