These Vegan Chocolate Chunk cookies are not just super delicious and incredibly easy to make, but they also happen to be refined sugar free, AND vegan, and you would never know! The recipe comes from Maggie Batista's new beautiful book, "A new way to food".
- 240g (2 cups) all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 160g (1 cup) dairy free dark chocolate chips - no higher than 60-70% cocoa solids (I used Guittard 70% wafers, roughly chopped)
- 95g (1/2 cup) maple sugar
- 100g (1/2 cup) coconut palm sugar
- 113g (1/2 cup plus 1 Tbsp) Safflower oil or other neutral oil
- 75g (1/4 cup plus 1 Tbsp) water
- 1/2 tsp vanilla extract
- Flaky Sea Salt, such as Maldon, for Garnish
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the chocolate to the flour mixture and toss to combine.
- Combine the sugars with the oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. If there are sugar clumps, break them up with the back of a spoon or your hand before whisking.
- Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined and with no flour visible. Do not over-mix.
- Cover with plastic wrap. Refrigerate the dough for 6 to 12 hours. Do not skip this step.
- Preheat the oven to 350°f / 180°c. Line two rimmed baking sheets with parchment paper. Remove the dough from the refrigerator. With a cookie scoop or spoon, portion the dough into 2 Tbsp mounds. Freeze for 10 minutes (optional).
- Arrange the dough balls on a baking sheet (8 at a time works well for me). Sprinkle with flaky sea salt.
- Bake for 10-12 minutes, until the edges are just golden, turning once to ensure even cooking. Do not over-bake.
- Cool the cookies for 5 minutes, then move to a wire rack and allow to cool completely.
- Store leftovers in an airtight container.
Keywords: vegan, vegan cookies, vegan chocolate chip cookies, chocolate chunk cookies