Hey everyone! I’ve recently ventured into vegan baking for some chewy vegan chocolate chip cookies and guys, you wouldn’t even know the difference!
I don’t actually know any vegan eaters, but I do have a family friend who has some diet restrictions that, in baking, may as well be vegan. Plus, I find it really intriguing to bake vegan recipes- it kind of turns everything you know about baking upside-down, and it’s fun to experiment with egg and dairy replacements!
Ingredients for Chewy Vegan Chocolate Chip Cookies
Add on top of all that the high-altitude factors, and we’ve got some science up in here this week. So, here’s what I’m swapping out:
- Egg= chia seeds soaked in water
- Butter= vegan margarine
- Milk= almond milk
- Chocolate chips= non-dairy chocolate chips
Typically I would say that the hardest thing in baking to swap out is the egg, and that’s no exception here! In some recipes, I prefer other egg replacers, but I really love a chia seed egg in cookies. It works perfectly, and it’s super easy!
I have to say, of anything, the chocolate chips are like. Entirely not noticeable as a substitute. So much so that it makes me wonder why we even need milk in chocolate to begin with- these taste EXACTLY the same as your normal semi-sweet chocolate chips. Also, they’re available in all my normal grocery stores!
And a note on the egg substitute- there are a lot of options for egg subs. Chia seeds just happened to already be in my pantry (instead of applesauce) but it’s really easy to find egg swap charts online!
These cookies are chewy, soft, and chocolatey. I actually really loved them, and I ate plenty on my own- they taste very indulgent, and while the flavors are just slightly different from your classic chocolate chip cookies, the different is minimal to be honest. Score!
Tips & Tricks for Chewy Vegan Chocolate Chip Cookies
These chewy vegan chocolate chip cookies are super easy to make, and they come together really similarly to a classic cookie. Here are my tips and tricks to help along the way!
- The dough will be fairly soft compared to some classic versions you may have made in the past. Don’t worry- it’s a wet dough, but it works perfectly!
- Mix up your add-ins! You can use any vegan-friendly chocolate that you prefer, and you can definitely go for a chopped up chocolate bar in place of chips for a fab texture. Optionally, add in some chopped nuts as well!
- Don’t over bake the cookies as usual. You want a soft, chewy texture in the end, and over baking the cookies can cause them to harden. They will set a bit as they cool as well, so pull them from the oven right when you start to see the edges become golden.
- I’m at about 5,000 ft above sea level and I find that people who live between about 3,000 ft and 7,000 ft above sea level don’t need to make any adjustments to my recipes.
So let’s call it a high-altitude-vegan-chocolate-chip-cookie kind of day, shall we? Enjoy!
High Altitude Chewy Vegan Chocolate Chip Cookies
Ingredients
- 1 tbs. chia seeds
- 3 tbs. water
- 1/2 cup room temperature dairy-free margarine (I used Earth Balance)
- 1 cup brown sugar
- 1/4 cup sugar
- 2 tsp. vanilla extract
- 1/4 cup vanilla almond milk
- 2 1/4 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 cups dairy-free mini chocolate chips (I used Enjoy Life)
Instructions
-
In a small bowl, stir together the chia seeds and water, and set aside. It will thicken while you prepare the rest of the dough.
-
In a large bowl, beat together the margarine, brown sugar, sugar, vanilla, and almond milk until smooth. Add in the soaked chia seed mixture, and stir until combined. Add in the flour, baking soda, and salt, and beat until completely incorporated. The dough will be fairly soft. Fold in the mini chocolate chips.
-
Cover the bowl, and refrigerate for 30 minutes to 1 hour. Preheat your oven to 375 degrees, and line two baking sheets with parchment paper.
-
Scoop the batter in two-tablespoonfuls onto your baking sheets. Bake for 10-12 minutes, or until the edges just start to become golden brown. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
I am soooo excited to find some vegan recipes for High Altitude! I moved up to the mountains in December and I'm a Vegan. The baking has been hit or miss, so I'm definitely going to try the pound cake and choc. chip cookies for starters. YAY! Thank you.