Lesley Pascual-BartoloRecipe Developer & Content Creator, Lesley's Test Kitchen · Founder

Vegan Chocolate Chip Cookies

Name: Vegan Chocolate Chip Cookies
Uploaded: 2025-01-10T07:00:26+00:00
Duration: 2 min 4 s
Channel: Lesley Pascual-Bartolo
Description: In this cooking tutorial, the presenter shares a vegan chocolate chip cookie recipe that delivers a moist, chewy interior and a crispy exterior…

10 Jan 2025 · 2 min

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2:04

In this cooking tutorial, the presenter shares a vegan chocolate chip cookie recipe that delivers a moist, chewy interior and a crispy exterior, surpassing typical vegan cookies. Inspired by Tasty’s recipe, she adjusts the formula by increasing sugar content, using oil and salt, and adding homemade almond milk and vanilla (recommended brands: Forna or McCormick) to compensate for the lack of eggs and butter. The flour and baking soda are sifted in, and dark chocolate chips— a mix of real and compound chocolate—are folded in to avoid milk components and balance sweetness. The dough is chilled for 30 minutes before portioning, then baked in a pre‑heated oven at 350 °F (180 °C) for 13–15 minutes. The tutorial emphasizes the importance of each adjustment for texture and flavor, and notes that the almond milk is homemade due to low commercial almond content.

Chapters

This cookie has no eggs or butter. This is a vegan chocolate chip cookie and I was surprised because it's so much better in texture than the regular cookie. It's moist and chewy on the inside, and crispy on the outside, but it doesn't have that crunch of the regular cookie. And this is actually more delicious than the vegan one. So when I was looking for references, I came across Tasty's vegan chocolate chip cookie recipe and maganda yung mga reviews nya. But still, I had to make several adjustments for it to work for me, and this is the result. First, you just have to combine your sugars, oil, and salt. Note na relatively mas matas ang sugar content nito ng vegan cookie na ito, and that is to ensure na moist yung cookie kahit walang egg or butter. To this, we add almond milk and vanilla. Yung almond milk ko ay homemade kasi medyo mababa yung almond content nomang na bibili sa market, so I made my own. I'll be sharing how I made that in a separate video. And usually, hindi ako naglalaga ng vanilla flavor pero dahil walang din ng namnam ng mga galin sa butter, importante yung lasana ibibigay ng vanilla for this recipe. Pero wakayong gagamit ng super mura ng vanilla flavor, I recommend either Forna or McCormick. Once well combined, sift in the flour and baking soda. Halfway through, add your dark chocolate chips. I actually used a combination of real and compound chocolate chips, because I don't have a lot of real chocolate. What's important is that you use dark chocolate, so there's no milk component, and it will also balance the extra sweetness of the dough. Afterwards, it's important to chill the dough before baking. I placed mine in the freezer for 30 minutes, tapos chaka ko pinorsyon. Abang nasaref, wag kalimutan, i preheat na ang oven to 350°F or 180°C. Once portioned, bake for 13 to 15 minutes and enjoy.