I have developed this recipe to include all the elements of a deliciously chewy cookie with the challenge of being vegan. I also didn’t want any “rare” vegan ingredients or taste-altering ingredients (such as coconut oil).
I must say I did a darn good job!
Cornflour is added to help the cookies thicken and to offer a softer feel. Brown sugar is added for the moisture content (and taste) to avoid a crisp cookie. And I added the essential step of chilling the dough (I’ve tried skipping this before and it’s just never the same). Especially since there aren’t any eggs in this recipe, chilling the dough prevents the dough from overspreading when baking in the oven. Not only does over-spreading look unattractive, but it also makes the cookies thinner, hence drier, hence crispier, hence not chewy. And at last, I must emphasize not over-baking the cookies. Take them out as soon as the edges start showing the slightest hint of gold!
Chewy vegan cookiesCourse: SweetsCuisine: VeganDifficulty: Easy
1 ½ cup plain flour (230g)
1/2 cup cornflour (60g)
1/2 cup white sugar (110g)
1/2 cup brown sugar (60g)
1 tablespoon vanilla sugar, or 1/2 tablespoon vanilla essence
1/4 teaspoon bi-carb soda
2 pinch salt
1/2 cup vegan butter (100g), refrigerated
1/4 cup vegan milk, such as oat milk
1/2 vegan chocolate bar (about 90g), chopped
- This recipe is all about the chewiness, so pay attention to the notes in bold to ensure that.
- In a large mixing bowl, whisk the flour, cornflour (adds thickness), white sugar, brown sugar (adds moisture), vanilla sugar, bi-carb soda, and salt.
- Integrate the butter using your hands until the dough has an even wet-sand consistency.
- Still using your hands, incorporate the milk, then chocolate, until the dough is smooth.
- Cover the dough, or transfer to a closed container, to chill for 30 minutes in the freezer (this will prevent overspreading of the cookies in the oven, and add chewiness). The dough should be stiff and hard to scoop out.
- Preheat oven to 200°C (390°F), 10 minutes before the dough is finished chilling.
- Onto a greased baking tray or a baking tray lined with reusable baking paper, portion the dough with an ice cream scoop (about 2 big tablespoons dough per cookie) 3cm apart from each other. Do not change the shape of the dough such as pressing it down or making a ball (this will make the cookies compact and crispy).
- Bake for 12-14 minutes, or until the cookies start to golden on the edges. Do not overbake.
- Let sit for 2 minutes on the baking tray before transferring to a wire rack to cool completely.