Ah the cookie. A perfect sweet treat. Simple and comforting yet always held in high regard. Even some of the poshest "foodie savvy" restaurants in town include a dessert offering of "milk & cookies." (I recently went to Crossroads in LA and they served up homemade almond milk + cookies!) So why all the fuss about such a classic dessert? Well one bite of your perfect cookie and you know the answer to that question.
So now. Do you wish you could bake rich, buttery, bakery quality vegan cookies in your own kitchen every time you crank up your oven and grab a baking sheet? Well these are my seven secrets to success when it comes to vegan cookie baking. Plus I share my recipe for Dream Cookies. Aka, my best chocolate chip cookie yet...
Those tiny caramel-colored specks add loads of peanut-butter-y flavor..
(but shhh, they are actually freshly ground flax seeds!)
So melty fresh from the oven (not properly cooled, but that is fine by me.)
Oh and the perfect pairing, homemade almond milk...
Dear Mrs. Field's Cookies, For a long time no matter where I traveled or how many chocolate chip cookies I tasted, your warm, melty, fresh-from-the-mall-food-court mini cookies were always, always the "best" to my taste buds. (Maybe it is just a childhood memory thing, but whatever it is I remember the yum in each bite.) And even though it has been a good 15 years or so since I have indulged in one of your (non-vegan) buttery, golden cookies, those fond memories and flavors still linger. Well finally. Finally! I have a solid vegan cookie recipe that without a doubt now earns the title of my favorite cookie ever.
These "Dream Cookies" as I call them are pretty simple. Chocolate chips. Flour. Oil. Sugar. Vanilla. Salt. But it is the little things that make these cookies my best recipe ever. The nutty *ground* flax seeds. The gobs of *coconut* oil. The caramel-y sweet *vegan* sugar. The *real* vanilla extract. The mix of two varieties of flour, one fine and one rustic. And when served fresh from the oven, these melty chocolate chip cookies are pure heaven. Dreamy...
Dream cookies.
So how did I achieve my perfect cookie? These 7 secrets helped me craft a cookie recipe worth memorizing. And everyone needs one of those.
7 Secrets for Successful Vegan Cookie Baking
1. Ground Flax Seeds. My very first nut/seed grinder appliance that I bought about a month ago has changed my baking forever. I used to make my "flax egg" using a simple mixture of whole flax seeds and warm water. But using freshly ground flax seeds makes such a huge difference in the overall texture and nuttiness of my cookies. And this way, I do not even bother to blend the seeds with water. I just toss them in with the flour and let them plump and mingle with the dough liquid all on their own. The ground seeds have a bold flavor reminiscent of peanut butter .. which adds a wonderful complexity to the cookies.
2. Add lots of fat. If you really want to replicate that buttery, melts-in-you-mouth, rich, chewy, decadent cookie texture and flavor you remember from your best cookie memories, you really do have you use a generous amount of fat. The classic cookie recipes call for two sticks of butter. Well my vegan version preference is organic virgin coconut oil. (If necessary, Earth Balance/vegan butter works too.) It is the fat in cookies that gives them that richness. That flavor and texture that makes even a tiny nibble feel like a huge bite. I don't know about you, but when I make homestyle (higher in fat) cookies I find myself eating less of them than "healthy low fat" cookies! One cookie and I'm set.
3. Flour Blends. I experimented with several flour blends before coming to my favorite blend. I tried using all spelt flour. I tried using all white flour. I even tried using whole wheat flour. But my favorite blend combines super nutty and textured spelt flour with silky organic/unbleached white flour. (You certainly can give gluten free varieties a try, but please try to add some spelt if you can because it adds a unique flavor!)
4. Chocolate Chips. Do not skimp. For the best cookies, use the best chocolate chips you can find! I love ghirardelli's semi-sweet dark chips (milk free) and I also love Enjoy Life mini chocolate chips. You can even use dark chocolate chunks made by crumbling up your fave high quality vegan chocolate bar!
5. Chill it. I always chill the dough until it is in a rollable state. This way you get those pretty circle-shaped cookies instead of curvy globs. (Well ok, I like cookies in any shape really.)
