What an adventure these cookies have been. After more than 6 batches (6 batches at roughly 24 cookies each.. you do the math) of these babes going through my oven, it’s enough to make me take up small batch baking…or marathon length running again…girlfriend has gone through more chocolate bars than I’d like to admit, and possibly gained a full time food baby. BUT IT WAS SO WORTH IT YOU GUYS, because I can safely say, these are the best Vegan Chocolate Chunk Cookies I can present you with.
Best meaning what? My idea of the perfect chocolate chunk cookie is chewy insides, crisp outsides, medium rise and loads of dark chocolate in each bite.
Let’s talk for a minute about this recipe…if you’re wondering about the corn starch and why I didn’t go with the flax egg I originally set out with (I know you guys are DYING to hear all about this recipe’s evolution), it turns out that flax eggs create a very fluffy, cake like textured cookie no matter how much you mess with the fat/sugar to flour/rising agent ratio. So I axed the flax. Corn starch, on the other hand, gives your cookies just enough rise without being fluffy and provides a satisfying crisp outside to your cookie. It also helps your cookies hold their shape. If you’re not familiar with baking cookies with coconut oil, well, the
shortening short story is if your oil is too warm, your cookies will flatten out into a greasy mess. And don’t even think about chilling the dough to shape these cookies – the coconut oil will seize up and ruin your cookies. You may ask, why not just use vegan butter? Because its kind of nasty, in my humble opinion, and you deserve butter better than a yellow bar of chemicals. In addition, because I went insane wanted to be thorough with this recipe, I also tried to sub almond butter for the flax egg and starch. The result was delicious, but it tasted like an almond butter oatmeal-y cookie, not a chocolate chunk cookie. Ah the trials and tribulations of vegan baking.
Anyways, outside of my life being consumed by perfecting the coconut oil chocolate chip cookie… here we are. 3 days until we move. I don’t feel sad (except maybe to be leaving my kitchen and all this sunshine) because the last 5 years in Colorado have been amazing and FULL of what Jesse calls, fond memories. Here’s just a taste:
Running my first half marathon. Camping, camping, camping. Traveling through CO, WY, NM and UT for work (as well as NYC, Chicago, Seattle, Ann Arbor, Indianapolis and Cincinnatti!) Learning to ski and then skiing up a storm in Colorado and Utah! Adopting Loki! Meeting the love of my life…Jesse..not Loki (but also Loki…) Running a Ragnar Relay. Our road trip up to Glacier National Park! IRELAND! Starting one blog…then starting another (haha). All those Crested Butte trips – my favorite mountain town! Mom and Dad getting an Airbnb with us in Steamboat! Off roading in Moab! Thanksgiving in Jackson Hole! Spending the night in a fire watch tower. Staying at a VIP slope side villa in Park City. Tubing on the yampa river. Countless beer patios and food trucks. Miles and miles of morning runs on some of the most beautiful trails in the country.
Yeah, it’s been a solid 5 years.
Anyways…things are mostly packed and we are living off of pizza and asian take out (which, I kind of love..shhh don’t tell all the meal prepping bloggers). I’m soaking up my last few runs around my favorite loops and Loki is saying goodbye to all his favorite pee spots. Life is pretty darn good. And so are these vegan chocolate chunk cookies.
Oh and it’s also worth noting that this is the last recipe I created for you in our Boulder condo – so if this blog suddenly becomes a raw foods blog, well, you’ll know how I feel about our new oven in Burlington. FINGERS CROSSED PEOPLE! …because cashews, dates and cacao are EXPENSIVE.
Vegan Chocolate Chunk Cookies
1/3 cup coconut oil, melted but not hot
2/3 cup brown sugar, packed
1/4 cup almond milk, room temperature
2 teaspoons vanilla extract
2 tablespoons corn starch
1 1/3 cup all purpose flour, fluff that flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2-3/4 cup dark chocolate chunks, 65-70% is my fav
Preheat oven to 350°. Prepare baking sheets with parchment paper or silicone baking mats.
In a saucepan over low heat, melt your coconut oil. Stir in brown sugar, almond milk and vanilla and let cook for a minute or two to let the sugar absorb the oil. Off the heat and stir in corn starch, let thicken for 2 minutes.
While liquids are resting, in a medium sized mixing bowl whisk together flour, salt, baking powder and soda. Stir in liquids. Fold in chocolate chunks. Cover in plastic and let dough rest, or as my mom says “talk to itself”, on the counter for an hour.
Once well rested, use a 1.5 tablespoon cookie scoop to scoop your cookie dough. Then roll dough balls and turn inside out, bringing larger chunks to the top and smoothing down the outsides. This technique really gets the best texture cookies, but I get that its hard to describe…maybe I’ll make you guys a video someday!
Bake for at 350° for 8-10 minutes, or until edges are just golden. Let cool, then devour. Yields roughly 24 cookies.
If you like a chewier cookie, decrease flour by 2 tablespoons and add additional 1 tablespoon brown sugar.
If you like a more cake like cookie, axe the corn starch and add 2 flax eggs (2.5 tbsp water + 1 tbsp flax meal = 1 flax egg).
Almond butter oatmeal-y cookie: axe the corn starch, sub 1/3 oats for flour and add 2 tablespoons almond butter.
Potato starch is a good sub for the corn starch 1:1 (do not use tapioca).