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Daily Rebecca

dishing up a little bit of everything

The BEST Vegan Chocolate Chip Cookies

Holy cow y’all!

These cookies were SO GOOD.

With a capital SO.

I googled “the best vegan chocolate chip cookies” and after reading a couple of other recipes, I decided on this one.

I had all the ingredients and they sounded like a home run.

Not using butter or eggs in a cookie recipe made me very skeptical, but this recipe made me a believer!

Coconut oil to the rescue!

The finished product was the perfect combination of crispy, soft, chewy, chocolatey and a hint of coconutty!

I adore chocolate and coconut together so these were right up my alley.  Andy isn’t a huge coconut fan but he still loved these!

cookies 2

4.7 from 379 reviews
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The BEST Vegan Chocolate Chip Cookies
Author: 
Recipe type: Dessert/Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 cookies
 
Ingredients
  • ½ cup coconut oil, softened but NOT liquid.
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour (please note alternate flours WILL change the outcome of the recipe!)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips (Trader Joe's chocolate chips are accidentally vegan!)
Instructions
  1. Pre-heat oven to 350 degrees
  2. Cream (aka thoroughly mix) together the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture may be really "liquidy" this is OK - it's also ok if it's just right ;)
  3. In a separate bowl mix the flour, baking soda, baking powder and salt.
  4. Combine the wet & dry ingredients (it MAY BE crumbly - this is OK), then fold in the chocolate morsels & any other mix-ins of your choosing.
  5. Roll into Tbsp sized balls & place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine!
  6. Bake for 7-10 minutes. (I did 8 which was perfect)
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Vegan Chocolate Peanut Butter Cookies

YOU GUYS!

These cookies are SO. FREAKING. DELICIOUS.

For the most part, eating vegan has meant that we are consuming loads of fruits, vegetables and healthy grains, but it doesn’t mean we don’t get to have any treats.  It just means we have to go about them a little differently.

Andy’s parents came over for dessert on Thursday night and I wanted to make a dessert that we could eat, but also that they would enjoy.  These cookies were the result!

I found the cookie recipe on Pinterest and tweaked it a little which made it slightly “less healthy” but definitely “more tasty”.

The frosting was my own concoction and it totally made these cookies!

And you’d never believe it when you taste these cookies, but they contain a whole can of black beans!  Don’t let this secret ingredient freak you out… you don’t taste it one bit.  The cookies are moist, chewy and delicious while packing a protein punch from the beans.  It’s like magic.  Just take my word for it.

Without further ado, I give you Vegan Chocolate Peanut Butter Cookies!

cookies

3.7 from 3 reviews
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Vegan Chocolate Peanut Butter Cookies
Author: 
Recipe type: Dessert/Vegan
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 15-ounce can black beans (or 1½ cups dry beans cooked and cooled)
  • 2 tablespoons olive oil
  • 2 tablespoons peanut butter
  • 2 tablespoons almond milk
  • ½ cup maple syrup
  • 3 tablespoons white sugar
  • 5 tablespoons cocoa powder
  • 3 tablespoons whole wheat flour or rice flour, for gluten free
  • 1 teaspoon baking powder
  • ¾ to 1 teaspoon kosher salt
  • FOR THE FROSTING
  • ¼ cup Smart Balance spread
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla
  • 1¼ cups powdered sugar
  • 2 tablespoons almond milk
Instructions
  1. Preheat the oven to 375°F.
  2. Rinse the beans and drain them
  3. In the bowl of a food processor, add the black beans, 2 tablespoons olive oil, 2 tablespoons peanut butter, 2 tablespoons milk, and ½ cup honey. Blend until smooth.
  4. Add 5 tablespoons cocoa powder, 3 tablespoons white sugar, 3 tablespoons flour, 1 teaspoon baking powder and ¾ to 1 teaspoon kosher salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
  5. Line a baking sheet with parchment paper and spoon 16 evenly distributed dollops of batter.
  6. Bake for about 9 minutes (the cookies should still be a little soft when you remove them from the oven).
  7. Set aside a few minutes before transferring them to a wire rack to cool completely.
  8. FOR THE FROSTING: cream the Smart Balance spread and peanut butter together then add the vanilla. Gradually add the powdered sugar and mix until it's all incorporated. Add the almond milk to thin out the mixture, using more if necessary to achieve a good frosting consistency.
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