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.
- 3 tablespoons almond flour or ground almonds (or other ground nut)
- 1 cup bread flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1 teaspoon salt
- 1 cup cold vegan butter
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegan chocolate chips
- 5 ounces vegan dark chocolate, chopped
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.
Bon appetegan!
Sam.
Excited to try these! Do you know if it’s possible to use instant coffee in place of the espresso powder?
I’m sure it would work just fine!
Anything I can add instead of ground nuts? We have a nut allergy in the family. Could I just leave that part out? Can’t wait to try them!
I would make my recipe for my oatmeal chocolate chip cookies or my chocolate chip cookies recipe in my cookbook instead.
Is there something I can replace the bread flour with? I don’t usually have it on hand, and it seems wasteful to buy it just fo this recipe.
I agree! That’s why I make my recipes using ingredients you normally have on hand. For this recipe, I was specifically veganizing Tasty’s recipe so I kept as many of the ingredients the same as possible. For an easier recipe that uses all-purpose flour I recommend trying my Vegan Oatmeal Chocolate Chip Cookies or my Gloriously Chewy Chocolate Chip Cookies from my cookbook. Enjoy!
I just made these and they are delicious! My dough ended up dry though and they barely spread while baking. Would adding some non dairy milk be a good idea if that happens again?
Yes that would work well! So happy you enjoyed them so much 🙂
I tried it over the weekend and they were delicious. I only baked two and put the rest in the freezer. Delicious CCC whenever we want them. Thanks for experimenting and sharing with us.
Yay! So happy you enjoyed them 🙂
Hi Sam,
Those look AMAZING! It was so fun to watch your veganizing process, and I think it was great that they didn’t work out the first time. I’m afraid to make these, though, because I think I’d eat waaaay too many of them. LOL Need to wait until an occasion with other people (then I can also tout that they’re vegan, win-win!) Quick question, what’s that cool trick you did to measure the Earth Balance? I always scoop it out into a measuring cup, but then I have to clean that out. What’s your secret? Happy cooking/baking!
That is for sure the problem with these cookies!! I have them in my freezer and try to restrain myself from eating more than one a day! Gah! Haha. Those tubs of Earth Balance are exactly 2 cups, so I just cut the tub in half! Such a great trick.
Brilliant!
I’m glad you do these experiments so the rest of us don’t have to! I feel your pain with faux butters….not sure if you can get Miyoko’s cultured vegan butter in Canada, but WAY worth it if you can. It tastes just like the real McCoy, and you can use it in any recipe that calls for butter. I have fooled many non-vegans with it. Here’s a link: https://miyokos.com/collections/vegan-butter
Thanks kerry! I think we can but it is hard to find and expensive. I always like to use ingredients that should be available at your local grocery store. I will definitely try it at some point for fun tho!