6. Hot Oven. The coconut oil really does like a hot oven. I place the cookies in a 400 degree preheat oven and then turn it down to 375 right away. I find that a hot oven crisps the cookie edges quite nicely. You do not need to do the 400 degree trick, but just be sure to use at least a 375 degree oven. (Try a few ways and see what works best for your cookies.)
7. Cookie Intuition. After you start baking cookies a few times you will start to learn from your successes and your failures. And yes all cookie bakers have failures! In fact my first round making these cookies I baked them just a few minutes too long and the edges all blackened from the coconut oil and hot oven. Then another time I used raw turbino sugar with all spelt flour and the cookies came out way to sandy in texture. #fails happen! Just be sure you learn from your mistakes and try again. And even though I should tell you that following my recipe will lead to full proof cookies - the truth is that ingredients, ovens, tools and handling processes will always vary. Your best friend in the kitchen is your cooking intuition! And the only way to acquire some of that is to keep cooking. Keep baking cookies. Again and again. And again! (Not a bad plan is it...)
So if someone in your house says "Hey, you are baking cookies AGAIN?!" Just reply with "Yup! Kathy told me I have to bake cookies again and again until I find my cookie baking intuition!" 🙂
..actually, you can apply this to ANY cooking project. Practice makes perfect. Smoothies, pasta, salads, muffins, bread, pizza. Whatever you want to be better at cooking, just keep making it again and again and again and I promise your intuition will find you eventually.
Dream Cookies, chocolate chip dream
makes 1 dozen medium-large cookies
½ cup spelt flour
½ cup + 2 tablespoon white flour (organic, unbleached)
⅓ teaspoon pink salt (any salt to sub)
1 ½ tablespoon freshly ground flax seeds
1 ½ teaspoon baking powder
wet/melt:
½ cup + 2 tablespoon organic sugar (I used Florida Crystals)
2 teaspoon creamy peanut butter (optional)
½ cup + 2 teaspoon melted virgin coconut oil
2 tablespoon almond milk
add:
½ teaspoon apple cider vinegar
½ teaspoon real vanilla extract
fold in:
½ cup semi-sweet chocolate chips (vegan chips, dairy-free)
Directions:
1. Preheat oven to 400 degrees.
2. Grab a baking sheet and grease it lightly with cooking spray. I use coconut oil cooking spray.
3. Grab a large mixing bowl and add the flour, salt and baking powder.
4. Grind your flax seeds in a seed grinder or coffee grinder. Add them to the dry bowl.
5. In a medium bowl add the coconut oil, sugar, optional peanut butter and almond milk. Heat in the microwave until the coconut oil is super soft or melted and everything is warm in temperature. About thirty seconds in the microwave should do it. Note: If you do not want to use the microwave you can allow the coconut oil to soften to room temperature on its own or by placing the coconut oil jar in a warm water bath. Just make sure the almond milk is also room temperature before combining. Cold will turn the coconut oil hard and cause a cookie fail.
6. Stir the sugar/oil mixture and add the vanilla extract. Stir the sugar/oil mixture into the dry flour mixture. Stir well until you have a wet thick yet oily dough.
7. Fold in the vinegar and chocolate chips. Tip! Use slightly chilled chocolate chips (I place mine in the fridge an hour before baking, this helps to firm up the dough a bit faster since the cold turns the coconut oil firm.)
8. Place the dough in the fridge just long enough for it to become sticky and firm like PlayDoh. You want to be able to roll the dough into a ball in the palm of your hand. Roll dough and place on baking sheets. Optional: roll cookies in sugar for an extra sweet accent.
9. After you place cookies in the 400 degree oven, turn the baking temp down to 375. Bake at 375 for 10-12 minutes - or until the tops begin to very slightly brown. The cookies will be very soft when you take them out of the oven, but as they cool they will become buttery and cookie-like in texture. Allow to cool for at least 10-15 minutes before disturbing. (I just leave mine right on the baking sheet for a few minutes .. that is why it is better to pull your cookies out a bit under-done since the bottoms can continue toasting a bit. The oil keeps them quite hot.)
