Chef Joeys Vegan Chocolate Chip Cookies Recipes

CHEF JOHN'S CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
• Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
• Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
• Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Prepare the oven and baking sheet: Set an oven rack in the center of the oven and preheat it to 375°F. Line 2 large baking sheets with parchment paper.
• Mix the wet ingredients: In a large bowl, combine the melted and cooled coconut oil, brown sugar, sugar, non-dairy milk, and vanilla extract. Whisk until fully combined and creamy, about 2 minutes.

CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350'F.
• Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
• In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
• In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
• The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
• Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
• Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
• Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
• Serve with a nice tall glass of non-dairy milk.
• Bon Appetit!

CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES

Steps:

• Preheat oven to 350'F.
• Put the oven racks in upper and lower thirds.
• Line two baking sheets with unbleached parchment paper; set aside.
• Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
• Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
• Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
• Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
• The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
• Bon Apetit!

EASY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
• Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

CHEF JOEY'S VEGAN BOSTON CREME MUFFINS

Steps:

• Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
• Beat for about 2 minutes or until thickened.
• Place the mixture into the fridge for 15 minutes.
• Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
• Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
• Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
• FOR THE VEGAN CHOCOLATE FROSTING.
• 1/2 cup raw cane sugar.
• 1/4 cup good quality cocoa powder.
• 1/4 cup soy milk.
• 2 tablespoons vegan margarine.
• 1 tablespoons light oil.
• 1/2 to 1 cup powdered vegan icing sugar.
• 1/2 teaspoons vanilla.
• Mix the sugar and cocoa powder in a small saucepan.
• Stir in the soy milk, oil and margarine.
• Heat to boiling and let boil for 3 minutes, sir occasionally.
• When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
• Bon Appetit!

GOOEY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cream together coconut oil, white sugar, and brown sugar in a bowl using an electric mixer. Gradually add applesauce and mix to combine. Blend in vanilla extract.
• Combine flour, cocoa powder, baking powder, and salt in a bowl. Gradually add flour mixture to the bowl with the coconut oil mixture and mix until batter is smooth. Fold in white chocolate chips.
• Roll dough out into 2-inch balls and place onto the prepared baking sheet.
• Bake cookies in the preheated oven until edges are crispy, about 12 minutes.