Chocolate Chip Cookies To Die (and Vegan, too)

Chocolate Chip Cookies To Die (and Vegan, too)

I was torn about telling you these unbelievable cookies were vegan, worried it would put off the bacon-cheeseburger set (of which I, too, am a member). But these are so dang good I feel a sudden urge to wear Birkenstocks–which I pray will pass. The recipe comes again from Stephanie […]

I was torn about telling you these unbelievable cookies were vegan, worried it would put off the bacon-cheeseburger set (of which I, too, am a member). But these are so dang good I feel a sudden urge to wear Birkenstocks–which I pray will pass.

Vegan Chocolate Chip Cookies
Vegan chocolate chip cookies. Yes they are as good as they look.

The recipe comes again from Stephanie Valentine, our chef at Rancho La Zaca, via her friend and fellow elementary school mom–and PTA president, no less–Ericka Allin. Let’s give it up for Ericka! And now without further ado but with a few modifications from Stephanie :

Vegan Chocolate Chip Cookies
Yields 18
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Ingredients
  1. 1 and 1/4 cups whole wheat flour*
  2. 1 teaspoon baking soda
  3. 1 and 1/2 teaspoons baking powder
  4. 1/2 cup finely ground walnuts
  5. 1/3 cup maple, light brown, or turbinado sugar
  6. 1/3 cup maple syrup
  7. 1 teaspoon vanilla
  8. 1/3 cup safflower or grapeseed oil
  9. 1/2 cup chocolate chips, vegan for purists
  10. 1/3 cup sesame seeds (optional)
  11. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350 and prepare cookie sheet with Silpat or parchment paper. (Or grease them)
  2. Grind the walnuts in the food processor, and add the flour.
  3. In a separate bowl combine maple syrup, vanilla, and oil. Add the flour mixture and stir just to combine. Add the chocolate chips, sesame seeds if using, and salt.
  4. Form dough into 18 to 20 balls and place on baking sheet. For a fatter cookie, lightly press each one with your fingers. For a thinner, crisper cookie, use a jar or small pan with a piece of parchment or wax paper in between. Bake for 8 minutes. Do not overbake; cookies will look slightly raw but will firm as they cool.
Notes
  1. *If you have whole wheat pastry flour use 1 cup of that and 1/4 cup regular whole wheat flour. The finer texture refines the cookie's texture somewhat but the recipe works well without it. I try to avoid ingredients that would not be available at the Piggly Wiggly in Tarboro. (For new readers that is Tarboro, NC, my hometown of 10,000.)
  2. Stephanie adds sesame seeds, which give a yummy, subtle crunch. Another time she added chopped pistachios, just because. She also offers a variation for a ginger cookie, wherein she would omit the chocolate chips, add ginger, and substitute molasses for part of the maple syrup. This is how she is a genius. Hoping it will rub off... PS Forgive us for using Ghiradelli chocolate chips, which are not vegan.
Frances Schultz http://www.francesschultz.com/
Cookie mix
The dough is a bit grainier than the storebought variety.

 

Stephanie
The brilliant Stephanie

 

Cookie
Shape into balls a bit bigger than a walnut.

 

Flatten with fingers
Flatten with fingers, or...

 

Flatten with a flat weight
... or flatten with the bottom of a small pan or jar, with a piece of parchment or wax paper in between.
Vegan chocolate chip cookies
Sprinkle with love and serve.

12 Comments

  1. If they are half as good as the old Tasty Bakery on Main St I am in. Headed for the Piggly Wiggly now. Farrar- Tarboro, NC

  2. YUMMY!!!! Will be making them this weekend!

  3. Susan Telfer

    Merci! I am addicted to chocolate chip cookies but am supposed to be off dairy for my 40 day yoga challenge.

  4. I love to bake and actually went thru a vegan phase for a while. I wonder if Chef Stephanie has tried using mashed bananas in her chocolate chip cookies, it gives a creaminess akin to eggs and if you use the right amount (not a whole lot) doesn’t add any banana flavor.

    Great to see all your posts, Frances. xo
    Kelly

    • Woo, Kelly, this sounds like a very good idea and I’d love to hear Stephanie’s input on this. She was a chef at San Francisco’s primo RAW restaurant and knows from vegan, raw, and what all. Stand by…

  5. Susie Quinn

    Hi Frances!
    Bravo to you, Stephanie and Erika…dee-lish! Look out, Mrs. Fields! Perfect for a Super Bowl party…or any party!
    xxx
    Susie

  6. Susan Telfer

    Frances, I’ve been making these cookies non-stop lately, including the yummy molasses ginger version. Today we were out of sesame seeds and the dough was easier to manage and the kids love them more than ever. Then I realized I had forgotten to add the sugar as well! No one can tell, so they could be sugar free, too (except for the chocolate chips!)

  7. Susan Telfer

    I should add that I am using Uncle Luke’s organic maple syrup, Canada #3: dark, which is very sweet and rich.

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