The BEST Vegan Chocolate Chip Cookie Recipe | Mary's Test Kitchen
Hey guys,
Today's recipe is for The BEST vegan chocolatechip cookies and it's not my recipe. These
are by one of my favourite vegan bloggers,Somer McCowan from VedgedOut.com.
These cookies are soft in the middle and getchewier as you near the crisp edge. Everyone
has their own favourite type when it comesto cookies but I'm not going to argue with
the name of this one. They really are thebest vegan chocolate chip cookies that I've
ever had. So I've got to say thank you toSomer for sharing this recipe and for giving
me permission to demonstrate this recipe foryou.
And it has a special ingredient: aqua faba!That is, the water from a can of chickpeas
or white beans. You can also make it savingthe water from cooking your own chickpeas
or white beans from scratch. The liquid isvicous, kind of like raw egg whites and you
can use it as an egg replacer in some kindsof baking and cooking. You may have seen me
make vegan meringue or these strawberry seafoamcandies with it.
This recipe starts with a stick of room temperatureEarth Balance. Don't do it with cold vegan
butter, the cookies won't spread out properly.
To that, add sugar. I'm using golden sugarand white sugar that happens to be vegan.
The recipe uses brown sugar and granulatedunrefined organic sugar but the organic sugars
in my cabinets have proved to be too molasses-ytasting for my preference.
Just cream those together.
Next, add the rest. I prefer less salt soI used half the amount from the recipe.
Then vanilla extract.
Baking soda and baking powder.
And three tablespoons of aqua faba.
Finally, I added the flour, holding back acouple tablespoons just to see if I'll need
to adjust later.
Turns out I did need all the flour.
The recipe called for up to one and a halfcups of chocolate chips. That's a bit much
for me so I only used one cup. To be honest,next time I'll probably only do three forths
of a cup as I like a greater cookie to chocolatechip ratio.
So just like that, the dough is done. Usea cookie dough scoop like this or just a spoon
and place the dough on to a baking sheet preparedwith parchment paper.
Make sure you give the cookies space as theywill spread out in the oven.
Bake those in a oven preheated to 350 farenheitor 175 celsius for about ten minutes.
Take them out when they are a bit golden onthe top and you can see lightly browned edges.
You're going to want to eat them right awaysince they will make your kitchen smell amazing
but exercise a bit of patience. They are waytoo soft right now and will fall apart.
After ten minutes or so, transfer them toa wire rack to cool off. They'll get harder
as they cool.
And those were best vegan chocolate chip cookiesI've ever had. They are crisp at the edges,
but soft in the center, but not too soft andthey have a really nice chew to them.
If you want a double choclate version, tryswitching out a quarter cup or so of the flour
with cocoa powder. Those were pretty goodtoo.
Make sure you check the description box fora direct link to VedgedOut.com for the full
recipe amounts, instructions and hints. Andwhile you're there, leave a comment and let
Somer know I sent you!
As always, thank you very much for takingthe time to watch this video and a special
thank you to those who like and share thisvideo. You're really helping this channel
grow and blow vegan food stereotypes out ofthe water.
And a final thank you to the couple of youwho become patrons on my patreon page and
one viewer who has made a one time contributionto help support these videos. You know who
you are and I am so grateful to you.
Bye for now!
From VedgedOut.com, these are the BEST vegan chocolate chip cookies I have every had. This cookie recipe turns out soft, chewy cookies with lightly crisp edges and uses chickpea brine in an unsual way. I hope you try them! I've made them around ten times already. :D This recipe was used for this video with permission from Somer McCowan of VedgedOut.com. She was the first in our Vegan Meringue Hits and Misses Group to use aqua faba in cookies and figured out the measurements for each egg replacer. For the full recipe and tips to making these the best cookies ever, click here: http://vedgedout.com/2015/03/26/the-best-vegan-chocolate-chip-cookies/ For more about using chickpea brine (aqua faba) in baking, check out http://aquafaba.com/ My blog post about this recipe: http://www.marystestkitchen.com/the-best-vegan-chocolate-chip-cookies/ These are the adaptations I made: 1/2 cup golden sugar instead of brown 2 tablespoons refined white sugar instead of 1/4 cup unrefined 1 cup chocolate chips* (though next time I will use only 3/4 cup for a greater cookie to chocolate chip ratio) To find vegan-friendly chocolate chips, look for the Enjoy Life brand as well as semi-sweet varieties in brands such as President's Choice and Whole Food's 365. **************************** A NOTE ABOUT SUGAR In case you're wondering about vegan sugar, read this: http://www.marystestkitchen.com/note-sugar-vegan-vs-non-vegan-sugar/ *************************** Links mentioned in this video: Aqua faba and vegan meringue: https://www.youtube.com/watch?v=kExpx2BzIOQ&list=PL6QDlGTnYxpGzcw6TPQiElFMcuJ5FIwq0&index=2 Strawberry Sea Foam Candy: https://www.youtube.com/watch?v=gaXBe4Axw60&list=PL6QDlGTnYxpGzcw6TPQiElFMcuJ5FIwq0&index=1 Coconut Mango Ice Cream (no ice cream maker required): https://www.youtube.com/watch?v=RJn9nKyn2yo&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos&index=4 **************************** Connect with me: Instagram; http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com