Vegan Chocolate Chip Cookies
I've been saving this recipe back for a while. For a couple of reasons. First, it's my favorite cookie recipe Bruce ever created--and he's done a lot, what with an entire book devoted to chocolate chip cookies (which you can see here).
And second, because of the name. People freak out. "Vegan?" they say, backing up. As if I were handing them a recipe for cardboard.
So sometimes, when we make these in cooking demos--and we that do A LOT--we call them "Maple Tahini Oat Chocolate Chip Cookies." Sigh.
So what's the story with this recipe? Years ago, we used to pop into supermarkets for a quick afternoon snack, an apple and a cookie. I'd inevitably go for the vegan versions--and inevitably be disappointed. The cookies were always flabby, soft, mealy. I like crunch. I do not want a wad of chocolate chip cookie gunk in my mouth after the first chew.
So I asked Bruce if he couldn't figure out a way to make a crunchy vegan cookie. And here it is. Incredible. I promise.
First, position the rack in the center of the oven and preheat the oven to 350F. This recipe will make a little over 3 dozen cookies. I use three big sheet trays, each lined with a silicone baking mat; then I bake the whole mess at once, rotating the trays halfway through baking. You could, of course, use one lined baking sheet--but you'll need to cool it for at least 5 minutes at room temperature between batches so the cookies don't spread on the hot baking sheet.
Beat 12 tablespoons non-hydrogenated vegetable shortening (do not use the stuff loaded with trans fats--it's not real food) and 1/2 cup tahini (or sesame seed paste) in a large bowl with an electric mixer at medium speed until light and creamy, about 3 minutes.
Scrape down the side of the bowl and add 1 cup sugar, 1/2 cup maple syrup (no fake "pancake" syrup, please), 1 1/2 tablespoons vanilla extract, and 1 teaspoon salt. Continue beating at medium speed until the sugar is mostly dissolved, about 3 more minutes.
Stop the beaters and dump in 2 cups all-purpose flour, 1 cup rolled oats, and 1 teaspoon baking soda. Beat at low speed just until a batter forms, stopping the beaters and scraping down the bowl occasionally to make sure the ingredients are evenly distributed. Yes, you can mix those dry ingredients together first in a separate bowl to make sure the baking soda is evenly distributed. But I hate dirtying a second bowl. If you go slowly and scrape the mixture together a few times, there's no need for that second bowl.
Now pour in 3 cups chocolate chips. Look, there's no point in having chocolate chip cookies unless there's just enough batter to hold the chocolate chips in place. I prefer bittersweet chips, available at high-end markets. But semi-sweet will work as well.
You're ready to go. I use a medium ice cream scoop (about 2 tablespoons worth) to form the dough into little mounds. No need for great amounts of spacing because the cookies don't spread all that much.
Once you get the trays filled, press the cookies flat with your fingers--not squished, just flattened to squat disks.
Bake until the cookies are lightly browned and somewhat firm, 16 to 18 minutes, swapping the trays around halfway through baking. Even if you're using only one tray at a time, reverse it halfway through baking. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They'll stay fresh, sealed in a plastic container at room temperature, for up to 3 days--or in the freezer for many months.
Mark Scarbrough | Posted on Friday, June 4, 2010 at 10:16AM | in Chocolate, Cookies, Fabulously Empty Calories
Reader Comments (10)
What an interesting recipe! I never would have thought that tahini tastes good in a chocolate chip cookie. I do have to disagree with you, however, about texture. I like a big, soft, chewy cookie. I equate crispy with stale.
Ah, my Jersey friend, it's crunch all the way. (Meanwhile, I took these to the book group I lead yesterday and people told me the cookies were so "tender.")
M.
Wow!!! I´m exaltet. That looks really really great and delicious. I´m getting hungry...yummi =)
Thank you for the recipe! These are now my favorite chocolate chip cookies. :)
Alyson: They are pretty darn tasty, aren't they? I should just go with "Tahini Maple Chocolate Chip Cookies" and drop the vegan thing.
M.
Does anyone know how many cookies this recipe makes? Thanks
So, My question is what would be the difference between the everthing-but-the-kitchen-sink cookies and these?
Kristina: Sorry about that. About 3 dozen, depending how large you make them. I get three baking trays worth, about a dozen per tray.
Elizabeth: Cinnamon, coconut, wheat germ, and a different ratio of sweeteners for liquid balancing. But you're right: a similar concept. No wonder, too. I love that taste of tahini in the cookies.
M.
It's interesting to see how many different types of vegan chocolate chip cookies are out there.. I really enjoyed Bruce's book on chocolate chip cookies because they are possibly my favorite food group on the face of the earth. I love your pictures and can't wait to try this one!
-Sylvia
Thanks for your kind words. Not to be too insecure, but it is "our" book, not just his. Ever the writer, ever thinking I'm ignored.
M.