10. Cool. Eat. Enjoy. Store sealed in a container on your countertop. If storing in the fridge just be aware that they will firm up quite hard in the fridge and should be warmed slightly before serving.
enjoy enjoy enjoy. Now whip up some almond milk and get your fancy-restaurant-at-home on.
Amy J says
Major Cookie fail, I think there was not enough flour in my batch some how. the cookies melted in the oven. The sugar and oil started boiling around the edges of what would have been cookies. guess I should have trusted my intuition, chilling is no substitute for adequate flour. I subbed whole wheat pastry flour for all the flour called for.
Elijah says
I'm not sure this was your fault! I also ended up with some really goopy dough. I had to fold in about another 1/3 cup of all purpose flour before I felt like it was going to hold together in the oven. The only thing I changed was substituting all purpose flour for the spelt flour. Unless spelt flour is considerably more dense, I'm not sure what else it could have been. Humidity?
Lucy says
These look so amazing, I love your blog! Do you think I could substitute the above flours for Brown Rice Flour? Thankyou!
Cliona says
These look great! Just wondering, this and a lot of the recipes use coconut oil. I cant have coconut, is it ok to substitute with olive oil? Thanks!
Kathy Patalsky says
I would substitute with vegan butter and reduce or omit added salt. Sunflower oil is another option
Joyce Saunders says
These cookies are every bit as delicious as they look and are quite satisfying. Simple to make really if you follow all the suggestions. I will make them again.
Joni Seth says
Oh dear! They are... well, there really aren't any words to quite describe the level of sublime yummy-osity of these cookies. And mine didn't even quite come out as perfect as the picture above, but they sure taste great! I doubled the recipe, and the liquid was a bit too warm so when I mixed in the (whole bag!) of chips, some of them got a little melt-y so swirled through the dough, so I had swirls AND chips (bonus!!). I think I made them a little too big also (a double scoop with a little scooper) so I had to cook them a bit longer than recommended (which is how I figure I made them too big!) BUT they had the perfect exterior crispiness and interior tender chewiness... oh, and they're not too sweet which is so excellent. Did I mention that these truly ARE the best-est? Thanks, Kathy!!! You're amazing!!
The Vegan Cookie Fairy says
Dammit, I have such a desire to go home and make cookies now! Thank you for these tips xoxo
Dianasut says
I just made your recipe but im substitue some of the ingredient, forthe spelt flour im using oat then i blend it untill smooth. Then i add a 1/2c rolled oat and raisins... oat raisin cookies..... It tastes HEAVENNNNNN..... But Sadly my cookies turns to be really fragile, i can't even grab them by hand.. I eat using my spoon.. Is it because i add the rolled oat or is it because i pour a 1/4 cup soy milk? I do wait untill they cool.. I left some of the dough at the fridge, and tomorrow i'll bake them to find is there any difference... Thanks for sharing this delicious tasty cookies recipe
kristi rowland says
my cookies are great, but I have to press the dough down. They do not spread out on their own. Does this happen to anyone else?
Robyn says
Ok, I was VERY skeptical about using 1 cup (I doubled the recipe) of oil in a cookie recipe, but OMGosh, I am SO glad that I tried this!! I did swap out the Spelt Flour (because I couldn't find it at my local grocery store) for Oat Flour and I love the warm, nuttiness of these cookies! They are not too sweet and they bake up just perfect. I did not add the peanut butter. I will be using this recipe as a "base" recipe and experiment with different additions. Thanks so much for opening my eyes to the benefits of Coconut Oil, too!
Julia Ralston says
I tried your recipe this past weekend, and all I can say is "yummie, yummie, yummie. I didn't use the peanut butter, and added just a little more almond milk, ( my batter was looking a bit dry), but they did crisp around the edges and were nice a soft in the middle. Thank you, can't wait to try more.
ophirmom says
I just had the same problem, though I did use spelt. I'm thinking maybe I didn't chill the dough long enough. ??
tinnedtoms says
I bow down to your awesomeness. Must keep your tips in mind. Fabulous!!!
Lala says
Thanks so much for the tips! Have you experimented with chia seed at all? If so, do you think ground flax contributes to a significantly different texture from chia? ThankS!
