Bomb-As-Heck Vegan Chocolate Chip Cookies

Introduction: Bomb-As-Heck Vegan Chocolate Chip Cookies

About: (she/her/they/them) I am a cyclist, hobbyist, procrastinator, amateur writer, and sometimes I make things.

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Here is my own recipe for chocolate chip cookies that I would like to share with you all. They are vegan (meaning no animal products e.g. dairy or eggs), fluffy, and perfect!.

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I made this recipe when I couldn't find anything online that embodied my favorite cookie (chocolate chip) without dairy or eggs due to my food intolerances. Or, there would be a recipe and it didn't taste that good personally. Although, disclaimer, these are not gluten-free as coconut flour does not bind well by itself thus flour was added, but you may substitute with your own GF flour mix in place of the flour.

The recipe is relatively easy and foolproof. I had to get a little creative with creating this Instructable as I couldn't make a fresh batch, create a video, and take step-by-step photos as I'd like to due to the deadline restraints. The photos provided are from a previous batch while I had to mix in some stock photos of the prep set-up and ingredients. No worries though, I'll make the instructions easy and when I am able to get ripe bananas again I will provide updated content from a fresh batch of chocolate chip cookies. Alright, let's get right into it!

Lina's 'Bomb-As-Heck Vegan Chocolate Chip Cookies' -- now yours too :)

Prep Time: 30 min / Bake Time: 10 - 15 mins

Supplies

Kitchenware Tools:

  • An oven
  • Mixing bowls for wet and dry ingredients (preferably one large and one medium)
  • Whisk (or fork and hands work equally)
  • Non-Stick Baking Sheet (full or half sheet)
  • Measuring Spoons and Cups (or eyeball it)
  • Opt. Cooling Rack
  • Opt. Parchment Paper (to save any extra)

Ingredients:

(wet ingredients)

  • 2/3 cup of melted Vegan Butter (I used Miyoko's, but Earth Balance or similar will work)
  • 1 tbsp molasses
  • 1 1/2 tbsp agave nectar
  • 2 very ripe mashed bananas
  • 1 1/2 tsp vanilla extract

(dry ingredients)

  • 1 1/4 cup of cane sugar
  • 1 cup of coconut flour (I used Let's Do Organic Coconut Flour)
  • 1 1/8 cup of all-purpose flour
  • 1 tsp of sea salt (depending on preference you may add more)
  • 1 tsp baking soda
  • 1/2 tsp baking power
  • 1 1/2 cups of Semi-Sweet dairy-free chocolate chips (Add to your heart's content/preference; I used Enjoy Life Semi-Sweet Mega Chunks)

Step 1: Preheat Your Oven to 350°F

Step 2: Gather Your Supplies/Ingredients

Step 3: Mix Wet Ingredients

Melt your butter by stovetop or carefully in the microwave in a microwave-safe dish for 10-second increments - no more than 40-seconds. Leave to the side to cool while prepping the rest of the wet ingredients.

In a mixing bowl, take your wet ingredients and mix until well combined:

  • 2/3 cup of melted Vegan Butter (I used Miyoko's, but Earth Balance or similar will work)

  • 1 tbsp molasses

  • 1 1/2 tbsp agave nectar

  • 2 very ripe mashed bananas

  • 1 1/2 tsp vanilla extract

You may mash down the banana pieces with a fork before it is easily mixed thoroughly with a whisk. Add in butter and mix thoroughly.

Step 4: In a Separate Bowl, Mix All Dry Ingredients

In a separate mixing bowl, mix all dry ingredients until evenly combined.

Dry ingredients:

  • 1 1/4 cup of cane sugar
  • 1 cup of coconut flour (I used Let's Do Organic Coconut Flour)
  • 1 1/8 cup of all-purpose flour
  • 1 tsp of sea salt (depending on preference you may add more)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups of Semi-Sweet dairy-free chocolate chips (Add to your heart's content/preference; I used Enjoy Life Semi-Sweet Mega Chunks)

Step 5: Add Wet Ingredients to Dry Ingredients

In this step, try to scrape as much of the wet ingredients into the dry and mix thoroughly. Once combined, form into a log (as pictured) with clean hands or simply scoop with a spoon and form into a flat circle onto a baking sheet. Make sure cookies are roughly 1.5" - 2" in diameter and 1" thick. Space cookie dough 2" apart on baking sheet. One cookie log is approximately 8-12 cookies. This should make approximately 2-3 cookie logs.

Optional Tip!:

If you decided to make the cookie logs as pictured, you may also save any unused cookie dough, wrap in parchment paper, and freeze until next use. The tape isn't necessary to hold together but it helps keep from frosting while in the freezer. You can also twist the ends of the parchment paper to hold in place. This option is great as you can immediately pull out of the freezer and cut 1" thick slices with a knife.

Step 6: Place Baking Sheet in Oven Heated at 350°F

Place in oven for 10 - 15 minutes until a light golden brown on edges. Remove from the oven once done to cool either on the pan or a cooling rack if you have one for 15 minutes.

At last! The wait is over and you have got yourself a tasty treat. Be sure to share!

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    2 Comments

    0
    randofo
    randofo

    2 years ago

    I make a cookie similar to this all the time, but never thought to make a cookie log! That's a great idea.

    0
    DarnLina
    DarnLina

    Reply 2 years ago

    Make a bunch of batches n' log it and freeze is the way to go! Would love to hear what you use for your recipe. Thanks for commenting :)