Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies weren’t served for dessert that night, just the traditional chocolate chip cookies. Thin, crisp, grainy, and delicious. We were at William and Sabrina’s for dinner and they were going as fast as she could get them from the oven to the table.

However, they spread flat and stuck together. More square than the typical round cookie. We tried to solve this mystery and checked possible causes off the list: Was the baking soda old? Did she cream butter and sugar together? Did she not use melted butter if it didn’t call for melted butter? Did she beat it too long? Was her oven temperature accurate? Did she put the cookies in the oven soon after mixing them? Check, Check, Check, and check.

I told her I would take the recipe home and try it from my end. I made the non-vegan version and lo and behold, mine spread and fell flat too.

I then decided to veganize it as long as I had the mess in the kitchen, so I would have a few to eat too. I might as well make it worthwhile. So I doubled the recipe with all vegan substitutions and this is how they turned out.

Now, here’s a truth worth noting: William had requested from Sabrina Chocolate Chip Cookies WITHOUT the chocolate chips. I know! What’s a chocolate chip cookie WITHOUT the chocolate chips? But that’s indeed what he wanted.

The question is: Would the success of the recipe make that much difference WITHOUT them? Seems it might. At least if she nor I didn’t compensate by decreasing something else in the recipe like the butter or the flour. I’m flummoxed by this and wonder if anyone knows.

In my version of the vegan chocolate chip cookies, I even took a chance and doubled the recipe, which doesn’t work with all recipes, and I added both chocolate chips AND nuts and the recipe came out perfectly wonderful.

So here it is for when you get that craving for Vegan Chocolate Chip Cookies.