It is a simple recipe with...
No egg
No butter
No coconut oil with high saturated fat
No vegan butter
No ridiculous rare ingredients like egg or butter substitute
All I need are vegetable oil, maple syrup, brown sugar, self-raising flour and chocolate chips. Just stir all together and bake! With minutes, I will have these soft moist yummy chocolate chip cookies to enjoy!
Plus, the vegetable oil and brown sugar that I used are pretty minimal...
Proudly presenting these Vegan Chocolate Chip Cookies...
They are so easy to bake. Just stir and bake.
Soft, moist and very delicious!!!
This vegetable-oil egg-less dairy-free cookie base recipe originates from Baking Bites. I tried using the original recipe to bake with macadamia nuts initially but they turned out to be too hard and crunchy.
First bake...I used the original recipe to bake the cookies with macadamia nutsbut they are too hard and crunchy.
After trying the recipe, I realised that I can add less sugar and bake the cookies with less baking time. And the cookies turned out to be not-too-sweet, soft, chewy, moist and perfect! So good that my butter-loving son is asking me to bake more... And he didn't know that these cookies are actually vegan! LOL!!!The vegan-friendly chocolate chips that I used are Callebaut dark chocolate callets with either 70% or 54% cocoa. If you are not a strict vegan, you can use any ordinary dark or milk chocolate chips with dairy.
These cookies are super easy to bake!!! And I did was to stir all the ingredients together and bake! Believe it or not, it takes me less than 30 minutes to produce these yummy cookies. Watch my video.
I just stir and bake. And I got these yummy cookies within minutes!!! Easy peasy!
They are soft and moist! YUMMY!!!
These cookies are soft and moist with a subtle crisp when they are freshly baked but they will remain soft, moist and chewy when they are stored in an airtight container for up to 2 weeks. And they won't be crispy on the next day.
My son love these vegan cookies but he was raged when I told him that these cookies are actually vegan. LOL! You should see his angry face when he knew the truth. It was hilarious!!! What can I say? My son is a funny adamant guy!
To pacify him, I had to use the same recipe and baked the cookies with melted butter instead of vegetable oil. Interestingly, the cookie dough with melted butter is softer and the cookies tends to brown better. Taste-wise, the cookies with butter are more cakey with a nice fragrant buttery milky taste but I reckon the vegan cookies with vegetable oil are moister and chewier. Which is better? The vegan cookies for me but my son insisted that butter ones are better. Well, simply because the vegan cookies have no butter...
Same recipe but I used melted butter instead of vegetable oil to bake these cookies.
These cookies with butter are more cakey with a nice fragrant buttery milky taste
and I reckon the vegan cookies are way moister and chewier.
I hope that you will like this quick and easy family-friendly recipe as much as I do.
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Here's the recipe that is modified from Baking Bites
Makes about 17 medium cookies
60ml (1/4 cup) neutral tasting vegetable oil
80ml (1/3 cup) maple syrup - please do not use maple-flavoured syrup
1/2 tsp maple extract, optional1 tsp vanilla paste or extract
30g (3 tbsp) light brown sugar - do not reduce, original is 50g.
150g (1 cup) self-raising flour*
1/4 tsp salt
100g (1/2 cup) vegan chocolate chips**, plus extra to top
* can be replaced with 150g plain / all purpose flour + 1 1/4 tsp baking powder** Mine is vegan-friendly Callebaut dark chocolate callets with 70% or 54% cocoa. You can use any chocolate chips if you are not a strict vegan.
Preheat oven to 180°C/350ºF. Line baking trays with baking paper.
Combine vegetable oil, maple syrup, maple extract, vanilla and sugar in a large mixing bowl. Use a spoon to beat or mix vigorously until combined.
Sift flour and salt into the oil mixture. Use a spoon or spatula to mix until combined. Then, mix in the chocolate chip.
Scoop tablespoonful of dough onto the prepared tray. Flatten the cookie dough slightly. Top the cookies with extra chocolate chips if desired. Bake for 10 min, swapping the trays around halfway through baking. Do not over-bake the cookies! Allow cookies to cool and firm up slightly on the tray for 5-10 mins, then transfer onto wire racks to cool slightly further or completely.
Serve and enjoy these yummy cookies. These cookies are soft and moist with a subtle crisp on the day of bake. They will remain soft, most and lightly chewy with no crisp when they are stored in an airtight container at room temperature for up 2 weeks.
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