The Ultimate Chocolate Chip Cookie (Vegan + GF)
Crispy on the outside. Soft & chewy on the inside.
Sometimes, I think food descriptions can sound a little raunchy. No? Just me? Ok, I digress. In this frazzled political arena, there isn’t much we can agree upon. But I’ll tell you one thing, bring some chocolate chip cookies to a political debate and the two parties will—if nothing else—bond over their love of these circular chunks of CRACK. It cures everything. Just ask your mom, who gave you cookies when you fell and scraped your knee. Or your grandma, who gave you cookies for simply existing—because existing can be treacherous sometimes.
The key to the perfect cookie is the butter.
That’s right, turmoilers. The proof ain’t in the pudding, it’s in the butter. Dairy-free butter can be a dodgy thing. For one, margarine is literally a mixture of hydrogenated oils, offering absolutely zero nutritional value. Plus, the taste and texture is not totally analagous with its butter counterpart. That means your homemade cookies might not taste as bomb AF as they could. Vegan butters from the big name brands are often more closely related to shortening than butter. And that’s just gross.
I used Om Sweet Home’s dairy-free butter and that made all the difference. The main ingredients include coconut oil, coconut milk, coconut cream and olive oil. All ingredients are not only recognizable, but pronounceable. Ladies and gentlemen, it’s called food—not a science experiment. There’s a reason we have become more conscious about ingredient lists. I don’t want to like, you know…grow another toe or something.
All jokes aside, you need to get your hands on this vegan butter. It’s better for your body and it’s supporting a small business. You can find the butter here or in some local NJ/NYC businesses. To name a few: Mundo Vegan (Montclair, NJ), Grassroots Natural Market (Denville, NJ), True Food Market (Westwood, NJ), Organic Basic Food (Hoboken, NJ), and Live, Live & Organic (New York, NY). For a full list of retailers, click here.
One last thing…these are the easiest cookies you will ever make.
I used Bob’s Redmill Gluten-Free Chocolate Chip Cookie Mix, with Om Sweet Home’s Dairy-Free Butter, Namaste Food’s Vegan Egg Replacer, and water. You really can’t mess this up. I literally just followed the instructions on the Bob’s Redmill package, but adapted it so that it was ~ veganized ~. Pro tip: save half the batter for cookie dough. There’s no raw egg in it so you won’t be poisoned like your mother used to warn you.
The Ultimate Chocolate Chip Cookie (V + GF)
Use This:
1 package of Bob’s Redmill GF Chocolate Chip Cookie Mix
1 egg (Namaste vegan egg replacer - can sub flax egg but I have not tested this)
3 Tbs water
Do This:
Preheat your oven to 375.
Microwave your butter in 5 second intervals (so that it is soft but not melted), OR leave butter out on the counter for 30 minutes (or until softened).
Make your vegan egg (2 tsp Namaste Egg Replacer + 2 tbs water)
Mix the egg, butter and water together.
Add the cookie mix and combine well.
Form into cookie dough balls and line on a lightly greased cookie sheet.
Bake for 11-15 minutes, depending upon texture preference and oven strength.
Grab a glass of your creamiest almond milk and get to dunking.
