How should I store these cookies?

Store these cookies in an air tight container at room temperature for up to 5 days. You can enjoy them as is or heat them back up in the microwave for about 5 seconds for a more melty cookie.

Can I freeze the dough?

I haven't tested this myself, but you can try freezing the dough. After the dough has chilled for 30 minutes, scoop out each cookie ball on to a small rimmed tray. Wrap the tray tightly in plastic wrap and freeze. If you don't have a tray, chill the dough balls for about an hour or until they are firm, then toss into a ziplock freezer back and then freeze.u003cbr/u003eTo bake, lower the oven temperature to 340F to prevent the edges from browning too quickly. Let the cookie dough thaw for about 1 hour before baking.

Vegan Chocolate Chip Cookies | Butternut Bakery

Description

This is the BEST vegan chocolate chip cookie recipe! They’re ooey gooey and made with a few secret ingredients to give these cookies a really rich flavor and texture. These cookies are also loaded with both dark and semisweet chocolate and topped with a sprinkle of flaky sea salt.

Ingredients

1/2 cup (100g) dark brown sugar, packed
1/2 cup (100g) granulated sugar
1/2 cup (105g) vegan butter*, melted
1 tbsp molasses*
1/4 cup (60g) tahini or natural almond butter (made with just almonds)
1/4 cup (60ml) water
2 tsp vanilla extract
1 3/4 cup (225g) all purpose flour*
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
3/4 cup (120g) vegan semisweet chocolate chips
3/4 cup (120g) vegan dark chocolate chips
Flaky sea salt for sprinkling

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Instructions

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the dark brown sugar, sugar, melted butter, molasses, and tahini. Whisk vigorously for 1-2 minutes or until the mixture begins to thicken and clump together.
Whisk in the water and vanilla.
Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before the flour is completely mixed in, pour in the chocolate chips and fold to fully combine.
Place the bowl uncovered in the refrigerator and chill for 30 minutes.
After 20 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
When the 30 minutes are up, scoop the dough out on to your baking sheet using a large 2 oz scoop or 1/4 measuring cup. Bake 3-4 cookies at a time as they spread quite a bit.
Bake for 11-14 minutes or until the edges are a very light golden brown and the centers still look a bit underdone. Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and sprinkle with flaky sea salt.
They’re best when cooled, but the chocolate on top still looks a bit melty. Store in an air tight container at room temperature for up to 5 days. When you want a cookie, heat in the microwave for about 5 seconds and enjoy!

Notes

VEGAN BUTTER – I used both Country Crock plant-based butter and Earth Balance butter and they both worked perfectly. Just make sure you’re using a vegan butter STICK and not butter from a tub. If you can’t get ahold of vegan butter, you can try using melted refined coconut oil although I have not tested this myself.

MOLASSES – For the best flavor and texture, I highly recommend sticking with molasses as it helps boost the richness of the dark brown sugar. Otherwise, you can try subbing pure maple syrup.

FLOUR – I haven’t tested it, but you can try subbing with a good all-purpose one to one gluten free baking flour. I recommend this one by Bob’s Red Mill. Either way, I highly recommend weighing the flour to ensure accuracy. Otherwise, spoon the flour into your measuring cup and level it off with a flat edge. Don’t scoop directly into the flour as this compacts it into the cup, leaving you with way too much flour and a very dry dough.

Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American