This weekend my youngest son had his very first chocolate chip cookie...and then his second...and then his third...and then more. After he drank his rice milk, he looked up at me and gave me a big thumbs up. My heart...just...melted.
I've been going back and looking at the egg-free recipes I created for my oldest son, trying to find a way to make them dairy-free for my youngest. For recipes like my egg-free pancakes and egg-free chocolate cupcakes, it was pretty easy to switch out cow's milk for rice milk and butter for vegetable oil. But one of the recipes that really challenged me was my egg-free chocolate chip cookie recipe.
In my egg-free chocolate chip cookie recipe, I replaced the eggs with cream cheese. I thought I'd try looking for a dairy-free cream cheese but after finding it and tasting it, I wasn't too happy. I decided to look for other alternatives. Since I've been on this coconut craze lately, I tried using coconut milk and lo and behold, it actually worked!
These vegan chocolate chip cookies are a bit flatter and slightly crispier around the edges than my egg-free version but they're soft and chewy in the middle. And the most important thing is...they taste absolutely delicious!!!
I think I'm set for Valentine's Day. I'm definitely baking these cookies for my boys :-)
Vegan Chocolate Chip Cookies
Makes about 5 dozen cookies
Allergy note: contains wheat ingredients
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup Spectrum organic all-vegetable shortening
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 cup canned coconut milk
2 tsp. vanilla extract
1 cup Enjoy Life mini chocolate chips
Sift together flour, baking soda and salt. Set aside.
Using an electric mixer, cream together shortening, granulated sugar and dark brown sugar. Pour in coconut milk and vanilla extract; mix till combined. Slowly add in dry ingredients and chocolate chips. Cover bowl with plastic wrap and chill for 30 minutes to 1 hour.
Preheat the oven to 350 F degrees. Line two or three cookie sheets with parchment paper or silicone baking mats. Using a cookie scoop, drop cookie dough onto prepared cookie sheets about 2 inches apart. Bake for 12-15 minutes or until golden brown.
Please note: I am not a paid endorser nor did I accept any free samples of the brands or products mentioned in this post. These are products that I purchased myself and personally recommend :-)
what a lovely blog. these biscuits look very delicious. happy to follow :)
ReplyDeleteAyse
I'm definitely going to try this recipe. The coconut milk surely will taste delicious, I can almost imagine. Thanks for your efforts, you are amazingly helpful to people with food allergies. Kudos!
ReplyDeleteand they sure do look great. i sooo wanna make these today, but i don't have shortening & coconut milk at home...guess i'll use butter & soymilk instead.......... thanks for sharing!
ReplyDeleteThis really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification. Happy Valentines Day!!
ReplyDeleteI made these last night using soymilk instead of coconut milk and they came out too cake-like. There was no yummy cookie crunch! I think the problem is that soymilk does not supply as much fat as coconut milk, and since this recipe does not include another egg replacer (such as banana, applesauce, the flax seed mixture) the cookies turned out more like cake. If you don't have coconut milk, make sure to replace the fat with something else. Happy Vegan Baking!!
ReplyDeletevery nice and easy recipe but so amazing :) and awesome cookies! greetings from my kitchen !
ReplyDeleteYou just answered my question about rice milk in your egg-free chocolate cupcakes! Wonderful! I'm going to try the cookies and the cupcakes.
ReplyDeleteThis is absolutely THE BEST vegan choc chip recipe! Thank you so much for sharing. Made these two times this week & they are going like hot cakes!
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