chocolate chip

Name: One Bowl No-Chill Chocolate Chip Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 Cookies
Cuisine: Dessert
Ingredients: 1/2 cup (1 stick) vegan butter, softened; 1/2 cup brown sugar; 1/4 cup white sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp corn starch (or arrowroot starch); 1 3/4 cup unbleached all-purpose flour; 1/2 cup dairy-free chocolate chips; 1/2 cup dairy-free mini chocolate chips

One Bowl No-Chill Chocolate Chip Cookies (DF)

October 14, 2019 by Rachael Ng Leave a Comment

If you’ve been following along with me for a while then you know I love a good cookie. Especially a chocolate chip cookie. I grew up baking chocolate chip cookies for my family (seriously, at nearly every family gathering), so there’s just something about a fresh cookie, or spoonful of dough, that just makes me feel happy. For these cookies, I really wanted to create a quick and simple recipe. No special ingredients. No waiting for the dough to chill. All made in one mixing bowl. And, most importantly, a dough that tastes just like the one I always made for my family. This is it.

The dough for these cookies comes together like a standard chocolate chip cookie. You’ll beat the vegan butter and sugars. Add the vanilla and eggs. Then, which is non-traditional, you’ll beat in the leavening agents and salt. Stir in the flour and chocolate and you’re ready to bake! Seriously. These are easy. Like, give-me-twenty-minutes-to-pop-some-cookies-in-the-oven easy. You can scoop or roll the dough – whatever you choose just make sure you have some of the chocolate chips showing at the top of your dough balls. Since I used a mix of mini and regular chips, I didn’t have to top my dough balls with extra chocolate. The dough was already super loaded!

Some of the ingredients I love for this recipe:

Vegan butter gives these dairy-free cookies that buttery taste we all love. The dough tastes exactly the way chocolate chip cookie dough tasted growing up.

Brown sugar lends moisture to these cookies, and I don’t recommend using any sugar replacements.

Mini chocolate chips are a great way to ensure maximum chocolate in each bite! I used a mix of half regular chips + half mini for ultimate chocolate distribution. This also makes for beautiful cookies!

Corn starch (or arrowroot starch) gives these cookies a bit of chewiness, which helps them last for days. Seriously, pop one in the microwave and your cookie will taste good as fresh.

Yield: 20 Cookies

One Bowl No-Chill Chocolate Chip Cookies

Quick and easy no-chill Chocolate Chip Cookies! The perfect recipe for when you want cookies NOW!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1/2 cup (1 stick) vegan butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp corn starch (or arrowroot starch)
1 3/4 cup unbleached all-purpose flour
1/2 cup dairy-free chocolate chips
1/2 cup dairy-free mini chocolate chips

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, beat the vegan butter and sugars. Beat in the egg until totally combined. Beat in the vanilla. Then, beat in the baking soda, baking powder, salt, and corn starch.
Use a large wooden spoon or spatula to stir in the flour until a few flour streaks remain. Add the chocolate chips and stir until just combined.
Scoop or lightly roll dough balls 1 1/2 Tbsp in size. Place 6-8 dough balls on your cookie sheet, making sure the areas with chocolate chips showing are on top - if you used mini chips then you shouldn't have to press more chips into the tops.
Bake cookies at 350°F for 6-8 minutes or until just barely golden. Gently move to a cooling rack.
Store leftovers in an airtight container at room temperature.

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Nutrition Information:

Yield:

Serving Size:

2
Amount Per Serving: Calories: 232 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 220mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 4g

calculated nutrition information may not always be accurate

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Other chocolate chip cookie recipes you might like:

Soft & Chewy Chocolate Chip Cookies (DF)

Tahini Spelt Chocolate Chip Cookies (DF)

Coconut Oil Chocolate Chip Sprinkle Cookies (DF)

Vegan Olive Oil Chocolate Chunk Cookies

May 25, 2019 by Rachael Ng 2 Comments

A delicious, plant-based cookie loaded with dark chocolate chunks? I’m so in. These cookies are undetectably vegan, which means they’re good. It took me a few attempts to nail a vegan cookie that is thick, soft, and delicious. I found vegan butter to lend too much of a flavor I wasn’t fond of, and a cookie with all coconut oil was a little crispier than I wanted. But with a mix of olive oil and a bit of coconut oil, the texture of these cookies is perfect!

This recipe calls for two kinds of sugar to make them a little on the healthier side (as coconut sugar is less likely to spike your blood sugar as high as white sugar, honey, or maple syrup). I added a bit of brown sugar to add moisture and flavor to these cookies. The molasses in the brown sugar adds so much to these cookies!

The dough requires no refrigeration (hello, quick cookies!!), but I found that it was best to let the dough balls rest for a few minutes after hand rolling them. This allowed the coconut oil (which melts in our hands) to re-solidify a bit before baking, creating a more even bake amongst all the cookies. But if you’re using a cookie scoop instead of the scoop and roll method, you can bake these babies right away! Just preheat your oven at the start of your mixing.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Brown sugar brings moisture (through the molasses) and flavor to these cookies. I highly recommend using light or dark brown sugar. Brown sugar has more molasses, which means more moisture.

Flaxseed meal mixed with water creates a great egg substitute.

Olive oil adds moisture and softness to these cookies. For a lighter taste, feel free to use light olive oil.

Coconut oil adds moisture and a bit of crunch to the outside of the baked cookies. Since there is so little in this recipe, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Arrowroot starch adds to the chew factor in these cookies. Feel free to use corn starch instead.

