CCC Monday: Vegan Chocolate Chip Cookies

Happy Monday!

So how was your weekend? Sweet I hope. :)

Boy, do I have a treat for you today! I am so excited to share this week's CCC Monday!

 Vegan Chocolate Chip Cookies.

 I have to say, I was drawn into this recipe for two reasons: it uses oil instead of butter and applesauce instead of eggs. I was eager to see the results. Frankly, I didn't know what to expect. Will they be chewy or crispy? Will they turn out flat or thick? Cakey?

    They totally exceeded my expectations! They were gorgeous to start with. I simply gasped when they came out of the oven! Then my Taste Tester came ( aka The Hubs ) and grabbed one, still warm cookie. I awaited the verdict....

     Shut-the-front-door these are goooood!! So chewy with a slightly crispy edge. But just slightly. Give them some time in the cookie jar and the chewiness totally takes over. YUM! 

    The flavor is caramel-like, perfectly balanced with the chocolate. And... yep, you got it! I sprinkled the sea salt on top! :) Perfection!

Vegan Chocolate Chip Cookies

1 1/4 c packed dark brown sugar
1/2 c canola or vegetable oil
6 Tbsp soy or almond milk
1/4 c granulated sugar
1/4 c unsweetened applesauce
2 tsp vanilla extract
2 1/4 c all-purpose flour
1 tsp baking soda
3/4 tsp salt ( decrease if using sea salt to sprinkle on top )
1 c vegan ( dairy-free) semisweet chocolate chips
coarse sea salt for sprinkling on to ( optional but recommended )

No mixer required.
In a medium bowl, whisk together the dry ingredients ( flour, baking soda and salt ).
In a large mixing bowl, mix together dark brown sugar, oil, milk, granulated sugar, applesauce and vanilla. Stir until all well combined.
Add the flour mixture and gently fold in. You do not want to over mix the dough. When about half of your flour mixture is incorporated, add the chocolate chips and fold everything in. This cuts down on mixing the dough after adding flour and prevents overmixing.
Cover the dough and refrigerate for about 1 hour.
Preheat your oven to 375 degrees. Cover a cookie sheet with foil, parchment paper or silpat.
Scoop the cookie dough by tablespoons onto your prepared sheet.
Bake for 10 - 12 minutes, or until the edges start to brown. Cool on the sheet for 2 minutes and transfer onto a wire rack to cool completely.

source: slightly adapted from Healthy Cooking June/July 2011

     If you are a chocolate chip cookie fanatic, like we are ( thanks to this series :) ), you simply have to try this recipe. Even if you are not vegan. And if you do, please, come back and tell me how you like it. I can't wait to hear what you guys have to say about these babies. Save the recipe for those days when you find yourself craving a cookie but don't have butter and eggs. Anyways, make them! Share them! Be happy!

Are you vegan? Do you bake vegan style?

xoxo,