cookies

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 6 Comments

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.

Peanut Butter Stuffed Chocolate Cookies (dairy-free)

August 28, 2019 by Rachael Ng 3 Comments

Ah, the classic peanut butter + chocolate combo. Seriously irresistible, and if I can find a dessert that curbs my seasonal yearning for a Reese’s egg (or pumpkin) then I’m so down. These cookies are a soft-baked chocolate cookie with just enough natural peanut butter on the inside to satisfy that PB chocolate craving. I’ve been re-heating these bad boys all weekend for a quick, sweet snack, and they are everything.

These cookies do take a while to get going since the dough, which is made with vegetable oil, needs to be refrigerated, but I promise that they’re totally worth it! For the filling, I used nothing but natural peanut butter. No powdered sugar. No thickeners. Just delicious peanut butter! Since natural peanut butter is runny, I recommend refrigerating it (if it’s not already) before scooping balls to freeze for the cookie filling. For a little extra pretty, I rolled the cookie dough balls in granulated sugar, but you can skip that step and eat them as is or drizzle the cooled cookies with a bit of extra peanut butter.

Some of the ingredients I love for this recipe:

Coconut sugar is an unrefined sugar that’s low GI (which means it won’t spike your blood sugar the way white sugar or honey does). And it tastes nothing like coconut!

Eggs bring moisture to these cookies, and the extra egg yolk is essential for maximum moistness.

Natural peanut butter is the kind made with just peanuts. It’s better for us and won’t add additional sugar to these cookies.

Yield: 13 Cookies

Peanut Butter Stuffed Chocolate Cookies

Soft and chewy dairy-free chocolate cookies filled with nothing but delicious, natural peanut butter!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Cookies

3/4 cup coconut sugar
1/3 cup extra light olive oil
1 large egg + 1 large egg yolk, room temp
1/2 tsp vanilla extract
1 cup unbleached all-purpose flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2-4 Tbsp white granulated sugar for rolling (optional)

Filling

1/3 cup natural peanut butter, salted or unsalted, refrigerated

Instructions

In a small bowl, combine the coconut sugar, oil, egg + egg yolk, and vanilla extract; set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until totally combined. Add the wet ingredients and mix until a dough forms. The dough may seem dry at first, but it will come together to a sticky dough. Cover and refrigerate dough for 3 hours.
Meanwhile, line a baking sheet - or large plate - with parchment paper. Scoop out 1 tsp size balls of peanut butter (your natural PB must be refrigerated for this to work). This will be messy, but do your best to get 13 "balls" of PB. Freeze the PB balls while the dough is refrigerating.
Preheat your oven to 350°F and line a room temperature baking sheet with parchment paper. Scoop 1 1/2 heaping Tbsps of dough. I like to do 6 at at time, placing the leftover dough back in the refrigerator. Flatten each dough ball into a disc shape - if your dough is very sticky at this point, I recommend putting the discs in the freezer for 5 minutes. Place a PB ball in the middle of each dough disc and then pull the edges up and around the PB balls, rolling neat dough balls as you go along. Finally, roll each dough ball in granulated sugar and place on prepared baking sheet, slightly flattening each dough ball and re-shaping into neat circles as necessary.
Bake at 350°F for 5 minutes. Allow cookies to cool for 1 minute on the baking sheet before gently moving to a cooling rack. Continue until all cookies are baked. Store leftovers in an airtight container at room temperature. For maximum goodness, I recommend reheating leftover cookies right before eating!

Notes

Eggs can be brought to room temperature by placing them in a glass of warm water for around 10 minutes

Any kind of vegetable oil will work in this recipe, though I do recommend something with a mild taste, like avocado oil or extra light olive oil.

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!

Soft & Chewy Chocolate Chip Cookies (dairy-free!)

May 6, 2019 by Rachael Ng 3 Comments

If you’ve been following my blog or Instagram then you know how much I love a good chocolate chip cookie. There’s just something about a warm, gooey cookie loaded with melted chocolate that just gets me. And if you’re here, then I’m sure you can relate.

These cookies are made with melted vegan butter instead of coconut oil (which is what I usually use), and they may just become my go-to chocolate chip cookie recipe! They’re soft, a little chewy, and taste like a regular, buttery cookie. I’m pretty sure there isn’t a thing to not like about these cookies!

This recipe takes some time, which can be a little jarring if you’re used to the kind of cookies that go straight into the oven after mixing. Since we use melted vegan butter for maximum softness, you’ll need to refrigerate your dough for at least three hours. If it’s easier for you, you can also refrigerate the dough the night before.

I like to chill my dough for two hours, take it out to make my dough balls, and then chill the dough balls for another hour. I find it’s easier to roll the dough balls at the two hour mark while the dough is still a little soft. You’ll want roll these cookies into “balls” that are taller than they are wide (see photos below). This helps keep the cookies thick while they bake. And for added aesthetic, you’ll press chocolate chips into the tops of your dough balls!

Some of the ingredients I love for this recipe:

Vegan butter gives these cookies that classic, buttery chocolate chip cookie taste. Melting the vegan butter helps create the soft-for-days texture these cookies have. I like using Earth Balance Vegan Buttery Sticks in my baking, and I highly recommend you use them, too!

Coconut sugar is my favorite unrefined, low GI sweetener. It replaces regular granulated 1:1, doesn’t taste like coconut, and is less likely to spike blood sugar.

Brown sugar has molasses mixed into it, which also helps these cookies with their softness.

Arrowroot starch (like corn starch) ups the chew factor in these cookies. I like arrowroot starch because it’s allergy-friendly for people allergic to corn. If you don’t have arrowroot starch on hand, feel free to use corn starch instead.

