Cookies Recipes

How to Make Vegan Cookies

How to Make Vegan Chocolate Chip Cookies; perfectly chewy cookies, crammed with chocolate chips and absolutely no animal products!

FULL RECIPE HERE: http://maverickbaking.com/

~ THE BEST VEGAN CHOCOLATE CHIP COOKIES ~
Ingredients:
– 60ml (¼ cup) rapeseed oil (or good quality vegetable oil)
– 60ml (¼ cup) extra virgin olive oil
– 130g (¾ cup, packed) soft light brown sugar
– 130g (¾ cup) caster sugar
– 3 tbsp non-dairy milk (I use oat milk)
– 1 tsp vanilla extract
– 275g (2 ¼ cups) self-raising flour (or plain flour + 1 tsp bicarbonate of soda + ½ tsp baking powder)
– 200g (7 oz) dairy-free chocolate chips or chunks (I use Callebaut dark callets)
– Generous pinch of sea salt

Method:
1) Preheat your oven – 190 C / 170 C fan / 375 F / gas mark 5.
2) In a large bowl, beat together your oils and sugars until they resemble wet sand.
3) Add your milk and vanilla extract to the bowl and beat again until smooth.
4) Gently stir in your flour, chocolate and salt until you have a thick golden cookie dough.
5) Line a couple of baking trays with some greaseproof paper.
6) Use your hands to roll 12-18 balls of cookie dough and space them out evenly on your lined trays.
7) Bake the trays of dough balls (1 tray at a time for best results) for 9-11 minutes. The cookies should look puffed and dry on top.
8) Allow the cookies to cool on their trays for 10 minutes before moving to a wire rack to cool completely.
9) Enjoy!

