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- Dish type
- Biscuits and cookies
- Banana cookies
These soft chocolate cookies are made with coconut oil and mashed banana instead of using butter, milk or eggs.
8 people made this
- 120g wholemeal flour
- 1/4 teaspoon bicarbonate of soda
- 1/8 teaspoon salt
- 130g caster sugar
- 40g cocoa powder
- 75g soft brown sugar
- 75g mashed banana
- 5 tablespoons coconut oil
MethodPrep:15min ›Cook:13min ›Ready in:28min
- Preheat oven to 180 C / Gas 4.
- Mix flour, bicarbonate of soda and salt together in a bowl. Combine caster sugar, cocoa powder, brown sugar, mashed banana and coconut oil together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of cookie dough (5cm apart) onto baking trays.
- Bake in the preheated oven until edges are golden, about 8 minutes.
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Ultra-Chewy Vegan Chocolate Cookies
These ultra-fudgy, super chewy, vegan chocolate cookies are made even better with melt-in-your-mouth chocolate chips in every bite. Made in under 30 minutes for a DELICIOUS vegan cookie. Beware, these cookies are highly addictive!
Look at that tower of ultra-fudgy double chocolate vegan cookies! Does it make your mouth water?
I should tell you that these cookies became wildly popular at my house, competing with my Ginger Molasses Cookies and Vegan Oatmeal Cookies for the BEST COOKIE OF ALL TIME! Yes, that was said.
This recipe is inspired by a vegan cookie from one of my favorite restaurants. Sadly, the restaurant closed down last fall. As soon as I heard the news, I set to work recreating some of my favorite recipes from that place &ndash starting with these Double Chocolate Cookies. I think you&rsquore going to love these ultra chewy, super fudgy vegan chocolate cookies. They are packed with melt-in-your-mouth chocolate in every bite for a cookie that is easy to fall in love with.
But beware, they are highly addictive!
Vegan Chocolate Chip Cookies
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
This delightful recipe, a veganized version of the legendary Times’s chocolate chip cookie, is the result of hours of research and more than 50 batches of cookies. In place of unsalted butter, this recipe calls for vegan butter, which provides plenty of flavor and just the right amount of spread. Instead of eggs, a combination of flaxseed meal and water provide structure and moisture, while granulated sugar and brown sugar — which are processed using animal products — are replaced with cane sugar and coconut sugar. Be sure to check the ingredient list on the chocolate, too: Sometimes even bittersweet bars contain dairy. The resulting cookie looks, bakes and tastes like a classic chocolate chip cookie. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or 2-tablespoon scoops and bake for for 10 to 12 minutes.
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How to Fix Sticky Dough
If the cookie dough appears too sticky, add in a little more flour. And if your cookie dough appears too firm, add in a little more non-dairy milk. It should be soft but not mushy, and firm but not hard. Basically it should look like traditional cookie dough. Unfortunately, I don’t suggest freezing this cookie dough. I’ve done it a few times in the past with not great results. But the vegan cookies will “keep”, stored in an airtight container for a few days. And you can definitely freeze the baked cookies!
To get cookie prepared, check out my 11 Kitchen Tools Every Baker Needs so that you can be fully equipped. In this guide you will find my favorite whisks, mixing bowls, cake pans, silicone baking mats, and everything else you need to be a prepared baker.
While those things are all nice to have, there is one kitchen gadget that is nearly essential when it comes to vegan cookies&hellip a quality stand-up mixer
If you don&rsquot have a stand-up mixer (<<affiliate link) in your kitchen, I highly recommend one. I have had mine for 15 years. I use in nearly weekly and it&rsquos never once given me a problem. It makes baking SO much easier and it comes with so many attachments, I can make every kind of vegan cookie simply by flipping a switch.
Vegan Chocolate Chip Cookies
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These crispy chocolate chip cookies would make the creator of the original Toll House cookie proud—and they’re vegan. (If you prefer to use coconut oil, you can—that also ensures a chewy chocolate chip cookie.) For those with gluten allergies, check out our Gluten-Free Chocolate Chip Cookies.
This recipe was featured as part of our Vegan Comfort Food photo gallery. We also recommend making our easy buttercream vegan frosting for vegan cookie sandwiches.
How to Make Vegan Chocolate Chip Cookies
To “veganize” classic chocolate chip cookies, the main ingredients to swap out are eggs and butter. We opted for flax eggs as a binder because they tend to work well in cookies and are easily accessible. And for butter, we went with vegan butter for a classic buttery taste. We also tested with coconut oil, but it’s more finicky, leads to issues with spreading, and yields oily cookies.
For dry ingredients, we kept it classic and accessible with all-purpose flour and baking powder for leavening. And for sugar, we included both cane and brown sugar. The addition of brown sugar adds a slight caramelly flavor.
To infuse these cookies with maximum deliciousness, we included generous doses of vanilla, sea salt, and chocolate chips. The result is gooey, sea-salty, chocolaty goodness in every bite!
We hope you LOVE these vegan chocolate chip cookies! They’re:
& Perfectly decadent!
They’re the perfect treat when you’re craving the comfort of a more classic-style cookie. Enjoy with a glass of dairy-free milk, made into an ice cream sandwich with vegan ice cream, or with your favorite latte (try our pumpkin spice or mushroom-infused options).
Vegan Chocolate Coconut Cookies
Preheat oven to 350 degrees F and line baking sheets with a Silpat baking mat or parchment paper. Set aside.
In a medium bowl, whisk together flour, salt, baking powder and cocoa. Set aside.
In the bowl of a stand mixer, combine beat sugars together until combined. With the mixer running, pour in the coconut oil. Beat on medium-high until well combined. Add the vanilla and coconut extract and beat until smooth.
Add the flour mixture in two batches, alternately with the coconut milk, with the mixer on low. Stir in 1 cup of the coconut.
Form dough into balls, using a cookie scoop or spoon. Roll dough balls in the remaining coconut. Slightly press the coconut into the balls if it isn't sticking. Place on prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until the cookies are set around the edges, but soft in the center. Let the cookies cool on the cookie sheet for two minutes. Transfer to a wire cooling rack and cool completely.