Wait, the best chocolate chunk cookie around is vegan? And free of dairy, eggs, and peanuts? And is delicious with gluten-free flour if you need to swap it?
Guess what. I'm not going to talk your ear off. I'm just going to give you the recipe and let it speak for itself...if it even gets the chance after you take one bite and shove the rest in your mouth.
Guess what. I'm not going to talk your ear off. I'm just going to give you the recipe and let it speak for itself...if it even gets the chance after you take one bite and shove the rest in your mouth.
(recipe adapted for food allergy purposes from The Smitten Kitchen)
Ingredients
1/2 cup vegan margarine at room temperature (we use Earth Balance Whipped)
2 tb granulated sugar
1 cup brown sugar
Namaste Egg Replacer for one egg: 2tb warm water+2tsp egg replacer
1 tsp vanilla extract
3/4 tsp baking soda
1/4 teaspoon fine sea or table salt
1 3/4 cup all purpose flour (we use King Arthur)
1 bag Enjoy Life Chocolate Chunks
Flaky Sea Salt to finish (optional, but amaaaazing)
(For my GF friends, swap out the flour cup for cup unless otherwise directed by the product you choose)
2 tb granulated sugar
1 cup brown sugar
Namaste Egg Replacer for one egg: 2tb warm water+2tsp egg replacer
1 tsp vanilla extract
3/4 tsp baking soda
1/4 teaspoon fine sea or table salt
1 3/4 cup all purpose flour (we use King Arthur)
1 bag Enjoy Life Chocolate Chunks
Flaky Sea Salt to finish (optional, but amaaaazing)
(For my GF friends, swap out the flour cup for cup unless otherwise directed by the product you choose)
Method
Heat oven to 360°F (do this for the rest of your life when baking cookies...the 10° difference def makes a better cookie) and get that silpat mat or parchment paper on your cookie sheet.
In a large bowl or stand mixer, cream margarine and sugars for 5 minutes, until the mixture is light and fluffy. Heat up your 2tb of water and mix in the 2tsp of egg replacer, stir until frothy and well-mixed, and then pour into the mixer. Add vanilla. Beat until well incorporated.
Add the salt and baking soda until combined, switch your mixer to low, and add the flour slowly so it doesn't splash up into your face. When finished, the dough should have a nice crumbly look to it. Grab a taste at this point...YUMMMMM. Do your best to leave some for baking.
You can toss in the chocolate chunks on their own or take a minute and give them a rough chop (but still keep nice big chunks). Fold the chunks into the dough.
Get yourself a cookie scoop if you don't have one, they are so affordable, and make the job a million times easier. Scoop onto prepared cookie sheet, sprinkle flaky sea salt on top (start small with your first batch and then find your perfect salt ratio as you make these again...and again...and again because they are so delicious).
Bake for 11-12 minutes. I always think cookies should be taken out before they look done...that's the biggest secret to cookies. They will finish baking as they settle and sit on the pan for a few minutes. They shouldn't be underdone, but if you start to notice a slight hint of tan or golden brown on the edges of the cookies but still soft and pale in the middle, that's when it's time to take them out and leave them on the pan to finish and cool. If you leave them in the oven until they look right, that's when you get crispy, non-chewy cookies.
Transfer to cooling rack after a few minutes to avoid over-baked bottoms.
Now you have the recipe, and the method, and the tools for the perfectly chewy, flaky, chocolatey, salty, food-allergy-friendly cookie!!!
In a large bowl or stand mixer, cream margarine and sugars for 5 minutes, until the mixture is light and fluffy. Heat up your 2tb of water and mix in the 2tsp of egg replacer, stir until frothy and well-mixed, and then pour into the mixer. Add vanilla. Beat until well incorporated.
Add the salt and baking soda until combined, switch your mixer to low, and add the flour slowly so it doesn't splash up into your face. When finished, the dough should have a nice crumbly look to it. Grab a taste at this point...YUMMMMM. Do your best to leave some for baking.
You can toss in the chocolate chunks on their own or take a minute and give them a rough chop (but still keep nice big chunks). Fold the chunks into the dough.
Get yourself a cookie scoop if you don't have one, they are so affordable, and make the job a million times easier. Scoop onto prepared cookie sheet, sprinkle flaky sea salt on top (start small with your first batch and then find your perfect salt ratio as you make these again...and again...and again because they are so delicious).
Bake for 11-12 minutes. I always think cookies should be taken out before they look done...that's the biggest secret to cookies. They will finish baking as they settle and sit on the pan for a few minutes. They shouldn't be underdone, but if you start to notice a slight hint of tan or golden brown on the edges of the cookies but still soft and pale in the middle, that's when it's time to take them out and leave them on the pan to finish and cool. If you leave them in the oven until they look right, that's when you get crispy, non-chewy cookies.
Transfer to cooling rack after a few minutes to avoid over-baked bottoms.
Now you have the recipe, and the method, and the tools for the perfectly chewy, flaky, chocolatey, salty, food-allergy-friendly cookie!!!
My sweetheart, Griffin, who is allergic to dairy, eggs, all nuts, flax, avocados, and chickpeas.
As with nearly every blog post, I will ALWAYS share the tools I use for anything or ways to achieve a similar look to my home style at the bottom of the post. This is a habit of mine from long before blogging...my sister calls me a constant evangelist about whatever I love...it's true! I can't stop wanting to share! But no worries, I only share what I believe in or trust.)
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