POON says
Oh my gosh, I made these and they came out of the oven literally ten minutes ago. They're so spectacular! I did buckwheat instead of spelt, upped the salt (i love salty cookies), and swapped 1/2 tsp of the baking powder for baking soda. The buckwheat makes these so rich I can't eat more than one!
Hannah says
Just made these for a second time. I deviated from the recipe a bit in round 2: 100% whole wheat flour, omitted the extra 2T of sugar, added 1/4c coconut shreds and 1/4c slivered almonds, and about 1/8c of canned coconut milk because I ran out of coconut oil. I also did not chill the dough first, but rolled it in my hands to make balls then flattened them a bit. They turned out PERFECTLY! I'm going to go eat them 🙂
iain'tthe1togossipbut says
Thx great Vegan recipe for an all time classic Cookie.
Corina Greegor says
Thanks to a friend who pinned this recipe I am now enjoying some DELICIOUS choc chip cookies! Thank you so much. My hubby and I are trying to eat healthier and desserts are one of the hardest things for us to give up. This recipe is definitely going to be on the list of yummy things we can whip up on a whim. Thank you!!!
Kelly Stonesifer says
I can't wait to try these, I love your blog! Always on the hunt for that perfect cookie!
Question: how do you measure your flour? Sift first or dig into the bag with the scoop? etc. I find it can vary a lot depending on your method and in order to recreate your stuff it will help me to know how you operate. Thank you!! 🙂
Sally Escuin says
I'm making my second batch since you posted this! The first was a little too crispy, but these already look perfect!
Becky Perry says
I agree - these look absolutely delicious! Thanks for sharing the recipe.
Steph says
Great post! Those cookies look amaaaaaazing. Can't wait to try these!
Magen says
These look soooo good, but I had a cookie fail! My cookies came out flat as pancakes! I used coconut oil and regular flour since I didn't have any spelt in the pantry... was that my downfall? I just ordered spelt flour - hopeful for another try!
Maria Tadic says
I'm definitely going to try out this recipe! I've tried multiple times to make good vegetarian/vegan/healthier cookies with no avail. I think the your tip to use generous amounts of fat is key. Will have to try that next time! Or just follow your recipe....either or!
Bernadette Tuthill says
Thanks for the great recipie! Re: Tip #4, Ghirardelli's uses GMO ingredients is their chocolate chips sold in the US. 🙁
Herbivore Triathlete says
Great tips! It's hard to bake vegan cookies successfully. I too have found that I really like baking with spelt flour.
FullLaneFemme says
Great tips, Kathy! I loved your Walnut Lovers' Chocolate Chip cookies; [a little too much I might add]. I look forward to incorporating these tips, specifically the coconut oil and flour mix tip. The first time I made your Walnut Lovers' cookies, it wasn't perfect, but I didn't give up. The cookies tasted great-they just didn't look all that great. On the 3rd try, I perfected my "cookie intuition" with your recipe.
Thank you for these tips and for sharing such great recipes.
GlutenFreeHappyTummy says
oh my gosh those look amazing!! i wish i could grab one through the screen! 🙂
Jessica Sapoznick says
These seriously look like perfection! I'll be curious to see if anyone makes them gluten-free and if so what they use.
Heather Poire says
I think this is so important " the truth is that ingredients, ovens, tools and handling processes will
always vary. Your best friend in the kitchen is your cooking intuition!" you hit it right on!
These do look like the perfect cookie!
Linda Dresselhaus says
I can't wait to try these! Thanks so much for all the baking hints, too!
The Vegan Cookie Fairy says
Brilliant post, I love all the tips! I've been watching Hart of Dixie all day so I read this with a big bold Southern drawl, and oh mah laaaawd I luuurve this post.
Kelly Gentry says
I am trying to go sugar free for a few weeks but my goodness these look delicious! The first thing I looked for when I went vegan was a good cookie recipe.
John Hartil says
Wow ~ they do look pretty awesome
What should I eat for breakfas says
Good tricks are worth a treasure
coconutandberries says
Those do look pretty perfect- I rarely make cookies, but should try these next time I have friends over. Thanks for all the tips too, I don't think I've ever chilled my cookie dough before.
alicia says
Yum! These look good - will definitely have to try them. I like the oven trick too - i like a crispy cookie.