As we said on the podcast, we're not fans of soft, gooey vegan cookies. Blech. (It's a culinary term.) Years ago, Bruce created this recipe for maple tahini oat chocolate chip wonders! There have been many imitators across the web but wow, you won't believe the original. These freeze exceptionally well. Just don't tell anyone they're vegan. They won't believe you anyway.
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And one important note: many good-quality chocolate chips are not made with dairy. Yes, of course, milk chocolate chips are. And even some semi-sweet chocolate chips, like those from Nestlé, have added milk fat. But many aren't. If making a truly vegan cookie is a concern, search out chocolate chips without any added dairy, made with just chocolate, cocoa butter (not an animal product), and maybe salt, like those from Wegman's, Guittard, Whole Foods 360 brand, Kirkland, or Enjoy Life. Some of these also contain lecithin, a stabilizer. Some lecithin is an animal by-product; most these days is a soy derivative. If you want to be 100% sure, look for brands like Sunspire which are certified vegan.
This recipe is from our book THE ULTIMATE CHOCOLATE COOKIE BOOK.
VEGAN CHOCOLATE CHIP COOKIES
Makes about 4 dozen cookies
- 2 cups all-purpose flour
- 1 cup rolled oats (do not use steel-cut or quick-cooking oats)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ sticks (12 tablespoons) non-hydrogenated shortening, plus additional for the baking sheet
- ½ cup tahini
- 1 cup sugar
- 1/2 cup maple syrup, preferably Grade 2 or B
- 1 to 1 1/2 tablespoons vanilla extract
- 3 cups bittersweet or semisweet vegan chocolate chips
Position the rack in the center of the oven; heat the oven to 350F. Whisk the flour, oats, baking soda, and salt in a medium bowl until uniform; set aside. Grease a large baking sheet with a dab of shortening on a crumpled piece of wax paper, or the wrapper from the margarine itself; set aside as well.
Beat the shortening and tahini in a large bowl with an electric mixer at medium speed until smooth and fairly creamy, about 2 minutes. Add the sugar and beat until thick and smooth, about 1 minute. Add the maple syrup and vanilla; beat just until incorporated. Remove the beaters.
Stir in the flour mixture using a wooden spoon or a rubber spatula, just until incorporated and no traces of flour remain. Do not beat. Stir in the chocolate chips.
Pick up a rounded tablespoon of the dough and roll it into a ball between your palms. Place on the prepared baking sheet and continue rolling balls of dough, spacing them 1½ inches apart on the baking sheet. Press the balls slightly with your thumb, just to flatten slightly. Bake until light brown and firm to the touch, about 12 minutes. Cool the cookie for 2 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Cool the baking sheet a few minutes before continuing with the next batch of cookies.