Notice that I didn’t title this post chocolate chip cookies? That’s because the chip concept—a true Fresh Formula—lends itself to way more than just chocolate. “Chips” can also include such yumminess as chopped nuts, seeds, dried fruit, candy, and even, shredded veggies (a la carrot cake, etc.). Obviously, some choices are healthier than others.
Today, I’m making a classic chip cookie, inspired by a recipe from Thug Kitchen (you know I love these two vegan chefs!). I’ve taken their chocolate chip almond butter cookie recipe and adapted it to a formula; not everyone likes chocolate, some people have nut allergies, etc. You could even make these cookies gluten-free.
For my chips, I’m using dark chocolate covered ginger. Travis bought me a bag of these ginger treats at the beginning of my pregnancy. Ginger aids with nausea, just FYI. 🙂 Although tasty, they were the size of large malted milk balls; that’s just too much ginger for me to pop into my mouth at once. I’ve been hanging on to them in hopes of thinking of some other way to use them. So, I decided to chop them up and use them in lieu of traditional semi-sweet chocolate chips.
I did, however, make two batches of my new formula, trying different mixing methods with the exact same ingredients. The first time I made these cookies, I used an electric hand mixer to incorporate every single ingredient except the chips, which I stirred in by hand. The result was a deliciously smooth batter that made for thin, crisp cookies. The second time, I mixed the dough by hand, using the electric hand mixer only after all ingredients except the chips were mixed by hand, just to smooth it out a little. What resulted was a slightly lumpier dough and fluffier cookie.
I also think that the density of the dough would differ if nut/seed butter were used in place of oil. Experiment until you get the cookie texture that you prefer. No matter what, these vegan delights promise to be delicious. Enjoy!
FORMULA BASE: CHIP COOKIES
Makes 24-30 small cookies
- 1 ½ cups flour –> I’m using whole wheat.
- ¾ cup unsweetened plant milk –> I’m using almond.
- 2/3 cup sweetener –> I’m using turbinado sugar.*
- ½ cup oil or nut/seed butter –> I’m using coconut oil.
- 2 tbsps flax or chia seeds –> I’m using flax.
- ½-1 tsp extract (depending on flavor intensity) –> I’m using 1.5 tsps homemade vanilla extract.**
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp pink Himalayan sea salt
- 2/3 cup chips –> I’m using chopped dark chocolate covered ginger.
*See my cake formula for an explanation of this sweetener.
**Pictured below is the vessel that I use to bottle homemade extracts (another post, another day).
Preheat your oven to 350 degrees. Combine all wet ingredients in a large mixing bowl. Slowly incorporate the dry ingredients, mixing as you go. Lastly, stir in your chips. Grease 2-3 baking sheets or line with parchment paper. Place heaping spoonfuls of cookie dough approximately a 1.5 inches apart.
Bake 15-18 minutes, or until the cookie edges are slightly golden brown.