These are the best vegan chocolate chip cookies I have ever eaten and the recipe isn’t mine! It’s by Somer McCowan of VedgedOut.com. With her permission, I filmed a video tutorial for these amazing cookies for further visual proof that you should make them. Yes, you. Unless you’re allergic. In that case, I am very sorry.
This recipe uses aquafaba to replace the eggs in the original recipe that Somer veganized. Aquafaba is just a fancy name for the viscous liquid from a cn of chickpeas or white beans. You can also make your own by reserving and reducing the water from cooking chickpeas or white beans from scratch. Please check out aquafaba.com for more about how this ingredients made its way into the vegan baking community and what other things you can do with it!
Video Tutorial for The BEST Vegan Chocolate Chip Cookies
I made a few adjustments to Somer’s recipe as I tend to like my sweets just a wee bit less sweet than some. These are the adaptations I made:
- 1/2 cup golden sugar instead of brown,
- 2 tablespoons refined white sugar instead of 1/4 cup unrefined,
- 1 cup chocolate chips (though next time I will use only 3/4 cup for a greater cookie to chocolate chip ratio).
Please visit VedgedOut.com for the full Chocolate Chip Cookie recipe.
