Vegan Chocolate Chunk Cookies for two
User Reviews
5
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Prep Time
10 mins
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Cook Time
14 mins
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Total Time
24 mins
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Servings
2 servings
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Calories
282 kcal
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Course
Baked Goods
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Cuisine
American
Vegan Chocolate Chunk Cookies for two
Description
This recipe yields a thick cookie batter combining canola oil, powdered and brown sugar, maple syrup, orange juice, vanilla extract, and nutritional yeast for depth of flavor. Unbleached white flour mixed with a pinch of baking soda is stirred in to achieve a stiff consistency suitable for drop cookies. Vegan chocolate chunks are folded through the batter for bursts of chocolate in every bite.
Baked at 350°F (180°C) for 11 to 13 minutes, the cookies develop lightly golden edges while remaining soft and fudgy in the center after cooling. Pressing sea salt on the top before baking adds a contrast to the chocolate and sweetness.
Multiple ingredient substitutions work well, such as using different liquids in place of orange juice or adjusting oil levels, allowing adaptation to available ingredients. The batter texture should be monitored to avoid overly oily or runny dough to achieve the right cookie texture.
Ingredients
- 1 tbsp canola oil or use organica safflower oil, organic
- 1 1/2 tbsp powdered sugar fine
- 2 tsp brown sugar or coconut sugar
- 1 tsp maple syrup
- 1 tsp orange juice
- 1/4 tsp vanilla extract 3 to 4 drops
- 1/4 tsp nutritional yeast optional - it adds a deeper saltier flavor
- salt a good pinch
- 2 1/2-3 tbsp unbleached white flour
- baking soda about a 1/16th tsp, good pinch
- 1 1/2 tbsp vegan chocolate chunks I use enjoy life brand, that uses cocoa butter, no palm oil, or chips
- sea salt or maldon salt, for sprinkling
Instructions
- Preheat the oven to 350 deg F / 180ºc.
- In a bowl, add the ingredients oil through salt. Mix well until well combined and you don't see big drops of oil floating around.
- Add 2.5 tbsp flour and sprinkle baking soda on the flour and mix well. Add a tsp flour at a time to make a thick batter mixture. Usually 3 Tbsp works out perfectly. Depending on the measurement of the wet ingredients, you might need a tsp less or more. The mixture should be thick batter, or stiff batter.
- Fold in the chocolate chunks. Drop mixture on parchment lined baking sheet and flatten slightly. Sprinkle salt on the cookie and press in.
- Bake at 350 deg F / 180ºc for 11 to 13 minutes till the edges just about start to turn golden. Tap the baking sheet and let it cool. The cookies will be soft right out of the oven, but will cool to be fudgy within 5-10 mins. Cool completely before storing.
Notes
- Substitute liquids like orange juice, aquafaba, or non-dairy milk with maple syrup to adjust sweetness and texture.
- If baking in a toaster oven, reduce temperature to 325 or 330°F to avoid overbaking.
- Check batter consistency before baking; it should be thick but not overly oily to ensure correct cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Sodium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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