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Gooey Vegan Chocolate Chip Cookies

OEEY GOOEY
VEGAN
CHOCOLATE CHIP
COOKIES
Published: Apr 15, 2020 · Modified:
Aug 11, 2020 by Samira @
Alphafoodie · This post may contain
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A simple deliciously more-ish

ooey-gooey vegan chocolate chip
cookies recipe – thick, chewy and
super-chocolatey, they are a
cookie lovers dream!

I think that for everybody out there,

there is that one cookie that is ‘the
one’ and these simple but delicious
ooey-gooey vegan chocolate chip
cookies are mine. They are great as a
snack or a little dessert after a filling
dinner, or even for a light breakfast.

From homemade pita, whole wheat

bread and Neapolitan pizza – I’ve
certainly gotten stuck into baking
these past few weeks. And, yes, even I
haven’t been immune to the charms of
delicious banana bread (not vegan),
however, these easy vegan cookies (or
vegan ‘biscuits’ here in the UK) were
eaten in record timing, and I currently
have another batch on the go.
Honestly, I’m surprised I haven’t
posted this recipe sooner.

NOW
PLAYING

WHY TRY THESE

V E G A N C H O C O L AT E
CHIP COOKIES RIGHT
NOW?

Honestly, even if it might not seem it

from looking at my blog – I’m not a
massive sweet tooth. However, these
cookies barely last a day before I’ve
gobbled them all up. So, if you need
more convincing on why to try this
recipe today:

The vegan cookie dough requires

no hard-to-find ingredients
ingredients.
Using simple dairy-free swaps, so
it’s super accessible to all.

There are also different options

for ingredients too, i.e. using
vegan butter OR coconut oil (so
you’re likely to have at least one in
your kitchen)

Plus, these easy vegan cookies are

also easy to customise
customise. Swap
out the hazelnuts for your
favourite nut or even go nut-free
and add in some shredded
coconut or freeze-dried berries in
its’ place.

If ooey-gooey cookies are the

aim, then this easy recipe is the
way to go. You’ll end up with
super-duper more-ish chewy,
gooey chocolatey cookies every
time.

The recipe is super simple, with

only a few steps and no fancy
equipment needed
needed. There’s no
need for a rolling pin, biscuit
cutters, or even the need to roll the
dough on a lightly floured surface.
These are simple vegan drop
cookies and couldn’t be easier to
make.

Oh, and lastly, a bit of a ‘super tip’- not

only is the cookie recipe itself very
easily customised but…

This recipe can also be turned into

a delicious raw edible cookie
dough recipe!

Yup, you read that right- edible vegan

raw cookie dough.

Eating raw cookie dough, even if

vegan, does need one additional step
though – which is heat-treating the
flour to ensure that it’s 100% safe to
eat. The aim is to get the flour to at
least 70ºC/160ºF internal heat for it to
be successfully heat-treated and get
any bacteria killed. Note – this does
affect the gluten in the flour though,
and should only be done for raw treats
like cookie dough.

Espresso cadou în weekend

Rompetrol

All you need to do for the delicious

cookie dough recipe is begin by baking
the raw flour on a large baking tray for
around 10-12 minutes at 150ºC/
300ºF, stirring it every couple of
minutes. OR use a microwave,
microwaving at 20 seconds on high,
stirring and repeating until you reach
around 60 seconds (use a
thermometer, if you have one). Leave
this to cool down completely then mix
in a large bowl with all the remaining
ingredients except for the baking soda
and voila!

THE VEGAN
C H O C O L AT E C H I P
COOKIE RECIPE
HOW-TO

THE INGREDIENTS

all-purpose white flour, salt,

baking soda

brown sugar (I used unrefined

cane sugar. You could also use
coconut sugar, too)

vegan butter or coconut oil

oat milk (or your favourite plant-

based milk)

vanilla extract

dark chocolate chunks (I used 70%

dark chocolate)

a small handful of crushed nuts (I

used hazelnuts, but you can swap
or omit altogether and use
shredded coconut/freeze-dried
berries, etc.)

THE STEPS

Begin by mixing the softened vegan

butter and the sugar in a bowl. You
can use either a mixer or simply a
spoon to do this. Mix the two until the
sugar has dissolved.

Add the milk and vanilla extract to the

bowl and mix well.

Sieve the flour, baking soda and salt

into a large large freezer-safe bowl.

Fold the wet into the dry ingredients,

try not to over-mix.

Carefully fold in the chocolate and

chopped/crushed nuts then move the
bowl to the freezer for 30 minutes.

Chilling the cookie dough improves

your cookies tenfold for several
reasons.

First, it stops the spreading of the

cookies, leading to the delicious ooey-
gooey cookies we want (the colder the
dough, the thicker the cookies). It also
affects the texture from being just
‘soft’ to deliciously ‘chewy’. More so,
chilling your cookie dough also
concentrates the flavour (because as
you’re chilling the dough, it slightly
dries out, and the sugars within are
affected too) and adds new layers of
flavour as well as helps the cookies
brown more.

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