What better way to cheer up your family and friends than with fresh, vegan, Soft-Batch Chocolate Chip Cookies? Make sure to snag a few for yourself before handing them out! 😉
I’m excited to share with you this delicious dessert recipe from The Simply Vegan Cookbook! If you haven’t heard of this book, it’s by the awesome Dustin Harder, creator and host of The Vegan Roadie. Dustin travels as an actor, but since going vegan in 2009, has become a personal chef, and speaks at events around the US.
TSVC is his first title, focusing on simple vegan eats that “anyone can cook”, and many of them can be prepared in 30 minutes or under! (A little birdie told me that he’s working on a second book, now!) The chapters are broken up mostly by ingredients like Greens, Lentils, Squash, Tofu and more. Outside of that, it starts with “Vegan Made Easy”, then ends with “Simple Sweets” and “Kitchen Staples”.
If you’re looking for a book with a lot of photos, the photography in the book is gorgeous, but there are roughly 2 photos per chapter. That being said, it’s fun to read Dustin’s recipe descriptions, and I LOVE the variations he has listed for each recipe! All of them have two variations, as you’ll see in this Soft-Batch Chocolate Chip Cookies recipe.
And on the topic of these cookies, they are not for the faint of heart! Super rich, melt-in-your-mouth, decadent cookies are what we have here. Chunks of chocolate and a sweet cookie dough base, are irresistible. Like Dustin says in the book, he’s “lucky if the dough makes it to the baking sheet.”
Without further ado, here’s your recipe for soft-batch chocolate chip cookies!
2 years: Sparkling Fall Sangria // 4 years: Macho Mac and Cheese Nachos // 5 years: Macaroni Lasagna with White Bean Cheese Sauce // 6 years: Pumpkin Pie Smoothie // 7 years: Zucchini Blueberry Muffins
Soft-Batch Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 cup dark-brown sugar
- 1/2 cup cane sugar
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon salt plus more for sprinkling
- 1 cup canola oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 1/2 cups vegan chocolate chips
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, cane sugar, cornstarch, baking soda, and salt until well-combined. Add the canola oil, applesauce, and vanilla. Mix until a thick dough forms. Fold in the chocolate chips until they're evenly dispersed.
- Form balls with 1 heaping tablespoons of dough. Place on the prepared baking sheets at least 2 inches apart and sprinkle the tops with salt.
- Bake for 10 to 12 minutes, until the cookies have spread slightly and centers appear to be set, with edges just starting to brown. Repeat until all the dough is baked. Let cool on a wire rack for at least 10 minutes before enjoying.
- Trail-Mix Cookies: Use only 1/2 cup chocolate chips. Add 1/2 cup dried cranberries and 1/2 cup chopped pecans or walnuts, when adding the chocolate chips.
- Peanut Butter Chocolate Chip Cookies: Use only 1 1/2 cups flour. Add 1 cup creamy peanut butter when adding the wet ingredients.
My notes: I used pumpkin puree instead of apple sauce because that’s what I had on hand! I don’t recommend trying this recipe out with coconut oil. I did that for the first batch and it didn’t really turn out (hence why I ran out of applesauce). 😀
This post includes affiliate links. This cookbook was sent to me by the publisher without compensation, so that I could feature a recipe from it.