One could conclude I am quite into cookies. I have spent many batches fine-tuning my vegan cookie recipes so that they are the perfect balance of crispy edges and chewy centers. Here I present the fruits of my labour; The only vegan cookie recipe you’ll ever need.
1 1/2 cups all purpose flour
1 1/4 cups bread flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
230 grams vegan buttery spread at room temperature
1 1/4 packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla essence
1 batch of my chia egg (if possible use white chia seeds)
1 1/4 cups vegan choc chips
1/2 cup of dried cranberries
In my black sesame cookie recipe I explained my reasoning for chilling cookie dough for least 24 hours. If you are going to do that you can skip preheating your oven. If not, preheat your oven to 180°C (but seriously, chill your dough).
In a large bowl mix together your flours, baking powder, baking soda and salt with a fork, set aside.
In your stand mixer (or by hand) use your spatula/bowl scraper attachment and add your room temperature buttery spread and both sugars. Mix on low until combined, then increase the speed to medium until it becomes slightly lighter in colour and fluffy.
Stop the mixer to add your vanilla essence and your chia egg, mix until thoroughly combined.
Next, add the flour in small increments. You may need to stop and scrape down the bowl. Don’t be impatient and add too much flour as when you turn on the mixer it will puff up in your face (ask me how I know).
After you have carefully added your flour, slowly pour in your choc chips while mixing on low, once they are combined add your cranberries, mixing until well dispersed.
Now you can either wrap in plastic wrap to chill in the fridge, or shape into balls to bake in the oven. You may need to briefly chill the dough anyway depending on the temperature of your ingredients/house/many other random factors in order to be able to roll nice cookie balls. Whether you bake immediately or the next day I like to form all my cookie balls at once and store the remainder that don’t fit in my oven in the fridge on a plate lined with some baking paper.
To shape the balls I use a tablespoon and scoop approximately 2-3 tablespoon sized amounts by eye. I roll the lump of dough briefly between my palms to form a cookie ball. Bake on a tray lined with baking paper or silpat.
Bake for 12-15 minutes or until slightly brown (bake longer for a crispier cookie, shorter for a softer cookie). Let cool on the tray for 5-10 minutes, then transfer to a cooling rack.
This recipe makes approximately 30 cookies.
Frequently Asked Questions
Why use the two types of flours?
Using a combination of all purpose flour and bread flour gives the cookies their signature ‘chewiness’. Bread flour contains more gluten than regular AP flour which when mixed and especially when left to rest overnight yields a much more toothsome cookie which I personally prefer. You could use only AP flour it just won’t be as chewy, but it will still be delicious.
Why use both brown and granulated sugar?
The addition of the brown sugar gives the cookies a subtle molasses/caramel type flavour. These cookies would still be delicious if you only used white sugar, but for a real depth of flavour and, dare I say it, je ne sais quoi, use both sugars.