These cookies are legitimately one of my favorite recipes for chocolate chip cookies, if not the absolute best, I’ve ever tasted. And it’s vegan! And you do well to freeze the dough before baking: and since it’s vegan, let’s just say it’s guilt-free enjoyment if you aren’t up for baking or just want some doughy goodness. Being pregnant, that means I find this even more exciting than the average Joe. No salmonella fears! Just delight.
Anyways, it’s a recipe that I suppose has been adapted a good bit and improved in the process. The first time I made these, I didn’t really feel like standing there with my electric mixer for 4 minutes each of the two times you’re supposed to do that – but the second time, I sucked it up and waited and timed it. The first batch? Delicious, but pretty flat. The second? Wonderfully fluffy and with such volume you’d never guess it was egg-free. The first time I also toasted the nuts longer (the appropriate time!) and I think that added a bit more complexity of flavor and scrumptiousness. The second time, I used only whole wheat pastry flour and you can’t tell. So, slight adaptations may alter the taste a smidge, but I’ve been happy with every outcome.
All in all, I think vegans and non-vegans will both find this to be an incredible recipe. It does take a little more work than some other versions of chocolate chip cookies, but it’s not hard and it’s totally worth it. Let’s pretend I didn’t double the recipe this time, okay? 😉
My only beef (ha!) with the recipe is that the amounts of ingredients are listed pretty separately from the instructions, so you have to keep scrolling up and down and to see the right part as you go. Definitely not a bad complaint about a recipe, but I rewrote the directions below for you with the amounts easily viewed with the step, and my own pictures of the process.
Here’s the original recipe: Oh She Glows’ Chocolate Chip Cookies (I haven’t tried the sandwiches/icing)
- 1/2 cup Earth Balance (or butter), at room temperature
- 1/4 cup + 2 tbsp sugar
- 1/2 cup brown sugar (lightly packed)
- 1/2 tbsp egg replacer + 3 tbsp warm water, mixed [Bob’s Red Mill is good]
- 1/2 tsp vanilla extract
- 1/2 tsp vanilla bean paste (or you can use another 1/2 tsp pure vanilla extract)
- 3/4 cup white flour
- 1/2 cup whole wheat flour
- 1/2 tsp kosher salt, plus more for garnish (if desired)
- 3/4 teaspoon baking soda
- 1/4 tsp baking powder
- 1/2 cup pecans, toasted and processed
- 1/2 cup walnuts, toasted and processed
- 1/2-3/4 cup dark chocolate (chopped) or chocolate chips (I used chocolate chips)
1. Preheat oven to 350 degrees, and toast the cup of mixed nuts on a baking sheet for 8 minutes exactly; once they’ve cooled, grind them finely in a food processor.
Pecans and Walnuts! Yummm (pre-toasting)
2. In a small bowl, mix egg replacer and set aside (1/2 TBSP egg replacer with 3 TBSP warm water).
3. In a large bowl, use electric mixer to beat Earth Balance for 60 seconds. Add brown sugar (1/2 cup) and regular sugar (1/4 cup + 2 TSBP), and continue mixing until smooth – and for at least 4 minutes.
Before mixing for 4 minutes (with egg replacer mix in the background)...
After mixing... Possibly with the vanilla-"egg" mixture? Honestly, I forget. But you can tell the difference!
4. In a separate bowl, whisk together all of the dry ingredients (3/4 cup white flour + 1/2 cup whole wheat flour OR 1 and 1/4 cups whole wheat pastry flour; 1/2 TSP salt; 3/4 TSP baking soda; 1/4 TSP baking powder). Gradually add into the wet, fluffy mixture, mixing so that it is all incorporated but not over mixed.
5. Fold and mix in chocolate chips and processed nuts with a spatula.
Folding in the vegan chocolate chips and processed nuts.
The delicious dough.
6. Portion out cookie dough into balls for freezing (I found using a heaping, round tablespoon measurer worked well for creating small, round cookie dough portions). I used aluminum foil, but if you have seran wrap that would be easiest, though you could also try just portion-ing them into a larger freezer safe container.
All lined up for freezing. (I covered them with another sheet of tin foil and rolled it up. Worked well!)
7. Wait 8-12 hours before baking – or enjoy as dough! When ready to bake, preheat oven to 350 degrees and bake for 10 minutes. Amazing!
How beautiful are these cookies?!