![]() Tip: Sift in the flour for an even, soft textured cookie. Scrape down the sides and add the flour, cornstarch, baking soda, sea salt, and cinnamon and stir JUST until combined. Scrape down the sides and mix in the egg and vanilla extract until they’re both combined.Īdd the dry ingredients. (The color of the butter will ultimately depend on the type of sugar you use.)Īdd the wet ingredients. You want the butter to be light and fluffy and super creamy. In a bowl of a stand mixer, or in a large mixing bowl using a hand-held mixer, cream the butter and sugar together for one full minute. Healthy Chocolate Chip Cookie Recipe QuestionsĬream the butter and sugar. A great vegan-friendly brand to use is Enjoy Life. Remember that not all chocolate chips are vegan-friendly.You can also refrigerate overnight and bake the next day. ![]() Note: You MUST refrigerate the dough for 2 hours before baking – or the cookies will not set properly.Give it a stir, it will have the gel-like consistency of an egg. I usually mix my ground flaxseed and warm water in a small dish and set it aside to gel for about 5-7 mins, while I prep the other ingredients. The ratio is 3 Tbsp of warm water, per Tbsp of ground flaxseeds. You will want to use ground flaxseeds (1 Tbsp = 1 egg) mixed with warm water. Swap out the butter for room temperature coconut oil (not melted), but use one less Tbsp of coconut oil than butter.Similar to the regular recipe, but just a little bit different, right? According to the Academy of Nutrition and Dietetics, it’s just a good idea to bake with healthier ingredients!īut as you’ll see in the recipe below, there are a few teeny tiny changes you can make to this process that takes your chocolate chip cookies from really good, to absolutely PERFECT! Vegan-Friendly Option You can’t taste the cinnamon – I promise! Cinnamon actually tricks taste buds into thinking the cookie is sweeter than it actually is. I like to use whole grain einkorn flour for its great health benefits. Use store-bought or homemade vanilla extract. If you prefer a chewy and soft cookie, use the whole egg. If you want a more cakey cookie, use just the egg yolk. The cookies will be darker in color if you use coconut sugar, and lighter with white granulated sugar. You can also use other granulated sugar, like turbinado sugar. Do not use coconut oil as a substitute – the cookies will spread and not rise. Which is essential for chocolate chip cookies. I’ve made some changes to that classic recipe that I think makes the perfect, absolute best chocolate chip cookies! But I also know how BAD those are for you! I grew up on the recipe on the bag of Nestle chocolate chips, so I know how good those are.
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