I baked these num num cookies a few weeks ago and received a few requests for the recipe on Instagram and Facebook. So here it is: the best vegan chocolate chip cookies EVER.
My mother adapted the recipe from Daily Garnish and wrote it down for me after I gobbled up her entire batch. So I wouldn't lose it, I scanned it in and had Lindsay from Small Home Designs print the hand-written recipe on a tea towel. She did an awesome job. It now hangs sweetly on our vintage oven.
To get the cookies soft and chewy, there's a secret ingredient that replaces the eggs... banana!
SOFT & CHEWY VEGAN CHOCOLATE CHIP COOKIES
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or whole wheat pastry flour)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup Earth Balance (or regular butter if you're not vegan)
- 1/2 cup organic cane sugar (or 1/4 cup - they're pretty sweet)
- 1/2 cup brown sugar, loosely packed (or 1/4 cup)
- 1 medium ripe banana
- 1 tsp vanilla
- 2 tbsp non-dairy milk (almond, lactose-free, or regular milk works fine as well)
- 1/2 cup chocolate chips (or 3/4 cup if you like more chunks)
Directions:
- Preheat the oven to 350 degrees F.
- Combine dry ingredients (flours, baking soda, salt) in a medium mixing bowl and set aside.
- In a stand mixer (or using a hand mixer), cream together Earth Balance with brown and cane sugars.
- Once the sugar mixture is light and fluffy, add the banana, vanilla, and milk and beat until combined.
- Slowly add the dry ingredients into the wet, beating just until mixed. Fold in chocolate chips.
- Put 12 cookie dough balls on a greased cookie sheet. Press each cookie down a little to flatten, so they aren’t so round (I didn't press, because I like them super thick).
- Bake for 10 minutes until the bottoms are browned and the tops are slightly golden.
- Set aside on a cooling rack and let them cool before eating.
TIP: My mom and I love eating the cookies COLD - they taste amazing when you store them in the fridge or freezer. Does anyone else do this too?
