Quick note: I’d like to say a very awesome takk (the most awesome way to say ‘thanks’) to whoever found my blog by searching for this term:
quick feel good vegan recipes
I hope that whatever you found here made you feel good! It caused the very first moment of ‘Wow, there are actually people out there reading this and what I write might actually make them feel good.’ That was pretty cool.
And if you’re interested, there’s a whole category of posts of recipes that can be made in under 45 minutes.
I don’t know why 30 seems to be the standard—I think that I could barely boil pasta in under 30 minutes, and most of those recipes involve a whole bunch of pre-packaged, processed things. So 45 minutes it is here at the Wicked Good Vegan, say I.
To-day’s recipe is another example of that. Quick breads and whatnot are about the fastest things that you can make—melt this, mix those, sift these, stir that, spoon, bake. I had vegan ANZAC biscuits cooking while writing this, and it took me two shakes of a lamb’s tail to throw those together.
In that spirit, I give you the best vegan Chocolate Chip Cookie recipe ever.
There. I said it.
Now, you and I might differ as to what ‘best’ is. To me, the best chocolate chip cookies are:
- Chewy, never thin and crispy
- Fluffy, but not too dense
- With a delicate crumb and just a little bit of bite to the outside
If that’s not your bag, then that’s fine—not everyone can share my good taste. If you want to criticise, then do so in a productive way—show me your cookies!
I also have a confession to make regarding this post. The recipe is adapted from the Alpha-Bakery Children’s Cookbook (that I got for my fourth Christmas, according to my mother’s inscription on the inside cover). (Q is for ‘Quick Cheeseburger Pie’ and may be next on my scrambled alphabetical cooking list…)
This was always the recipe that I used for chocolate chip cookies, before the Internet and online recipe searches. It was the first vegan recipe that I made that caused my more omnivorous friends to flat-out deny that it was vegan and demand another cookie.
Note that it doesn’t call for brown sugar—I don’t buy it. We have molasses on hand, and if you have molasses and sugar, then you can make brown sugar. Sorted.
It’s also in grams, because if you want to create consistent recipes, then you should measure by weight.
It’s damn good, has a special place in my heart, and was the very first too-good-to-be-vegan recipe in my repertoire.
Moreover, they’re chocolate chip cookies! Need I say more?
Update, 4 Nov 2012: I combined a few of the steps to make things easier for everyone. Enjoy!
The Best Vegan Chocolate Chip Cookie Recipe
By May 10, 2011Published:
- Yield: 16 Cookies (8 Servings)
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 25 mins
Don't think; just bake.
- 165 g vegan sugar (3/4 c)
- 1/2 t molasses
- 150 g soy-free Earth Balance (EB) Softened (5/8 c, 1 1/4 sticks)
- 50 g light agave nectar (1/4 c)
- 1 egg-replacer egg (I used Ener-G)
- 1 t vanilla extract
- 190 g all-purpose flour (1 1/2 c)
- 1/2 t baking soda
- 1/2 t salt
- dash cinnamon or allspice
- 225 g fair-trade vegan chocolate chips (1 c)
- Preheat the oven to 190ºC (375ºF).
- In a large bowl, cream the sugar, molasses, and EB.
- Add the agave, egg, and vanilla and mix well to combine.
- Sift in flour, baking soda, salt, and spice and stir to combine. The dough will be pretty stiff.
- Fold in chocolate chips.
- Drop by rounded spoonfuls onto a ceramic (or other) baking sheet and flatten a little.
- Bake for 10-12 minutes, or until golden brown.
- Let cool slightly before removing to a cooling rack and allowing to cool further before serving.