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 (you can watch the video below in the recipe card!) Here we go with Veganized: Tasty's Chocolate Chip Cookies!
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 when I attempted to veganized Tasty's Chocolate Chip Cookies. These veganized chocolate chip cookies 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!
VEGANIZED: Tasty's Chocolate Chip Cookies
Ingredients
Dry ingredients:
- 3 tablespoons almond flour or ground almonds, (or other ground nut)
- 1 cup bread flour
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup cold vegan butter
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips
- 5 ounces vegan dark chocolate, chopped
Instructions
- Preheat the oven to 350ËšF (180ËšC). 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.
Nutrition
Bon appetegan!
Sam.
Rachel says
I ran out of regular flour after 1/2 cup, so I did just did more bread flour. I also didn't have any vegan butter so I did coconut oil that I refrigerated for a bit. I just didn't want to go to the store, okay? But it turned out fine, only taking 9 minutes before nearly burning, so maybe coconut oil cooks faster. And it's bit more puddle-y than the standard cookie shape, but I like it.
Jess @ IDTLC Support says
Thanks for sharing your experience, Rachel!
Kim D from Canada says
I'm not sure what is going wrong but these cookies spread like mad. I kept cutting back the time but even when I took them out after 8 minutes and slid the baked cookies on their parchment paper onto a cool flat surface they continued to cook and so continued to flatten out. I then put the dough into the fridge for over 3 hours in case my kitchen was too hot and tried again, same thing. I watched the video for clues and to verify the size and shape of the precooked dough on the cookie sheet.
They taste chewy and sweet but due to their appearance they will not be a vegan gift as intended.
I don't think I'll make again, so disappointed as I seem to be the only one having this issue.