Can I use coconut oil instead of vegan butter in vegan chocolate chip cookies?

The answer to this question is a very tentative yes. You can use coconut oil as a substitute for vegan butter. Just make sure the coconut oil is solid at room temperature. Keep in mind that coconut oil has a distinct flavor/consistency that might affect the taste and chewiness of the cookies.

Can I make vegan chocolate chip cookies gluten-free?

To make gluten-free vegan chocolate chip cookies, use a gluten-free all-purpose flour blend. Ensure that it contains xanthan gum or another binding agent to mimic the structure that gluten provides in traditional flour. This will alter the texture of the cookies.

My cookie dough is too dry. What can I do?

If your cookie dough is too dry, try adding a tablespoon of non-dairy milk at a time until the dough reaches the desired consistency. Be cautious not to over-moisten the dough.

How do I prevent cookies from spreading too much?

Chilling the cookie dough for at least an hour before baking can help prevent excessive spreading. Also, make sure your vegan butter is solid (not overly softened) when creaming it with the sugars.

How do I know when the cookies are done baking?

The cookies are done baking when they are slightly golden around the edges but still slightly soft in the center. They will continue to set as they cool on the baking sheet.

Can I freeze the cookie dough for later baking?

Yes, you can freeze cookie dough. Portion the dough onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer-safe container. When you're ready to bake, place the frozen dough balls onto a baking sheet and bake as directed, adding a couple of minutes to the baking time.

Vegan Chocolate Chip Cookies

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The best vegan chocolate chip cookie recipe EVER! Chewy edges, gooey center, dark chocolate and flaky sea salt.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Yield: 16 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 c vegan butter, softened

1 c light brown sugar

1/2 c granulated sugar

2 tbsp nondairy milk

2 tsp vanilla extract

1 tbsp cornstarch

1 tsp baking soda

3/4 tsp salt

2 1/4 c all purpose flour

1 1/2 c chopped dark chocolate (50-70%)

flake sea salt for sprinkling (optional)

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Instructions

Cookie Dough: Cream together the vegan butter, light brown sugar and granulated sugar in a large bowl using an electric hand mixer or stand mixer until light and fluffy. This should take about 1 minute. Beat in the nondairy milk, vanilla, cornstarch, baking soda and salt until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix. Fold in the chocolate.
Chill: Cover the bowl of dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes. Your prepared cookie dough can chill for up to 48 hours. While dough is chilling, preheat your oven to 350 degrees F (175 C) and line a baking sheet with parchment paper or a silicone baking mat.
Bake: Remove dough from refrigerator and place 2 tbsp balls of dough on prepared sheet about 2 inches apart. Bake for 10-12 minutes or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Equipment

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Notes

*Baked cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month. Prepared cookie dough can also be frozen for up to 1 month.

Find it online: https://censoredbaker.com/vegan-chocolate-chip-cookies/