Being snowed-in a bit this past week had me doing some baking with my daughter. She and I were craving chocolate chip cookies. Although neither of us are vegan, we do try to use as many plant-based options as we can. Developing recipes with that in mind can yield varying results, but there are times, like this one, when you end up with something even better!
I’ve been honest with you about how I’ve never been known for my chocolate chip cookies. Well, I’ve been working on that and doing lots of homework, lots of testing and loads of tweaking. This recipe is a vegan spin on what I’ve finally deemed, “the most amazing soft-baked chocolate chip cookie” evaaaaaaa!
This recipe uses no eggs or butter. I do use something I’ve only recently discovered…MELT® Organic Rich and Creamy spread. It’s made from organic, plant-based oils and is perfect to use in vegan recipes. MELT was actually developed by a woman with severe allergies. She experimented in her own kitchen using a variety of oils until she came up with something that she could use as a spread, for cooking and for baking.
These cookies come out of the oven soft and delicious…and stay that way even days later! I really think this may become your new favorite chocolate chip cookie recipe!
Soft-Baked Vegan Chocolate Chip Cookies
6 tablespoons MELT Organic Rich and Creamy Spread
1 1/4 cups plus 1 tablespoon all purpose flour
1/2 teaspoon baking soda
2 teaspoons corn starch
1/4 teaspoon fine salt
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 1/2 tablespoons almond milk or other non-dairy milk
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips or 1 cup regular semi-sweet chocolate chips (see Notes)
In a large glass bowl, melt the MELT :) in a microwave. Set aside to cool a bit.
In a medium bowl, whisk together the flour, baking soda, corn starch and salt. Set aside.
Add the sugars to the bowl with the MELT and whisk until incorporated. Add the almond milk and vanilla and whisk a bit more. Add the flour mixture into the wet ingredients and stir just until combined. Fold in the chocolate chips.
Cover the bowl and place the dough in the refrigerator for one hour or more.
Preheat your oven to 350 degrees. Line a baking sheet with parchment.
Scoop level tablespoons of the dough and drop onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 10 to 11 minutes.
Remove from the oven and cool on the baking sheet for one minute before cooling completely on a wire rack.
Makes 24 cookies.
- If keeping these vegan is a concern, be sure your chocolate chips are truly vegan. Good quality chocolate contains cocoa and cocoa butter, but some companies may add milk or milk solids. Check the ingredients list.
- I keep the remaining dough in the refrigerator while each batch is baking to keep the dough from getting too soft.
More about MELT Organic…
- MELT is certified organic and Non GMO Project Verified.
- MELT is dairy free, soy free, trans-fat free, and gluten free.
- MELT does not contain any hydrogenated oils or artificial ingredients
MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.
This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.