Bakery-Style Perfection: Vegan Chocolate Chip Cookies
Chocolate chip cookies are a perennial favourite in both Europe and North America. Made from vanilla dough and pockets of melty chocolate, the golden brown edges give a chewy centre. Baking with brown or coconut sugar gives a more chewy texture, as does using melted vegan butter.
These delicious vegan choc chip cookies (A Couple Cooks) use applesauce as an egg replacer.
There are various mix-ins like nuts (walnuts or pecans), sea salt flakes or oatmeal. Or make double-choc cookies where the dough is also infused with cocoa.
Keep these cookies away from pets due to chocolate, nuts, vanilla and nutmeg.
For these recipes, use a good ice-cold vegan block butter with no palm oil (Flora and Myoko’s are good brands). Also be sure not to overmix the dough, and leave stem vents when baking.
Gluten-free vegan choc chip cookies
Gluten-free vegan choc chip cookies (The Vegan 8) are made with a blend of oat and almond flours. Choose organic to avoid almonds grown using migratory beekeeping.
Chewy Vegan Oatmeal Choc Chip Cookies (Full of Plants) made with light brown sugar, vanilla and some molasses. Along with rolled oats and vegan chocolate chips.
Vegan Mini Choc Chip Loaves are simple to make, with chocolate chips in every bite!
What’s in Maryland chocolate chip cookies?
Maryland is one of the world’s most popular brands of chocolate chip cookies. But it’s difficult to see why, as they contain palm oil, whey derivatives and partially inverted sugar syrup.
The brand is owned by the company that owns Ferrero, often rapped on the knuckles for overpackaging its over-priced chocolates. The brand also owns many other ‘plastic’ sweet brands like Tic-Tac and Kinder Eggs (illegal to sell or import in the USA, due to concerns over choking hazards from small toys).
