I love chocolate chip cookies but I had never attempted a vegan cookie recipe! I had a lovely socially distanced picnic with friends last week and I wanted to bring a baked good to share. In these times of socially distanced socialization, I’ve loved baking for other people to show my love rather than giving them the big hugs that I’d really like to give them! One of my friends is a vegan and as I have been trying to incorporate less animal products in my own life, I thought it was a great opportunity to try out this recipe from King Arthur Flour. Always a great resource, King Arthur Flour didn’t fail me with this wonderful recipe for chocolate chip cookies that taste absolutely delicious and don’t compromise on any part of a cookie!
These cookies are specifically salted right before they are baked and this is the most important part of the recipe. I do have a sweet tooth but with the use of oil in these cookies, they can be a little overpoweringly sweet if you omit the salt. You don’t had to use very fancy salt either, I just sprinkled on kosher salt and whacked them in the oven. I really prefer kosher salt for baking, whether or not it’s called for by the recipe. Although most table salt is iodized, providing an important micronutrient in your diet, it doesn’t pack the same flavor punch that I find when I use kosher salt. Also, I taste kosher salt as more salty if that’s possible so I end up using less overall. Just to be careful, make sure that you have iodized table salt out for regular usage but I recommend kosher salt for most cooking and baking needs.
Some of the reviews on this recipe complained of spreading but I didn’t find this was the case at all. I refrigerated my dough for several hours (roughly 18) and froze the dough for about twenty minutes after I had shaped it. Using a tablespoon to measure the dough out, it makes about 27 cookies but only 26 made it into my oven! You can also add in sourdough discard or make them gluten free! For the discard addition, you can add in 70 grams of discard and omit the additional water the recipe calls for. You may also be able cut the flour amount but I’m not sure I could give an exact amount. To make this gluten free, substitute all the flour for almond meal and be careful to mix until the dough is just coming together. I hope you enjoy this recipe as much as I did and let me know how any of the variations go in the comments!
Vegan Salted Chocolate Chip Cookies Recipe
- 241 grams (2 cups) All Purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 213 grams (1 1/4 cup) bittersweet chocolate chips
- 99 grams (1/2 cup) granulated sugar
- 106 grams (1/2 cup) packed brown sugar
- 106 grams (1/2 cup + 1 tablespoon) vegetable oil
- 71 grams (1/4 cup + 1 tablespoon) water
- Sea salt or Kosher Salt to garnish
- Whisk together the flour, baking powder and soda and salt. Add chocolate chips and whisk till they are coated with flour.
- In a separate bowl, whisk the sugars with the oil and water until smooth. This can take a minute or two but be patient!
- Add flour and stir until just combined with no visible flour spots.
- Cover with plastic wrap and refrigerate 12-24 hours.
- To bake, preheat oven to 350F and line two baking sheets.
- Remove dough from refrigerator and using a tablespoon to measure, drop on the lined sheet. Leave about 2 inches of room on each side and freeze for 10 minutes. (They can be frozen closer together but make sure they have the space when baking)
- Sprinkle with salt (Do this!!! I forgot for the first batch!!) and bake for 12-14 minutes. If you like your cookies softer, bake for no more than 13 minutes. Bake a few minutes past 14 if you enjoy a crunchy cookie.
- Remove and cool completely before serving. Enjoy!