Yield: 16 cookies

Soft & Chewy Chocolate Chip Cookies

Soft and tender dairy-free Chocolate Chip Cookies made to stay soft for days!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

1/2 cup (1 stick) vegan butter, melted
1/2 cup coconut sugar
1/4 cup brown sugar
1 large egg, room temp
1 1/2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp arrowroot starch
1/2 tsp salt
1 cup dairy-free chocolate chips, divided

Instructions

Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
In a medium bowl, whisk together the melted vegan butter, sugars, egg, and vanilla extract; set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, arrowroot starch, and salt.
Add liquid ingredients to dry and gently mix using a large spatula or wooden spoon. With a few flour streaks remaining, add 3/4 cup of the chocolate chips and combine. Cover and refrigerate dough for 2 hours.
Line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size and then roll them smooth, making them a little taller than they are wide (see photo) and placing them on the parchment-lined baking sheet. Using the remaining 1/4 cup of chocolate chips, press extra chips into the tops of the dough "balls", reshaping as necessary. Refrigerate dough balls for 1 hour.
Preheat your oven to 325°F and line another baking sheet with parchment paper. Add 6 dough balls to your prepared baking sheet and bake at 325°F for 8-10 minutes or until cookies look slightly golden at the edges - you don't want to over-bake these!
Allow cookies to cool for 2 minutes on the baking sheet before moving to a wire rack to cool completely. If your cookies come out of the oven a little misshapen, you can gently (and carefully - they'll be hot!) use your fingers to press the edges in to make the cookies more round.
Continue baking the rest of the cookies, making sure you let your baking sheet cool down to room temp before adding the dough balls.

Notes

Sugars: I don't recommend any sugar substitutes, but you can use light or dark brown sugar, depending on what you have on hand.

Arrowroot Starch can be swapped out for Corn Starch

Vegan Chocolate Flax Cookies

April 12, 2019 by Rachael Ng 1 Comment

This is a recipe I created around the time I first started recipe testing. Back then, I would try to come up with new recipes off the top of my head. And with that came a lot of trial and error. Baking cookies with coconut oil was super tricky for me at first. Sometimes the cookies would spread way too much, get too crispy at the edges, or even not spread enough!

These cookies have such a lovely flavor and texture. I’d actually forgotten just how good they are. The best part? They’re vegan and packed with good-for-you flaxseed meal! And they’re delicious. Tender, melt-in-your-mouth cookies with lots of chocolate flavor and the tiniest bit of crunch thanks to the flaxseed meal.

I love these cookies, and I enjoyed re-baking them after so long. But you must follow the ingredients and method precisely. You’ll want to measure your coconut oil as a solid and then melt it. If it’s already melted, then pour it into your liquid measuring cup until you have a bit more than 1/3 cup (I know. I know.).

As for the refrigeration, it is mandatory. If your dough is too greasy to handle after it’s first mixed (this has to do with the temperature in your home affecting the coconut oil) pop your scooped dough balls into the refrigerator for 10 minutes before rolling them smooth. Then (no matter what) you must refrigerate your dough balls for 20 minutes prior to baking. Don’t worry, this is all outlined below.

Some of the ingredients I love for this recipe:

Flaxseed meal (along with water) makes for a wonderful egg replacement. It’s the only vegan egg replacer that I use when baking. Flax seeds are also high in fiber and omega-3 fatty acids.

Coconut sugar is my go-to low Glycemic Index sweetener. It’s less likely to spike your blood sugar as intensely as cane sugar, honey, or maple syrup.

Coconut oil is a great butter substitute when it comes to cookies. For this recipe, we melt it first to make sure our cookies are tender and soft. If you don’t like the taste of coconut (or just prefer your treats without the flavor) you can use refined coconut oil which has no flavor.

Cocoa powder helps give these cookies that rich double-chocolate flavor. You’ll want to use the natural, regular cocoa powder, or even cacao powder, for this recipe.

Baking powder helps these cookies keep their shape. Be sure to use powder instead of soda.

Yield: 12 cookies

Vegan Chocolate Flax Cookies

Rich and chocolate-y cookies made vegan with high fiber, good-for-you flaxseed meal! These cookies taste so good, no one will be able to tell they're better for you than the average cookie!

Prep Time 10 minutes

Cook Time 7 minutes

Additional Time 30 minutes

Total Time 47 minutes

Ingredients

1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
1/3 cup coconut oil, melted (measure solid and then melt)
2/3 cup coconut sugar
1/2 tsp pure vanilla extract
3/4 cup unbleached all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup flaxseed meal
3/4 cup dairy-free chocolate chips

Instructions

Make your flax egg by combining 1 Tbsp flaxseed meal with 3 Tbsp water; set aside to thicken. In a medium bowl, mix together the melted coconut oil, coconut sugar, and vanilla extract; set aside.
In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and flaxseed meal until totally combined.
Stir flax egg into wet ingredients and add wet ingredients to dry. Use a wooden spoon or large spatula to mix the ingredients together. Add 1/2 cup of the chocolate chips and mix.
Scoop dough balls 1.5 Tbsp in size onto a parchment-lined baking sheet and refrigerate for 10 minutes. Roll dough balls smooth and press extra chocolate chips into the tops. Refrigerate for another 20 minutes. Meanwhile, preheat your oven to 350°F.
Prepare a second baking sheet with parchment paper. Transfer dough balls to room temperature baking sheet and bake at 350°F for 6 minutes.
Allow cookies to cool on baking sheet for 2 minutes. Move to a cooling rack. Store leftover in an airtight container at room temperature.

Notes

refrigerating the dough balls is super important for proper shape! Don't skip this step!

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