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Original of the video here

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Video Transcription

good afternoon guys welcome back to myRick baking and welcome to a longawaited recipe video today I’m going tobe showing you how to make the best softand chewy vegan chocolate chip cookiesno animal products no fancy ingredientsnothing expensive or impossible to findare only available on health food shopsstandard normal everyday ingredients tomake the best vegan chocolate chipcookies you had let’s go[Music]okay so this recipe is a little bitdifferent obviously because there are noanimal products in it which means thatthese cookies do not contain any butterthey don’t contain any eggs and theydon’t contain any chocolate that hasmilk in it so you might be thinkingwhat’s even left to enjoy well aftermuch much experimentation both in thebaking and the eating of these cookieslast week I am happy to say I thinkwe’re finally good raghu Chi its grantthe science of these cookies has reallybeen what I’ve been experimenting withit’s kind of tricky to replace both thetexture and the flavor of butter but Ithink we’ve managed to get it right sowithout further ado let’s get bakingyou’ll need a big-ass bowl to start withto this biggest bowl we have added somesoft light brown sugar as a caster sugarnow any American viewers or viewers fromelsewhere in the world castor sugar isessentially slightly finer thangranulated sugar but I think you can’tprobably use granulated in its placejust make sure you mix it in quite wellas for the soft light brown sugarthis is preferable to the dark brownsugar that you can get simply because asa slightly lighter flavor it’s not quitethis kind of molasses II treacly andtaste the caster sugar or whicheverwhite sugar you use will add most of thesweetness it will also help give a nicecolor on slight slight firmness andcrispness to the edges the brown sugaradds moisture and as that kind offamiliar cozy classic caramelized centerof a chocolate chip cookie that kind offlavor so I’ve tried it with just one orthe other and I can tell you wedefinitely need to blend so this is aneven mix of both we have our sugar it’stime to add our oil the oils that weused in this recipe are a little bit ofnational especially in cookie baking somuch like the sugar we have an even50/50 blend of rapeseed oil which Ibelieve Alice wheat in the world isavailable it’s widely available inBritain because it’s usually main tieryou can also use just a decent qualityregular or vegetable oil on the otherside we have extra-virgin olive oilnow you don’t have to buy the mostexpensive most high quality but get adecent quality one this will seem verystrange I know and I was very skepticalas I was doing it I kind of thought youdon’t Kelly what are you doing becauseextra-virgin olive oil has a very richalmost peppery flavor but once mixedinto the cookies both the texture thatthis provides and the flavor that thisprovides almost makes up for the lack ofbutteriness trust me so we have in ourbowl now those two sugars on those twooils so I’m just going to give it a nicestir until everything is all combined itdoesn’t have to be light and fluffy likecreaming butter and sugar obviouslybecause we’re not creaming butter andsugar but we just need to get them mixedtogether get them familiar you know wenow have our oil and sugar mixedtogether at this point the mixturealmost kind of resembles wet sandthere’s not really any way toincorporate a lot of air into the fatand sugar as there is with butterbecause the unsaturated fat and the oilsessentially just cannot hold particlesof air inside it it just physicallycan’t do it it doesn’t have thestructure to do so talks about chemistryas if she has a clue what’s happening sobasically yes once you get to this kindof wet sound stage it’ll look weird andyou’ll probably think that doesn’t lookrightbut again trust me it does normally atthis stage this is when you would addone or two eggs or maybe an egg and anegg yolk and you’d also have yourvanilla instead of an egg we’re going touse some old milk and some vanillainstead so let’s get in once you’veadded to the old milk and the vanillawe’re just going to give it a niceagain to get off so you can see that atthis point it’s starting to look a bitmore kind of emulsified starting to looka bit smoother and a bit more likesomething that will turn out edible atthe end okay so that’s kind of nice andmixed together it’s time to add our letdry ingredients we are going to startwith a big old heavy load of flour youcan use plain flour with a little oneteaspoon of bicarbonate of soda and halfa teaspoon of baking powder or you canjust use a self raising flour if you’relike me and you’re lazynext you’re going to add a little bit ofsalt I always like to use the good stuffwhen I’m adding salt a little bit ofsalt should be added to everything youwere baking it won’t give it a savoryflavor it will just balance it outbeautifullyfinally the fun part the chocolate nowyou can use a kind of standard darkchocolate or a cheaper kind of veganmilk chocolate you can use whateverdaily free chocolate you like reallythese are callable chocolate chunks Ithink that about 50% cocoa so nothingtoo dark but nothing too sweet and theygo really really wellwith the flavor of these cookies solet’s get these added so we have all ourdry ingredients in it’s time to give ita nice beautifulyou’ll know it’s ready once it basicallylooks like a thick stiff capito andyou’ll kind of think so it should onlytake a minute or two to get as mixedtogether you don’t mix it too muchbecause it can make your cookies a bittough but at this point you can see wehave a gorgeous golden thick cookiedough it’s not too sticky it’s also nottoo dry the oil and the old milk havejust helped everything come nicelytogether so now that we have our dollready let’s get it onto the trays andget into the oven so here you can see wehave our cookies ready for the ovennow I just roll these into little kindof flat spheres using my hands becausethe door is a decent texture to be ableto kind of work with itthey hold the shape well and I like tospace cookies out when I’m makingthese ones don’t spread too much butit’s usually a good tip to do that whenyou’re making biscuits or cookies oranything really to give them enoughspace to just breathe and swell on theirown so I am going to put these into anhot preheated oven that’s at about 170degrees Celsius they’re just now and I’mgoing to bake these for nine to elevenminutes I’ll just keep an eye on themcookies are valuable usually justbecause of their size as we are humansit’s hard to get exactly the same sizeblogs every single time I think thesewill take about 10 minutes but I willcheck on them let you know let’s getinto the oven I’m hungry come to youso as you can see the cookies arefinished baking these ones are cooleddown a little bit by so number two overthere is just cooling a little bit aswell but as you can see the cookies havespread out just a little bit they’ve gota gorgeous even color you know there’sno kind of dark brown edges they’re justthat lovely golden color throughout thechocolate chunks that nicely on top andthey still have a nice kind of thicknessto them I am so so excited to try theseand show them to you guys so let’s getinto it so we have a cookie right herelet me just give you a close-up of thatinterior look at that oh my wordWow using oil instead of a kind ofmargarine or saturated fat like coconutoil or coconut butter in these cookiesis what helps stop them from spreadingtoo much when you put a normal cookieonto a baking tray and into the oven theheat of the oven melts the butter andthe cookies kind of spread out inflatten when you use oil there’s noliquid to melt so there’s very littleyou know that this needs to do once ithits the heat the oil also gives them anice kind of stable bottom which meansthey have kind of a nice firm slightlyslightly crispy but but the rest of itis just that insanely delicious softgooey chewy cookie dough I Center enoughchat let’s taste them I am just in lovewith these you have that nice kind ofgentle crispness and the center is justso soft and pillowy and addictive it’sthe flavor from the brown sugar reallyhelps these taste almost exactly like acompletely normal cookie and you willnot believe how much great flavor thatextra virgin olive oil adds it adds thiskind of buttery my old savoriness thebutter itself as you know a little bitof kind of salty taste in the backgroundit tastes really kind of full-bodied andrich which when I tried to make thesewith coconut oil or with margarine orwood stork I just never really had thatflavor I was able to get the texture butthe flavor was never quite right usingextra virgin olive oil and cookies mygod I honestly out of the coloredreturned back for these to be completelyfree of butter next is almostunbelievable honestly I can’t recommendenough for you to make these cookieswhether you’re just vegan for this monthlike myself whether you’re plant-basedall the time or whether you just want tocut back on your butter and egg ananimal product consumption or if youjust want to expand them I wouldseriously seriously recommend givingthis recipe a go it hardly takes anytime at all they take 10 minutes in theoven you don’t need to chill them forhours or days it’s a simple straight upmix bake and eat and it is source worthit as I said the recipe will be in fullin the description box below as well asa link to my blog where you can also seeit which will have full measurementsfull method tips everything for the restof the gallery I kind of want to fiddlearound kind of testing out veganbrownies or vegan cupcakes and just seeagain how I can play with the science ofthe ingredients because I find thisreally fun to be honest I’m not justbecause I’ve spent weeks eating cookiesbut if you have any other kind ofrequests or recommendations for veganrecipes that I should share with youguys let me know in the comments belowin the meantime thank you guys so somuch for watching and I will see you forthe next oneyou

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