- VEGAN CASHEW COOKIES RECIPE FULL
- VEGAN CASHEW COOKIES RECIPE PLUS
Store the baked cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. These are also great for packing as a lunch treat. Serve with a glass of oatmilk as a dessert or special snack. I love to eat warm cookies right out of the oven (or, a few minutes out of the oven so you don't burn your tongue!). You can also order vegan chocolate chips online. You'll find vegan chocolate chips at Trader Joe's, Whole Foods, and at some larger grocery stores. Or even better, you can purchase chocolate chips that say they are vegan on the package. Unfortunately, many chocolate chips -even dark chocolate chips- contain milk! So be sure to check the label first. 
Boom! Edible Cookie Dough! Are all chocolate chips vegan? Then remove, let cool completely, and prepare the cookie dough according to the instructions. Pop it into the oven at 350F (175C) for 5 minutes. Simply measure out the flour and spread it on a lined baking sheet. However, there is an easy way to turn this into edible vegan cookie dough. Bake for 12 to 15 minutes, or until the cookies are lightly browned on top and bottom.This recipe makes 18 to 24 cookies, depending on the size.Use an ice cream scoop or two spoons to transfer the dough onto the lined baking sheets.The chips should be fully incorporated into the dough.Add the chocolate chips and mix one more time.Be sure to get everything from the bottom of the bowl fully combined. Add half of the flour mixture and mix until mostly combined.In another bowl (or if you're using a stand mixer, in the mixer bowl), add the coconut sugar, maple syrup, almond butter, soy milk, and vanilla.Mix the flour, salt, and baking soda in a bowl and set aside.For another variation, follow these directions to make Vegan Oatmeal Chocolate Chip Cookies.Any type of plant milk can be substituted for the soy milk.Any type of nut or seed butter can be substituted for the almond butter.Brown sugar can be substituted for the coconut sugar.The whole wheat flour might be slightly grittier but the flavor should stay the same.
White flour will give you the same result.
You can Substitute white or white whole wheat flour for the spelt flour. ½ cup coconut sugar - I'm using coconut sugar because it's slightly healthier than refined white sugar. If you are using salted almond butter you can either reduce or eliminate the added salt. 1 ½ teaspoons sea salt - The salt in this recipe really heightens the flavor. You can easily substitute white or white whole wheat flour. 12.5 oz spelt or white flour (about 2 ½ cups, loosely packed) - Spelt flour is my prefered flour. These Vegan Chocolate Chip Cookies are delicious and oil-free! Ingredients Substitutes healthier ingredients without skimping on flavor. You're going to love these Vegan Chocolate Chip Cookies! Good news! It worked! I swapped out Spelt flour for white flour, almond butter for butter, and I sweetened the dough with maple syrup and coconut sugar instead of refined sugar. And while it would be simple to just swap the regular butter for vegan butter, I wanted to see if I could make these a little healthier and still keep all the delicious flavor. Growing up one of my favorite desserts was my mom's famous (at least by family reunion standards) chocolate chip cookies. VEGAN CASHEW COOKIES RECIPE PLUS
Plus they're oil-free and refined-sugar-free!
VEGAN CASHEW COOKIES RECIPE FULL
Soft, gooey, and full of flavor, you can whip up a batch of these delicious cookies in less than 30 minutes. These Vegan Chocolate Chip Cookies make a delicious treat for any occasion.
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