Hi there! Today I mBakinga Ovenly’s Vegan Chocolate Chip Cookies. The recipe can be found here.
Experiences from trying this Recipe
I was always curious to try a vegan chocolate chip cookie recipe to understand if it was worth the hype. That was how I chanced upon Ovenly’s recipe from Food52. It involved really simple base ingredients that would be easily found in any home kitchen that bakes once in a blue moon. In fact, only the sugars and chocolate chips needed to be veganised. There’s no need for any other complicated ingredient substitutions required to make it plant-based.
Overall thoughts about Ovenly's Vegan Chocolate Chip Cookies
I like that the recipe is simple to execute. However, the long resting time is definitely a bummer! Hence, it would be best to make a large batch of cookie dough and portion it out before freezing. This way, you can satisfy any cookie craving the moment it strikes!
Or, you could try out this (non-vegan) chocolate chip cookie recipe that needs a shorter resting time.
I found the cookies a tad too sweet for my liking. I would probably try cutting down on the amount of sugar used next time I make them. It is still a great fuss-free recipe!
As such, I would rate these Vegan Chocolate Chip recipe as follows:
(1 being the poor, and 5 being the best)
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Ovenly's Vegan Chocolate Chip Cookies
Equipment
- Baking tray
- Whisk
Ingredients
- 250 g plain flour 2 cups
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp fine salt
- 210 g chocolate chips 1 1/4 cups
- 55 g fine sugar 1/4 cup
- 100 g brown sugar 1/2 cup
- 120 ml vegetable oil 1/2 cup
- 60 g water 1/4 cup
Instructions
- In a large bowl, whisk the plain flour, baking powder, baking soda, fine salt and chocolate chips until the chocolate chips are well coated in flour, about 1 minute.
- In a separate bowl, whisk the fine sugar, brown sugar, vegetable oil and water until smooth and incorporated, about 2 minutes.
- Add the sugar mixture into the flour mixture and mix with a wooden spoon until just combined. There should not be any dry spots of plain flour visible. Do not overmix.
- Cover the dough in plastic wrap and chill in the refrigerator for between 12 to 24 hours.
- When ready to bake, preheat the oven to 180°C and line a baking tray with baking paper. Portion the cookie dough into 80g balls and place them onto the baking tray about 5-cm apart from each other. Be sure to give the cookies enough space as they will spread as they bake.
- Bake the cookies for 12 to 13 minutes or until edges are golden. Do not overbake.
- Let the cookies cool completely before enjoying them.
Notes
The original recipe can be found here.