Yield: 12 cookies

Vegan Olive Oil Chocolate Chunk Cookies

Classic Chocolate Chunk Cookies made vegan using a blend of olive and coconut oil and flaxseed meal. Delicious and packed with lots of chocolate, these cookies will please both vegans and non vegans alike!

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

3 Tbsp coconut oil, liquid (*measured as a liquid)
6 Tbsp olive oil or light olive oil
1/2 cup coconut sugar
1/4 cup brown sugar, packed
1 tsp pure vanilla extract
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp lukewarm water)
1 1/2 cups unbleached all-purpose flour
3/4 tsp baking soda
2 tsp arrowroot starch (or corn starch)
1/4 tsp salt
3/4 cup dairy-free chopped chocolate chunks or chocolate chips
Maldon salt to sprinkle

Instructions

Line two baking sheets with parchment paper. Prepare your flax egg using lukewarm water and allow to thicken for around 5 minutes.
In a medium bowl, combine the liquid coconut oil and olive oil. Whisk in the coconut sugar, brown sugar, and vanilla extract. Finally, whisk in the flax egg until all ingredients are totally combined - it may take a minute for the oil and water to mix together; set aside.
In a large bowl, whisk together the flour, baking soda, arrowroot starch, and salt. Add in the liquid ingredients and use a large wooden spoon or spatula to mix until nearly combined. Add 1/2 cup of the chopped chocolate or chocolate chips and mix. The dough will be oily, so it's normal for the chocolate to fall away from the dough.
Scoop dough balls 2 Tbsp in size. Press and roll each dough ball smooth, placing pieces of extra chocolate into the tops of each one and reshaping as necessary. Place all of the dough balls onto one parchment-lined baking sheet and allow to rest at room temperature while you preheat your oven to 350°F. This gives the coconut oil a chance to solidify a bit (evenly) across all dough balls.
Bake dough balls 6 at a time at 350°F for 7 minutes. Be careful not to over-bake them! Remove from the oven, sprinkle with sea salt flakes, and allow to cool on the baking sheet for 2 minutes before moving to a cooling rack. Let your baking sheet cool to room temperature before baking another batch.
Store leftovers in an airtight container at room temperature.

Notes

If you prefer to use only a cookie scoop instead of the scoop and roll method, your cookie dough balls won't need to rest as long. Feel free to bake them right away!

Orange Chocolate Chip Pancakes (dairy-free!)

April 27, 2019 by Rachael Ng 2 Comments

I’ve been on such a roll with the orange recipes this month, you guys. I’ve been low-key obsessed with all things orange! I’ve always loved orange and chocolate together, so it only seemed right to add chocolate chips to these orange flavored pancakes.

These pancakes are light and fluffy, flavored with orange juice and orange zest, and pebbled with just enough chocolate chips. This recipe is perfect for my little family of three but you can easily double (or triple!) the recipe. I used a 1/3 cup measuring cup to scoop my batter to make small pancakes. If you’d like bigger pancakes, then try measuring out 1/2 cup of batter for each!

I made two batches of these, and I found it so easy to whip these up! It’s only a little more work than a boxed pancake mix, and you know exactly what’s going into your pancakes! You can make the batter in one bowl, first whisking together the dry ingredients, and then adding in the wet ingredients.

Depending on the size of your non-stick pan, you may want to cook these one at a time. In that case, I recommend spraying non-stick spray (I like to use olive oil) on your pan before each pancake. Then you’ll cook them until they’re nice and bubbly and the edges look slightly done. Flip them over and cook for an additional 1-2 minutes or until the bottom is brown.

Some of the ingredients I love for this recipe:

All-purpose flour helps keep these pancakes light and soft.

Coconut sugar is my all-time favorite sugar because it’s unrefined and low GI, which means it’s less likely to spike your blood sugar than other sugars (like regular, granulated sugar or honey). It doesn’t taste like coconut, either!

Orange juice + orange zest give these pancakes the special orange flavor! You can add as much or as little orange zest as you like, but I think the more the better!

Baking powder is key in getting these pancakes fluffy. And it will help the flavor of the orange juice really shine through as it doesn’t react with/affect the juice’s acidity.

Yield: 7 small pancakes

Orange Chocolate Chip Pancakes

Fluffy dairy-free pancakes made with orange juice, fresh orange zest, and chocolate chips!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 1/2 cups all-purpose flour
2 tsp coconut sugar
1 Tbsp baking powder
1/2 tsp salt
1/3 cup dairy-free chocolate chips
1 cup unsweetened almond milk
1/4 cup orange juice
1 large egg
1 tsp pure vanilla extract
Zest from 1-2 oranges

Instructions

In a medium bowl, whisk together the flour, coconut sugar, baking powder, salt, and chocolate chips. Add in the almond milk, orange juice, egg, vanilla extract, and orange zest and gently whisk with a fork until totally combined. It's okay if the batter looks a bit lumpy.
Heat a non-stick pan on medium-low heat. Spray the pan with olive oil. Once your pan is warmed up, you can begin making your pancakes.
Use a 1/3 cup measuring cup to scoop batter into the middle of your pan. Allow pancake to cook for 1-2 minutes or until bubbly and the edges look slightly done. Gently flip pancake and cook for an additional 1-2 minutes. Continue until all pancakes are cooked, spraying your pan with olive oil between each pancake.
Serve warm with your favorite vegan butter and maple syrup! Store any leftovers in an airtight container in the refrigerator.

Notes

This recipe can easily be doubled to make 14 small pancakes or to make fewer, larger pancakes.

chocolate chip

Some of the ingredients I love for this recipe:

Ingredients

Instructions