The other day I was randomly watching YouTube videos when I stumbled upon a viral video by Tasty on How to Make the Perfect Chocolate Chip Cookies. I think chocolate chip cookies are my most favourite dessert ever so I had some serious cookie cravings when watching this video. But there was a problem… this recipe wasn’t vegan!
A problem I could fix! I thought it would be fun to show you how I play around in the kitchen to veganize a recipe so I set up my camera and filmed the whole thing…
Sometimes recipes can be very easy to veganize and other times it can take me many, many attempts before I end in a result that I’m totally happy with. I think I finally nailed it with this one, the final cookies were crispy on the outside, chewy in the middle. Super duper rich with a ton of different flavours going on. I’m talking caramel, espresso, salt, toasted nuts, and extra-chocolate.
If you have an idea of what trending recipe I should veganize next, let me know in the comments!
I took the viral cookie recipe and made it vegan. All the same flavours and textures, without eggs and dairy-free.
Adapted from Tasty Perfect Chocolate Chip Cookie recipe.
Preheat the oven to 350˚F (180˚C). Line a large baking sheet with parchment paper.
Add the almond flour to a small pot and put over medium-low heat. Toast the almond flour until it lightly browns and smells fragrant, stirring frequently so it doesn't burn, about 3 minutes. Remove from heat and immediately pour the toasted almond into a large mixing bowl to stop the cooking.
Sift the bread flour, all-purpose flour, baking soda, espresso powder, and salt into the large mixing bowl along with the toasted almond flour. Whisk to combine.
In another large bowl, use a hand mixer to beat together the vegan butter, dark brown sugar, white sugar, and vanilla extract. Mix until fluffy.
Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips and chopped dark chocolate.
Scoop about 3 tablespoons of cookie dough into a ball and place on the prepared baking sheet, spacing each cookie 2-3 inches apart. Bake for 12 to 14 minutes until the cookies are browned on the edges. Let cool on the pan for about 10 minutes.