Crispy Vegan Chocolate Chip Cookies ♥
Today we will prepare some delicious Crispy Vegan Chocolate Chip Cookies. They are so crunchy, thick, chocolatey and ah, so yummy! You’re going to love them!
Is margarine vegan?
A large percentage of the margarines on the market are vegan, just make sure that the list of ingredients that comes on the package doesn’t contain any dairy.
Can I substitute the margarine?
For sure! If you find any vegan butter that you like, substitute it without problem. Or if you want to use coconut oil, just use it solid (not melted). And if the place where you live is very hot, store it in the fridge so that when you need it, it’s solid.
Can I only use brown sugar or only white sugar?
For these vegan chocolate chip cookies it is very important to use both types of sugar, since brown sugar provides moisture and a little caramel flavor, and white sugar gives structure to the cookie.
Where do I get vegan chocolate?
Vegan chocolate is the one that does not contain dairy or honey. Most of the dark or semi-sweet chocolates on the market are dairy-free (without even saying it on the front label), you just have to check that the ingredient list doesn’t contain any type of dairy or derivatives, or honey. Even if it says “it may contain milk, dairy, etc.”, you can use it, since this legend is only to prevent people who are allergic to the slightest trace of milk that could have been somewhere in the vicinity of an ingredient of the chocolate (cross-contamination).
How should I store these vegan chocolate chip cookies?
As a personal suggestion (it’s my favorite thing to do), store the cookies in an airtight container and pop it in the fridge. This will keep them crispy longer.
What should I do if my vegan chocolate chip cookies have softened and want to make them crispy again?
If the cookies have softened, it means that they have absorbed moisture from the atmosphere (they were left uncovered for a long time, the temperatura is a little high, the place where you live is very humid, etc.). So, to return to their previous state they have to lose that moisture, which means that you only need to pop them in the preheated oven (175 ° C) for a couple of minutes (usually 2-3 minutes), and they will be like freshly baked. Just let them cool to finish hardening.
Can I freeze my vegan chocolate chip cookie dough and use it later?
Sure, just make sure the dough is well covered and protected (airtight container, ziploc bag, etc.).
Important TIPS when making these vegan chocolate chip cookies
- If you have a scale, weigh the ingredients instead of measuring them with cups and tablespoons. This is to be as accurate as possible.
- Do not over-mix the cookie dough, as soon as the ingredients are integrated, stop mixing.
- It is very important to freeze the cookie dough balls because that allows them not to expand as much when baking.
- If you want the cookies to be crispy, after baking, leave them in the oven off for 10 more minutes. If you want them to be slightly soft, skip this step.
- When you take the cookies out of the oven, let them cool on the tray for 10 minutes before moving them.
Now, let’s prepare these delicious Crispy Vegan Chocolate Chip Cookies ♥
Crispy Vegan Chocolate Chip Cookies
Ingredients
- ½ cup margarine* (110 g)
- ½ cup brown sugar (80 g)
- ¼ cup white sugar (60 g)
- 1 cup + 2 tbsp all-purpose flour (140 g)
- 2 tbsp cornstarch (18 g)
- ½ tsp baking soda
- ¼ tsp salt
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1 cup of chopped walnuts or pecans
- 1 cup of vegan chocolate chunks or chocolate chips
Instructions
- In a medium bowl add the margarine, brown sugar, and white sugar. Beat until creamy (it should take on a whitish color and a very smooth texture).
- Fold in the flour, cornstarch, baking soda, and salt.
- Add the milk, vanilla, walnuts and fold them in.
- Add the chocolate and integrate in the same way as the previous ingredients. Do not over-mix, just make sure there are no lumps.
- Divide the dough into 8 parts and place them on a plate, you can use an ice cream spoon to scoop them out. Pop in the freezer for 1 hour.
- Remove the cookie dough balls from the freezer and transfer them to a nonstick baking tray or silicone mat / parchment paper. Make sure you leave enough space between the cookies because they will expand a bit.
- Preheat the oven to 400°F (205°C).
- Optionally add a couple of chocolate chunks on top of the cookie dough balls.
- Bake at 205°C (400°F) for 12 minutes, reduce the temperature to 175°C (350°F) and bake for 5 more minutes. Turn off the oven and let the cookies sit inside for 10-13 more minutes.
- Take the tray out the oven and allow to cool completely before removing the cookies. It is important to let them reach room temperature so that they harden.
- Store them in an airtight container in a cool place or in the fridge.
I have been searching for the perfect recipe for so long! This is one of the only crunchy vegan cookie recipes that doesn’t have weird ingredients. My cookies didn’t have the nice crackle texture like yours did, but they tasted amazing! I left them in the oven at 350C for the whole 17 min, maybe that’s why? Love this recipe thanks again.
Hi Nikki! Oh I’m glad you liked the recipe! And whenever you don’t get cookies that crack on top it’s because of different reasons: the dough didn’t chill enough, the oven wasn’t hot enough, or even if the baking powder is old/expired (if the recipe requires to use baking powder). So don’t worry too much about it, flavor and overall texture is what matters and I’m sure your cookie were awesome!