Vegan Blueberry Chocolate Chip Cookies Recipes
VEGAN CHOCOLATE CHIP COOKIES
This delightful recipe, a veganized version of the legendary Times's chocolate chip cookie, is the result of hours of research and more than 50 batches of cookies. In place of unsalted butter, this recipe calls for vegan butter, which provides plenty of flavor and just the right amount of spread. Instead of eggs, a combination of flaxseed meal and water provide structure and moisture, while granulated sugar and brown sugar - which are processed using animal products - are replaced with cane sugar and coconut sugar. Be sure to check the ingredient list on the chocolate, too: Sometimes even bittersweet bars contain dairy. The resulting cookie looks, bakes and tastes like a classic chocolate chip cookie. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 45m
Yield About 8 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the all-purpose flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the vegan butter or margarine, cane sugar and coconut sugar on medium speed until very light, 3 to 4 minutes.
- In a small bowl, whisk the flaxseed with 2 tablespoons room temperature water to combine. Add this mixture to the mixer and mix well on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, 5 to 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and mix just until incorporated. Scoop the dough into 8 (3 1/2 ounce/100 gram) mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the mounded cookies down slightly using your fingers until about 1/2-inch thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 21 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
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4.8/5 (15)Category Dessert, SnackCuisine American
- Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2-3 minutes on medium heat.
- Let the blueberries cool for about 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar. You want to cream the sugar and butter until the mixture is noticeably lighter and fluffy.
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- Either in the microwave or on the stovetop, thaw the frozen blueberries until they're soft and jammy. (In the microwave this should take about 30 seconds over high heat, and on the stovetop it should take about 2-3 minutes on medium heat.)
- Let the blueberries cool for about 2-3 minutes. While they're cooling, use an electric mixer or a stand mixer to cream together the butter and sugar. You want to cream the sugar and butter until the mixture is noticeably lighter and fluffy.
- Add the thawed blueberries to the butter and sugar and cream at a high speed. You want to "mash" the blueberries into the mixture, making it so that they are puréed and fully combined with the butter and sugar. The mixture should be a deep purple color.
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